no need to show up to thanksgiving without a center piece, right?
this "turkey" style roulade has a wonderful texture and taste. served with some creamy smashed potatoes and stuffed with an herbed stuffing, this also makes for wonderful hot sandwiches the next day.
vegan “turkey” style roulade
1 cup vital wheat gluten
1/4 cup unbleached flour
1/4 cup. nutritional yeast
1 tsp. onion salt
1 tsp. garlic powder
salt and pepper to taste
1 package firm tofu
¾ cup water
2 tbsp. soy sauce
½ tbsp olive oil
1 cup veggie broth
2 cups grandpa earls stuffing
heat your oven to 250 degrees.
in a blender, combine your wet ingredients. in a separate bowl, combine your dry ingredients.
in a larger mixing bowl combine the wet with the dry. knead together a ball for approximately 10-12 minutes. split the ball in ½ and make 2 rolls. flatten each roll out as much as possible without tearing. add to each flattened roll, 1 cup of stuffing. roll up the flattened ball into a large log with the stuffing running throughout the middle (like a pinwheel). seal the gluten and be sure there are no holes.
place the logs onto a greased baking sheet. cover with a little broth, just enough so that they are both moist. cover with foil and bake for 2 ½ hours. turn over after 2 ½ hours and cook for another 30-40 minutes covering with broth again.
once they are cooked and slightly browned, remove and let sit 15-20 minutes before slicing.
serve with your favorite sides and a glass of red wine.