Great Gluten Turkey and Dressing

[Guest guest]

More Thanksgiving or Xmas ideas. I made this one for Xmas one year and

it was positively scary looking. The yuba really looks like turkey

skin after it's been basted!! Lisa

 

 

{ Exported from MasterCook Mac }

 

Great Gluten Turkey

 

Recipe By: The Now and Zen Epicure, Miyoko Nishimoto

Serving Size: 12

Preparation Time: 4:00

Categories: Main Dish

 

Amount Measure Ingredient Preparation Method

1 yard cheesecloth

2/3 cup Light Nutritional Yeast Flavoring

1 gallon water

1/3 cup Soy margarine or Earth Balance

1/3 cup White wine or additional stock

2 large Chinese bean curd sheets--

- aka yuba

6 cups Dressing of choice up to 8 cups

-----GLUTEN-----

8 cups Vital wheat gluten flour

6 cups water

1/2 cup Light Nutritional Yeast Flavoring (see recipe)

 

 

Mix the flours, water, and flavor mix. Dough should be

firm - add more flour if it is not. Roll the gluten out

into rectangle approximately 15 X 9 inches, place on the spread-out

cheesecloth, and loosely fold edges over it to meet in the middle (this

is to keep it from getting glued to itself

during cooking). Then roll it up lengthwise (somewhat loosely

to allow for expansion, but not so loose that it becomes soft and

spongy). Tie the ends and and around the middle with string.

 

Place this in a pot with the gallon of water and seasoning and

bring to a boil, then lower heat and simmer for 1 1/2

hours. Turn at least once during cooking. This can be

done up to two days in advance.

 

Prepare your dressing (see recipe below or use your favorite stuffing

recipe)

and remove the gluten from the

stock (which can be used for gravy). Unroll the

gluten " turkey " and fill with the dressing or mound the

dressing on the baking pan and tuck the gluten around

it.

 

Reconstitute the bean curd sheets (yuba) by soaking for 5

minutes in warm water in a wide, shallow dish. They'll turn white and

pliable but will be fragile. Cover the cooked gluten roll with

2 or 3 layers of these. Brush the " turkey " with melted soy margarine on

top. Mix the wine or stock with the remaining margarine and use this to

baste while baking. Two tablespoons of the yeast seasoning mix may be

added to the wine/margarine mixture for more flavor.

 

Place in a pre-heated 350 degree oven and bake for 1 1/4 - 1 1/2 hours,

basting every 15 minutes with the wine/margarine mixture and the juices

in the pan. If it begins to brown too much, cover loosely with aluminum

foil.

 

Let cool for a few minutes. Carve and serve with stuffing.

 

 

—————

 

Per serving (excluding unknown items): 49 Calories; 5g Fat (99%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 72mg

Sodium

Food Exchanges: 1 Fat

 

 

_____

{ Exported from MasterCook Mac }

 

Great Gluten Dressing

 

Recipe By: The Now and Zen Epicure, Miyoko Nishimoto

Serving Size: 12

Preparation Time: 0:20

Categories: Main Dish

 

Amount Measure Ingredient Preparation Method

2 tablespoons margarine or Earth Balance

1 large onion chopped

2 stalks celery chopped

6 ounces mushroom sliced

1 1/2 pounds bread crumbs

1 1/2 teaspoons sage

1 1/2 teaspoons marjoram

1 1/2 teaspoons thyme

1 teaspoon salt

1 cup vegetable stock

 

Melt the margarine in a frying pan. Saute the onions, celery, and

mushrooms. Combine with the remaining ingredients, moistening with

stock as necessary.

 

 

—————

 

Per serving: 272 Calories; 6g Fat (20% calories from fat); 8g Protein;

46g Carbohydrate; 0mg Cholesterol; 833mg Sodium

Food Exchanges: 3 Starch/Bread; 1/2 Vegetable; 1 Fat

_____

 

 

 

 

Lisa T. Bennett (ltbennett)

The Organic Goddess Vegan Bakery and Catering

Decatur (AtlantaLand), GA, USA

" Be the change you want to see in the world. " Gandhi