Vegan Turkey Roast

schoolnightvegan.com

The Green Cherry (vegan)

subheading: For the Turkey Rub:

1 tablespoon flaky sea salt

1 tablespoon soft brown sugar

1 teaspoon paprika

1 teaspoon ground black pepper

½ tablespoon dried thyme

½ tablespoon dried rosemary

1 teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon onion powder

subheading: For the Turkey:

700 g silken tofu

6 tablespoon vegetable oil (make sure it's neutral flavoured: sunflower, rapeseed, canola will do)

2 teaspoon flaky sea salt

2 tablespoon white miso paste

2 teaspoon rice vinegar (alternatively use apple cider vinegar or white wine vinegar)

1 teaspoon garlic powder

380 g vital wheat gluten

½ batch of vegan stuffing (see notes below for recipe link)

4 sheets of rice paper (the kind used for summer rolls)

subheading: For the Roasting Broth:

3 bay leaves

4 sprigs of fresh thyme

4 sprigs of rosemary

1.5 litres vegetable stock (boiling hot)

1 teaspoon fine sea salt

2 tablespoon light brown sugar

1 head of garlic (sliced in half)

1 onion (quartered)

1 carrot (peeled and quartered)

2 stalks of celery (quartered)

Directions at schoolnightvegan.com

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