vegan-turkey A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Food processor
- Mixing bowl
- Spatula
- Pot
- Steamer basket
- Stove
- Cutting board
- Chef's knife
- Baking dish
- Oven
- Pastry brush
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Ladle
Ingredients
- 18 fl oz (equivalent of 2 cups) can chickpeas, rinsed and drained
- ¾ cup water
- 2 tablespoons sesame oil, toasted or regular
- 2 tablespoons Tamari or soy sauce
- 1 tablespoon Better Than Bouillon Vegetarian
- 3 tablespoons nutritional yeast
- ½ teaspoon poultry seasoning
- 1 teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon pepper
- ½ teaspoon fresh rosemary, finely chopped (optional)
- ¼ teaspoon dried thyme (optional)
- 1½ cups Vital Wheat Gluten
- 3 cups vegetable stock ( for steaming roast)
- 2 tablespoons melted vegan butter + 1 tablespoon Tamari, + ¼ teaspoon poultry seasoning
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