Chef Brian P. McCarthy shows us how to prepare a vegan turkey loaf!
- 1 gallon water
- 2 1/2 cups vital wheat gluten flour
- 1/2 cup nutritional yeast flakes
- 1 tsp thyme
- 1 tbsp onion powder
- 1 tsp salt
- 2 cups vegetable broth*
- 1/4 cup light olive oil
- 1 tbsp soy sauce**
- Cheesecloth (one double thick 24-inch by 16-inch piece)
- 2 6-inch pieces of string
- 1 batch uncooked stuffing (optional)
- *If using the homemade vegetable broth, you may need to add salt to this recipe.
- **Substitute Bragg liquid aminos if desired.
- In a large pot, bring 1 gallon of water to a low boil.
- In a large bowl, whisk together the gluten, yeast flakes, thyme, onion powder, and salt.
- Add the vegetable broth, oil, and soy sauce, stir just until combined.
- Form into a loaf shape.
- Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string.
- Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
- Preheat oven to 325.
- Take roast out of water and remove cheesecloth. Place in baking dish with prepared stuffing, if desired.
- Bake, covered, for 30 minutes.
*** Make stuffing while turkey is simmering in the water. Cook the stuffing in the baking dish with the turkey.
Variation: Vegan Turkey with Puff Pastry
After turkey is done boiling, remove it from the water and remove cheesecloth. Roll out a piece of puff pastry so that it will cover your turkey. Cover turkey with puff pastry. Brush puff pastry with a mixture of half ketchup and half water. Sprinkle with a little bit of thyme. Bake turkey, uncovered, at 400º F. for 25 minutes.
Copyright © 2008 Brian McCarthy