ULTIMATE THANKSGIVING VEGAN TURKEY (W/ CRISPY SKIN) + STUFFING RECIPE
By Annie Sperling
I made the ultimate vegan turkeyless turkey! This is the best main course for your vegan and vegetarian holiday meals. This vegan holiday roast combines the best of the best ideas and techniques together, including crispy skin, to make the tastiest, most realistic holiday meal possible. Recipe below.
For a step by step tutorial of the recipes, follow along with the YouTube video above! Join me to make the recipes and enjoy some entertainment and laughs along the way.
RECIPE:
STUFFING:
1 medium onion, diced
5 stalks celery, diced
5 carrots, diced
2 golden delicious apples, peeled and diced
1 shallot, diced
1/2 bulb garlic, minced
4 tbsp butter
Sautee vegetables
1 tsp hard, dried fennel
1 tsp hard, dried rosemary
1 tsp hard, dried thyme
3 cups vegetable broth
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic salt
1 tsp powdered sage
1/2 tsp pepper
1/2 tsp salt
3 bay leaves
Bring to a boil, then simmer
1 lb bread, cubed
1/4 cup parsley
Toss/combine breadcrumbs and vegetable/broth mixture
Bake in oven at 350 degrees for 40 minutes, covered in tin foil
Remove foil, bake for another 20 minutes
TOFURKY:
1/2 block super firm tofu, pressed
1 can / 1 cup cooked chickpeas
1 can jackfruit
6 tbsp nutrition yeast
1/4 cup liquid aminos
2 cloves garlic
1 tbsp white miso paste
1 tsp chickenless chicken bouillon
A few drops liquid smoke
1 tbsp poultry seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic salt
1 tbsp parlsey
1 cup vegetable broth, added gradually
Pulsed together
3 cups vital wheat gluten
Fold in tofurkey mixture and knead
Wrap turkey mixture in parchment paper, then tin foil
Bake at 375 degrees for 1 hour
OR
Pressure cook for 30 minutes
Let stand refrigerated overnight if possible
Crispy Skin:
Wrap tofurkey in rice paper until covered (approximately 5 pieces)
Brush with liquid aminos
Cook all sides on medium high heat with butter and parsley until browned
Cut and serve!
GRAVY:
2 tbsp vegan butter
2 tbsp flour
Cooked for 1–2 minuted
1 cup vegetable broth, bring to boil
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder
After boiling for a few minutes, turn off heat and let thicken.
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