Unlike traditional turkeys; I believe vegan/vegetarian turkey can be as flavourful and interesting. There are a lot of vegan turkey recipes around that are made of tofu as an outer shell along with some flavourful stuffing but I wanted to add more flavor and texture to the recipe and hence I came up with this delicious recipe.
Ingredients
- 400 gm Extra Firm Tofu crumbled
- 2 medium-sized Potatoes shredded
- 4-5 Carrots finely shredded
- Olive Oil to taste
- 1 tbsp Yogurt
- 1 tbsp Black pepper
- 2 tbsp Piri Piri seasoning
- 1 tbsp cumin powder
- 1 tbsp Oregano dried
- 1 tsp Mint Leaves
- 2 tbsp Olive Oil
- Black pepper
Find the stuffing recipe here: Chili Garlic Mushroom & Bean Stuffing
For the Sauce
- 2 finely sliced shallots
- 3-4 thyme sprigs
- 1 Lime
- Salt to taste
- 1 tbsp Yogurt
- 1 tbsp Pepper
- 1 tsp Basil Leaves
- ½ Vegetable bouillon cube
- 3/4 cup water
- ½ cup White Wine vegan
- 1 tsp Cornstarch
- 1 tbsp Olive Oil
Instructions
Process:
- Salt the potatoes and carrots in a bowl while you prepare your stuffing. It will release its water; squeeze out the water well so that you have a crispy outer
- In a big bowl; mix the crumbled tofu, shredded potatoes and shredded carrots. Add in salt, pepper, chili powder, Piri Piri seasoning, cumin powder, dried oregano and dried parsley. Mix well
- Take a cheesecloth or any clean kitchen cloth and place over sieve. Press down the tofu mixture in the sieve pressing tightly so that it is nicely packed; press as hard as possible to pack the mixture tightly
- Scoop out the center gently to make space for stuffing leaving a thick layer at the bottom and sides. Add the stuffing and press down to stuff it. Place the remaining scooped out of filling back to cover the bottom of the vegan turkey. Press down to evenly close the bottom. Wrap the rest of the cloth and place it in the freezer for 15 mins. Watch my video for the demonstration!
- Preheat the oven to 350℉. Take the turkey out from the freezer and carefully flip the turkey from the sieve onto the baking tray; be gentle and careful not to break it. Oil the outer dome evenly and bake for 15 mins
- While it bakes; Place a pan on medium heat; add oil, chopped shallots, saute for 3-4mins until softened. Add thyme sprigs and saute for a minute before adding in salt, vegetable bouillon, pepper, chili powder, chili flakes and mix well. Add in water, wine and let it simmer for till it sauce is reduced.
- In a small bowl; mix cornstarch and a couple Tbsp water to make a cornstarch slurry. Add in to the sauce and let it simmer for about 2-3 mins. Let it cool
- Baste the turkey after baking for 15mins. Also, place cherry tomatoes in the same baking tray to cook alongside the turkey. Cook turkey for another 40 mins while basting every 15 mins. Once done; Broil for 5 mins at low and voila your vegan turkey is ready!
Serving:
- Cut and use a spoon to serve along with the remaining sauce on the side. Your holiday dinner is quite ready to be enjoyed! Check out my blog for desserts to go along it 😊
Nutrition
Calories: 320kcal | Carbohydrates: 39g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 284mg | Potassium: 1144mg | Fiber: 9g | Sugar: 7g | Vitamin A: 13398IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 6mg
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♥ Gurleen
