Tofurkey Roll with Mushrooms

Tofurkey Roll with Mushrooms

Tofurkey Roll with Mushrooms

How to prepare homemade tofurkey roll with mushrooms, an easy and tasty vegan Thanksgiving recipe you can't miss!

November 10, 2014

Dietary Consideration

Season & Occasion

serves for

6

total time

2 HR 10 MIN

ingredients

Mushrooms
1 kg, champignon
Extra-virgin olive oil
30 ml
Garlic
1 clove
Parsley
15 g, chopped
Soy cream
100 ml
Cornstarch
10 g
salt
Pepper
Tofu
300 g, silken
vegetable stock
125 ml
Onion
80 g, chopped
Wheat gluten
230 g
Nutritional yeast flakes
30 g
salt
6 g
Paprika
3 g
Oregano
2 g, dried
Brisée dough
1 roll

Preparation

For the filling
Clean the mushrooms and cut them into small pieces. Cook the mushrooms in a pan with a little oil, garlic, salt and pepper, for about 20 minutes. Turn off the heat and add the parsley, soy cream and cornstarch. Stir and set aside.

For the roll
Put the dry ingredients in a bowl and mix. Pour the liquid ingredients and the dry ones in a food processor and mix until a spongy douhgh. Roll out the dough on alluminum foil, creating a square of about 35cm x 25cm. Pour the mushrooms in the center of the square and roll it in the aluminum. Roll it very tight and cook in the steamer for 70 minutes. Then allow to cool completely. Wrap the tofu roll dough into brisée dough. Brush the roll with a little soy yoghurt and turmeric. Cook the roll at 180°C for about 30 minutes. Slice and serve.

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