The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Vegan Tofuturkey All In One Roast!

Updated: Dec 8, 2020




This recipe includes the "meat", the sausage and the stuffing, all in one delicious swirly slice! It is the perfect option for a vegan roast dinner, or vegan Christmas dinner, and is great cold in sandwiches too!


The turkey part of this dish is inspired by a recipe shared by 86 Eats. This was by far the best "turkey" recipe I had seen, so just worked on that to make it right for us! The sausage layer, for me, there is only one vegan sausage and that is the Richmond Meat Free Sausages, but really whatever works for you. The skins on the Richmond sausages are easily removed by slitting from one end to the other and just peeling off.




You can use any old packet stuffing mix, I just used Morrisons Savers, which is as cheap as chips!


I only use half the block of tofu as that makes a roast big enough for 5-6 people depending on appetite, but you could double up the other ingredients and make 2 roasts and freeze one.


When you are rolling the roast up, don't be too anal about trying to seal the edges. If you wrap it tightly enough in foil it self seals as it cooks







The Massel powder is really important to flavour the "turkey". I have only been able to get it on Amazon in the UK, if you buy 3 at once, it works out around £4 a tub and lasts for ages


I don't add any extra salt as the Massel is quite salty already



As with all my seitan recipes, I always cheat and use the dough mixing option on the breadmaker. It is really important to knead well though to develop the gluten for a firm, meaty end product. There is nothing wrong with doing it by hand, just make sure you work the dough really well




Ingredients


1/2 a block of a 396g tub of firm tofu, the kind that comes in a pack of water

1 tbsp vegetable oil

1 1/2 tbsps cornflour

1 tsp onion powder

1 tsp garlic powder

1/2 tsp dried sage

1 1/2 tbsps massel chicken flavour stock powder

Freshly ground black pepper

1 tbsp cider vinegar

85g vital wheat gluten


5 vegan sausages, skinned if they have skins


50g dried stuffing mix of your choice


Oil for greasing foil



Method


In a blender, put the block of tofu. There is no need to press, just shake the excess water off and drop it in. Add all the other ingredients from the top list above, apart from the gluten. Whizz until really smooth with no lumps. You may need to keep scraping down the mix into the blades as it forms quite a paste


At this point either put the paste and the gluten into the breadmaker and leave to knead for around 7 minutes, or roll up your sleeves and get stuck in and start kneading by hand (see notes above)


Preheat your oven to 175c


Make up your stuffing mix according to the packet instructions. It should be quite stiff, but soft enough to spread


Mush your 5 skinned sausages into a ball and shape roughly into a flattish rectangle shape. You might find this easier to do with wet hands to stop it sticking


Lay a piece of foil onto your worktop, around 50cm x 30cm in size, and brush lightly with oil


Work your tofu dough with your hands into a rough rectangle shape, it doesn't have to be perfect as you can see from mine! Lay it onto the foil


Using a rolling pin, roll the dough to around 1cm thick


Lay your sausage rectangle onto the top of your tofu dough, and again with the rolling pin, roll the mix almost to the edges. Again, as you can see, it doesn't need to be the prettiest!






Spread the stuffing mix on top of the sausage layer, almost to the edges again







Starting from one of the shorter ends, roll your dough up - not too tightly that you squeeze the layers out, but try no to leave gaps either. This does not need to win any prizes in a beauty competition, it will self seal and shape as it cooks











Roll the cylinder up tightly in the foil and twist the ends together to form a tight seal


Place the cylinder on a baking tray, with the seam or end of the foil on the bottom, and bake for 1hr


When the cooking is complete, allow to cool. When it's cool enough, place in the fridge to firm up, ideally overnight, this is really important


The roast can then be frozen and used at a later date, or reheated and used within a week or so. When it comes to reheat your roast, you can reheat it in the oven as it is, in one piece, or slice and reheat in gravy, or just in the microwave on its own.




Enjoy!


Debbie

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