Imported from the web

Vegan Turkey Roast with Crispy Skin

Name: Vegan Turkey Roast with Crispy Skin
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cup vital wheat gluten; 14 oz silken tofu (1 block); 1 tbsp water; 2 tsp poultry seasoning (Adobo seasoning may also be used); 0.333 cup nutritional yeast; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 2 tsp fennel seeds (Crushed; optional but highly recommended); 1 cup vegetable broth (Use 1–2 cups, as needed for boiling/steaming); 3 rice paper sheets; fresh rosemary (Optional; sprigs for roasting); citrus (Optional; thin slices for roasting); 0.5 tsp dried thyme; 0.5 tsp dried parsley; 1 tsp paprika; sea salt (A good pinch); black pepper (Freshly ground; generously, to taste); olive oil (For brushing)

Recipe by Brita Britnell

Imported by Starr2 on SeeMeCook

A seitan roast made with silken tofu and savory seasonings, wrapped in rice paper for a crisp, browned skin. A festive plant-based centerpiece with a meaty texture, suitable for Thanksgiving, Christmas, or other special occasions.

6 servings65 minAmerican

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Ingredients

1.5 cup vital wheat gluten
14 oz silken tofu (1 block)
1 tbsp water
2 tsp poultry seasoning (Adobo seasoning may also be used)
0.333 cup nutritional yeast
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 tsp fennel seeds (Crushed; optional but highly recommended)
1 cup vegetable broth (Use 1–2 cups, as needed for boiling/steaming)
3 rice paper sheets
fresh rosemary (Optional; sprigs for roasting)
citrus (Optional; thin slices for roasting)
0.5 tsp dried thyme
0.5 tsp dried parsley
1 tsp paprika
sea salt (A good pinch)
black pepper (Freshly ground; generously, to taste)
olive oil (For brushing)

Steps

1
In a food processor, blend the silken tofu and water until completely smooth and no lumps remain.
2
Add the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and crushed fennel seeds. Blend until the mixture comes together into a tight ball.
3
On parchment paper, shape the mixture into a tight loaf about 9 inches long, 5 inches wide, and 3–4 inches tall. Grease a steamer basket and set the loaf on it.
4
Bring enough vegetable broth to a simmer in a pot or skillet so it will not touch the loaf too much. Place the loaf and steamer basket over the simmering broth, cover, and steam for 25 minutes. Check that liquid remains in the pan throughout; uncover and remove from the heat.
5
One at a time, run each rice paper sheet under water for 10 seconds. Lay two sheets on parchment with their edges overlapping by a few inches.
6
Set the seitan loaf in the middle of the rice paper. Fold the paper up the sides so it hugs the loaf, then place the remaining sheet on top and wrap it around until the loaf is covered.
7
Preheat the oven to 400°F (200°C). Grease a roasting dish. If using rosemary and citrus, arrange them in the dish, then place the wrapped loaf on top.
8
Brush the loaf all over with olive oil. Sprinkle generously with sea salt, freshly ground black pepper, dried parsley, dried thyme, and paprika.
9
Roast for 25–30 minutes, until nicely browned and crispy. Let rest, then slice and serve.

Notes

The source notes that leftovers work well in sandwiches. For the herb rub, it specifies salt and pepper generously but does not give exact amounts. The source does not state a resting duration.