Recently my husband asked if I would make Oil-Free Mega Seitan again. Even though I enjoy making a variety of recipes with my Seitan recipe, I decided to try something different. Instead, I combined tofu and vital wheat gluten to make a vegan turkey breast. Since I prefer tofu and I was looking for a quick and easy way to make a vegan turkey, I tried to master a simple recipe with just a few ingredients.
WHAT IS VITAL WHEAT GLUTEN?
First, let me warn my gluten-free friends! Vital wheat gluten, for instance, is not gluten-free friendly, so this recipe is not for you.
Wheat gluten is a food made from gluten, the main protein of wheat. Washing wheat flour dough with water until all the starch granules are removed, creates the wheat gluten.
When purchased, wheat-gluten looks like a type of flour in a bag. For example, I buy my vital wheat gluten on Amazon, but it is available in many grocery stores around the country. Some popular brands, for instance, are:
- Anthony’s Vital Wheat Gluten
- Bob’s Red Mills
- Arrowhead Mills
Because vital wheat gluten is almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves.
For this reason, vital wheat gluten is used for a vegan meat substitute because of its texture. As a result, combining extra-firm tofu with vital wheat gluten creates a super protein vegan ‘meat.’
WHY MAKE AND EAT ‘FAKE’ MEAT LIKE VEGAN TURKEY?
Although I don’t crave meat, as a vegan, I do know a lot of people who miss the salt brine taste and texture of meat, rather than the meat itself. My husband, for example, is one such person.
From time to time, he wants a Beyond burger, or a Field Roast Sausage. Even though I don’t share in that craving, I do like a slice of Follow Your Heart cheese from time to time.
So, in an attempt to avoid buying ‘fake’ meat, I can make my own healthier version at home.
MAKING VEGAN TURKEY IS NOT ONLY EASY, BUT IT ALSO REQUIRES VERY FEW INGREDIENTS
Making a vegan turkey, however, is easier than you think. All it takes is a few ingredients and a food processor.
- 1 14 ounce package of extra-firm tofu
- 1 cup vital wheat gluten
- 1 envelope Lipton onion soup mix (yep; it’s vegan)
- 1/2 cup organic vegetable broth
- 1 Tablespoon arrowroot powder
- Trader Joes Everything Bagel Seasoning
HOW TO MAKE THE VEGAN TURKEY RECIPE DOUGH
First, you need to make the dough, which all takes place in a food processor. For instance, I used a large blade in my food processor.
- Use extra-firm tofu (the more firm and dry the better)
- Press the tofu using a tofu press until drained; this is very important! You want it as dry as possible
- If you don’t have a tofu press, you can dry the tofu using paper towels and a large heavy book.
- Then, break it up into pieces into the large cup of the food processor and process until broken up and blended.
- Then, add the flour, onion soup mix, arrowroot powder, and vegetable broth.
- Blend the mixture, and a dough is formed. As a result, the dough will be somewhat elastically.
FORMING THE VEGAN TURKEY LOAF AND COOKING
Now it’s time to make the loaf, season it, and cook it, not once, but twice. In order to make sure the vegan turkey dough is completely blended, knead the dough on a flat, clean surface with your hands, forming a loaf.
Once the vegan turkey loaf is formed into a loaf, roll in your favorite seasoning. For example, I chose to roll my vegan turkey in Everything Seasoning from Trader Joes, because I LOVE it! But feel free to choose your own seasoning or none if you are avoiding salt.
COOKING THE VEGAN TURKEY RECIPE
- Preheat oven to 350 degrees
- Wrap the vegan turkey in aluminum foil and seal on both ends, like a candy wrapper.
- Place aluminum foil wrapped vegan turkey on a baking sheet
- Cook for 30 minutes.
- Remove the vegan turkey from the oven, and remove aluminum foil.
- Cook on the vegan turkey on the same baking sheet without the aluminum foil for an additional 30 minutes.
- Again, remove the vegan turkey from the oven and allow it to cool completely.
The next step, although difficult, is important! Instead of slicing and eating, wrap the loaf again in aluminum foil and place it in the refrigerator overnight. However tempted you may be, wait until the next day. Then, after it has rested for the right amount of time, slice the vegan turkey.
And, then make a turkey sandwich!
IF YOU HAVE A ‘SANDWICH’ GUY LIKE I DO, OR YOU LOVE SANDWICHES YOURSELF, CHECK OUT THESE AWESOME SANDWICH RECIPES
- Vegan Tempeh Reuben
- BBQ Cauliflower
- BBQ Tempeh
- Oil-Free Hummus and Tabbouleh Wrap
- Red Lentil Curry Wrap
- Crunch Wrap Supreme Recipe
- Vegan BBQ & Pulled Sweet Potato Sandwiches with Pineapple Slaw
- Vegan Curry Chickpea Sandwich Spread
- Vegan Chicken Salad
- Vegan Muffuletta Sandwich
- Tofu Banh Mi
- BBQ Jackfruit Recipe
- Vegan BLT