The Great Gluten Turkey
Posted December 20th, 2006 by s5
Amazing, fun, incredible, and tasty, this creation will delight and satisfy any vegetarian wondering what to make for the centerpiece of a Thanksgiving or Christmas table. Like any good turkey, this one looks quite imposing with its golden and juicy-looking “skin” which, when cut, reveals white “meat” enclosing whatever kind of dressing you like. Accompanied by a tasty gravy and homemade cranberry sauce, no vegetarian will ever feel left out when the holidays roll around.
The skin for the turkey is made from “yuba,” a product made from the skin that forms when soy milk is heated. It can be purchased as fragile, dry sheets at Japanese food stores, or at certain Chinese markets in the freezer section. “Yuba” is a Japanese term and will not be understood at a Chinese grocery. The Chinese form, often labelled “bean curd sheet” or “bean curd skin,” is usually less fragile than the Japanese variety, easier to use and less expensive. To be sure you purchase the right product, avoid flat square sheets which, when closely examined, look like thick canvas (you can actually see the “weave”). Instead buy sheets that look heavily wrinkled. Sometimes they are sold as large (over 20″) circles that are folded and sold in small packets. They will be yellow in color. Some tofu cookbooks contain a recipe for making homemade yuba. The process is not hard and can be adopted when commercial yuba is not available.
Using wheat flour:
10 lbs. high-protein whole wheat flour, preferable finely ground
Approximately 14 cups water
1/3 cup Light Nutritional Yeast Flavoring (or more)
Using vital wheat gluten flour:
8 cups vital wheat gluten flour
mixed with 6 cups water
and 1/3 cup Light Nutritional Yeast Flavoring
One yard of cheesecloth
2/3 cup Light Nutritional Yeast Flavoring (or more)
1 gallon of water
1/3 cup margarine [we recommend Earth Balance --s5]
1/3 cup white wine
2 round circles Chinese bean curd sheet (yuba), or enough smaller squares to cover “turkey” in two or three layers (3 or 4 packets)
6 – 8 cups Great Gluten Dressing or stuffing of choice (bread, wild rice, chestnut, etc.)
The “yuba” must be soaked and reconstituted to a soft, pliable texture before using. It is best to put individual sheets between wet towels until they turn soft and white in color. They are then ready to use.
Using either wheat flour or vital wheat gluten flour, make gluten according to the Homemade Gluten recipe. Roll it out into a rectangle approximately 15 inches long and 8 to 10 inches wide. Sprinkle with 1/3 cup yeast flavoring (unless you’ve added it in with your vital wheat gluten). Roll it up lengthwise. Spread out the cheesecloth and place the gluten roll in the middle. Wrap the sides of the cloth around the gluten roll first, then tie the ends together. It should be wrapped fairly loosely so that the gluten can expand a little while cooking but not so loose that it expands too much and becomes too soft and spongy in texture.
Place the roll in a large pot. Pour over it the gallon of water and the remaining 2/3 cup yeast flavoring. Cover, bring to a boil, turn down the heat, and simmer for 1 1/2 hours. This process can be done up to two days before serving.
Prepare the Great Gluten Dressing or stuffing of your choice. Remove the gluten roll from the stock, saving the stock for gravy. Untie and remove the cheesecloth. Unroll the “turkey” and fill it with the stuffing, or mound the stuffing on a large, greased baking sheet and place the gluten around it. Place the stuffed gluten on a large, greased baking sheet.
Reconstitute the yuba by soaking for five minutes in water in a flat, shallow dish, or between layers of wet towels. It will turn white and be pliable but will still be fragile. Cover the “turkey” with two to three layers of yuba. Melt the margarine and brush the entire “turkey” with some of it. Pour the wine into the remaining margarine: this will be used to baste the “turkey” while baking. If desired, two tablespoons of the yeast flavoring can be added to the margarine-wine mixture to give it an even more authentic flavor.
Place the “turkey” in a preheated 350 degree oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the wine-margarine mixture and the juices in the pan. If it browns too much, cover loosely with aluminum foil.
Carve as you would a regular roast and accompany with stuffing.
Per serving: Calories: 514, Protein: 46 gm., Fat: 8 gm., Carbohydrates: 58 gm.