Here’s the one you’ve all been waiting for! Day 10 of our Thanksgiving series is one of my favorite vegan “meat” recipes. This vegan turkey is the most challenging of our Thanksgiving recipes, but it’s well worth the effort (and it’s still much easier than a traditional roasted turkey). The best part of this recipe is the inclusion of gluten flour, which is very high in protein – about 23 grams per 1/4 cup. The chef in this video shows the total step-by-step process, which is a great benefit for those who might be intimidated by the dish.
You’ll find the full list of ingredients and instructions at the chef’s web site here.
You are likely familiar with pre-packaged Tofurkey “turkeys” and their textural limitations. This dish is a big hit with my vegan and vegetarian friends, as they’re accustomed to Tofurkey and are wowed by the blast of flavor. Add in the protein count and you’ve got a tableful of happy guests!
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