Turkey Style Roast with Crispy Skin

Ingredientes

For the Roast:

1 can jackfruit in brine, drained and rinsed

1/2 small yellow onion

1 1/3 cups vital wheat gluten

1/3 cup tapioca starch

1/4 cup nutritional yeast

1 teaspoon liquid smoke

1 teaspoon dried sage

1 teaspoon onion powder

2 teaspoons Herbs de Provence (or poultry spice)

1 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon pepper

2–3 teaspoons water (if needed)

For the Rice Paper Skin:

2 tablespoons white wine

3 tablespoons water

2 teaspoons Herbs de Provence

1 teaspoon vegetable Better Than Bouillon

3 sheets rice paper

Instrucciones

Preheat the oven to 350°F (175°C).

Prepare the jackfruit:

In a food processor, add the drained jackfruit and onion.

Process until finely minced and almost mushy.

Make the dough:

Add the remaining roast ingredients (except water) to the processor.

Process for several minutes, letting the dough come together.

Run the processor for 1–2 minutes to knead the dough.

If the dough is too dry or crumbly, add water until it holds together.

Shape the roast:

Remove the dough from the food processor and place it on a clean, dry surface.

Knead it briefly and form it into a smooth oval shape.

Prepare the foil:

Spray or brush a large piece of aluminum foil with oil to prevent sticking.

Prepare the rice paper skin:

In a shallow dish or pie pan, whisk together the white wine, water, Herbs de Provence, and Better Than Bouillon.

Soak one sheet of rice paper in the liquid until it softens completely.

Gently lift the rice paper and place it on the oiled foil.

Place the roast on top of the rice paper and fold the edges up around it.

Repeat with the remaining two sheets, draping each over the roast and pressing the edges to adhere.

Wrap and bake:

Fold up the foil to create a sealed pouch, pinching the top and twisting the ends tightly.

Place the foil-wrapped roast on a baking sheet and bake for 30 minutes.

Uncover and continue baking:

Remove the roast from the oven, open the foil pouch, and expose the top and sides.

If the rice paper sticks, gently pull it away and press it back onto the roast.

Lightly spray or brush the top with oil.

Return to the oven for another 40 minutes.

Rest and serve:

For best results, allow the roast to cool and firm up overnight in the fridge, wrapped in foil or in an airtight container.

To serve, reheat in the oven at 350°F for about 15 minutes.

Alternatively, slice the cold roast and pan-fry the slices for a crispier texture.

The roast can be served immediately after baking but will be firmer if rested.