Mock Turkey

[Graye]

We have carnivore friends coming for Xmas. As I do not intend cooking meat for them I have been experimenting with my version of "Mock Turkey", a herby TVP shape with a yuba "skin", the whole of which is both vegetarian and vegan. This is the latest effort.

We will be having it for dinner tonight so I can't comment on the taste yet but I thought it looks pretty good. The "skin" was much plumper when it was hot but it still feels crispy. I haven't quite perfected skimming it from the soymilk yet but I'm getting there...



PS Decorative flat leaf parsley to give a clue of size and because I'm pretty proud to have some growing in the garden this year. Parsley is something I can't usually grow!

[hedgewitch]

WOW!!!
That looks amazing Graye!!
Can't wait to hear your verdict and then maybe get the recipe?
I'm impressed you used Yuba!!
WooHoo!!
Did you make the Yuba yourself or buy it?

[snapdragon]

That looks great

we are carnies but having a veggie coming for Yule, it would be great to be able to produce something like that so I wouldn't have to worry about putting the whole meal in the oven at the same time. Sausage rolls are catered for with no problem (Sos-mix or Linda McCartney) but for the main dish I'll be putting the meat into a combi microwave so leaving the oven free for veggie only (just to assure myself that no meat stuff splashes onto the veg parts of the meal)

So how does it taste?

[becks77]

Looks yum,
Could you post the recipe please ,as roasts for veggies are very thin on the ground this year
Thanks

[Graye]

OK, here's the recipe. It was really good, not too spicy so that it will fit in really well with traditional veggies for a roast dinner for Christmas. I used cups for measuring. I have an American set in various sizes but you can do this with any sized cup or mug. The yuba is a bit fiddly so if you can find some in dried form in a health food shop, Japanese shop or Chinese supermarket (they will call it bean curd sheets) I would use that - just follow the directions to hydrate it. I will include the recipe on a separate thread anyway as I seem to have found the hang of doing it now.

Firstly mix the following in a large bowl

1 1/2 cups of TVP grains (I used the dark coloured stuff)
1/2 tsp of dried basil
1/2 tsp tomato puree
1 crumbled vegetable Oxo
1 1/4 cups boiling water

Then very lightly brown the following in a pan with a little olive oil

1/2 cup finely chopped onions
1/2 cup finely chopped red pepper
1/2 cup finely chopped mushrooms
1 very well crushed and chopped clove of garlic

Mix all the ingredients together in the large bowl and add

1/4 tsp each of salt and ground pepper
1/4 cup of finely chopped parsley
1/2 tsp ea of dried oregano and dried marjoram
1/2 cup of either gluten flour or wholemeal flour
a pinch of ground nutmeg

This will form a thick mixture. Using some greaseproof paper to form it into tight roll - make sure it packs well together as it makes the "meat" easier to splice. Open out the paper & cover th roll with the yuba skin. Bake in a medium oven for up to 45 mins or until the skin appears brown and crispy.

The yuba can be made from ordinary supermarket soy milk or made from scratch with soya beans (much better result) so if you want to experiment with my own recipe do let me know how you get on!