This recipe calls for (1) preparation of a cooking broth, (2) separately combining of the dry ingredients, wet ingredients, before (3) combining the dry and wet together to go into the broth. It takes about 3 hours from start to finish, and is well worth the effort!
You will need to purchase some items from your local health food store that may not be available at the supermarket, such as vital wheat gluten, garbonzo bean flour and nutritional yeast. If you’re feeling adventurous, get some bean curd skin from an Oriental market and wrap it around the cutlets a few times before it goes into the oven; it makes fabulous & edible “turkey skin.” Tofu is available almost everywhere now; try it plain or flavored.
(1) Prepare Broth by combining the following and simmer for 5 minutes:
4 cups water
1½ Tbsp. soy sauce
½ cup onion, chopped
3 Tbsp. nutritional yeast (from health food store)
1¼ tsp. salt
¼ tsp. each: parsley, sage, rosemary & thyme
½ tsp. vegan poultry seasoning
(2) Combine Dry ingredients together:
1 cup vital wheat gluten (from health food store)
¼ cup garbonzo bean flour
¼ cup nutritional yeast
1 tsp. onion powder
½ tsp. garlic powder
¼ tsp. white pepper
(3) Blend Wet ingredients in food processor:
6 oz. (1/2 package) extra firm tofu, drained
¾ cup water
1½ Tbsp. soy sauce
(4) Pour wet mixture into dry and either return to blender or mix by hand until dough ball forms.
Shape dough into two 1” flat oval cutlets and gently place in broth. Then cover and simmer for 1 hour, prick with fork and carefully turn every 15 minutes.
(6) Remove from stove and let sit while you:
(7) Combine Basting mix of:
3 Tbsp. olive oil
1 Tbsp. sesame oil
1 clove garlic, crushed
Oil a 9×13” baking dish and, using a spatula, place cutlets into dish, pour broth over cutlets and bake at 350 for 1 hour, turning and basting every 15 minutes.
Serve hot with potatoes and vegetables, or slice and use in sandwiches as you would cold turkey. Great with cranberry sauce and Vegenaise or Nayonnaise!
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