No Turkey Herb Roast

Ingredients

• 1.5 cup Vital wheat gluten
• 0.5 cup Chickpea flour
• 0.5 cup Nutritional yeast
• 0.5 tsp Celery seeds (Celery seed powder may be used instead.)
• 0.5 tsp Turmeric
• 1 tbsp Poultry seasoning (Use a plant-based poultry seasoning.)
• 0.25 cup Vegetable broth (Used in the wet blend; additional broth is needed for storage.)
• 0.25 cup Coconut aminos (Some recipes call this coconut amino.)
• 0.25 cup Avocado oil (Used in the wet blend. Reserve additional oil for coating and storage.)
• 3 Garlic bulbs (Roast the bulbs before blending; use the roasted cloves.)
• 0.25 Onion (Roast before blending. Chop additional onion for storage if desired.)
• 1 tbsp White miso paste
• 1 tbsp Maple syrup
• 3.2 oz Oyster mushrooms or button mushrooms (Cook until most of the liquid has evaporated before blending. The source lists “3.2 oyster mushrooms”; the unit is interpreted as ounces.)
• 1 sheet Rice paper (Use additional sheets if needed to fully wrap the roast.)
• Avocado oil for coating (Use enough to coat the rice-paper-wrapped roast and for the pan; amount not specified.)
• Coconut aminos for coating (Use enough to coat the wrapped roast; amount not specified.)
• Vegetable broth for storage (Store the cooled roast in broth with chopped onion; amount not specified.)
• Onion for storage (Chopped; amount not specified.)

Steps

1. 1

   Roast the garlic bulbs and the quarter onion until softened and lightly browned. Cook the mushrooms separately until most of their liquid has evaporated.

2. 2

   In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, celery seeds or celery powder, turmeric, and poultry seasoning.

3. 3

   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.

4. 4

   Pour the blended wet mixture into the bowl with the dry ingredients. Mix until a cohesive dough forms.

5. 5

   Knead the dough for 3–4 minutes, until it becomes elastic and holds together. Form it into a compact ball.

6. 6

   Wrap the dough tightly in parchment paper, securing both ends so the package stays closed during steaming.

7. 7

   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.

8. 8

   Remove the roast from the steamer and carefully unwrap it. Allow it to cool enough to handle.

9. 9

   Dip one rice-paper sheet in water until it softens and is no longer stiff. Wrap the roast completely with the softened rice paper.

10. 10

    Brush or coat the wrapped roast with avocado oil and coconut aminos. Place it in an oiled oven-safe pan.

11. 11

    Bake at 420°F (215°C) 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.

12. 12

    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.

13. 13

    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 per serving

• main
• vegan
• plant-based
• holiday
• gluten-containing
• steamed
• baked
• make-ahead