I love the holidays and I love my family and friends. Making these special, healthy, holiday meals means the world to me. My friends and family can’t wait to come and eat them. I hope your friends and family like this one as much as mine do!
When I am cooking vegan, I always try to get the taste and texture just right so that people are reminded of the foods they used to eat, but are also developing a love for their new healthy foods. As I’ve done that I created a variety of different spice combinations. I use one of them for this recipe – Victoria’s Turkey Spice. I also use Better than Bouillon.
Vegan Chicken and Turkey Bouillon
I always used the beef and chicken powder or cubes to give that extra sharp taste to my soups and dishes if I am not making my own broth.
After we changed our life style to Vegan I had to find alternatives.
I used and still use some butter than bouillon but I needed to make my own without preservatives,or much salt or color.specially when creating vegan turkey or chicken alternative.
I put together lots of spices and herbs and worked with it but still something missing.
After trying and experimenting with several things the magic appeared in the nutritional yeast powder,sage and herbs.
I have used and rather use this than using vegetables broth out of can or box.
It’s natural, healthy and ready to use anytime if you need a cup or more of broth alternative.
You will love using this product.
The secret to this recipe
To get the texture just right, I have found that vital wheat gluten works really well for creating the feel of meat. Combining that with jack fruit and artichoke hearts is what gives my meat alternatives their meaty texture. I use organic Anthony’s Vital Wheat Gluten. Using an organic product insures that the wheat hasn’t been treated with the equivalent of Round Up for drying purposes. Many people who have gluten allergies are actually sensitive to the Round Up drying process and may actually be able to eat wheat that is not dried this way.
Vegan Thanksgiving Turkey
Equipment
- Heavy Rolling Pin
- Parchment Paper
Ingredients
- 2 ½ cups Vital Wheat Gluten (organic if you can)
- ¼ cup Nutritonal Yeast
- ¼ cup Veganitsa's Poultry Spice Mix
- 1 can Garbanzo Beans, drained Keep liquid
- 1 can Artichoke hearts, drained Keep liquid
- 1 can Jack fruit, drained Keep liquid
- 1 tbsp Better than Boullion Chicken
- 1 tbsp Vegan Chicken Powder
- 1 tbsp Raspberry Chipotle sauce. optional
Victoria's Vital Turkey Spice Mix
- ¼ cup Nutrtional Yeast
- 2 tbsp Cumin
- 2 tbsp Smoked Paprika
- 2 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 2 tbsp Ginger
- 2 tbsp Black Pepper
- 2 tbsp Ground Anise Seeds
- 2 tbsp Italian Seasoning
- Mix well
Instructions
Method
- Cut the hard parts of the Jackfruit and the outer leaves of the artichoke hearts.
- Place the cut parts in the food processor with 1 cup of the juice, garbanzo beans, spices bullion, and fresh herbs.
- Process and pulse a few times scraping the sides until you get it to the consistency of ground meat.
- Add ½ of the vital wheat and process continue adding and pulsing until you use all the vital wheat gluten is added.
- Slowly add the juice you saved until you get crumbled dough
- Take it out of the food processor and spread on floured surface.
- This is the trick and it will take awhile. Stretch and pull and keeping stretching and pulling and putting back together and stretching and pulling and pressing until it gets to a tight ball.
- Rest the roll for 5 minutes
- Then press and stretch again it will get hard and tough just add juice and work with it to keep it moist
- On parchment paper or floured surface, use a heavy rolling pin and roll out the dough until it's 1/2 inch thick.
- Place the stuffing on the end closer to you and start rolling and pressing forward using the parchment paper to get everything to stick together.
- Continue working on it until you have nice roll.
- Brush the top with 1 teaspoon better than bouillon dissolved with 1 tablespoon of Raspberry Chipotle sauce.
- Close the parchment tight from all ends and wrap it with foil.
- You can bake it right away of freeze it if you make it in advance.
- If you bake it without freezing just preheat oven to 350° F and bake for 1 hour.
- You can bake ahead of time keep it wrapped then heat it few minutes before serving.
If you freeze it then
- Preheat oven to 350° F
- Take the roll out of the freezer and set it in baking pan
- Put it in the preheated oven and cook for 1 ½ hours.
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