Easy Vegan Turkey with Crispy Skin


Ingredients for  glaze and skin:

Step 1. 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.

Step 2. Process until just combined. Transfer to a large glass bowl.

Step 3: Add the vital wheat gluten to the bowl. Fold the gluten into the chickpea mixture.

Step 4: 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.

Step 5. Wrap the dough in aluminum foil or cheese cloth (optional).

Step 6:  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.

 Step 7. 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.

Step 8: 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.

Step 11: Baste: 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.

Step 12: Baste again: 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.

For serving: Slice thinly for serving.

Full Recipe: Cookingforpeanuts.com