Easy Vegan Turkey with Crispy Skin
glaze and skin:
Add the chickpeas, vegetable broth, nutritional yeast, neutral oil, soy sauce, apple cider vinegar, Dijon mustard, poultry seasoning, garlic powder, and onion powder to a food processor.
Process until just combined. Transfer to a large glass bowl.
Add the vital wheat gluten
to the bowl. Fold the gluten into the chickpea mixture.
Transfer to a flat nonstick surface and knead into a rough dough, about 45 seconds. Do not overwork. Shape into a wide loaf or log.
Wrap the dough
in aluminum foil or cheese cloth (optional).
Place the wrapped dough in a large saucepan on a large steamer basket, over about 1 inch of vegetable broth. Bring the broth to a gentle simmer, cover, and steam for one hour. Check the liquid level occasionally and add more as needed.
Make the glaze:
Add the maple syrup, dark soy sauce, vegan butter, sriracha, and smoked paprika to a small saucepan. Heat over medium-high heat until just thickened. Set aside.
Unwrap the steamed seitan. Set aside for a few minutes to cool.
Step 9. Wrap:
Soak one rice paper wrapper as per packet instructions. Lay it flat on a moist surface and place the turkey on top. Press the wrapper sides onto the turkey to wrap the bottom.
Step 10: Wrap:
Soak another wrapper and wrap it over the top of the turkey. The rice paper should cover the turkey.
Brush the turkey with about one half of the glaze until evenly coated. Place it on a medium baking sheet and roast for 5 minutes.
Add some water to the glaze if it gets too stiff. Brush the turkey with the remaining glaze and bake for about 5 minutes more, or until glaze is slightly darkened.
Slice thinly for serving.