No Turkey Herb Roast
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A savory, plant-based holiday roast made from vital wheat gluten, chickpea flour, mushrooms, roasted aromatics, and herbs. The roast is steamed until firm, then wrapped in rice paper and baked until lightly crisp and browned.
- Time
- 2 hours
- Equipment
- Stovetop, oven, and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dry Blend
- 180 g
- 45 g
- 30 g
- 1 g
- 1 g
- 6 g
Wet Blend
- 60 g
- 65 g
- 55 g
- 25 g
- 30 g
- 18 g
- 20 g
Rice-Paper Coating and Storage
- 10 g
Weights are estimates. Together, the ingredients weigh about 640 g before cooking, which is about 105 g per serving.
Steps
Roast the garlic bulbs and the quarter onion until softened and lightly browned. Cook the mushrooms separately until most of their liquid has evaporated.
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, celery seeds or celery powder, turmeric, and poultry seasoning.
Add the vegetable broth, coconut aminos, avocado oil, roasted garlic, roasted onion, white miso paste, maple syrup, and cooked mushrooms to a blender. Blend until the mixture is well combined and mostly smooth.
Pour the blended wet mixture into the bowl with the dry ingredients. Mix until a cohesive dough forms.
Knead the dough for 3–4 minutes, until it becomes elastic and holds together. Form it into a compact ball.
Wrap the dough tightly in parchment paper, securing both ends so the package stays closed during steaming.
Place the wrapped roast in a covered pan or steamer. Steam for 1 hour and 10 minutes, turning the package over halfway through cooking so it cooks evenly.
Remove the roast from the steamer and carefully unwrap it. Allow it to cool enough to handle.
Dip one rice-paper sheet in water until it softens and is no longer stiff. Wrap the roast completely with the softened rice paper.
Brush or coat the wrapped roast with avocado oil and coconut aminos. Place it in an oiled oven-safe pan.
Bake at 420°F (220 °C) (215°C (425 °F)) for 5 minutes. Turn the roast over, coat the exposed side again if needed, and bake for another 5 minutes, or until the exterior is browned and slightly crisp.
Let the roast cool. For storage, place it in a pan with vegetable broth and chopped onions, cover with a lid, and allow it to marinate until ready to eat.
When ready to serve, reheat the roast in the oven covered with a lid. Store it in vegetable broth with a little avocado oil to help prevent it from drying out.
Notes
The source does not specify roasting times for the garlic, onion, or mushrooms, nor an exact amount of broth and onion for storage. Keep the roast covered with broth while storing to prevent drying. The source repeats the recipe text on the page.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 306
- Protein
- 30 g
- Carbs
- 21 g
- Fat
- 13 g
- Fiber
- 4 g
Where the calories come from
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