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LES AUTRES RECETTES DE CE CHEF VEGAN
LA, CES FALAFELS ME DONNENT VRAIMENT FAIM
MON PLAT PREFERE QUE JE N' AI JAMAIS LE COURAGE DE CUISINER ET QUI ME RAPPELLE TANT MIAMI BEACH!!!!!!!!!!!!!!!!!!!!!
AU MOINS ILS N' ONT PT ETRE PAS DE PLUIE LA BAS DEPUIS PLUS D' UN MOIS!!
INCROYABLE DE VOIR QUE CE N' EST PAS DE LA DINDE!!
JE SERAI AUX USA JE TENTERAIS LE COUP... MAIS BON THANKSGIVING EN FRANCE N' EXISTE PAS.... DOMMAGE PARCE QUE QQ PART L' EAU ME VIENT A LA BOUCHE D' ESSAYER
This recipe produces a moist and tender turk’y with a crispy, golden brown “skin” for gracing your cruelty-free holiday table. The roast is first simmered and then baked and basted to fill your kitchen with the wonderful, nostalgic aroma of holiday cooking. This is an extra-large roast (3.5 lbs) and will serve 6 to 8 guests. Serve with Sage Dressing with Mushrooms and Water Chestnuts (also in this blog under “Holiday Recipes”) and plenty of Turk’y Gravy with “Giblets” (recipe follows).
Ingredients for the simmering broth:
• 1 gallon water (4 quarts or 16 cups)*
• ½ cup nutritional yeast
• ¼ cup tamari, soy sauce or Bragg Liquid Aminos™
• 2 T fine sea salt or kosher salt
• 1 T organic sugar
• 1 and ½ tsp poultry seasoning
• 2 bay leaves
*For extra flavor, substitute one cup of the water with one cup of a dry white wine such as Chardonnay, Sauvignon Blanc or Pinot Grigio.
Dry mixture ingredients for the roast:
• 3 cups vital wheat gluten
• ¾ cup garbanzo bean (chickpea) flour, soy flour or quinoa flour
• 1 T onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• ½ tsp ground white pepper
Liquid mixture ingredients for the roast:
• 3 cups water
• 3 T mild vegetable oil
• 1 T mellow white miso paste
• 1 T fine sea salt or kosher salt
Ingredients for the “skin” and baste:
• 4 spring roll wrappers*
• 3 T Better Butter (also in this blog under “Miscellaneous Recipes”) or vegan margarine, melted
• 1 T tamari, soy sauce or Bragg Liquid Aminos™
You will also need a large double-layer piece of cheesecloth and some kitchen string/twine.
*Spring roll wrappers are made from rice and tapioca starch and can be found in most supermarkets in the ethnic or Asian food aisle.
Technique:
In an extra-large cooking pot, set the simmering broth over high heat to bring it to a boil.
Meanwhile, whisk together the dry mixture ingredients in a large mixing bowl and set aside.
Vigorously whisk together the liquid mixture ingredients in a large measuring cup or bowl until the salt and miso is dissolved.
Pour the liquid ingredients (not the simmering broth) into the dry mixture and mix thoroughly with a sturdy spoon until all the dry ingredients are incorporated. With your hands, knead the mixture in the bowl until the dough begins to exhibit some elasticity. Punch down the dough in the bowl with your fist; this will help press out air bubbles that contribute to small holes in the finished roast.
Note: The dough will be very soft, but if it is overly wet or “soupy”, you’re not working with high-quality vital wheat gluten. Try Bob’s Red Mill™ Vital Wheat Gluten for consistent results, since it contains 75-80% pure gluten (wheat protein).
Shape the dough into a round ball as best you can and place on the cheesecloth. Don’t worry about shaping; the cheesecloth will do that for you. Roll the ball of dough snugly inside the cheesecloth (be sure to use enough cloth to encircle the roast at least 3 times). Twist one end tightly and tie securely with kitchen string/twine.
Pick up the open end of the cheesecloth and stand the roast on the tied end. Gravity will pull the dough downward helping to create a compact and plump roast shape within the cheesecloth. Gather the cheesecloth at the top and begin to twist until the dough is snugly wrapped and tie the end with kitchen string/twine.
When the broth comes to a boil, carefully lower the dough into the broth. Reduce the heat to a slow, gentle simmer (some movement of the broth with occasional gentle bubbles) and partially cover the pot to vent steam and control evaporation of the broth. Set a timer for 1 hour and 30 minutes. Check the pot frequently to maintain the broth at a gentle simmer. DO NOT BOIL! With kitchen tongs, turn the roast occasionally during cooking time.
After 1 hour and 30 minutes, remove the pot from the heat and let the roast cool in the broth. If you’re preparing the roast ahead of time, let it cool completely in the broth. Place the roast into a food storage bag with the cheesecloth intact, seal the bag and refrigerate for up to 10 days or freeze for up to 3 months (the cheesecloth will help keep the exterior moist). Be sure to reserve the simmering broth for future use.*
If you plan to finish the roast immediately, let it cool in the broth until it can be handled comfortably and continue to the next step. If you won’t be adding the “skin” to the roast, skip to the section on pan-glazing.
*2 cups of broth will be used for preparing the Turk’y Gravy with “Giblets” (recipe following) and 1 cup can be used for preparing Sage Dressing with Mushrooms and Water Chestnuts (pg. ). The remaining broth should be stored in the refrigerator or freezer for later use in any recipe calling for a “poultry” flavored broth.
Finishing the roast:
Place the roast on a work surface (if it was frozen, be sure to let it thaw completely in the refrigerator for 2 to 3 days before proceeding). Remove the cheesecloth. Slice a thin layer of the roast from the bottom if you will be preparing the “giblet” gravy.
Preheat the oven to 375°F.
In a small bowl, combine the baste ingredients and brush the roast on all sides. Next, fill a large, shallow dish or dinner plate with a little hot water and soak the spring roll wrappers, one at a time, for 15 seconds each. Place one wrapper over the roast and smooth with your fingers. Repeat with the second wrapper. The wrappers will continue to soften and become more pliable as you smooth. Flip the roast over and layer 2 more wrappers, again smoothing the wrappers as you work.
Mist a shallow baking dish with vegetable oil spray and place the roast in the dish. Brush generously with the basting mixture and place the roast, uncovered, in the oven. If you have prepared the bread dressing, it should be placed in the oven also. Set a timer for 45 minutes. Remove the roast at the 30 minute and 15 minute mark to re-baste.
After the final baste, season the roast with some ground black pepper, if desired.
Remove the roast from the oven and let it rest for about 10 minutes. Use a serrated knife for slicing. Seitan tends to dry out quickly when sliced, so only slice as much as you will be serving at any given time. Store leftovers in a sealable container and consume within 10 days.
Optional Pan-Glazing for “Skinless” Roast:
Preheat the oven to 375°F.
Add 3 tablespoons of Better Butter (recipe in this blog under “Miscellaneous”) or vegan margarine to an extra-large, non-stick skillet or well-seasoned cast iron skillet.
Place the skillet over medium heat, add the roast and use two sturdy spoons to roll it around and coat with the butter or margarine. Sauté, turning frequently, until the roast begins to lightly brown. Now add 1 tablespoon of tamari or soy sauce and continue to roll the roast until nicely browned and lightly crisp. Add a splash of dry white wine if desired while pan-glazing.
Place the roast in an oiled baking dish, season with ground pepper if desired, cover with foil and bake for 20 to 25 minutes.
Remove the roast from the oven and let it rest for about 10 minutes. Use a serrated knife for slicing. Seitan tends to dry out quickly when sliced, so only slice as much as you will be serving at any given time. Store leftovers in a sealable container and consume within 10 days.
Turk’y Gravy with “Giblets”
Ingredients:
• 2 cups turk’y simmering broth (from preparing the roast above)
• ¼ cup (4 T) Better Butter (also in this blog under “Miscellaneous Recipes”), vegan margarine or vegetable oil
• ¼ cup white flour of your choice
• 1 tsp vegan Worcestershire sauce
• ¼ to ½ tsp browning liquid (i.e., Gravy Master™),
as needed for a rich color
• ¼ tsp poultry seasoning
• 1 slice from the Roast Brest of Turk’y, finely diced
• fresh or coarse ground black pepper, to taste
• sea salt or kosher salt, to taste (if needed)
Technique:
In a saucepan, melt the vegan butter or margarine (or heat the oil) over medium-low heat. Add the flour and whisk vigorously to create a roux (a smooth paste used for thickening). Continue to heat for a minute to remove any raw flour taste.
Slowly add the broth, a little at a time, whisking vigorously as you incorporate to eliminate lumps. Add the Worcestershire, browning liquid as needed for a rich color and poultry seasoning. Continue to cook and whisk until mixture thickens and just begins to come to a boil. Add the diced turk’y and reduce heat to low. Season with the pepper and add salt as needed. Keep warm until ready to serve, stirring occasionally.
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