Best Vegan Turkey Roast (perfect for Thanksgiving)

• khẩu phần: 1 serving
• thời gian hoạt động: 10 minutes
• tổng thời gian: 1 hour 50 minutes

Nguyên liệu

1 (14 oz/ 396 g) package firm tofu

3 tablespoons nutritional yeast

2 tablespoons water (plus more if needed)

1 tablespoon white miso paste

2 teaspoons onion powder

2 teaspoons vegetable broth powder (vegetable instant stock mix powder, vegetable bouillon base, or 1 vegetable bouillon cube)

1 teaspoon garlic powder

½ teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground sage

1 ½ cups vital wheat gluten

1/4 cup vegan butter (melted)

4 cloves garlic (minced or pressed)

1 1/2 teaspoons soy sauce or 1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon black pepper

1 sheet rice paper

Hướng dẫn

To make the seitan:

Food processor method: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.

Place your ball of seitan on a sheet of aluminum foil. You can pat the ball into the shape you desire. I like a slightly oval shape. It doesn't have to be perfect, it will look great even if it's a messy ball. Wrap the foil around the ball securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.

Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the foil-wrapped seitan to the steamer basket. Cover the pot and steam for 1 hour, or until the seitan's internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan. During steaming, the seitan will expand and become tight in the foil. Once done, remove it from the steamer and let it cool (the foil will loosen slightly as it cools). For the best texture, refrigerate the seitan overnight. As it cools, the roast will shrink and firm up. At this point, you can store the seitan in the fridge for up to 3 days or freeze it for longer storage. If freezing thaw in the fridge overnight before moving onto the next steps.

For the crispy skin and to finish the roast:

Preheat your oven to 400°F (200°C). Lightly grease a baking tray.

In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper

Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter-garlic mix. Run the rice paper underwater and allow it to soften for about 30 seconds. Place the rice paper over the roast, (it's ok if it's still a bit stiff). Brush the butter and garlic mixture over the rice paper to stick it to the roast. The rice paper will continue to soften with the added moisture. Make sure it's covering the roast and stuck down. (It's ok if there are wrinkles and air bubbles, those will be extra crispy bits).

Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. The skin peels off easily so hold it in place while slicing the roast. Enjoy hot or leftovers are fabulous cold as well.

Dinh dưỡng

• Kích thước Khẩu phần: 1 serving (recipe makes
• Calo: 234 kcal
• Tổng Chất béo: 2 g
• Chất béo bão hòa: 1 g
• Chất béo không bão hòa: 2 g
• Natri: 1046 mg
• Tổng Carbohydrate: 15 g
• Chất xơ: 2 g
• Tổng Đường: 1 g
• Chất đạm: 39 g