Stuffed “No-Turkey” Wrapped in Gaz’s Streaky “Bacon” Recipe

Bake this tasty vegan turkey, stuffed with sweet potatoes and chestnuts and wrapped in homemade vegan bacon. It’s worth the effort!

| October 2019


This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough to help reduce the amount of people having meat on their dinner tables at Christmas – the flavours are incredible!

Serves 8

Cooks In: 120 minutes

Difficulty: 7/10


For the “turkey” wet ingredients

  • 240ml (1 cup) soy or oat milk
  • 10g (1/2 cup) dried mushrooms
  • olive oil, for frying
  • 1 onion, finely chopped, sautéed until soft
  • 3 garlic cloves, finely chopped, sautéed until soft
  • 120ml (1/2 cup) white wine
  • 50g (1/4 cup) tinned chickpeas (garbanzos), drained and rinsed
  • 110g (4oz) firm tofu, patted dry
  • 3 tbsp white miso paste
  • 2 tsp maple syrup
  • 1 tbsp dried tarragon
  • 1 tbsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp dried sage
  • 1 tsp cayenne pepper
  • 2 tsp sea salt
  • 1 tbsp cracked black pepper

Dry ingredients

  • 300g (2 3/4 cups) vital wheat gluten
  • 50g ( 1/2 cup) chickpea (gram) flour
  • 2 tbsp nutritional yeast

For the broth

  • 960ml (4 cups) vegetable stock
  • 480ml (2 cups) white wine
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 onion, quartered
  • handful of dried mushrooms
  • 1 bay leaf
  • 3 garlic cloves, peeled
  • pinch of sea salt and pepper

For the rub

  • 4 tbsp mixed dried herbs
  • 1 tsp cayenne pepper
  • 1/2 tsp onion salt

For the stuffing

1 quantity Sweet potato and chestnut stuffing (see below), skipping the final step

11/15/2019 8:22:17 AM

So now Mother Earth News is pushing veganism? Sigh!!!!!!!!



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