𝕍𝔼𝔾𝔸ℕ 𝕋𝕌ℝ𝕂’𝕐 𝕃𝕆𝔸𝔽 𝕊𝕋𝕌𝔽𝔽𝔼𝔻 𝕎𝕀𝕋ℍ 𝔹𝕌𝕋𝕋𝔼ℝℕ𝕌𝕋 𝕊ℚ𝕌𝔸𝕊ℍ, 𝔸𝕃𝕄𝕆ℕ𝔻𝕊 𝔸ℕ𝔻 ℙ𝕆ℝ𝕋𝕆𝔹𝔼𝕃𝕃𝕆 𝕄𝕌𝕊ℍℝ𝕆𝕆𝕄𝕊
❇️ FOR THE RECIPE ⤵️
🔹2 cups butternut squash, cubed
🔹2 cups portobello mushrooms, diced
🔹1 small onion, diced
🔹½ cup slivered almonds
🔹2 tbsp vegan butter
🔹1 tsp sage
🔹1 tsp garlic powder
🔹1 tsp salt
👉🏻 In a skillet melt the vegan butter then add all ingredients except almonds. Cook ~15 mins, until butternut squash has softened then add almonds and cook 2 more mins. Remove from heat and let cool.
❇️ 𝔽𝕆ℝ 𝕋ℍ𝔼 𝕋𝕌ℝ𝕂’𝕐 𝕃𝕆𝔸𝔽 ⤵️
🔹1 block super firm tofu (I used vacuum sealed tofu)
🔹1 cup vital wheat gluten
🔹½ cup water
🔹¼ cup nutritional yeast
🔹2 tbsp tapioca starch
🔹2 tbsp neutral oil
🔹1 tbsp soy sauce
🔹1 cube veg bouillon
🔹1 tsp liquid smoke
🔹Seasoning: 2 tsp onion powder, 2 tsp garlic powder, 1 tsp sage, 1 tsp thyme, 1 tsp rosemary, 1 tsp sea salt
🔹Glaze: 2 tbsp maple syrup, 1 tbsp neutral oil, 2 tbsp garlic pepper seasoning, 1 tsp liquid smoke
❇️ 𝕄𝔼𝕋ℍ𝕆𝔻 ⤵️
🔹Preheat your oven to 350°F
🔹Add all ingredients to a food processor and run 4-5 mins until you have a smooth firm dough.
🔹Knead by hand for 2 mins then spread out using a rolling pin into a large rectangle. Place stuffing in the middle, fold the ends then roll like you would a burrito into a log shape.
🔹 Generously brush turkey loaf with the glaze then tie 6-7 pieces of string or twine crosswise to avoid splitting.
🔹 Tightly wrap your loaf in the aluminum foil and fold at the ends to seal. Place on a lighter greased pan and bake 30 mins.
🔹Remove from oven, unwrap and bake 40 more mins.
🔹Remove from oven and let the loaf cool. Wrap the loaf once in foil again and let rest in the fridge a couple of hours or preferably overnight.
🔹Lightly sear loaf in a pan or stove-top un
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