Brian P.McCarthy is a very creative and talented professional chef. He has written a few cookbooks. You can find out more about his adventures by visiting his blog.
- 1 gallon water
- 2½ cups vital wheat gluten flour
- ½ cup nutritional yeast flakes
- 1 tsp thyme
- 1 tbsp onion powder
- 1 tsp salt
- 2 cups vegetable broth*
- ¼ cup light olive oil
- 1 tbsp soy sauce**
- Cheesecloth (one double thick 24-inch by 16-inch piece)
- 2 6-inch pieces of string
- 1 batch uncooked stuffing (optional)
- *If using the homemade vegetable broth, you may need to add salt to this recipe.
- **Substitute Bragg liquid aminos if desired.
- ) In a large pot, bring 1 gallon of water to a low boil.
- ) In a large bowl, whisk together the gluten, yeast flakes, thyme, onion powder, and salt.
- ) Add the vegetable broth, oil, and soy sauce, stir just until combined.
- ) Form into a loaf shape.
- ) Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string.
- ) Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
- ) Preheat oven to 325.
- ) Take roast out of water and remove cheesecloth. Place in baking dish with prepared stuffing, if desired.
- ) Bake, covered, for 30 minutes.
Variation: Vegan Turkey with Puff Pastry
After turkey is done boiling, remove it from the water and remove cheesecloth. Roll out a piece of puff pastry so that it will cover your turkey. Cover turkey with puff pastry. Brush puff pastry with a mixture of half ketchup and half water. Sprinkle with a little bit of thyme. Bake turkey, uncovered, at 400º F. for 25 minutes.
Copyright © 2008 Brian McCarthy