Vegan/Vegeterian Turkey(Soy and Gluten free)

🌿 FULL RECIPE🌿

Prep Time: 15 minutes

Cook time: 1.5 hours

Yields:4-6 Servings

For the Marinade

1 tablespoon vegan butter

2 cups of vegetable broth

1 teaspoon of fresh Thyme

1 teaspoon fresh Rosemary

1 teaspoon fresh sage

Salt and pepper to taste

For the Roast

1 (12 oz) can of jackfruit

2 cups of firm tofu (sub 1 can of chickpeas or white beans for soy free)

1 1/2 cups of vegetable broth

2 tablespoons olive oil

1 tablespoon molasses

½ tablespoon liquid smoke

1 tablespoon celery salt

1 tablespoon garlic powder

2 tablespoons of methylcellulose or 4 tablespoons of konjac powder

2 cups pea protein

For a crispy skin

4 sheets of rice paper

INSTRUCTIONS

For marinade

1. In a large pot add vegan butter, vegetable broth and the chopped herbs and spices.

2. Drain and rinse the jackfruit.

3. Add in the jackfruit then bring to a boil. Turn down the heat and simmer for 10 minutes.

4. Remove the jackfruit with a slotted spoon and set the marinade to the side.

For the Roast:

1. In a blender add in tofu, vegetable broth, oil, spices, liquid smoke, molasse and 2 tablespoons of methylcellulose and pulse until smooth.

2. Next add in the jackfruit pieces. Pulse to shred the pieces into the mixture. Then add in the pea protein and mix to combine. The mixture should form a wet dough.

3. Lay out two pieces of aluminum foil and spoon on the mixture. Dust your hands with pea protein then form into desired shape.

4. Move your roast to the fridge overnight or to the freezer for a couple hours.

5. When ready, cook at 400 degrees for 30 minutes then remove from the foil, place in a baking dish and drizzle over the marinate.

6. Cook for another 45 minutes.

To make a crispy skin (optional)

7. When ready, cook at 400 degrees for 30 minutes then remove from the foil, place in a baking dish and drizzle over the marinate. Cook for anouther 30 minutes.

8. remove from the oven and allow to cool.

9. Soak 4 sheets of rice paper in your broth for about 1 minute until soft. Then wrap your loaf and 2 wings in the marinated rice paper.

10. Place in an airfry at 400' for another 10-15 minutes until golden and crispy.

11. Serve with your favorite holiday sides and enjoy!
    
    Pro Tip:
    *If you are cooking for a larger crowd double the recipe and increase the cook time to two hours marinating after an hour.
    *Sub tofu for a can of chickpeas or white beans if soy free.
    * Store in the fridge with the marinade until ready to cook for up to a week. Or freeze , thaw and cook when ready.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!