Vegan Turkey

I made Miyoko Schinner’s UnTurkey! It has to be the strangest thing I have ever cooked and I’m not sure I’ll do it again for a while but unless my good friends are liars… (and I am sure they are not as they don’t usually hold back if they don’t like something) it was a real hit! One of them peered into the oven and shouted “Oh my God! It’s even got an arse!”.

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Miyoko’s UnTurkey

 

Seasoning mix

  • 2 cups Nutritional yeast
  • 2 tbsp salt
  • 1 tsp ginger
  • 1 tsp turmeric
  • 2 tsp black pepper
  • 2 tsp marjoram
  • 2 tsp tarragon
  • 2 tsp rosemary
  • 2 tsp paprika
  • 4 tsp sage
  • 4 tsp celery seeds
  • 4 tsp thyme
  • 4 tsp garlic powder
  • 4 tsp onion powderBlend to a fine seasoning powder.
For the turkey mix:
  • 3 cups of water
  • 3 tbs soya sauce
  • ¼ cup gram flour
  • ¼ cup seasoning mix
  • 4 cups vital wheat gluten flour
  1. Mix well BEFORE adding water
  2. Add water and mix with a spoon then by hand
  3. Put on a greased baking tray and pre-bake for 30 mins at 180°
  4. Simmer for one hour in large pan with water plus ½ cup seasoning and ⅓ cup soya sauce
  5. Taste broth to check it is seasoned enough
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This is the ‘boiled’ turkey

For the stuffing:
  • ½ cup rapeseed/olive oil
  • 1 large onion, chopped
  • 2-3 carrots, chopped
  • 2 stalks celery, sliced
  • Pinch of salt
  • Medium bowl of chunky breadcrumbs (toasted ciabatta)
  • 1 tbs sage
  • 1 tbs thyme
  • 1 tbs rosemary
  • 1 tsp celery seed
  1. Sauté the veg for a few minutes
  2. Combine with breadcrumbs in a large bowl
  3. Add herbs and mix well
  4. Add 2-3 cups of the broth from the turkey
  5. Stir and keep adding stock until breadcrumbs are moist
  6. You can add cranberries/ chestnuts… whatever you want
  7. Take the turkey out and cool
  8. Cut a section off the base of the turkey, slice through it and fan it out to for a new base
  9. Slice through the middle of the remaining bit – not cutting all the way – then open like a roof on a house and place on the base
For the turkey skin:
  • Yuba
  • ¼ cup of seasoning mix
  • ½ cup white wine
  • ½ cup rapeseed oil
  1. Put sheets of yuba in a tray of water and soak for a few minutes to soften
  2. Combine the seasoning mix, wine and oil in a bowl to make a basting liquid
  3. Squeeze out the yuba and place in basting liquid
  4. Take ‘skin’ and lay out in baking dish
  5. Place turkey base on skin
  6. Cover in stuffing – build it up high!
  7. Take the turkey body and place on top of the stuffing
  8. Gather up yuba and cover, baste with the basting liquid
  9. Use second piece of yuba to enrobe the whole turkey ( I had to tie it all up with cotton string as the skin was quite thick and would ‘enrobe’ my turkey!
  10. You can freeze for up to 6 months
  11. Bake for 30-45 minutes
For the gravy:
  • 1 tbsp oil
  • 2-3 tbsp flour
  • Hot broth that the seitan was cooked in
  • Splash white wine
  • Dash of soya sauce
  • Seasoning mix to taste
  1. Make a roux
  2. Add broth
  3. Add wine and soya sauce
  4. Taste and add seasoning mix to taste
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