(whimsical music)
(laughs)
- Are you kidding me.
(laughs)
(beep sound)
(upbeat music)
- Hello.
Do I start my videos...?
Not like that.
Today I'm going to try and make a turkey
but vegan, out of flour or vital wheat gluten.
And when I say a turkey, I don't mean like a loaf.
I mean like a turkey that looks like a turkey.
I don't know if this is going to work
but with everything that I have learned over the years
with making vegan meats and things I think it might.
Hi guys, I'm Candace, The Edgy Veg
Welcome back to my channel.
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and turn it into something else,
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I'm using a combination of a couple different recipes
that I have, so for the actual like meat part I'm using
one of my chicken recipes but altered a little bit,
for the turkey skin I'm going to use rice paper bacon
and then I'm going to use the baste
from my "how to upgrade your roast recipe".
For the drumsticks I have these little spoons
that kind of are perfect to stick them to the main body.
I don't know one of these should work.
So that's what we're doing today.
All right, with any sort of like Seitan recipe,
which is what I'm going to make the body of my turkey.
It's more or less the same thing.
You have to have make sure that it's seasoned.
For the seasoning we have a ton of salts:
a 'no chicken' chicken broth, we have onion powder,
tahini that gives it some moisture,
we have miso to get that umami flavor,
we have poultry seasoning cause it's poultry,
liquid smoke just to enhance that a bit,
nutritional yeast also gives it a really nice
buttery almost taste to it
and then tofu for some moisture as well.
And I'm going to blend all of these together
in the blender first and then I will add that
to the vital wheat gluten and the jackfruit.
And the reason why we have the jackfruit
to get that kind of fibrous texture
that you would have with a normal turkey or chicken.
All right.
It's really easy.
Everything just goes into the blender.
So we're starting with our miso, nutritional yeast,
poultry seasoning, liquid smoke, salt, onion powder.
We have tofu, we have our tahini.
And I'm going to blend this down
and then add the rest of the tofu
once I have a bit more space.
And then of course the no chicken broth.
(machine whirring sounds)
All right.
We have our little mixture here.
I'm going to toss it into the bowl
of my stan mixture or Stan mix.
Mixer, Stan mixer, I can talk today.
(metal clanking)
Okay. I have my vital wheat gluten here.
I'm going to add that in a couple cups at a time.
Just that it doesn't go all over the place
when I'm blending it.
Oh, okay.
That's cool.
We only have the highest quality equipment here.
(muffled laughs)
And I'm slowly, at a slow speed, going to mix this together.
Be very careful that it doesn't, spray everywhere
and make sure that it is locked
because it's going to get very violent in a second.
And then just keep adding more flour about a cup at a time.
Now I'm going to add my jackfruit.
So you want to make sure the jackfruit is pulled,
Molly also, when she did it...
Hi Molly.
Took the little bits that the seeds are in
and then just pulls them in the food processor.
So you get, instead of throwing it away,
it just seems kind of wasteful, so you get more of it.
So I'm just going to add this in here now.
And then it'll kind of just incorporate into the Seitan.
Just knead with a hook for like 15 to 20 minutes.
And you need to knead it for that long
because you want the fibers really to develop in the Seitan.
Don't skip that Step.
(machine whirring sounds)
20 minutes, we have our dough.
What I'm going to do is I think form the body
and then form the drumsticks and then cook them separately
and then attach them after.
So for the drum sticks...
I've used these for drum sticks before.
I'm going to probably form the dough around this
and then with the foil just to make sure that it holds
the shape because it's going to expand a little bit.
We also made stuffing, so we're going to stuff it.
Okay. So I'm thinking since this is already like here
I could put the stuffing in there and kind of like...
There, it kinda looks something like the neck.
I don't know what I'm doing either.
This is probably enough for wings. Right?
Okay.
So what I'm thinking is I'm going to put it in here.
I'll roll it over.
All right.
So this is just stuffing from my blog but not baked
because we're going to bake this.
Well, we're going to pressure cook it and then bake it.
(upbeat music)
All right.
I'm just going to kind of like squish that,
I mean that kind of looks like the butt.
(muffled laugh)
And this kind of looks like the head.
I'm a vegan, you can't expect much more than this.
And then she became a weird cake Seitan channel.
(foil crackling)
I should probably talk about how I'm going to cook this.
My plan is because I started cooking Seitan
in my instant pot or pressure cooker.
I have to and it's just like so far,
it's been the best way to cook it
because it doesn't require a lot of work
or effort on my part, so I'm going to cook it in that.
Assuming it fits.
(metal clank sound)
Oh, you need water.
You're like steaming it.
Do you think that'll be fine?
And then I'll do the drumsticks and the wings
in the other instant pot that I have.
(upbeat music)
[Camera lady] This one looks good.
Right. It's not too bad,
but I don't know what this one's doing.
It'll all be in the wrapping because that's
what kind of holds it all together.
The thing is that I only have so much control
over what this is going to end up looking like
once it expands. (foil crackling sounds)
Just so that no steam gets in there.
I think this is all going to fit.
To my art teacher in high school
who told me that I was not very good at sculpture.
How do you like me now?
Okay.
I'm going to do the exact same thing that I did
with the other pressure cooker with this stuff.
Probably do an hour though.
(beep sounds)
Okay.
So you know that it's ready when you kind of
you tickle your spoon or something and it bounces back.
I also have three layers of tinfoil on here,
so that's hard to tell.
So very carefully unwrap it. (foil crackling sounds)
Going to be very, very hot.
I would probably suggest if you are doing this for like
let's say Christmas dinner, do this the night before
and just let it sit in the fridge overnight.
The longer you let it sit, the more fibrous
the Seitan is going to be.
I don't have that kind of time.
(foil crackling sounds)
I mean, it doesn't not look like a cooked piece of poultry.
(giggling)
I'm going to transfer it to parchment.
So I have a roasting pan that I'm going to cook it in.
I think.
So what I'm thinking for the skin,
because I mean you could serve it like this,
but it could also be better.
But I'm going to do like a turkey skin with rice paper.
So I have some warm water here.
And then in this bowl, I have my bacon marinade
and the basting liquid from the Tofurky roast.
Okay. So what I'm thinking is
take a sheet, put it in the water
let all the water drip off,
put it in the marinade
and then cover it.
I like to start with hot water,
but not so hot that you can't touch it.
And I'm going to put it in here.
Try not to do that or it folds over.
It is kind of difficult to unfold again.
I'm going to let any excess kind of drop off.
Put it on, I mean, it already kind of looks like a turkey.
Okay. So that definitely looks like a turkey drumstick.
Like the kind that you get at like the Christmas market.
This turned out way better than I thought it was going to.
This drumstick actually looks like a turkey drumstick.
These need to cool down a little bit
cause they're really hot.
I think I'm going to do is wrap
each one of these in a piece of skin
and then attach it and then wrap it again.
Is that too much skin?
Right, with this I think I'm gonna
stretch it over a little bit.
It looks weird and it feels weird, but not in a bad way.
It looks and feels weird because
it looks like a turkey drumstick.
So this is the butt.
(laughs)
I don't know where the butt is.
I'm going to use toothpicks, I think, to hold it in place.
If these are not strong enough, then I have skewers.
(paper rustling sound)
(muffled laugh sounds)
I need to hold it up with something.
(glass clanking sounds)
We're putting more skin over it so this'll be covered.
But I'm more worried about the leg integrity
of it holding if I like move.
What is this monstrosity?
It actually already looks like a cooked turkey,
however, I'm going to try and hide
these toothpicks by adding more skin.
(laugh sounds) First time.
- Holy shit.
(laugh sounds) What!
- So I'm just... it's not that I want to look
at a dead animal while I'm eating.
It's just... it's like a personal challenge
for me now to recreate food to this point.
So this is like for fun and like maybe new vegans
or somebody that's like not grossed out
by the sight of a cooked turkey.
I understand that, that's not everybody.
And that's okay.
(paper rustling sound) (laughing)
Are you kidding me.
So this is my turkey.
I'm going to put it in my roasting pan.
And I think for the first few minutes,
I'm just going to roast it like this.
I'm going to have to watch it pretty closely
cause I have no idea how this is all going to cook.
If I notice that it starts to get a little bit dry
or too crispy, I do have my red wine baste here.
Let's just see what happens.
A little bit in the bottom.
For the oven I just put it on 400.
So I've never tried to cook with this,
so I don't know if it'll fit.
Oh, just perfectly.
Right. So this has been roasting for about 20 minutes.
The skin is nice, but I would like it to be crispier.
So I'm going to... I just basted it,
I'm gonna stick it in for another like
10 minutes and see how it goes.
Definitely, I'm going to watch it because it can go
to like perfect... from perfect to burnt in like a second.
So, all right. (whirring sounds)
(metal clanking sounds) Couple more minutes.
Oh. would you look at that.
(upbeat music)
Where do you cut a turkey?
Should I take these off?
(upbeat music) (paper rustling sound)
I think it looks crazy.
(upbeat music) (paper crackling sound)
I'm gonna try it on its own and then with gravy.
(upbeat music)
It's really good.
I think it's really good.
Oh my God.
I mean, it's gonna be good, but you know
you guys want the full effect, like all of it.
(upbeat music)
And the jackfruit in there, it looks
like little pieces of meat.
(upbeat music)
(muffled laughs)
- Oh my God.
This skin is really like what finishes it?
If you're gonna make it at home I wouldn't bother
making it if you're not gonna do the whole thing.
- You have to do the skin, it rounds it all up nicely.
Oh my God.
I've done it.
We did it cause you were part of this.
(laughs)
Oh my God it's so good.
- Oh my God.
- Yeah. If you have some time over the holidays
you really want to challenge,
although it wasn't that difficult,
but if you have some time on your hands
you should definitely, definitely make this.
It's so good.
I think if you have family members that aren't vegan
it's going to blow them out of the water.
All right guys, we made a vegan turkey and it looks
like a turkey and it tastes like, I don't know.
It tastes like poultry.
I dunno, which poultry.
- It's better than the store-bought vegan roast though.
Not even close.
- Yeah. It's really good.
If you want crispier skin, then cook it
for a little bit longer without the top on.
But there we go.
If you guys have any requests of something
that you'd like me to veganize you can leave that
in the comment section down below.
If you liked this video and the amazing turkey I just made,
give this video a big thumbs up
and if you're new here hit that subscribe button.
I make videos every single week.
I'll see you next time.
Bye.