▷ NO-Turkey Roast! Vegan + Gluten-Free!

Gluten-Free » NO-Turkey Roast! Vegan + Gluten-Free!

In this video, learn how to make a delicious vegan and gluten-free no-turkey roast for any special occasion. This recipe uses @VeganRichaRecipes’ modified version of @Itdoesnttastelikechicken’s “the ultimate vegan breakfast sandwich” recipe. Enjoy a flavorful and satisfying tofu roast with chickpeas, cornstarch, gluten-free flour, nutritional yeast, soy sauce, and more. Bake, slice, and savor this scrumptious plant-based dish!

No-Turkey Roast! A Vegan and Gluten-Free Delight!

In this video, I’ll be making a vegan and gluten-free no-turkey roast! One for the holidays, or any special occasion. As a bonus, I’ve made the same roast again, but with different flavors.

I used the recipe for “the ultimate vegan breakfast sandwich” from @Itdoesnttastelikechicken, modified with @VeganRichaRecipes’ recipe for this roast.

To make the Breakfast Sandwich Tofu ROAST, you’ll need:

1/2 block extra firm tofu (pressed)
3/4 can chickpeas (rinsed + drained)
3 tbsp cornstarch
3 tbsp 1:1 gluten-free flour
2 tsp oil
2 tbsp nutritional yeast
2 tbsp gluten-free soy sauce
1 tsp liquid smoke
1/2 tsp garlic powder
A few shakes of chili pepper flakes
A dusting of gluten-free PUREBATTER (optional)

Here are the steps to follow:

Process all ingredients together
Wrap in parchment paper
Bake at 385f for 30 minutes
Unwrap and flip over, bake for 15 more minutes
Allow it to sit for 15 minutes before slicing

I highly recommend processing the tofu and chickpeas first, then adding the remaining ingredients to ensure a well-incorporated mixture.

You can find the recipe link for Vegan Richa’s roast here, and ItDoesntTasteLikeChicken’s breakfast sandwich tofu recipe here.

Transcript of ‘NO-Turkey Roast! Vegan + Gluten-Free!’ Video

Welcome back to my Channel today we are going to be making a vegan and glutenfree roast like a turkey roast okay y’all recipe by vegan Risha I think that’s how you pronounce it and it is a tofu and chickpea based roast and let me tell you so let’s get right into the first steps first things first we got our tofu it was frozen defrosted it.

And then I squeezed it out because it had hold a lot more liquid and the recipe calls for 6 oz so I did a quick Google and um it’s about 170 G and this is a 350 G block of tofu so I’m just going to do half eyeball a half Z and I’m interesting to interested to see how big this is going to come out if I’m only using half a block of tofu.

Pretty much the only other prep is the chickpeas you open up the chickpeas um I saved aquafaba so I can make some brownies or different recipe that I’m going to save the alaab before and then we’re going to grab our food processor and change the angle so yall can see Okie do so this is super easy and all we have to do is put everything.

Into the food processor so we have our half block of Toof Fu I’m just going to crack it open so you guys can really see the texture once you freeze it it is like the texture is unreal it is so nice so I’m just going to kind of break it up to make the food processor’s job a little bit easier so we have our rinsed and.

Drained chickpeas um it says the recipe States 15 o of chickpeas 15 oz can of chickpeas I’m sorry and um my can is was 540 M when I did the conversion it’s about 443 M so I’m going to do I’m going to estimate 443 MLS of chickpeas so I don’t know we’ll keep that much.

That looks like the majority honestly it is not smart to keep the last this like handful so I’m just going to throw that that last little bit in there 3/4 of a teaspoon of salt half a teaspoon of black pepper 1 tpoon onion.

Powder 1 taspo garlic powder 3 tbspoon of corn starch or tapioca starch 3 tbsp of flour I’m going to use one to one gluten-free flour two tpoon of oil I’m going to use my avocado oil today oh my.

Gosh 1 teaspoon poultry seasoning 1 teaspoon oregano 1 teaspoon thyme half a teaspoon Rosemary half a teaspoon of sage I couldn’t figure out how to get this container open other than this little hole and it looks kind of old but you know.

What it’s fine and last but not least 1 tbspoon of Chester Shire all righty let’s get the lid on and start mixing blending pulsing I got to scrape down the sides but like look how good it’s looking already all right yall this is so dry so I’m.

Just going to add in some vegetable broth like 2 tablespoons at a time and see what happens okay now that looks like a dough um I feel like probably processing the chickpeas and tofu first before adding all the extra ingredients in would have been really good.

Idea but would you look at that I might keep going I’m not sure it is very much like a literal dough you guys I think this is perfect I’m so excited I think what I’m going to do is just move on to the next step we’re going to grab a baking pan and it sails to get some parchment and let’s.

Just now what we’re going to do is so I’m not going to put any stuffing in here so we’re just going to roll it up as if there was stuffing but what we’re going to do is just get this all this in here all right we’re going to spread it all.

Out and it smells amazing by the way okay I think that’s as good as I’m going to get it so now what we’re supposed to do is we would normally put in stuffing and then roll it over on top of each other but since we’re not doing the stuffing like I said I’m just going to pull this out of here cuz I think it’s going to be easier.

And we’re just going to try to roll it and the thing is we’re going to keep the parchment on it while it’s cooking so okay okay okay rolling roll rolling okay this is working really well I’m just going to like.

Smush this side this seami part in and then as well I think she said in the recipe that I did not write down that you can seal the ends um obviously if there’s something in there it makes more sense but I’m going to just pretend I’m sealing the little.

Butt ends of this it looks so good like I’m actually so impressed right now oh my God okay so now what I’m going to do is just roll it up in the parchment like so and then I’m going to just.

Toss it back in my pants like so you know what I’m thinking that may be covering it because she said that um it gets kind of dried out and there is a glaze for it so after baking it can get dried out but I’m wondering if I cover it with you know you understand where I’m going with this guys cover it with tin foil it will be.

More of like a steamed baking and it won’t dry out I think we’re going to try and do that and actually what I’m going to do is preheat the oven now to 385 de F just kidding you guys um it’s going to sit for a little bit longer because I have to prepare the rest of our dinner it is not even 6:00 yet but um I’m not going.

To throw this in the oven and have nothing else ready to be made so it’s probably going to chill and hang out for 30 minutes to an hour because I might have to run to the store so let’s make the glaze and then we’ll go from there I’m just going to reuse my measuring spoons from earlier so 2 teaspoons of maple syrup but I’m going to be using.

Agave half a teaspoon of Rosemary 2 tpoon of Worchester Shire and it is vegan and gluten-free by the way 1 teaspoon of oil and 1 teaspoon of balsamic vinegar but um I don’t have balsamic vinegar so I’m going to use apple cider vinegar okay and that is.

It give it a little stir together combination okay I’m just going to cover this and leave both of these I’ve tin foiled it leave both of these to just hang out while I prepare prepare the rest of our dinner and then I’ll come back when it’s all cooked okay.

Y’all let’s check out our Rose okay so now what we’re going to do is unwrap our little baby okay hope oh my God you guys so my idea worked it did like steam it in a sense oh my God this is so.

exciting okay that looks beautiful because this is it is kind of hard okay what I’m going to do is put our glaze but I want it to be on this part and then it’ll give the top the top will be able to get like this hear that okay so we’ll just take.

Our spatula from before and we will just pour our glaze oh okay I’ll try and uh smother it I am so impressed with this right now and then I am making gravy as well so in case this is any type of dry oh my God you guys this is amazing better it better tastes as good.

As it looks and smells okay Perfecto we’re going to leave this uncovered now and put it back in the oven for 15 minutes all right guys look at this OMG it pretty much looks the same as when I put it in before but uh this looks so good I can’t wait to cut into it and it the recipe states to.

Let it sit for 15 minutes I don’t think I’m going to do that I’ll give it at least five while I serve the plates up with everything else okay y’all let’s cut this bad boy up I am so excited for so excited for this oh my God I’m using a serrated knife and I don’t know if that’s.

Um a bad decision ooh oh my God okay so it’s kind of stick it’s sticky in the middle so that’s interesting very interesting but when I cut it it’s holding together really nicely and it does feel like crispy on the outside but if there was stuffing on the.

Inside you know you wouldn’t even know a little closeup are you kidding me how beautiful oh my gone and here is the final plated dish we got some steamed carrots and our mashed potatoes with some homemade gravy and some freeze-dried ches I cannot for some reason keep that in my head of what.

They’re called so I’m going to just take let’s do a little taste test of this okay hopefully it’s not too hot maybe if you hit the full minutes it solidifies up more I bet that’s what okay that’s actually really good very.

Flavorful like I can taste the Rosemary or Regal yeah the Rosemary I can really taste I feel like you can maybe use more salt but I think it and it doesn’t feel sticky when you’re eating it in your mouth I think along with like the potatoes that kind of mush mushy on the.

Inside but it tastes really good and mixed in with like the potatoes and everything I think it’s like Perfection put a little gravy it has been a couple days since I made the roast and um it was so good it was so good it turned out so good so it’s a little bit mushy sort of soft in the center um I think.

Probably because I did add the remainder of those chickpeas so I’m guessing if I wouldn’t have added those few extra chickpeas it would been would have been a better texture maybe if I cooked it a little bit longer it would have been better or let it sit but after we let it sit in the fridge overnight and Clay sliced it sliced so nice as you can see.

Um it’s like so nice for a sandwich he said it was really good it’s really flavorful um literally it was perfect it was so good it was literally just that the the center was just a little little soft that was the only thing so I’m going to go ahead and try and make it again but the thing is I’m going to try and use different seasonings and make it.

Into a log that’s sliceable for breakfast sandwich tofu which normally has a lot of liquid so I’m a little bit like I’m going to compare the recipes and see where I can make sure I only add the same amount of liquid so we’re going to try that today I’m going to film it as a short and then you guys will see it on my channel as a.

Short um cuz it just was so good and it’s definitely going on the Christmas um Christmas meal prep so it is the 18th of December today so we have a couple weeks so I’m glad I tried that out today I mean I’m so glad I tried that out a couple days ago and I really hope that you guys make it because it was so good it really reminded me of.

Satan just without that chewy um meaty texture like Satan has but obviously when you can’t have wheat gluten you can’t have Satan so I really thought this is and you know what maybe I’ll update you guys too when I do this one for the short um I’ll see how it turns out the texture wise cuz I’ll put less chickpeas and I’ll show you guys that as.

A little sneaky peeky okay oh my gosh you guys so I have our little breakfast sandwich roast here um I just made it into like a little square Patty I’ll insert um the short the vertical Clips here so you can see when I was doing it I’m going to wrap it up and um just put it in the fridge cuz we’ll probably eat it later but oh my God it smells so good.

It looks so good the texture has turned out perfectly I dusted a little bit of it was a little sticky so I dusted a little bit of this um gluten-free batter like just on the top and bottom so it didn’t stick to the parchment or my hand I’m so excited to try this you guys oh my gosh you guys update on our roast the breakfast sandwich roast I’m going.

To slice it and it is looking fabulous it is smelling so good y’all this roast turned out so well I was so happy with it it had really great amazing flavor I substituted the liquids just fine um it was mushy still in the middle so we’re going to have to play with the recipe a little bit but I did fry it up um to make this sandwich and it was so.

Delicious highly highly recommend trying this recipe either way I hope you enjoyed this video and I will see you in the next one bye