VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Provided by Katherine Sacks
Categories No Meat, No Problem Thanksgiving Dinner Vegan Vegetarian Vegetable Tofu Pecan Mushroom White Wine
Yield 8 servings
Number Of Ingredients 37
Steps:
- For the tofurkey:
- Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
- Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
- Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
- Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
- Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
- Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
- Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
- Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
- For the gravy:
- Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
- Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
- Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
- Do Ahead
- Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.
VEGAN TOFURKEY WRAP
I came up with this cause I wanted something light, tasty and lower in carbs. It's super good! I got the recipe for the red pepper spread from "Michelle S." (http://www.recipezaar.com/55294).. fyi, I made this with Tofurkey slices, but the recipe editor won't accept it, so I used "soy ham" instead. You get the idea.
Provided by tendollarwine
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Smear the spread down the middle of the tortilla.
- Layer everything on.
- Wrap it up.
- Eat it!
Nutrition Facts : Calories 189.8, Fat 3.5, SaturatedFat 0.4, Sodium 614.9, Carbohydrate 33.8, Fiber 2.9, Sugar 4.5, Protein 8.3
VEGAN LETTUCE WRAPS
Easy, light and wholesomely delicious vegan lettuce wraps. A fun way to celebrate with a nutritious feast in the palm of your hand!
Provided by VeggieCravings
Categories Appetizers and Snacks Wraps and Rolls
Time 47m
Yield 4
Number Of Ingredients 20
Steps:
- Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
- Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
- Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
- Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 20.9 g, Cholesterol 0.6 mg, Fat 13 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 1.8 g, Sodium 730.4 mg, Sugar 8.8 g
TOFURKEY (TOFU TURKEY)
Make and share this Tofurkey (Tofu Turkey) recipe from Food.com.
Provided by Lifla
Categories Vegan
Time 1h10m
Yield 10 slices, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
- Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
- Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
- Bake for 1 hour, turning slices over after 30 minutes.
- To serve, fry cutlets on a nonstick frying pan until both sides are browned.
TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )
This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".
Provided by bearhouse5
Categories Soy/Tofu
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- "TURKEY".
- Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
- In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
- STUFFING.
- In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
- In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
- Roll stuffing into a log about 25 cm (10") long.
- MARINADE.
- Whisk all ingredients together.
- ASSEMBLY AND COOKING.
- Preheat oven to 350°F (175°C).
- On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
- On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
- Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
- Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
- Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
- If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
- Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
- About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
- Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
- Slice and serve with cashew gravy and cranberry sauce.
Nutrition Facts : Calories 195.9, Fat 12.6, SaturatedFat 2.1, Sodium 672.5, Carbohydrate 11.5, Fiber 3.1, Sugar 2.1, Protein 12.6
VEGAN TOFURKEY CLUB WRAPS W/RANCH DRESSING
Make and share this Vegan Tofurkey Club Wraps W/Ranch Dressing recipe from Food.com.
Provided by tendollarwine
Categories Lactose Free
Time 20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the dressing, crush the garlic with the salt and mash together into a paste. Mix with the rest of the ingredients, adding the milk slowly to desired consistency. Chill for at least 30 minutes to let the flavors meld.
- Cook the facon and set on a paper towel to drain.
- Assemble the wraps in the order listed, one lettuce leaf, baby spinach, 4 cucumber slices, 2 tomato slices, onions, sprouts, 2 slices of Tofurkey and 2 pieces of facon. Top with the ranch dressing. Fold up, eat, enjoy.
Nutrition Facts : Calories 245.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 7.2, Sodium 652.1, Carbohydrate 35.8, Fiber 1.6, Sugar 4.3, Protein 6.4
More about "vegan tofurkey wrap recipes"
18 EASY VEGAN TOFU WRAP RECIPES - GLORIOUSLY VEGAN
From gloriouslyvegan.com
- Thai Tofu Wrap | MyRecipes. Learn how to make Thai Tofu Wrap. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
- Green Goddess Tofu Wraps | The Fitchen. Loaded with tofu, chickpeas, greens, and tomatoes, these wraps are a healthy and filling lunch option.
- Crunchy Asian Tofu Peanut Wraps | She Likes Food. These Crunchy Asian Tofu Peanut Wraps are packed with veggies, tofu and a delicious and flavorful homemade peanut sauce!
- Southwestern Tofu Wrap | House Foods. Fresh veggies like bell pepper, zucchini, and onions are mixed with crispy tofu and creamy cubes of avocado in this wrap.
- Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo | Elephantastic Vegan. Recipe for a vegan crispy Tofu Wrap with homemade wheat tortillas, avocado mayo, salad and cucumbers.
- Cajun Tofu Wraps - The Live-In Kitchen. Cajun tofu wraps are a high protein vegetarian lunch idea for taking to work or school. Crisp baked tofu and creamy cajun ranch dressing are irresistible.
- Smoky Tofu Tortillas | BBC Good Food. Smoked tofu adds protein to these vegetarian fajitas - pop on the table with corn or wheat wraps and watch them disappear.
- Firecracker Vegan Lettuce Wraps Recipe - Pinch of Yum. Firecracker Lettuce Wraps that are happily vegan - with crispy tofu bits, saucy brown rice noodles, and a creamy sesame sauce.
- Tofu Lettuce Wraps | Food Network. Get Tofu Lettuce Wraps Recipe from Food Network.
- Chipotle Tofu Rainbow Wraps | Vegan Yack Attack. Try these crispy chipotle tofu rainbow wraps out, to make everyone envious of your fresh lunch.
HOMEMADE VEGAN TOFU TURKEY WITH STUFFING RECIPE - THE …
From thespruceeats.com
HOW TO COOK A TOFURKY ROAST » I LOVE VEGAN
From ilovevegan.com
HOMEMADE TOFURKEY - VEGAN START
From veganstart.com
YES, YOU CAN MAKE DIY TOFURKY FOR VEGAN THANKSGIVING
From epicurious.com
HOW TO PREPARE A TOFURKY ROAST WITH ROASTED VEGGIES - WORLD OF …
From worldofvegan.com
50+ VEGGIE WRAPS - THE STINGY VEGAN
From thestingyvegan.com
VEGAN - TOFURKY
From tofurky.com
THANKSGIVING TOFURKY RECIPES: 6 VEGAN ROAST RECIPES FOR THE …
From healthyslowcooking.com
VEGAN TURKEY - THE HIDDEN VEGGIES
From thehiddenveggies.com
THE 25+ TASTIEST VEGAN WRAP RECIPES EVER - WORLD OF VEGAN
From worldofvegan.com
VEGAN - TOFURKY
From tofurky.com
RECIPES - TOFURKY
From tofurky.com
25 EASY VEGAN WRAP RECIPES TO MAKE FOR LUNCH - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love