Props to have the vison, see it through, and come out on top as "the biggest bird in the flock" 🦃 I'm sure you're feeling stuffed to the brim, but hey it's all gravy baby! 😌🤙😛 One day I might try this, but where the turkey boullion cubes at?!? Lol. Hoping to find one or both of those field roast deals tho from your last video, if not, shoot, I'll save $ and go in on my sides and my hamburger pasta dish! Hey as they say, when 1 door opens, so does the other side of the door ;) 😛😅🥳🙏
What you described about how you make a new recipe is exactly what I do. I never use just one recipe and I always take several recipes and choose what’s common, and then I add my own flair. It’s good to hear of someone else who does the same.
@11:18 KEEP PROCESSING IT in the food processor for 1 solid minute. Yours can handle it and you will be forming the gluten strands so it doesn't break when you form it. If you let it rest 1 minute then pulse a second minute it will be perfect "taffy" and let rest 20 minutes covered before shaping it. It's worth it.
I bought TWO store-bought vegan turkey substitutes for Thanksgiving, and now I realize I should just make my own. This looks sooo good. And I love being able to control the sodium content.
Merle, your pure joy in this video is contagious! If you want an extra showstopping feature for friends and family, I baste each layer of the rice paper and place a couple whole sage leaves between the layers
My stuffing has always had apples, cranberries, toasted pecans and vegan maple sausage! Edited to add for the gravy, a wee bit of vegan Worcestershire sauce gives it a yum flavor, too.
Merle! I have made Gaz Oakley's Christmas ham every year and I would LOVE to see you make that as well. Only thing I would sub for this is smoked tofu instead of regular! Cant wait to try this recipe out this year!
This is perfect! My sister and I just made a test seitan roast last week. Didn’t realize how much cheaper it is to have vital wheat gluten to make your own vs buying premade loaves! Thank you for this wonderful video and hope you get a break next week☺️
I love Sam Turnbull (it doesn’t taste like chicken) and have her cookbooks. Really glad you featured part of her recipe. Definitely going to try this mix. Happy Holidays
That looks delish! I've made some seitan roasts before, with rice-paper skin. I think I remember that sprinkling some flour onto the butter/garlic rub before putting on the skin will help it to stick better. I've been trying to add more texture ... I think I may try to throw in some soy curls into the food processor and work that into the roll this time.
@@divkash9899 I agree. Some easy meals (other than bean burritos LOL) would be great. I am try to teach my son how to make vegan food for me. So far he has dumped a half bottle of lemon pepper on tofu and tried to fry it. Not eatable if I'm being honest. LOL.
The reason it broke when you tried to twist it and started cracking after shaping is because you made it softer by adding more stock and nutritional yeast, both of which interfere with the gluten strand formation
Wow I've just finished watching this for the first time (totally going to watch again and write notes). I'm inspired for Christmas now! I went through a seitan phase, but went off it a bit, but especially with the rice paper skin, this looks great. For me (UK person) I like my stuffing more finely chopped, but I agree with the apples and cranberries. I also add dried apricots, chestnuts and jerusalem artichokes if I can find them (I would get parnsips, but here in Italy where I live they are impossible to find). Oh and also I LOVE your air dryer oven! I've been using a tiny oven for the past five years, and rarely ever turn our big oven on, but it's getting a bit tired and I was also hankering after an air dryer, so this seems perfect!
Thanks for demonstrating that recipe. I went out and bought what I needed for this particular recipe the other day and now I am more excited to try it out!
Thank you Merle for a lovely thanksgiving vegan roast that I still have time to try. You know I was thinking...have you watched Derek Sarno? He's presently in the UK but I think is moving back to the USA. He is a fabulous vegan chef and seems like a cool fellow. I think you guys would enjoy collaborating on some recipes when he gets back to the USA...or maybe before.
You're so right about not being able to find those roasts in your last video. I looked for Field Roast near me, and no one around here carries it!! 😭I live in highly populated OC, CA! I am lucky to live near Trader Joe's and have made their roast twice now. The first time I tried to cook it faster by starting in the microwave and not covering it, and the outside was tough and dry. Second time I roasted it covered with foil over a pile of carrots, onions, and fenell, and it was great. Even the gravy is surprisingly decent with the roast---it contains miso, so I bet that's good for the umami. Thanks for the inspiration in this video! It looks fantastic!
Hi Merle! I do the same thing with recipes, taking from three or four what I like from each (that's how I make black bean burgers). This looks awesome! I've not had cranberries in stuffing, but that sounds delicious. I usually put apples, onions, celery, raisins and walnuts in mine. I might have to try to this for Christmas! Thank you so much for the video.
This is my first Thanksgiving as a Vegan & your videos have helped me so much! I've been over here researching different Turkey recipes, moving ingredients around, all kinds of math & science is happening! 😆 I told a friend it's my first Thanksgiving where I am literally making the "Turkey "... 😂 I was shifting through my many print outs & surprise, I had printed the one you were using as your base recipe! I feel validated already lol. Thank you again 😊
Caroline of The 1940s Experiment cooking blog is also vegan. Last year she made a “murkey” out of vegan sausage based stuffing. She shaped the mixture into a turkey-ish shape, and used parsnips to represent the legs. Then she baked the whole thing.
I never thought about using nuts or cranberries in stuffing (partly because I just don't like stuffing that much) but I think that's a great combo! I'll have to try it for Christmas!
When I was making seitan steak, I added to gluten just water, but with miso, spices, salt, tomato paste - all the flavorful stuff, didn't have blender back then so it was easier this way))
I make Sam's roast multiple times a year now (my review was one of the ones you showed!) and like you I have taken to using multiple sheets of rice paper. Soooo good! You should try her ham next! It's very close to the Tofurky ham! Love your videos Merle!
I made the it doesn’t taste like chicken roast 3-4 times but it’s been a couple years. I’d forgotten! Thanks for the reminder because I love that thing. I usually make the one roast into two smaller ones (like it it’s not for a holiday, but rather juat to have it for when I want it) and keep them frozen (at the rest over night stage). Then pop out and keep in fridge overnight and cook. And if you don’t eat it all, thinly slice it for lunch meat!
Our Merle Girl!! This. Looks. Incredible! It looks WAY better than any of the roasts you tried last week. Plus, you can make so much more. Those roasts were teeny tiny. I'm used to cooking for a family of 'good eaters' lol. We can throw down, especially on a holiday. Beautiful job and I always like your 'notes' on all of your recipe testing videos. I've heard that marmite and vegemite, in tiny amounts, can enhance any 'meat' recipe with umami bombery. Just thinking for the shroom gravy too! Awesome. Love ya so much and happy Thanksgiving
Love that the sodium level is lower!💖 Noticed that the recipe & the video showed the main ingredient to be Tofu, but I heard Seitan referenced several times. 😳🥰
❤ Vegan fabtablious Definitely making this Vegan Turkey thank you Merle as always fun and delicious Vegan 30 plus years I loved the skin also. Definitely love your channel and Recipes. Happy Thanksgiving to you and your family. Perfect cruelty free delicious food 😋 🎉
You did an amazing job with instructions, and the vegan roast looks fabulous! Great job, thank you! Side note: Miyoko Schinner makes a similar roast, but instead of using rice paper to wrap the roast, she uses yuba. Whole Foods sells a brand of fresh yuba from Hodo, which is so good! Cheers!
@MerleONeal 🙂 yuba also makes the best veggie bac'n. Miyoko's cookbook, the Vegan Pantry, has an excellent recipe for it. Its basically a marinade of liquid aminos or soy sauce, liquid smoke, nooch, garlic powder, onion powder, maple syrup and smoked paprika. So good!
I probably would have put the stuffing into some plastic wrap, sinched it up into a log and then put it in the fridge for like an hour to solidify into log shape then put that in the "turkey". Could get more stuffing inside and be more uniform.
So I tried a version of this. No stuffing, but made two rolls from the seitan without the skins. (Not enough time or ingredients). I did need to add many more tablespoons of water, so don't follow the recipe exactly. It's more important that it seems fairly much as soft or firm as you see in the video. I didn't steam mine, but wrapped it in three tight layers of 1 parchment paper and 2 aluminium foil and simmered on very low heat for 1 hour. (No filling=denser and raw seitan middle that needs to be cooked through). It's so much like white poultry meat it's scary, but with a mushroomy gravyish sort of thing, mlinci (a flatbread torn to pieces and usually soaked in juices and fat from meat - works great with juices from sautéed cremini mushrooms), little oven-baked pieces of a funny pumpkin I bought the other day and cornsalad (the plant, no actual corn) with Rainbow Plantlife's red wine vinegar dressing with apple vinegar instead because this is rural Croatia 😂 This could easily be turned into something Scandinavian like "pork" (herb=rosemary) filled with onions, prunes and apples and baked like Merle did with the rice paper, served with potatoes and a cream sauce et violà: we have husmanskost.
Next time, definitely wrap the rice paper around the entire roast and make sure they're soft and sticky enough to actually adhere to the roast and not pop off after baking. The roast we make does this and it's perfect every time.
home-made seitan is way so much better, and you made all of this exactly how I thought it would be made. I'm going to do this for my Thanksgiving (I'm the only plant-based person in my family). *high-fives-like-whoa*
@MerleONeal, you made me miss my dad. His stuffing was the best. I do add chopped pecans or walnuts to mine, while he didn't. Btw, that plant behind you in your side note I believe is an African plant. I had one, which I cloned off and had several. My current husband, when he first moved in, thought he was being helpful when, over the Winter, he was watering them, and my cacti, once a week. Yeah. He managed to kill off every one of my plants, except the "mother-in-law tonge," a.k.a., "snake plant," which is definitely African. I had had some of those plants for over a decade. Note to people: Do NOT water other people's plants without asking! For the "skin," there is such a thing as tofu sheets, available at some Asian groceries. Alternately, brushing with soy milk can help, but hey, why not wet the rice sheets with soy milk, right? Maybe seasoned?
I followed Candice from the edgy veg for her stuffed holiday roast recipe for years (I still would but I’ve gotten far too lazy lol) if I remember correctly she used pinto beans and because I like to live life on the edge I actually would blend up a block of tofu and use that as a part of my liquid and just either increase the vital wheat gluten or if I was not wanting to make such a big batch of the seitan I would just decrease the amount of broth called for. Crazy high protein between the beans, tofu and vital wheat gluten and the tofu gave it a really nice texture
The biggest thing for me is how easy it was to prepare the seitan with a food processor! TOTAL GAME CHANGER! I wonder if there was any reason why you didn't wrap the bottom of it with rice paper wrappers?
Ah ha!! I made a vegan sausage roll using Pea Protein, TVP, maybe 3 flax eggs and a ton of spices. I have already par-baked it and it is in the freezer. I will probably get it out tomorrow night to thaw. I also have vegan puff pastry which I will wrap the sausage roll in to tiff on a Wellington.
Where is your pots and pan from ? They look stunning 😍. Is it any way to.make gluten free , roasted turkey,, . Im allergic to gluten but the recipes are delicious I bett.
these are from "our place"! as for gluten free, i think there is a tofu turkey recipe out there! I was thinking of keeping it til next year since I have done so many roasts for this year already - but look up halle burns i belive she has one!
Because I am a lazy ass I might just do the stuffing and eat that on its own becuase it looks deeelish and stuffing is the best part anyway. Oh plus sauce of course!! haha That being said: It looks absolutely incredible Merle! YUM!!!
With how well that works, I feel like you could use the same method to make vegan chicken cordon Bleu. Maybe use chao cheese (my favorite vegan cheese) and a good deli style slice.
Merle, did you use glutinous rice flour or vital wheat gluten? I think the bag you showed said glutinous rice flour? Maybe I missed something? It all looked amazing though!!! ❤
Progress report.. turkey is still in fridge to roast tonight.. but… I did the mushroom gravy and subbed with shiitake and a little extra of baby Bella. Subbed vegan butter as and added fresh minced garlic as suggested. But it still was still slacking lacking that umph. I added some Worcestershire sauce and yeast extract (marmite) and that did the trick! A skosh of nutritional yeast and I used soy sauce as the salt. I think next time I might use mushroom broth. Anyways cheers to gravy!
*YUMMY!!* It looks absolutely *GORGEOUS,* I Love your choices, and I sure will make it once I'll have a kitchen (soon!!!!! 😃😍😃😍😃😍😃). (Could have made _without_ those awful effects though.)
Every time I buy one of the few vegan roasts available to me where I live, I'm disappointed. This seems pretty labour intensive considering I'm working Christmas Eve, so tbh I'll probably just do smoked tofu and call it a day! But this looks great and I'll definitely keep it in mind if I ever have more than just the one day off!
A bonus video from our reigning vegan queen?? Don't mind if I do!! What a nice and unexpected surprise!! Ur spoiling us!! ❤❤❤ I love the way you think and all of your videos! Gosh I want that Airfryer/oven thing so bad hahhaha...if only I was from the US.... Love as always and can't wait for the next one!❤❤❤ Ciao for now 🙏
That looks fantastic! I was wondering if there was a time and temp conversion table available? I own an other brand of French door "toaster" oven and have no instructions whatsoever. Also, speaking of time and temp, if we make a double batch of seitan roast what would that conversion be?
We don't do Thanksgiving where I live, but turkey for Christmas is traditional. Any people from Croatia here? Do you have any ideas on how to adjust this recipe to be served with mlinci? I think the stuffing sounds really good, but bread and mlinci would maybe be too much bread?
I have my own recipe i found on the internet like 15 years ago an d has never failed. Stuffing: 1/4 cup(40g) wild rice 2 TbSP butter 1/2 cup ( 60g) onion finely chopped 1/2 cup( 40g) mushrooms finely chopped 1 stick of celeray finely chopped 1-1/2 (90 g) of fresh bread crumbs 1/4-1/2 cup (60-120 ml) of chicken stock 2 TBSP of dried cranberries finely chopped 2 TBSP pecans finally chopped To taste : salt, pepper, sage, thyme, and rosemary. Seitan outer layer (wet mix): Tofu 6 ounces (170 g) 1 chicken bouillon cube 3 TBSP soy milk 3 TBSP neutral oil 1 TBSP soy sauce 1/4 cup (34g) finally chopped onion 1 tsp of fresh minced garlic water needed to make sure the "turkey" outer layer is moist enough. (dry mix) : 1 cup (130g) of vital wheat gluten 1/4 cup(34g) of Besan (chickpea flour) 2 TBSP of nutrional yeast 1/2 tsp of freshly ground black pepper 1/2 tsp of dried sage 1/4 tsp of fresh rosemary ( you can omit as dried rosemary is just basically sticks and has no flavor) 1/8 tsp of dried thyme. (outer coating) bean curd sheet, oil, and soy sauce" Its optional and really doesn't matter
Props to have the vison, see it through, and come out on top as "the biggest bird in the flock" 🦃 I'm sure you're feeling stuffed to the brim, but hey it's all gravy baby! 😌🤙😛 One day I might try this, but where the turkey boullion cubes at?!? Lol. Hoping to find one or both of those field roast deals tho from your last video, if not, shoot, I'll save $ and go in on my sides and my hamburger pasta dish! Hey as they say, when 1 door opens, so does the other side of the door ;) 😛😅🥳🙏
WOWOWOWOWOWOWOWOW YOU WIN
What you described about how you make a new recipe is exactly what I do. I never use just one recipe and I always take several recipes and choose what’s common, and then I add my own flair. It’s good to hear of someone else who does the same.
Me too!
@@bethaniejify same here
Me too 😁
@11:18 KEEP PROCESSING IT in the food processor for 1 solid minute. Yours can handle it and you will be forming the gluten strands so it doesn't break when you form it. If you let it rest 1 minute then pulse a second minute it will be perfect "taffy" and let rest 20 minutes covered before shaping it. It's worth it.
That suggestion needs to be in the description box below the video it's so good.
the timing on this is actually phenomenal. I’ve just entered the kitchen to make my first seitan roast so I can test it before Christmas!
YESSSS you gotta tell me how you like the recipe!!
I'm not vegan, but this adventure was such a joy to watch. It was genuinely so nice to see it all work out!
Glad you enjoyed it! Thanks for hangin out 🥰
that used to be me; 'I'm not vegan, but..' but I've been vegan six years now and have no regrets, only that I didn't do it sooner!!!!! kind regards.
You don't have to be vegan to try some vegan recipes! Come on in, the water is fine.
I bought TWO store-bought vegan turkey substitutes for Thanksgiving, and now I realize I should just make my own. This looks sooo good. And I love being able to control the sodium content.
YES! cost efficient and healthier!!! And genuinely BETTER
Merle, your pure joy in this video is contagious! If you want an extra showstopping feature for friends and family, I baste each layer of the rice paper and place a couple whole sage leaves between the layers
OHHHH that is brilliant!!
Martha Stewart would be impressed!
My stuffing has always had apples, cranberries, toasted pecans and vegan maple sausage! Edited to add for the gravy, a wee bit of vegan Worcestershire sauce gives it a yum flavor, too.
oh yummmmmmmm
Made the It Doesn't Taste Like Chicken roast for Christmas last year and it was so good. I need to try adding stuffing to it now!
I think you're gonnna love it! TBH moving forward I'll def just make the stuffing on the side and double the roast bc it is THAT GOOD
Merle! I have made Gaz Oakley's Christmas ham every year and I would LOVE to see you make that as well. Only thing I would sub for this is smoked tofu instead of regular! Cant wait to try this recipe out this year!
Oh my gosh! okay YES to trying Gaz's recipe an YESSS to smoked tofu
The stuffing is making my mouth water. Bread like that is perfect because it gets hard like pasta. The fluffy stuff turns to mush.
This is perfect! My sister and I just made a test seitan roast last week.
Didn’t realize how much cheaper it is to have vital wheat gluten to make your own vs buying premade loaves!
Thank you for this wonderful video and hope you get a break next week☺️
Right!?!?! it's a great money saver!!! and thank you
I love Sam Turnbull (it doesn’t taste like chicken) and have her cookbooks. Really glad you featured part of her recipe. Definitely going to try this mix. Happy Holidays
This year is going to be 10 years since Iam vegan. I made the stuffing today and I love it so good. 😊 ❤
That looks delish! I've made some seitan roasts before, with rice-paper skin. I think I remember that sprinkling some flour onto the butter/garlic rub before putting on the skin will help it to stick better.
I've been trying to add more texture ... I think I may try to throw in some soy curls into the food processor and work that into the roll this time.
Love your videos! Would love to see easy vegan meals/snacks (
Or low prep/passive cooking meals (rice cooker/instant pot)
@@divkash9899 I agree. Some easy meals (other than bean burritos LOL) would be great. I am try to teach my son how to make vegan food for me. So far he has dumped a half bottle of lemon pepper on tofu and tried to fry it. Not eatable if I'm being honest. LOL.
The reason it broke when you tried to twist it and started cracking after shaping is because you made it softer by adding more stock and nutritional yeast, both of which interfere with the gluten strand formation
Wow I've just finished watching this for the first time (totally going to watch again and write notes). I'm inspired for Christmas now! I went through a seitan phase, but went off it a bit, but especially with the rice paper skin, this looks great. For me (UK person) I like my stuffing more finely chopped, but I agree with the apples and cranberries. I also add dried apricots, chestnuts and jerusalem artichokes if I can find them (I would get parnsips, but here in Italy where I live they are impossible to find). Oh and also I LOVE your air dryer oven! I've been using a tiny oven for the past five years, and rarely ever turn our big oven on, but it's getting a bit tired and I was also hankering after an air dryer, so this seems perfect!
that stuffing recipe of yours sounds AMAZING - and yeah, I have to say this air fryer is fantastic, great size too
Thanks for the notes on the gravy, the only thing I would add is a bit of tomato paste and a quarter tsp of marmite! Great video!
Thanks for demonstrating that recipe. I went out and bought what I needed for this particular recipe the other day and now I am more excited to try it out!
I'm excited for you!!!!
this absolutely has me dreaming of hosting my own vegan christmas in the future!!! (or just making this all for myself....) thank you as always merle!
You can do it!!! And I fully support you eating the entire thing- I did 😂
Thank you Merle for a lovely thanksgiving vegan roast that I still have time to try. You know I was thinking...have you watched Derek Sarno? He's presently in the UK but I think is moving back to the USA. He is a fabulous vegan chef and seems like a cool fellow. I think you guys would enjoy collaborating on some recipes when he gets back to the USA...or maybe before.
YES!! I'm a big fan, hopefully we'll be able to link up when he's stateside!
Looks amazing! The oven looks so pretty!
I’m so happy it worked out for you!!
You're so right about not being able to find those roasts in your last video. I looked for Field Roast near me, and no one around here carries it!! 😭I live in highly populated OC, CA! I am lucky to live near Trader Joe's and have made their roast twice now. The first time I tried to cook it faster by starting in the microwave and not covering it, and the outside was tough and dry. Second time I roasted it covered with foil over a pile of carrots, onions, and fenell, and it was great. Even the gravy is surprisingly decent with the roast---it contains miso, so I bet that's good for the umami.
Thanks for the inspiration in this video! It looks fantastic!
Super excited to trying this as well as the Midea Flexify - woo-hoo!
If you process it for 2-3 minutes it helps with the texture
Hi Merle! I do the same thing with recipes, taking from three or four what I like from each (that's how I make black bean burgers). This looks awesome! I've not had cranberries in stuffing, but that sounds delicious. I usually put apples, onions, celery, raisins and walnuts in mine. I might have to try to this for Christmas! Thank you so much for the video.
This is my first Thanksgiving as a Vegan & your videos have helped me so much! I've been over here researching different Turkey recipes, moving ingredients around, all kinds of math & science is happening! 😆 I told a friend it's my first Thanksgiving where I am literally making the "Turkey "... 😂 I was shifting through my many print outs & surprise, I had printed the one you were using as your base recipe! I feel validated already lol. Thank you again 😊
Oh YAY I can't wait to hear how your first vegan thanksgiving goes!!! I hope you love it as much as I did
@MerleONeal Thank you! 😊
Sooo...I nade the recipe, and it turned out great! I'm feeling pretty positive about my future seitan endeavors! Thank you @MerleONeal
Caroline of The 1940s Experiment cooking blog is also vegan. Last year she made a “murkey” out of vegan sausage based stuffing. She shaped the mixture into a turkey-ish shape, and used parsnips to represent the legs. Then she baked the whole thing.
Cute
I'm SOOOO goingto try cranberries in my stuffing, that sounds amazing! Thanks for the idea!
It's so good! I hope you love it :)
I never thought about using nuts or cranberries in stuffing (partly because I just don't like stuffing that much) but I think that's a great combo! I'll have to try it for Christmas!
When I was making seitan steak, I added to gluten just water, but with miso, spices, salt, tomato paste - all the flavorful stuff, didn't have blender back then so it was easier this way))
another fantastic video , you make it so lovely to watch , so creative = pure delight ! thank you !
The shot at the beginning looked amazing!
Thank you 🥹
One time my friend put dried apricots in her stuffing and it was so good.
Wow, you sing well too!!
I make Sam's roast multiple times a year now (my review was one of the ones you showed!) and like you I have taken to using multiple sheets of rice paper. Soooo good! You should try her ham next! It's very close to the Tofurky ham! Love your videos Merle!
Oh my gosh! I'm star struck!! hahaha Thank you for the positive review, it encouraged me to try it!
Cranberries in stuffing sounds good!
I made the it doesn’t taste like chicken roast 3-4 times but it’s been a couple years. I’d forgotten! Thanks for the reminder because I love that thing. I usually make the one roast into two smaller ones (like it it’s not for a holiday, but rather juat to have it for when I want it) and keep them frozen (at the rest over night stage). Then pop out and keep in fridge overnight and cook. And if you don’t eat it all, thinly slice it for lunch meat!
What a lovely voice you have!!
I freaking LOVE apples and cranberries in my stuffing!! Yum!
THANK YOUUUU
I’m doing this but with puff pastry! I want to make a turkey Wellington.
DO IT!
I'll probably add some vegan sausage to the stuffing. Looks so good!
OMG GOOD CALLLLL
Yessss! I've been waiting 😊
Thank you for sharing this recipe. Can’t wait to try this out. Happy thanksgiving!
Same to you! I hope you love it!
Our Merle Girl!! This. Looks. Incredible! It looks WAY better than any of the roasts you tried last week. Plus, you can make so much more. Those roasts were teeny tiny. I'm used to cooking for a family of 'good eaters' lol. We can throw down, especially on a holiday. Beautiful job and I always like your 'notes' on all of your recipe testing videos. I've heard that marmite and vegemite, in tiny amounts, can enhance any 'meat' recipe with umami bombery. Just thinking for the shroom gravy too! Awesome. Love ya so much and happy Thanksgiving
Thank you so much for the marmite tip!! I'm absolutely going to try this! and yes i'm never buying a roast again! this method is SO EASY
you are always the best merle
Aw thank you, Victoria
Love that the sodium level is lower!💖
Noticed that the recipe & the video showed the main ingredient to be Tofu, but I heard Seitan referenced several times. 😳🥰
it's both!! extra protein lets goooo
❤ Vegan fabtablious Definitely making this Vegan Turkey thank you Merle as always fun and delicious Vegan 30 plus years I loved the skin also. Definitely love your channel and Recipes. Happy Thanksgiving to you and your family. Perfect cruelty free delicious food 😋 🎉
Aw thank you so so much! happy holidays to you as well
That looks fabulous! I was also wondering about the oven.
You did an amazing job with instructions, and the vegan roast looks fabulous! Great job, thank you!
Side note: Miyoko Schinner makes a similar roast, but instead of using rice paper to wrap the roast, she uses yuba. Whole Foods sells a brand of fresh yuba from Hodo, which is so good! Cheers!
Oh thank you! i'll have to look into that!
@MerleONeal 🙂 yuba also makes the best veggie bac'n. Miyoko's cookbook, the Vegan Pantry, has an excellent recipe for it. Its basically a marinade of liquid aminos or soy sauce, liquid smoke, nooch, garlic powder, onion powder, maple syrup and smoked paprika. So good!
Happy Thanksgiving everyone! Be safe and be thankful
and you
instead of the "skin", I'll try rolling it in a breadcrumb mixture. so excited to make this.
That would also be soooo delicious
I probably would have put the stuffing into some plastic wrap, sinched it up into a log and then put it in the fridge for like an hour to solidify into log shape then put that in the "turkey". Could get more stuffing inside and be more uniform.
So I tried a version of this. No stuffing, but made two rolls from the seitan without the skins. (Not enough time or ingredients). I did need to add many more tablespoons of water, so don't follow the recipe exactly. It's more important that it seems fairly much as soft or firm as you see in the video. I didn't steam mine, but wrapped it in three tight layers of 1 parchment paper and 2 aluminium foil and simmered on very low heat for 1 hour. (No filling=denser and raw seitan middle that needs to be cooked through). It's so much like white poultry meat it's scary, but with a mushroomy gravyish sort of thing, mlinci (a flatbread torn to pieces and usually soaked in juices and fat from meat - works great with juices from sautéed cremini mushrooms), little oven-baked pieces of a funny pumpkin I bought the other day and cornsalad (the plant, no actual corn) with Rainbow Plantlife's red wine vinegar dressing with apple vinegar instead because this is rural Croatia 😂
This could easily be turned into something Scandinavian like "pork" (herb=rosemary) filled with onions, prunes and apples and baked like Merle did with the rice paper, served with potatoes and a cream sauce et violà: we have husmanskost.
Also, this honestly looks amazing
it is SOOO gooooood
The knife work is just so refreshing to see ! such talent i would've chopped my whole arm off doing that lol
you could add a small drop of Kitchen Bouquet to the gravy to give it a nice rich color.
Next time, definitely wrap the rice paper around the entire roast and make sure they're soft and sticky enough to actually adhere to the roast and not pop off after baking. The roast we make does this and it's perfect every time.
Will I ever make this? No I would probably die from the gluten. Did I still watch the whole video and enjoy it? 100%
Highly recommend making your own Tofurky, the best part is when it first comes out the oven, you feel so happy
home-made seitan is way so much better, and you made all of this exactly how I thought it would be made. I'm going to do this for my Thanksgiving (I'm the only plant-based person in my family). *high-fives-like-whoa*
you are going to LOVE IT and yes im going to be making my own seitan from now on for SURE
Wow this looks amazing! I’ll definitely try making this after I finish eating all the ones I bought for Thanksgiving.👍🏼
you must try it!!
She’s beauty…she’s grace…she’s Miss Thanksgiving Day!
I’m talking about Miss Chauncey Midea obv
@@justin_g_smith LMAO
Omg you are so amazing! I did some vegan german rouladen (rolled up stuffed meat) yesterday, it was so good! You should try it!
Add liquid smoke and make hickory ham with the same recipe. It’s soooo good
SO TRUE
This looks so good! I want to try it!
do it!!!!
Oh heck yeah, I'm trying this. I already make my own seitan but I've never tried a turkey roast and Ive NEVER used the skin technique!
THE SKIN IS SO GOOD
@MerleONeal, you made me miss my dad. His stuffing was the best. I do add chopped pecans or walnuts to mine, while he didn't. Btw, that plant behind you in your side note I believe is an African plant. I had one, which I cloned off and had several. My current husband, when he first moved in, thought he was being helpful when, over the Winter, he was watering them, and my cacti, once a week. Yeah. He managed to kill off every one of my plants, except the "mother-in-law tonge," a.k.a., "snake plant," which is definitely African. I had had some of those plants for over a decade. Note to people: Do NOT water other people's plants without asking!
For the "skin," there is such a thing as tofu sheets, available at some Asian groceries. Alternately, brushing with soy milk can help, but hey, why not wet the rice sheets with soy milk, right? Maybe seasoned?
At least it's close to impossible to kill the snake plant lol.
I followed Candice from the edgy veg for her stuffed holiday roast recipe for years (I still would but I’ve gotten far too lazy lol) if I remember correctly she used pinto beans and because I like to live life on the edge I actually would blend up a block of tofu and use that as a part of my liquid and just either increase the vital wheat gluten or if I was not wanting to make such a big batch of the seitan I would just decrease the amount of broth called for. Crazy high protein between the beans, tofu and vital wheat gluten and the tofu gave it a really nice texture
The biggest thing for me is how easy it was to prepare the seitan with a food processor! TOTAL GAME CHANGER! I wonder if there was any reason why you didn't wrap the bottom of it with rice paper wrappers?
Ah ha!! I made a vegan sausage roll using Pea Protein, TVP, maybe 3 flax eggs and a ton of spices. I have already par-baked it and it is in the freezer. I will probably get it out tomorrow night to thaw. I also have vegan puff pastry which I will wrap the sausage roll in to tiff on a Wellington.
the bonjour was hilarious 😂
Where is your pots and pan from ? They look stunning 😍. Is it any way to.make gluten free , roasted turkey,, . Im allergic to gluten but the recipes are delicious I bett.
these are from "our place"! as for gluten free, i think there is a tofu turkey recipe out there! I was thinking of keeping it til next year since I have done so many roasts for this year already - but look up halle burns i belive she has one!
Because I am a lazy ass I might just do the stuffing and eat that on its own becuase it looks deeelish and stuffing is the best part anyway. Oh plus sauce of course!! haha That being said: It looks absolutely incredible Merle! YUM!!!
hehehe i totally understand, stuffing is my favorite as well. let me know what you think!!
With how well that works, I feel like you could use the same method to make vegan chicken cordon Bleu. Maybe use chao cheese (my favorite vegan cheese) and a good deli style slice.
YUMMMMMM
Wow, looks amazing. I wish I had seen this before I bought a fieldroast roast. This will definitely be made though
You'll enjoy the fieldroast too :) They're verryyyy good. but yeah i'll be making my own from now on too
Merle, did you use glutinous rice flour or vital wheat gluten? I think the bag you showed said glutinous rice flour? Maybe I missed something? It all looked amazing though!!! ❤
Vital wheat Gluten!!
Maybe I should try this!
Progress report.. turkey is still in fridge to roast tonight.. but… I did the mushroom gravy and subbed with shiitake and a little extra of baby Bella. Subbed vegan butter as and added fresh minced garlic as suggested. But it still was still slacking lacking that umph. I added some Worcestershire sauce and yeast extract (marmite) and that did the trick! A skosh of nutritional yeast and I used soy sauce as the salt. I think next time I might use mushroom broth. Anyways cheers to gravy!
Love this and your videos! What vegetable broth did you use?
Thank you so much!! I just used the low sodium trader Joes one for this!
Thank you for the videos your amazing
*YUMMY!!* It looks absolutely *GORGEOUS,* I Love your choices, and I sure will make it once I'll have a kitchen (soon!!!!! 😃😍😃😍😃😍😃).
(Could have made _without_ those awful effects though.)
Every time I buy one of the few vegan roasts available to me where I live, I'm disappointed. This seems pretty labour intensive considering I'm working Christmas Eve, so tbh I'll probably just do smoked tofu and call it a day! But this looks great and I'll definitely keep it in mind if I ever have more than just the one day off!
A bonus video from our reigning vegan queen?? Don't mind if I do!! What a nice and unexpected surprise!! Ur spoiling us!! ❤❤❤
I love the way you think and all of your videos!
Gosh I want that Airfryer/oven thing so bad hahhaha...if only I was from the US....
Love as always and can't wait for the next one!❤❤❤
Ciao for now 🙏
Thanks for the love as always!!!
Gorgeous, Merle! 😍😍😍
Thank you!! 😊
I think you needed to work the seitan a bit more in the food processorbut I am definitely stealing this!
I actually really liked it a little bit less "tender" and a lil more soft tbh! but it's good to know you have options!
Please sing more! You sound great!
I bet tofu skin would be great on the outside! Extra protein too!!
That looks fantastic! I was wondering if there was a time and temp conversion table available? I own an other brand of French door "toaster" oven and have no instructions whatsoever. Also, speaking of time and temp, if we make a double batch of seitan roast what would that conversion be?
I wonder if Tofu Skin would work better as the skin. Looks tasty!
You have a fantastic singing voice!
I just saw a serious eats video making leftover stuffing into a waffle, just a suggestion if you do a Thanksgiving leftovers video 😊
Is there a lot of heat coming out of the oven? Because there seem to be a gap between the doors
Pomegranate would be good in the stuffing.
omg YES i need to try that
@MerleONeal there is a Persian dish called Pheasant June. I use tofu instead of chicken. But it's pomegranate molasses, walnuts and protien. So good.
We don't do Thanksgiving where I live, but turkey for Christmas is traditional. Any people from Croatia here? Do you have any ideas on how to adjust this recipe to be served with mlinci? I think the stuffing sounds really good, but bread and mlinci would maybe be too much bread?
I have my own recipe i found on the internet like 15 years ago an d has never failed.
Stuffing: 1/4 cup(40g) wild rice
2 TbSP butter
1/2 cup ( 60g) onion finely chopped
1/2 cup( 40g) mushrooms finely chopped
1 stick of celeray finely chopped
1-1/2 (90 g) of fresh bread crumbs
1/4-1/2 cup (60-120 ml) of chicken stock
2 TBSP of dried cranberries finely chopped
2 TBSP pecans finally chopped
To taste : salt, pepper, sage, thyme, and rosemary.
Seitan outer layer (wet mix): Tofu 6 ounces (170 g)
1 chicken bouillon cube
3 TBSP soy milk
3 TBSP neutral oil
1 TBSP soy sauce
1/4 cup (34g) finally chopped onion
1 tsp of fresh minced garlic
water needed to make sure the "turkey" outer layer is moist enough.
(dry mix) : 1 cup (130g) of vital wheat gluten
1/4 cup(34g) of Besan (chickpea flour)
2 TBSP of nutrional yeast
1/2 tsp of freshly ground black pepper
1/2 tsp of dried sage
1/4 tsp of fresh rosemary ( you can omit as dried rosemary is just basically sticks and has no flavor)
1/8 tsp of dried thyme.
(outer coating) bean curd sheet, oil, and soy sauce" Its optional and really doesn't matter
10 25....... Ahhh, okay. This is the same way they make Soya Chop at my local Indian joint. Sooooo good.
Damn!! That was supposed to say “riff” on a Wellington!!