This impressive “Great Gluten Turkey” is a creative vegan centerpiece that delivers the savory, meaty texture of poultry using vital wheat gluten. Perfect for holiday gatherings or festive weeknight dinners, this dish combines the earthiness of whole wheat flour with aromatic herbs and yeast flavoring. The gluten is simmered to develop a firm, fibrous texture, then stuffed with your favorite savory filling and wrapped in delicate yuba (tofu skin) for an authentic look. It offers a satisfying, protein-rich alternative for vegetarians and vegans alike. Serve with gravy made from the cooking stock for a complete, comforting meal that brings home-style warmth to your table without the animal products.
The Great Gluten Turkey, Part One
Description
This impressive "Great Gluten Turkey" is a creative vegan centerpiece that delivers the savory, meaty texture of poultry using vital wheat gluten. Perfect for holiday gatherings or festive weeknight dinners, this dish combines the earthiness of whole wheat flour with aromatic herbs and yeast flavoring. The gluten is simmered to develop a firm, fibrous texture, then stuffed with your favorite savory filling and wrapped in delicate yuba (tofu skin) for an authentic look. It offers a satisfying, protein-rich alternative for vegetarians and vegans alike. Serve with gravy made from the cooking stock for a complete, comforting meal that brings home-style warmth to your table without the animal products.Ingredients
Directions
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Prepare the gluten dough by mixing 14 cups of water with 10 pounds of whole wheat flour (or substitute with 8 cups vital wheat gluten flour and 6 cups water) to form a smooth, elastic dough.
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Roll the gluten dough out into a large rectangle approximately 15 inches long and 8 to 10 inches wide.
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Sprinkle 1/3 cup of light yeast flavoring evenly over the rolled-out gluten (skip this step if yeast flavoring was already added to the dough).
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Roll the gluten sheet up lengthwise into a tight cylinder.
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Lay out 1 yard of cheesecloth and place the gluten roll in the center.
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Wrap the sides of the cheesecloth around the roll, then tie the ends securely, ensuring the wrap is firm but loose enough to allow the gluten to expand slightly during cooking.
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Place the wrapped roll in a large pot and pour over 1 gallon of water and the remaining 2/3 cup of light yeast flavoring.
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Cover the pot, bring to a boil, then reduce heat to low and simmer for 1 1/2 hours.
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While the gluten simmers, prepare your choice of stuffing (see notes for a Great Gluten Dressing recipe).
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Remove the gluten roll from the stock, reserving the cooking liquid for gravy.
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Untie and remove the cheesecloth, then carefully unroll the cooked gluten sheet.
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Fill the unrolled gluten with your prepared stuffing, or mound the stuffing on a greased baking sheet and wrap the gluten around it.
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Soak the yuba (chinese bean curd sheets) in water for 5 minutes until soft, pliable, and white in color; drain and pat dry.
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Cover the stuffed gluten "turkey" with 2 to 3 layers of the reconstituted yuba sheets to create a skin-like exterior.
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Melt 1/3 cup margarine and brush it evenly over the entire surface of the yuba-covered turkey.
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Mix 1/3 cup white wine with the remaining melted margarine (and optional 2 tablespoons yeast flavoring) to create a basting sauce.
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Place the prepared turkey on a greased baking sheet and bake according to Part Two instructions, basting occasionally with the wine-margarine mixture.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 3859.0kcal
- % Daily Value *
- Total Fat 28.4g44%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 68.1mg3%
- Total Carbohydrate 817.2g273%
- Dietary Fiber 113.5g454%
- Sugars 5.7g
- Protein 147.5g295%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
