Plant-Based “Turkey” With Savory Stuffing
Turkey
- 1 15 oz. can cannellini beans, drained and rinsed
- 1/4 cup vegetable stock
- 1-1/2 tsp. tamari sauce
- 3 Tbsp. nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1-1/4 tsp. poultry seasoning
- 1/2 tsp. Himalayan pink salt
- 1-1/2 tsp. fresh rosemary (chopped)
- 1 tsp. fresh sage (chopped)
- 1-1/3 cups vital wheat gluten
- 2 Tbsp. chickpea flour
Stuffing
- 2 Tbsp. plant-based butter
- 1/4 cup yellow onion (minced)
- 2 garlic cloves (minced)
- 1/4 cup carrots (diced)
- 1/4 cup celery (diced)
- 2 Tbsp. dry white wine
- 2 cups dried bread (cubed)
- 2 tsp. poultry seasoning
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground black pepper
- 2 Tbsp. vegetable stock (as needed)
- In medium bowl, add bread cubes, poultry seasoning, salt, pepper and vegetables. Set aside.
- In small pan over medium heat, add butter and sauté onion, garlic, carrots and celery for 8 minutes or until translucent. Add white wine and cook an additional 2 minutes.
- Remove from heat and pour over bread cubes. Mix until combined and set aside.
- In food processor, combine all turkey ingredients (except vital wheat gluten and chickpea flour) and blend until smooth. Add vital wheat gluten, chickpea flour and pulse until combined.
- Place dough on countertop and gently knead. Roll dough into 1-in. thick rectangle, add stuffing in center and fold dough over to close.
- Transfer turkey to plate and coat all sides with breadcrumbs.
- Preheat oven to 375 degrees F.
- Place turkey on tinfoil and roll into a log, twisting ends to close.
- Transfer to baking sheet and bake 60 minutes, rotating every 20 minutes.
- Before removing from oven, broil on high uncovered until golden brown.
- Remove from oven and serve warm.
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