Vegan Deli Sliced Turkey Breast from 86eats.com

Preheat oven to 350 degrees

  • 1 block extra firm high protein tofu (14oz -16oz block) OR 16 oz can cannellini beans, drained
  • 1 cup vital wheat gluten
  • 1/2-3/4 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons neutral flavored oil
  • 2 tablespoons tapioca, corn or potato starch
  • 2 teaspoons onion powder
  • 1-2 teaspoons garlic powder
    1/2 tsp thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1 tbsp parsley
  • 1 tablespoon No Chicken Better Than Bouillon
  • 1 teaspoon hickory liquid smoke
  • 1 teaspoon salt optional if you feel like the bouillon is not salty enough
    make a basting sauce of chicken bouillon, maple syrup, soy sauce, oil, tad bit of water, maple syrup, ground pepper.
  • optional: 3 tbsp hickory seasoning, or any other seasoning you like to coat the “turkey.” you can use a chili lime seasoning, jerk seasoning, or even Italian blend.
  1. If using regular firm tofu you will need to press it first and remove as much liquid as possible.
  2. Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down. Add all wet ingredients and whirl until mixed.
  3. place all dry ingredients and a bowl and mix well then add to wet ingredients and whirl until mixed then “knead” in processor for a few minutes.
  4. Remove and shape into a tube or loaf place on parchments paper and then wrap in foil.
  5. Steam for 40-45 min.
  6. Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes. basting every 10 min.
  7. Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
  8. Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.

vegan steak by bish, bash, bosh

  • 1 1/2 c. vital wheat gluten
  • 2/3 c. pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1⁄2 tsp smoked salt
  • 1⁄2 tsp black pepper
  • 90ml water
  • a splash of oil
  • 150g chips per person, to serve

FOR THE MARINADE

  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

CAFÉ DE PARIS SECRET SAUCE

  • 2 large shallots
  • 3 garlic cloves
  • 20g fresh tarragon
  • 1 tsp capers
  • 11⁄2 tbsp olive oil
  • 500ml vegetable stock
  • 60ml white wine
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt

METHOD

  1. 1.STEAK METHOD 
     Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan 
     First make the steak | Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
     Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here) | For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture
     Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain and leave to cool for 5 minutes
     Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well coated | Leave to marinate for 20 minutes | While the steaks are marinating, make the Café de Paris Secret Sauce (see opposite)
     
     When you’re ready to cook the steaks place a sauté pan over a medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style
  2. 2.CAFÉ DE PARIS SECRET SAUCE METHOD 
     Saucepan | Liquidiser Prep the ingredients | Peel and thinly slice the shallots | Peel and finely 
     chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers 
     Put the saucepan over a medium heat | Add 1 tablespoon of the olive oil| Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally | Add the vegetable stock and simmer for 3–4 minutes | Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker
     Take the pan off the heat and set aside to cool to room temperature 
     
     Pour the sauce into the liquidiser and blend until smooth | Pour back into the pan and bring to a simmer | Stir through the remaining 1⁄2 tablespoon olive oil before serving