Mains
TURKEY ROAST
Serves: 6-8
This stunning centrepiece will wow your dinner guests. It’s packed full of flavour and is the perfect traditional Christmas roast for your big day.
For the stuffing:
• 1 medium white onion, finely diced
• 1 tbsp fresh sage, finely chopped
• 100g (2 cups) breadcrumbs
• 50g (scant ¼ cup) dairy-free butter
• 15g (⅛ cups) toasted pine nuts
For the roast:
• 396g pack firm tofu, pressed and drained
• 240ml (1 cup) boullion
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tsp onion powder
• 1 tbsp white miso
• 1 tsp garlic salt
• 1 tsp celery salt
• 1 tbsp mixed herbs
• Pinch white pepper
• 1 tsp mustard
• 250g (2¼ cups) vital wheat gluten
• 25g (¼ cup) chickpea flour
• 2 tbsp nutritional yeast
• 2 tsp tapioca flour
• 1 tsp xanthan gum
• Oil for frying
For the cooking stock:
• 705ml (3 cups) hot stock
• ½ onion, peeled and quartered
• 1 carrot, peeled and roughly chopped
• 1 stick celery, roughly chopped
• garlic cloves, peeled and cut in half
• A few sage leaves
1 Preheat the oven to 150°C/300°F/Gas 2. In a pan, gently sweat the onion for the stuffing until just translucent. Add the sage and cook for another minute. Set aside to cool completely.