If meatless holidays have you wishing for a centerpiece dish to carve and serve, look no further. This delectable roast is stuffed with herbed bread and walnuts and is great with a mushroom gravy to ladle over the roast, mashed potatoes, and any other sides you serve. This recipe used a four-cup oval cheesecake pan bought from the Internet for the photo, but you can bake yours in a standard loaf pan. You’ll need to make a bain-marie to bake the roast by placing the pan holding your roast inside a larger pan and filling the larger pan with hot water to reach 2/3 of the way up the sides of the roast pan. That keeps the “turkey” moist. Photo Credit: David Paul Shmit
Turkey Roll with Stuffing [Vegan]
For the Turkey Roll Dough:
- 3 tablespoons extra virgin olive oil
- 1 cup minced onion
- 2 cups vital wheat gluten
- 1 cup chickpea flour
- 1/2 cup nutritional yeast
- 1 tablespoon vegan chicken-flavored broth powder
- 1 teaspoon salt
- 5-ounces extra firm tofu, drained
- 1/4 cup tamari soy sauce
- 1 cup vegetable stock
- 1/2 teaspoon ground sage
- Canola oil for greasing
For the Stuffing:
- 1 cup bread cubes
- 1/4 cup vegetable stock
- 1/2 teaspoon mushroom powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup chopped raw walnuts
- Boiling water as needed
- Make the turkey roll dough: Warm the olive oil in a small sauté pan over medium-high heat. Add the onion and stir until it sizzles, then reduce the heat to medium-low and sauté for 5 to 10 minutes, or until soft and sweet. Scrape half of the onion into a medium bowl to set aside for use in the stuffing.
- Combine the vital wheat gluten, chickpea flour, nutritional yeast, broth powder, and salt in a medium bowl.
- In the jug of a blender or the bowl of a food processor fitted with the “S” blade, puree the tofu until very smooth. Add the tamari, stock, and sage, and puree until well combined. Add the contents of the sauté pan and puree until well combined.
- Stir the contents of the blender into the medium bowl containing the dry mixture until smooth. Knead the mixture for 3 minutes. Set aside to rest.
- Preheat the oven to 350°F. Ready a 4-cup oval pan, a 9-by-5-inch loaf pan, or a 1-quart metal bowl by lightly greasing it with the canola oil and set aside.
- Make the stuffing: Place the bread cubes in the bowl with the reserved onions. Add the vegetable stock, mushroom powder, sage, thyme, and salt, and stir until the bread cubes are soft.
- If you are using a pan: Press out the dough until it is as long as the pan, and then press it to a width of 7 inches. Place the stuffing in a line down the center, lengthwise, of the pressed dough, leaving 1 inch uncovered at each end. Press the walnuts into the stuffing in a line. Pull the edges up to enclose the stuffing and pinch the ends of the dough to seal securely. Press to seal. Place the roll in the greased pan, seam side down, and press firmly to seal and shape.
- If you are using a bowl: Form the dough into a round disk. Place the stuffing in the middle and seal the dough around it, forming a ball. Press it into the bowl, seam side down.
- Cover with foil and place the pan or bowl inside a baking dish with high sides. Pour the boiling water into the baking dish until it reaches 2 inches up the sides of the pan, making a bain-marie. Carefully move the dish to the oven and bake for 2 hours. Remove from the oven and set aside to cool on a rack.
- Slice and serve, or refrigerate, covered, for up to 3 days. To reheat, place in a 350°F oven for 20 minutes or until heated through.