Vegan Tofurkey Wrap Recipes

TOFU TURKEY I

Steps:

• Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
• Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
• Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
• Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

40+ EASY VEGAN WRAPS (LUNCH IDEAS)

Steps:

• Divide the hummus evenly between your two wraps and spread it in the bottom third of the wrap.
• Add leafy greens, avocado, tomato, bell pepper and carrot on your hummus layer.
• Sprinkle with black pepper, nutritional yeast or some vegan cheese shreds.
• Fold the wraps tightly without breaking them, tucking in all of the veggies with the first roll and then rolling firmly to the end.
• Cut in half and enjoy right away or store in the fridge for a quick portable lunch!

VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY

Steps:

• For the tofurkey:
• Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
• Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
• Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
• Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
• Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
• Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
• Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
• Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
• Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
• For the gravy:
• Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
• Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
• Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
• Do Ahead
• Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.

VEGAN PINWHEELS (TORTILLA ROLL UPS)

Steps:

• First make my 5 minute vegan ranch dressing and chill until needed.
• Prep all your veggies and vegan chicken. Chop them small. Add to a large mixing bowl along with the ranch dressing and cream cheese. Mix well. Taste for seasonings add salt and pepper if needed.
• Spread an even layer of the filling on a flour tortilla. Sprinkle with some sunflower seeds and dried cranberries. Roll up TIGHTLY! (A little will spill out the sides that's normal) Repeat with remaining 2 tortillas.
• Cover with plastic wrap and chill the unsliced rolls in fridge for 1 hour up to 5 hours. Slice into one inch or so pinwheels using a serrated knife. Enjoy! Makes approximately 24-30 pieces, 8-10 per log.
• You can serve these vegan appies as is or leave out the cranberries and enjoy with a side of salsa! Either way it's a win win! Lovely for your kids lunch box, next picnic, super bowl party or your holiday Christmas platter!

VEGAN TURKEY RECIPE (SEITAN)

Steps:

• Start by adding all the ingredients (except vital wheat gluten) to your food processor: chickpeas, water, bouillon, Braggs, seasonings, sesame oil and nutritional yeast. Process until smooth.
• Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won't stick to your hands) Then kneed the dough 10-15 times. Shape into a log.
• Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
• Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour. Baste the roast after 30 minutes with a 1/3 cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
• Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve. Or cool completely, refrigerate and slice as deli meat. Enjoy! (for best texture I recommend cooling in fridge overnight then continue with step 6) Step by step photos in the above post if necessary.
• Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth (don't add broth until oven is preheated). Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add splash extra broth if needed.

HOW TO PREPARE A TOFURKY ROAST

Steps:

• Thaw your frozen Tofurky roast in the refrigerator for 24 hours.
• Preheat your oven to 350 degrees F.
• Line a casserole dish with large pieces of tin foil, leaving enough foil to reach up the sides and connect with the top piece of foil that will be added on later.
• Remove plastic wrap from Tofurky and place the roast inside the foil lined dish.
• In a small bowl, add the olive oil, minced garlic, chopped rosemary, and salt and mix well.
• In a large mixing bowl, add the chopped carrots, sliced onion, and chopped potatoes, and two tablespoons of the oil mixture. Mix until evenly coated and then place the veggies into the foil-lined casserole dish surrounding the Tofurky.
• Using a spoon or a basting brush, spread 1 heaping tablespoon of the oil mixture atop the Tofurky roast.
• Cover with tin foil and seal the top and bottom foil together so the Tofurky and veggies are completely enclosed. Bake in the oven for 1 hour and 20 minutes.
• Remove from oven, uncover, add remaining oil mixture on top of the roast, and bake for an additional 10 minutes.
• Remove from the oven, remove the foil wrap, garnish with sprigs of rosemary, and enjoy!

TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )

Steps:

• "TURKEY".
• Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
• In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
• STUFFING.
• In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
• In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
• Roll stuffing into a log about 25 cm (10") long.
• MARINADE.
• Whisk all ingredients together.
• ASSEMBLY AND COOKING.
• Preheat oven to 350°F (175°C).
• On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
• On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
• Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
• Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
• Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
• If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
• Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
• About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
• Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
• Slice and serve with cashew gravy and cranberry sauce.

VEGAN TZATZIKI DELI WRAP

Steps:

• Lay out the lavash bread and spread 4-5 deli slices across the center of the wrap. Top with tzatziki dip, and remaining ingredients and roll up wrap. Cut in half and enjoy.

VEGAN TOFURKEY WRAP

Steps:

• Smear the spread down the middle of the tortilla.
• Layer everything on.
• Wrap it up.
• Eat it!