VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Provided by Katherine Sacks
Categories No Meat, No Problem Thanksgiving Dinner Vegan Vegetarian Vegetable Tofu Pecan Mushroom White Wine
Yield 8 servings
Number Of Ingredients 37
Steps:
- For the tofurkey:
- Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
- Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
- Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
- Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
- Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
- Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
- Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
- Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
- For the gravy:
- Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
- Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
- Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
- Do Ahead
- Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.
TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )
This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".
Provided by bearhouse5
Categories Soy/Tofu
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- "TURKEY".
- Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
- In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
- STUFFING.
- In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
- In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
- Roll stuffing into a log about 25 cm (10") long.
- MARINADE.
- Whisk all ingredients together.
- ASSEMBLY AND COOKING.
- Preheat oven to 350°F (175°C).
- On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
- On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
- Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
- Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
- Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
- If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
- Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
- About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
- Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
- Slice and serve with cashew gravy and cranberry sauce.
Nutrition Facts : Calories 195.9, Fat 12.6, SaturatedFat 2.1, Sodium 672.5, Carbohydrate 11.5, Fiber 3.1, Sugar 2.1, Protein 12.6
TOFU TURKEY RECIPE BY TASTY
You won't miss the turkey at your holiday dinner this year with this 100% vegan tofu turkey. With a stuffing-filled center and homemade drumsticks, this dish will satisfy every vegan at your dinner table and is sure to impress even the stalwart meat-eaters.
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Soak the wooden skewers in water to prevent them from burning when baking.
- Crumble the tofu into a medium bowl lined with a dish towel. Gather the sides of the dish towel and squeeze out as much liquid as possible from the tofu.
- To a food processor, add the pinto beans, drained tofu, nutritional yeast, soy sauce, poultry seasoning, garlic, salt, pepper, onion powder, and vegetable broth and puree until smooth. With the processor running, pour in the olive oil and continue blending until incorporated.
- Add the vital wheat gluten to a large bowl, add the mixture from the food processor, and stir until the dough comes together enough that it can be kneaded. Knead for 1-2 minutes, until most of the cracks have disappeared, then turn out onto a clean surface and shape into a ball. Cut off about ¼ of the dough with a bench scraper and set aside.
- Transfer the remaining dough to a small glass bowl. Using your hands, form a hole in the center and evenly stretch the edges to help it expand to about 3-4 inches (8 cm) in diameter.
- Scoop the stuffing into the well, then stretch the sides of the dough over the stuffing to encase completely.
- Wrap the tofu turkey in parchment paper, then in foil.
- Divide the reserved dough in half and shape into 2 drumsticks. Insert a wooden skewer in each one. Wrap the drumsticks in parchment paper, then foil.
- Set the tofu turkey and drumsticks on a baking sheet and bake for 1 hour, flipping every 20 minutes. Remove the drumsticks after 40 minutes.
- Serve with gravy.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 26 grams, Fat 19 grams, Fiber 3 grams, Protein 47 grams, Sugar 3 grams
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