Vegan Turkey Roast

subheading: For the vegan turkey:

1 (14 oz/ 396 g) package firm tofu, drained (Ensure you use 14 oz/396 g of firm tofu. Tofu block sizes can vary, and other types, such as extra-firm or silken tofu, are not ideal and may affect the final result.)

3 tablespoons nutritional yeast

2 tablespoons water, (plus more if needed)

1 tablespoon white miso paste

2 teaspoons onion powder

2 teaspoons vegetable broth powder, vegetable instant stock mix powder, vegetable bouillon base, or 1 vegetable bouillon cube

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon dried thyme leaves

¼ teaspoon ground sage

1 ½ cups (222 g/ 7.8 oz) vital wheat gluten

subheading: For the crispy skin:

¼ cup vegan butter, melted

4 cloves garlic, minced or pressed

1 ½ teaspoons soy sauce or ½ teaspoon salt

½ teaspoon dried thyme leaves

¼ teaspoon black pepper

1 sheet rice paper

Directions at itdoesnttastelikechicken.com

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