This is one of the most delicious and spectacular recipes I have ever made! When I tried it for the first time I couldn’t believe that it was so rich, tasty and comforting.
It is a typical recipe for Thanksgiving dinner that is celebrated in the United States. Turkey is traditionally eaten on that day and there aren’t too many vegan options so I decided to make one.
Ingredientes
Scale
Para la mezcla «húmeda»:
- 340 g tofu firme (10 oz)
- 1/2 taza maíz cocido (80 g)
- 2 cucharaditas sal Kala Namak
- 1 cucharada caldo de pollo vegano en polvo
- 2 cucharadas vinagre de manzana
- 1 cucharada aceite, yo usé aceite de oliva virgen extra
- 1 cucharada ajo en polvo
- 1 cucharada cebolla en polvo
- 1 cucharada pasta de miso
- 2 cucharadas sazonador para pollo
- 1/2 taza agua (125 ml)
Para la mezcla «seca»:
- 1 1/2 tazas gluten de trigo (180 g)
- 1 cucharada levadura en polvo
Para el caldo:
- 10 tazas agua (2.5 l)
- 1/4 taza salsa de soja (4 cucharadas)
- 2 cucharadas caldo de pollo vegano en polvo
Para la «piel»:
- 4 cucharadas aceite, yo usé aceite de oliva virgen extra
- 2 cucharadas almidón de maíz (maicena)
- 1 cucharada salsa de soja
Instructions
- Add mixing ingredients wet in a food processor and blend until well blended. Set aside.
- Mix all dry mix ingredients in a large bowl, add to wet mix and mix until well combined. You don’t have to knead, just mix until everything is well integrated.
- Put the dough in bowl, cover with cloth and  ;Let rest for 10-20 minutes.
- Make a ball with the dough. It doesn’t have to be perfect because that won’t affect the flavor or texture, it just makes your vegan turkey prettier.
- Add broth ingredients in a large saucepan, stir and wait for it to boil. When it starts to boil, put the ball into the saucepan.
- Partially cover and simmer for 1 to 2 hours (I cooked it for 2 hours). You don’t need to stir while it’s cooking, but you will need to turn the ball  ;a few times (every 30 minutes approximately).
- Preheat the oven to 230ºC or 450ºF.
- Transfer the vegan turkey to ovening tray (I used a 20×20 cm or 8×8 inch tray). You can use the leftover broth to make more vegan turkey or seitan.
- Spread 1 tablespoon of oil over the top of the vegan turkey.
- Sprinkle the cornstarch over the vegan turkey and spread evenly over the surface of the turkey.
- Spoon the remaining 3 tablespoons of oil on top of the vegan turkey.
- Bake for about 20 minutes or until top is crisp, adding more oil with a spoon or brush regularly. Cooking time may vary depending on the oven.
- Remove from oven and pour and spread the soy sauce on .
- Let cool slightly and serve with vegan gravy sauce, vegan mashed potatoes and brussels sautéed.
- Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.
Notes
- You can use any other type of salt, but the Kala Namak gives the vegan turkey a very rich flavor.
- If you can’t find the vegan chicken powder, you can simply use vegetable bouillon powder, although vegan chicken is better.
- Although miso is the best option, you can substitute soy sauce or tamari, or coconut aminos .
- Instead of chicken seasoning, this recipe can also be made with Italian seasoning or another type of herb.
