Vegan Turkey
Have you ever had a plant based turkey sandwich that was so real, you felt like you were eating the real thing? No? Neither have I. But I nailed that deli taste and texture so let me show you how to make it. If this recipe seems familiar that’s because it probably is, it’s actually based on “Chickwheat Shreds” which is from Avocados and Ales. This vegan turkey sandwich is going to be awesome! If you like this recipe be sure to check out this one too! and this one!
Chickpeas
First things first I drain a can of chickpeas, saving the liquid inside (aquafaba). I ended up with a little over half a cup of aquafaba, I added water to it until it became one cup total, then added it to a blender along with the chickpeas. I also add some olive oil, nutritional yeast, mushroom seasoning, salt, onion powder, garlic powder, and champagne vinegar. Then I blend this up into a creamy paste. While it blends I mix my dry ingredients together. In a bowl I add one and three quarters cup of gluten flour, two teaspoons of methyl cellulose, and a teaspoon of psyllium husks.
Dough
Once the dry ingredients are mixed, add the wet batter in! This will start to make a dough ball, give it a good knead. Then toss it back into the bowl, cover it, and let it sit for about thirty minutes. After it has sat, I pull and stretch it apart for about fifteen minutes. At this point I coat it in a little olive oil and rub it all in. Then we need to wrap it up like a chipotle burrito in foil. I do two layers. I’m using a dutch oven with a roasting tray or steaming rack. Then I’m going to fill it with water, just a little bit above the roasting tray area. Now get that water boiling. As soon as it is boiling drop in the burrito package, cover it up and leave it for about two hours.
Sandwich!
After it has sat, I take out my burrito and put it in a container so that I can toss it into the fridge overnight! I’m storing mine vertically because I’m hoping that when it rests, it rests compressing down, creating maybe a denser, easier sliceable dough. The next day I take it out of the fridge and unwrap it. I give it a diagonal slice. The texture is perfect! It is nice and flexible, it tears just like meat would. You can slice this with a knife but I wanted to get some legit deli slices. I ran mine through a deli slicer. Now time for a sandwich! I add some mayo on toast, lettuce, tomato, and turkey! It has a great bite, and it tastes just like turkey lunch meat! Watch the full video here!
The Quest Is Over.. Real Vegan Turkey Is Here
Ingredients
- 1 can chickpeas
- olive oil
- 1 tbsp nutritional yeast
- mushroom seasoning
- pinch salt
- onion powder
- garlic powder
- 1 tsp champagne vinegar
- 1 and 3/4 cup gluten flour
- 2 tsp methyl cellulose
- 1 tsp psyllium husks
Instructions
- Drain can of chickpeas, save aquafaba. Add water to aquafaba and mix, then add to it to blender along with chickpeas, olive oil, nutritional yeast, mushroom seasoning, salt, onion powder, garlic powder, and champagne vinegar. Blend!
- In a bowl add gluten flour, methyl cellulose, psyllium husks and mix together.
- Add blended ingredients to dry ingredients. Take it out and knead it. Toss it back into the bowl, cover it and let sit for 30 minutes.
- After it has sat, pull it apart and stretch it for 15 minutes. Rub in olive oil, then wrap it up in layers of foil.
- In my dutch oven I have a roasting tray, I fill it with water just a little above the tray and bring it to a boil.
- Once boiling, add in turkey, cover it, and leave it for 2-3 hours.
- After a couple hours put turkey in a container so it can go into the fridge overnight! The next day, slice it and enjoy!
No quantities for olive oil through vinegar?
I am excited to try this recipe, but I do not see any quantities for many of the ingredients (olive oil through champagne vinegar).
Also, while the “turkey” is in the pot, should it be turned off or continue to boil? or, should it be lowered to a simmer? Add more water occasionally?
Thank you! 🙂