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No Turkey Herb Roast
This recipe comes to you just in time for the holidays or anytime you want to enjoy some flavorful plant-based meat.
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Shopping List
Dry Blend:
- 1 1/2 cups vital wheat gluten
- 1/2 cup chickpea flour
- 1/2 cup nutritional yeast
- 1/2 tsp celery seeds OR powder
- 1/2 tsp turmeric
- 1 Tbsp poultry seasoning
Wet Blend:
- 1/4 cup vegetable broth
- 1/4 cup coconut amino
- 1/4 cup avocado oil
- 3 roasted garlic bulbs
- 1/4 roasted onion
- 1 Tbsp white miso paste
- 1 Tbsp maple syrup
- 3.2 oyster mushrooms OR button mushrooms
Directions
- In a large bowl, mix all the dry ingredients
- Add all the wet ingredients with roasted onion, garlic bulb, and roasted mushrooms to a blender and blend. (Cook mushrooms until most of the liquid is gone)
- Mix the dry and wet ingredients and knead for 3 -4 minutes. Form a ball and wrap it in parchment paper, ensuring it is tight on both sides
- Steam in a pan with a lid for 1 hour and 10 minutes and turn over at the halfway point
- Dip one piece of rice paper into water until they are no longer stiff. Wrap the Herb roast with rice paper and coat it with avocado oil and coconut amino. Add to an oil pan and place in the oven for 5 minutes at 420 degrees: turnover and repeat. Cook until the outside browns and becomes a little crisp
- Allow to cool and store in a pan with vegetable broth and chopped onions, and marinate with a lid until you are ready to eat. When ready to heat, heat up in the oven with a lid
- Store in veggie broth and a little avocado oil to prevent it from drying out
Shopping List
Dry Blend:
- 1 1/2 cups vital wheat gluten
- 1/2 cup chickpea flour
- 1/2 cup nutritional yeast
- 1/2 tsp celery seeds OR powder
- 1/2 tsp turmeric
- 1 Tbsp poultry seasoning
Wet Blend:
- 1/4 cup vegetable broth
- 1/4 cup coconut amino
- 1/4 cup avocado oil
- 3 roasted garlic bulbs
- 1/4 roasted onion
- 1 Tbsp white miso paste
- 1 Tbsp maple syrup
- 3.2 oyster mushrooms OR button mushrooms
Directions
- In a large bowl, mix all the dry ingredients
- Add all the wet ingredients with roasted onion, garlic bulb, and roasted mushrooms to a blender and blend. (Cook mushrooms until most of the liquid is gone)
- Mix the dry and wet ingredients and knead for 3 -4 minutes. Form a ball and wrap it in parchment paper, ensuring it is tight on both sides
- Steam in a pan with a lid for 1 hour and 10 minutes and turn over at the halfway point
- Dip one piece of rice paper into water until they are no longer stiff. Wrap the Herb roast with rice paper and coat it with avocado oil and coconut amino. Add to an oil pan and place in the oven for 5 minutes at 420 degrees: turnover and repeat. Cook until the outside browns and becomes a little crisp
- Allow to cool and store in a pan with vegetable broth and chopped onions, and marinate with a lid until you are ready to eat. When ready to heat, heat up in the oven with a lid
- Store in veggie broth and a little avocado oil to prevent it from drying out
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