Vegan Turkey Roll #Christmas #Vegan

This is a Vegan Turkey Roll, and it’s gluten free too! This is one of my absolute favorite recipes, and I’ve been making this Vegan Turkey Roll for my family, friends, students, and clients for over 20 years! Many people prefer this to store bought tofu or seitan ‘turkey’, as the texture is more pleasing (it’s not chewy or spongy). Thanksgiving is my favorite holiday! I always had wonderful Thanksgivings with my large family growing up. So many memories of my grandmother cooking dinner, and aunts, uncles, cousins and siblings all gathered in my grandparents small house.

Thanksgiving is my favorite holiday! I always had wonderful Thanksgivings with my large family growing up. So many memories of my grandmother cooking dinner, and aunts, uncles, cousins and siblings all gathered in my grandparents small house.

INGREDIENTS

2 lbs. firm tofu (vacuum sealed tofu is best)
4 Tbsp cornstarch or arrowroot powder
2 Tbsp nutritional yeast
2 tsp powdered agar
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
Gluten Free Stuffing: (enough for 1 Turkey Roll, plus a side dish, or makes 2 Turkey Rolls)
1 Loaf dark gluten free bread, such as Silver Hills GF Chia Chia Bread, cubed (Approx. 4 Cups)
1 Loaf White GF Bread, Such as EnerG Tapioca Loaf, cubed (Approx. 4 Cups)
1 C chopped onion
1 C chopped celery
1 tsp. dried thyme
1 tsp dried rosemary
1 tsp dried sage
2 C Vegan Chicken Style Broth, such as Imagine Foods No-Chicken Broth
2 T vegan margarine (Earth Balance)
2 T olive oil
½ (+ to taste) tsp. Pink Himalayan or sea salt
½ tsp. black pepper
Parchment Paper
Aluminum Foil

*It is very helpful to have an assistant for the rolling step, but if not possible, you can do this yourself with care.

INSTRUCTIONS

Preheat oven to 350
Prepare stuffing. If using my Gluten Free Stuffing Recipe: Cube bread and spread out over a cookie sheet. Bake in oven for about 25 minutes, stirring after 10 minutes. When bread feels dry, remove from oven. Leave oven on at 350* for the turkey roll.
In a large pot, saute the onions and celery in olive oil for 5 minutes, until softened. Add margarine, herbs, salt and pepper. Stir well, and then add 1 C of broth. Begin adding the bread, stirring occasionally as you go. Add the other other cup of broth, and the rest of the bread. Mix everything well. The stuffing should be moist, but not wet (you don't want your GF bread to fall apart!). If your stuffing is not moist, add a little more broth, going slowly and stirring as you go until stuffing is moist. (If you use the same bread I did, 2 C should be perfect).
* If you are going to bake this stuffing to serve as a side, I would recommend adding more broth, sparingly, and then bake for a short time.
When stuffing is done, set aside.
In a food processor, puree all of the 'turkey' ingredients. Blend until everything is completely smooth. Do not add liquid. The mixture should be stiff, and when fully processed, like a thick paste.
Lay out two 16" long pieces or parchment paper, over-lapping by about 2 inches, lengthwise. Spoon mixture onto parchment paper and spread out into a large rectangular shape, about 8x12" and about ½" thick. Make sure that the thickness is as consistent as possible all the way around. I find it easiest to use my hands for this process and if you oil your hands with some cooking spray or a touch of olive oil, it's much easier!
Spoon a tube shaped mound of stuffing down the center of the tofu stopping just shy of the ends. (This will use half of the stuffing. You can make another roll or warm the leftover stuffing at meal time as a side dish)
If you have an assistant, now is the time when you need them. With one person holding each side f the parchment paper, gently fold the tofu over the top of the stuffing until the ends meet. Pull the parchment paper together, fold the top over and squeeze it gently. Smooth the sides and look for any cracks in the tofu. Gently unwrap it, inspect it for any areas where stuffing might show through and smooth out or patch up as needed.
Wrap the parchment paper around the roll again, folding the top over, and twist up the ends. Gently lift roll with two hands, and have your assistant put two sheets of aluminum foil under the roll, over lapping them as before. Put the roll down and wrap the foil over as you did with the parchment paper, twisting the ends together. Gently transfer to a baking sheet.
Bake for 1 hour and 15 minutes. Allow to cool in wrappings. Refrigerate until 1 hour before serving. (If freezing, take out of freezer the night before and put in the fridge, then bring it out several hours beforehand).
Before serving, open wrappings, slice roll in 1 inch slices and wrap back up or transfer slices to baking dish and cover. Heat for about 30 minutes in an oven preheated to 350.