Vegan Turkey Roll - Easy Kraft Recipes

VEGAN TURKEY ROLL

Whaaat?! Yeah, you have that right& this is a Vegan Bomb Cast, and it's gluten inexact too! This is one of my unconditioned pet recipes, and I've been making this Vegan Poultry Locomote for my household, friends, students, and clients for over 20 life! Galore people favor this to store bought tofu or seitan 'turkey', as the texture is many admirable (it's not chewy or spongy). When I went gluten-free in 2012, I filled this with gluten remove stuffing, and it's plant fair as corking (no one force this with any vegan concoction.  So what is this? What we're conversation most here is well seasoned, fresh curd rolled around dressing (gluten unimprisoned if requisite), hardened deedbox resolute, sliced and served with gravy. 

This vegan turkey roll makes a pulchritudinous ornamentation for a main series, and no one faculty miss the observe! You can also straighten this in move and refrigerate or flatbottomed withhold it and virtuous hearty it up when it's circumstance you are perception for the Individual Vegan Gravy E'er, I score you overgrown! Penetrate here for the must make direction for the Foremost Vegan  Gravy E'er (with gluten atrip deciding), to pair with this Vegan Bust Roll. It's a equalise prefab in heaven!

INGREDIENTS

• 2 lbs. firm tofu (vacuum sealed tofu is best)
• 4 Tbsp cornstarch or arrowroot powder
• 2 Tbsp nutritional yeast
• 2 tsp powdered agar
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• Gluten Free Stuffing: (enough for 1 Turkey Roll, plus a side dish, or makes 2 Turkey Rolls)
• 1 Loaf dark gluten free bread, such as Silver Hills GF Chia Chia Bread, cubed (Approx. 4 Cups)
• 1 Loaf White GF Bread, Such as EnerG Tapioca Loaf, cubed (Approx. 4 Cups)
• 1 C chopped onion
• 1 C chopped celery
• 1 tsp. dried thyme
• 1 tsp dried rosemary
• 1 tsp dried sage
• 2 C Vegan Chicken Style Broth, such as Imagine Foods No-Chicken Broth
• 2 T vegan margarine (Earth Balance)
• 2 T olive oil
• ½ (+ to taste) tsp. Pink Himalayan or sea salt
• ½ tsp. black pepper
• Parchment Paper
• Aluminum Foil

INSTRUCTIONS

1. Preheat oven to 350*.
2. Prepare stuffing. If using my Gluten Free Stuffing Recipe: Cube bread and spread out over a cookie sheet. Bake in oven for about 25 minutes, stirring after 10 minutes. When bread feels dry, remove from oven. Leave oven on at 350* for the turkey roll.
3. In a large pot, saute the onions and celery in olive oil for 5 minutes, until softened. Add margarine, herbs, salt and pepper. Stir well, and then add 1 C of broth. Begin adding the bread, stirring occasionally as you go. Add the other other cup of broth, and the rest of the bread. Mix everything well. The stuffing should be moist, but not wet (you don't want your GF bread to fall apart!). If your stuffing is not moist, add a little more broth, going slowly and stirring as you go until stuffing is moist. (If you use the same bread I did, 2 C should be perfect).
4. *** If you are going to bake this stuffing to serve as a side, I would recommend adding more broth, sparingly, and then bake for a short time. ****
5. When stuffing is done, set aside.
6. In a food processor, puree all of the 'turkey' ingredients. Blend until everything is completely smooth. Do not add liquid. The mixture should be stiff, and when fully processed, like a thick paste.
7. Lay out two 16" long pieces or parchment paper, over-lapping by about 2 inches, lengthwise. Spoon mixture onto parchment paper and spread out into a large rectangular shape, about 8x12" and about ½" thick. Make sure that the thickness is as consistent as possible all the way around. I find it easiest to use my hands for this process and if you oil your hands with some cooking spray or a touch of olive oil, it's much easier!
8. Spoon a tube shaped mound of stuffing down the center of the tofu stopping just shy of the ends. (This will use half of the stuffing. You can make another roll or warm the leftover stuffing at meal time as a side dish)
9. If you have an assistant, now is the time when you need them. With one person holding each side f the parchment paper, gently fold the tofu over the top of the stuffing until the ends meet. Pull the parchment paper together, fold the top over and squeeze it gently. Smooth the sides and look for any cracks in the tofu. Gently unwrap it, inspect it for any areas where stuffing might show through and smooth out or patch up as needed.
10. Wrap the parchment paper around the roll again, folding the top over, and twist up the ends. Gently lift roll with two hands, and have your assistant put two sheets of aluminum foil under the roll, over lapping them as before. Put the roll down and wrap the foil over as you did with the parchment paper, twisting the ends together. Gently transfer to a baking sheet.
11. Bake for 1 hour and 15 minutes. Allow to cool in wrappings. Refrigerate until 1 hour before serving. (If freezing, take out of freezer the night before and put in the fridge, then bring it out several hours beforehand).
12. Before serving, open wrappings, slice roll in 1 inch slices and wrap back up or transfer slices to baking dish and cover. Heat for about 30 minutes in an oven preheated to 350*.
13. Serve with The Best Vegan Gravy Ever! Click kink for recipe. Happy Holidays!

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