Oven Roasted Turkeyless

This Turkeyless is absolutely delicious. Definitely a recipe worth trying out. I had so much fun making this mock turkey and I know you will too. Checkout the video extras below.

Breast* Dough (Seitan Dough)
2T Chicken-less bullion (or one tablet of roasted vegetable boullion)
1-1/2 t Lemon Juice (fresh)
3/4c Water
1 c Vital Wheat Gluten
1 t Baking Powder
( 1t of your favorite herb mix for a herb roast, optional)

Mix together the seasoning mix (the first three ingredients) until thoroughly combined. Pour seasoning liquid over pre-measured dry ingredients in a large bowl. Mix until dough forms and knead dough for one minute in your hands. Squeeze the dough of any large air pockets and allow to rest, approximately 10-15 minutes.

Turkeyless Dark "Meat"
6ea Tree Mushrooms/ King Oyster Mushrooms (seasoned w/salt & pepper, roasted, and shredded )
1-1/2c Vital Wheat Gluten
1/2c Chickpea Flour
1c Seasoned liquid (flavor with vegan chicken boullion or roasted vegetable boullion with a splash of lemon juice, Get creative and make this recipe your own with your favorite seasonings, don't exceed the 3/4c amount though)
5-6 Rice Paper Sheets

Add seasoning mixture into a large bowl with your pre-measured vital wheat gluten and chickpea flour. Stir until just combined and add mushrooms [The additional moisture in the mushrooms will bring the dough to the ideal working consistency, be sure to watch my Oven roasted Jerk Chicken* thighs to see this recipe being made]. After you've formed the dough into a ball place on the table and pre-portion each piece of the dark meat for the Turkeyless. Wrap each piece with rice paper followed by the bean curd sheet. Use plain water to assist in this stage.

Assembly
1-1/2c Mirepoix (carrots, onion, celery mix, equal parts)
1c Vegetable Stock

Turkeyless Parts:
Back
Stuffing*
Breasts
Thighs (L) (R)
Legs (2)
Wing s (2)

Assembly parts in coordination with the video. Add mirepoix, and vegetable stock and cover mock roast with non-stick aluminium foil tightly. Bake at 325 degrees fahrenheit for 1 hour and 25 minutes. SERVE