Tried making this to practice for Thanksgiving. It was a huge success! Had some friends over to try it out, both meat-eating and vegetarian friends couldn't stop raving about this! The roast is so juicy and absolutely delicious and the gravy is divine! The skin is so crispy and made this roast extra special! So good! We all loved it and everyone begged for the recipe! We agree this is the best (take note I've tried a LOT over the years) and so much BETTER than the REAL turkey! Thank you! THANK YOU!!!! Only thing I will change is, will make two or three batches for leftovers!
Thanks for your review, Sharon! I was wondering how the flavours are and how the salt levels are, etc. I've seen some recipes and people complain about it being under-seasoned or over-salted. Is this THE ultimate vegan roast recipe? No tweaks needed? Thanks!!
HOW TO BE SAVED (How to KNOW you are saved and not just hope you are) THE BAD NEWS All men have sinned and are in need of a Savior (Rom 3:23 "For all have sinned, and come short of the glory of God" ; Rev 21:8 "But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all LIARS, shall have their part in the lake which burneth with fire and brimstone: which is the second death. No man can come to God by his own good works and righteousness. (Isaiah 64:6 "But we are all as an unclean thing, and all our righteousnesses are as filthy rags;" THE GOOD NEWS 1 Timothy 1:15 tells us "This is a faithful saying, and worthy of all acceptation, that Christ Jesus came into the world to save sinners." How does Jesus save a sinner? From the beginning of the bible to the end, God has only forgiven sins through a BLOOD SACRIFICE, because he is a Holy God he can't forgive sins any other way, Heb 9:22 tells us, "...without shedding of blood is no remission." when Adam sinned, God had to kill a lamb in Adam's place as a substitue, In the Law of Moses, a Blood Sacrifice was demanded for the forgiviness of sins. Jesus came to die for the sins of the whole world, he came to be OUR Blood Sacrifice, OUR substittue, he came to bear OUR sins on the cross, in OUR place. John 1:29 "...Behold the Lamb of God, which taketh away the sin of the world." What must you do to be saved? YOU MUST REPENT; You must change from unbelief to belief. admit you are guilty, that you cannot do anything to save or help save yourself, and that you need Jesus Christ as your savior. Titus 3:5 "Not by works of righteousness which we have done. but according to his mercy he saved us," Romans 3:28 "Therefore we conclude that a man is justified by faith without the deeds of the law." Romans 4:5 "But to him that worketh not, but believeth on him that justifieth the ungodly, his faith is counted for righteousness." YOU MUST TRUST; placing your complete faith in what Jesus Christ already did to save you; John 1:12 "But as many as received him, to them gave he power to become the sons of God, even to them that believe on his name:." Salvation comes by believing in WHAT Jesus did for you, 1 Cor. 15:1-4 tells us "Moreover, brethren, I declare unto you the GOSPEL which I preached unto you, which also ye have received, and wherein ye stand; 2 By which also ye are SAVED, if ye keep in memory what I preached unto you, unless ye have believed in vain. 3 For I delivered unto you first of all that which I also received, HOW that Christ died for OUR SINS according to the scriptures; 4 And that he was buried, and that he rose again the third day according to the scriptures:" All you have to do to be saved, and on your way to heaven is place your TRUST in the shed Blood of Jesus Christ and nothing else, as sufficient for your salvation, (Rom 3:25 "Whom God hath set forth to be a PROPITIATION through FAITH IN HIS BLOOD, to declare his righteousness for the remission of sins that are past, through the forbearance of God;") (Propitiation means the act of appeasing wrath, Jesus took your place on the cross.) Will you accept Jesus Christ as your savior by simple faith, simply trusting in his shed Blood for sufficient to save your soul from hell? The last sentence is all you must do to be saved, and that is FAITH, not works, TRUSTING in what someone else did for you is the only thing that is not a work. Please watch Robert Breaker's video titled "HOW TO GET SAVED" If you have received Jesus Christ, by faith in his Blood, you now have eternal life and on your way to heaven! I John 5:11 "And this is the record, that God hath given to us eternal life, and this life is in his Son." John 10:27-28 "My sheep hear my voice, and I know them, and they follow me: And I give unto them eternal life; and they shall never perish, neither shall any man pluck them out of my hand." If you received Jesus Christ by faith as your Savior because of this message please let me know! You can copy and send this message to others!
If you save the veggies from the broth remove the rosemary etc and purée them with some pumpkin it makes a wonderful soup side. That way there’s no wasting of the cooked veggies. Also try braiding the dough a few times and rolling it flat in between braids, it give it a meat like texture.
I've noticed that the spent veggies don't have any flavor so I tend to discard it...I used to worry about that in the past but after tasting those 1.5 hr boiled veggies I can say they are now empty bodies now. But nice suggestion if the veggies are not boiled for too long we can use them....I do this when I make quick broth for chinese stir fry where I dont cook veggies for long. I sate the leftovers.
I am making this recipe for the first time ever as we speak! I saw your comment, tried it, and if this thing is HALF as good as this soup I will go deaf, because I already went blind at how good the soup is! Thank you!
I tried this recipe today for my Christmas dinner and it was amazing!!! I made it in two days, it’s a long recipe but not difficult at all. The texture was lovely, the flavour fantastic. I was afraid it would be a fail but it was a success!!! Even the meat eaters tried it and said it was really nice. I will definitely make this again 😍 Thank you so muchhhhhhh
I made this for Christmas dinner and wow, it was such a success. I was initially intrigued by the crispy rice paper skin, but ultimately decided to go with the original recipe by the Gentle Chef. By pan glazing the roast before the final baking it becomes a really nice and juicy ‘skin’ of its own. And the herbs stick nicely to it. The end result, before the final steps, is really heavy and dense, so I was afraid it would turn out to be too chewy and heavy. It wasn’t at all. It was light and exactly the right texture. What a delight and absolutely worth the time investment. I plan to make this more often and use the copious leftovers for sandwiches, like the original recipe states. Very much recommended. Takes some time, but - like many others commented - not complicated or difficult.
I tried this for Friendsgiving and it was absolutely delicious. Nobody could believe how I did it. At first the recipe seems complicated but it really is not. You just need some time. The "skin" was super crispy and the "meat" soft, juicy and tasty. Thanks you so much!
I made a variation of this mostly based off two other recipes on UA-cam, but utilized the “skin” from this one. OMG that part is money. I steamed my roast and then baked it but the skin didn’t crisp. I put a slice in the microwave and the rice paper got opaque and crispy. So delicious. The person I made it for said that was there favorite part.
I made this for Thanksgiving and I gotta say my family RAVED over this , it was truly amazing!!! The broth I saved for my dressing and it made the best dressing I had ever had, I just wanted to drink the broth... now I’m wondering if U have a recipe to turn this into a ham, I have my own ideas of course but after the turkey I would trust anything ideas U have , thank you so much for sharing this
So pleased you and your family loved it! Thank Chef Skye for his amazing recipe. Also, we just came out with a ham recipe ua-cam.com/video/dSvEjIobLEQ/v-deo.html Cheers!
These comments….guys this is a vegan meat substitute recipe. All the time energy and effort into making something that has great texture, flavor, and even a crispy skin and the absurd questions/demands: “Hi I wish you could do this without wheat gluten, tofu, soy sauce, ovens, electricity, pans, parchment paper, time, or seasoning!!!!” 🤦🏻♂️
Thank you so much for the great visual instructions. Very easy to follow along between this and the written recipe. I am Currently making this for Thanksgiving tomorrow! So excited to see how it turns out😊
@@YdaJunsPlantbasedKitchen Have you ever tried freezing this - either after fully cooking, or before the final bake? I actually made two - since I was kneading by hand, and a double recipe is just as easy as one. Also because I'm an over-achiever, obsessive holiday cook. 🤣 Cooking for two yesterday, three today has been quite the challenge!
Lynne B. Lynne B. Oh wow! 🤩 I’ve never tried freezing this as the leftovers were made as deli slices. Freezing the roast shouldn’t be a problem ( freeze deli style seitan most of the time) and as per the Gentle Chef re: stroring “To freeze the roast, place it into a freezer bag without the broth and freeze for up to 3 months. If the roast was frozen, thaw for several days in the refrigerator before finishing.” pages 13-14
Thank you! My husband is vegan and I'm transitioning (90% there). I am going to make this to practice this week and then again for Christmas! I just subscribed to your channel. 😊
Making one right now but I could not resist adding some miso paste and dashi powder to the broth. Can’t wait to get it into the broth. Loving this so far! ❤
I usually prefer to avoid meat substitutes and just embrace vegetables, grains, and legumes in the more traditional forms, but this is really, really good! It’s a great celebration dish, and like many celebration dishes, it is a lot of work. Don’t take this on unless you’ve got a whole day+ more to spend on the steps. I don’t think there are any shortcuts, unfortunately. I’m not totally vegan but I’m trying to get my whole family there, so I appreciate your recipes and creativity a great deal. Thank you!
@@YdaJunsPlantbasedKitchen Oh I made it for a special occasion and it was glorious! I really appreciated your video, because not only did it give me the idea, it was practical and explained every step so well. It really is a lot of work, but so is making a beef Wellington or other meat-based celebratory meal. This one just happens to be healthier and kinder to ourselves - and to the planet and our animal friends.
Where the !!??!!!! Was this yesterday????? It looks so great! I followed some garbage recipe I found here on UA-cam. Not saying names. wasted a LOT of ingredients and felt an enormous blow to my cooking self esteem. 😩 I shall overcome.
I saw a recipe that is similar to this one, only they braided and twisted the dough instead then made it into a ball dough. I tried a small portion and I found that method did create some layers, it aged well too. That being said this looks delicious and I’ll try to use your flavors and measurements but I’ll mix up both methods!
@@cheezheadz3928 Oh because sadly I can't eat it (wheat allergy) and obviously i can't have family or friends over, so I'm looking forward to making it for them. :)
I just found this channel and subscribed 😀... then .. ii see you quot uploading 🥺.. from what I've seen.. you have the Best recipies... .ost authentic... I sure would love to see you back in it again... you know what your doing and people need that... I do know its tiresome and then the negativity some people have... 💝🙏🙌✌️💝
@@YdaJunsPlantbasedKitchen It’s Christmas Eve, and I’m making it right now!! Just finished putting it in the oven while my simmering stock stews! 🤣 It smells so good in here. Merry Christmas, happy Hanukkah, happy holidays-whichever you prefer! (I’ll let you know what my little fam thinks!)
@@YdaJunsPlantbasedKitchen So, I followed your recipe (watching and pausing as I went), and it looked exactly like yours-I was so excited! It really looks like turkey-I wish I could post a picture here. Sadly, however, it tastes horrible. I don’t know if it’s the miso paste (the smell is so off-putting I could smell it in the seitan even after it was cooked exactly as shown), or honestly, I don’t know-as I said, I did everything exactly the same-lol-it was just really terrible. That rice paper trick is cool, though! It was certainly an adventure making it! 💪 🤪 Merry Christmas!
i feel like a real fun way to one up this at the end would be to ladle some very hot oil over it (obvs keep it on a wire rack in a tray to catch the oil) to really crisp up the "skin"
I sure wish I could've seen you take a bite of it. And hear what it taste like. I cook a Tofurkey for my daughter every Thanksgiving and I would love to try to make this sometime
I highly recommend adding some dry active yeast, and letting your dough proof ever so slightly. adding porchini mushroom powder is also excellent. letting the seitan proof before cooking makes it a lot more toothsome and provides a rich depth of flavor. I LOVE your rice paper skin. Subscribed.
Thanks Sue! I’ve never tried freezing this yet as the leftovers were made as deli slices. Freezing the roast shouldn’t be a problem (we freeze deli style seitan most of the time for up to a month) and as per the Gentle Chef re: stroring “To freeze the roast, place it into a freezer bag without the broth and freeze for up to 3 months. If the roast was frozen, thaw for several days in the refrigerator before finishing.” pages 13-14
Work of art. I am working on a blog for mature women with health issues, how to incorporate more plants in their diet for better health and weight loss. These kind of food help us cut off too much meat much easier. Subscribed!
I can't wait to try this out tomorrow evening so it's ready for Thursday! Do you think it can be stuffed with wild rice and still turn out ok? You did an excellent job. The rice paper is genius, and it looks absolutely beautiful.
@@kathleenjones929 I've been seeing that as well! This recipe is a bit more extensive and time consuming so I was worried about the stuffing maybe drying out, or even getting mushy perhaps but I'm going to risk it! Thank you :)! Happy Thanksliving!
I tried making it twice and it was really good but for some reason very bland and mushy. Any recommendations to make it more flavorful and better consistency? I was thinking of adding tahini sauce and adding more spices when combining the tofu and gluten. I've noticed some people pan frying it, would that help with the color and texture?
Can you do wash that flour method and then blend the rest of the ingredients into it? I am making this for thanksgiving and don’t have vital wheat gluten.
Do you do anything with the broth after you’re done soaking the turkey? It seems like such a waste to throw it out. I’ve got two in the fridge for tomorrow’s dinner. The look and smell amazing! Thank you for the video. It makes it so much easier to follow the recipe.
You’re welcome! Please do not throw it out. At the end of the video, I mentioned to save the broth as it can be used as a gravy. The recipe link for the gravy is in the description.
I would have saved the vegetables from the broth to purée and make other vwg or TVP recipes with. In the vwp when mixing it I add msg and liquid smoke as well. In the broth cut an orange in half and drop it in with a bit more liquid smoke.
Hi Sharon! As per the Gentle Chef re: stroring “To freeze the roast, place it into a freezer bag without the broth and freeze for up to 3 months. If the roast was frozen, thaw for several days in the refrigerator before finishing.” pages 13-14
Tried making this to practice for Thanksgiving. It was a huge success! Had some friends over to try it out, both meat-eating and vegetarian friends couldn't stop raving about this! The roast is so juicy and absolutely delicious and the gravy is divine! The skin is so crispy and made this roast extra special! So good! We all loved it and everyone begged for the recipe! We agree this is the best (take note I've tried a LOT over the years) and so much BETTER than the REAL turkey! Thank you! THANK YOU!!!! Only thing I will change is, will make two or three batches for leftovers!
You're welcome, Sharon! I'm so glad you all enjoyed this and thanks so much for your feedback 😊
Could we just double the recipe? Or do we have to make a whole new batch? I am wondering if increasing the quantity yields same results? Thank you!!
aleanapt doubling the recipe shouldn’t be a problem, just remember to divide the dough into two when shaping.
Thanks for your review, Sharon! I was wondering how the flavours are and how the salt levels are, etc. I've seen some recipes and people complain about it being under-seasoned or over-salted. Is this THE ultimate vegan roast recipe? No tweaks needed? Thanks!!
HOW TO BE SAVED (How to KNOW you are saved and not just hope you are)
THE BAD NEWS
All men have sinned and are in need of a Savior (Rom 3:23 "For all have sinned, and come short of the glory of God" ; Rev 21:8 "But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all LIARS, shall have their part in the lake which burneth with fire and brimstone: which is the second death.
No man can come to God by his own good works and righteousness. (Isaiah 64:6 "But we are all as an unclean thing, and all our righteousnesses are as filthy rags;" THE GOOD NEWS
1 Timothy 1:15 tells us "This is a faithful saying, and worthy of all acceptation, that Christ Jesus came into the world to save sinners."
How does Jesus save a sinner?
From the beginning of the bible to the end, God has only forgiven sins through a BLOOD SACRIFICE, because he is a Holy God he can't forgive sins any other way, Heb 9:22 tells us, "...without shedding of blood is no remission." when Adam sinned, God had to kill a lamb in Adam's place as a substitue, In the Law of Moses, a Blood Sacrifice was demanded for the forgiviness of sins.
Jesus came to die for the sins of the whole world, he came to be OUR Blood Sacrifice, OUR substittue, he came to bear OUR sins on the cross, in OUR place. John 1:29 "...Behold the Lamb of God, which taketh away the sin of the world."
What must you do to be saved?
YOU MUST REPENT; You must change from unbelief to belief.
admit you are guilty, that you cannot do anything to save or help save yourself, and that you need Jesus Christ as your savior.
Titus 3:5 "Not by works of righteousness which we have done. but according to his mercy he saved us,"
Romans 3:28 "Therefore we conclude that a man is justified by faith without the deeds of the law."
Romans 4:5 "But to him that worketh not, but believeth on him that justifieth the ungodly, his faith is counted for righteousness."
YOU MUST TRUST; placing your complete faith in what Jesus Christ already did to save you;
John 1:12 "But as many as received him, to them gave he power to become the sons of God, even to them that believe on his name:."
Salvation comes by believing in WHAT Jesus did for you, 1 Cor. 15:1-4 tells us "Moreover, brethren, I declare unto you the GOSPEL which I preached unto you, which also ye have received, and wherein ye stand;
2 By which also ye are SAVED, if ye keep in memory what I preached unto you, unless ye have believed in vain.
3 For I delivered unto you first of all that which I also received, HOW that Christ died for OUR SINS according to the scriptures;
4 And that he was buried, and that he rose again the third day according to the scriptures:"
All you have to do to be saved, and on your way to heaven is place your TRUST in the shed Blood of Jesus Christ and nothing else, as sufficient for your salvation, (Rom 3:25 "Whom God hath set forth to be a PROPITIATION through FAITH IN HIS BLOOD, to declare his righteousness for the remission of sins that are past, through the forbearance of God;")
(Propitiation means the act of appeasing wrath, Jesus took your place on the cross.)
Will you accept Jesus Christ as your savior by simple faith, simply trusting in his shed Blood for sufficient to save your soul from hell?
The last sentence is all you must do to be saved, and that is FAITH, not works, TRUSTING in what someone else did for you is the only thing that is not a work.
Please watch Robert Breaker's video titled "HOW TO GET SAVED"
If you have received Jesus Christ, by faith in his Blood, you now have eternal life and on your way to heaven!
I John 5:11 "And this is the record, that God hath given to us eternal life, and this life is in his Son."
John 10:27-28 "My sheep hear my voice, and I know them, and they follow me: And I give unto them eternal life; and they shall never perish, neither shall any man pluck them out of my hand."
If you received Jesus Christ by faith as your Savior because of this message please let me know! You can copy and send this message to others!
If you save the veggies from the broth remove the rosemary etc and purée them with some pumpkin it makes a wonderful soup side. That way there’s no wasting of the cooked veggies. Also try braiding the dough a few times and rolling it flat in between braids, it give it a meat like texture.
I saved them 😉
The leftover veggies from the broth will definitely go great on a healthy pasta bake.
I've noticed that the spent veggies don't have any flavor so I tend to discard it...I used to worry about that in the past but after tasting those 1.5 hr boiled veggies I can say they are now empty bodies now. But nice suggestion if the veggies are not boiled for too long we can use them....I do this when I make quick broth for chinese stir fry where I dont cook veggies for long. I sate the leftovers.
I put my veggies in the food processor and will use the broth for my cornbread dressing 🥰
I am making this recipe for the first time ever as we speak! I saw your comment, tried it, and if this thing is HALF as good as this soup I will go deaf, because I already went blind at how good the soup is! Thank you!
Can we just take time to admire the music in addition to the care making this dish!😍💝
We don’t do thanksgiving her in UK, but I’ll defiantly be making this on Christmas Day for my Vegan partner. Thanks. It looks amazing.
Thank you! Hope you enjoy it! 🙂
I am from the U.K. too I think I got this in my recommended too late one week after Christmas:)
That is the most legit vegan Turkey I have ever seen.
update: i made the roast. definitely worth the time and effort! so good!
Yay! Glad you enjoyed it! 🤗
By the time you got to the rice paper I was saying "Brilliant!" to myself. So much care went into this, and it looks like a nice version. :)
Thank you so much! 🤗
I tried this recipe today for my Christmas dinner and it was amazing!!! I made it in two days, it’s a long recipe but not difficult at all. The texture was lovely, the flavour fantastic. I was afraid it would be a fail but it was a success!!! Even the meat eaters tried it and said it was really nice. I will definitely make this again 😍 Thank you so muchhhhhhh
So glad it worked out great! Thank you Angie for your feedback! 🥰
I made this for Christmas dinner and wow, it was such a success. I was initially intrigued by the crispy rice paper skin, but ultimately decided to go with the original recipe by the Gentle Chef. By pan glazing the roast before the final baking it becomes a really nice and juicy ‘skin’ of its own. And the herbs stick nicely to it. The end result, before the final steps, is really heavy and dense, so I was afraid it would turn out to be too chewy and heavy. It wasn’t at all. It was light and exactly the right texture. What a delight and absolutely worth the time investment. I plan to make this more often and use the copious leftovers for sandwiches, like the original recipe states. Very much recommended. Takes some time, but - like many others commented - not complicated or difficult.
I tried this for Friendsgiving and it was absolutely delicious. Nobody could believe how I did it. At first the recipe seems complicated but it really is not. You just need some time. The "skin" was super crispy and the "meat" soft, juicy and tasty. Thanks you so much!
What an awesome feedback! Thank you so much Romy for taking the time to comment and share, I greatly appreciate it! 🙏
I love your expressi9on "Friendsgiving". I say "Thanksliving".
This is soon going to be a very big channel, keep at it!
Aww, thanks so much! 🙏
This was so relaxing and peace to watch, so unlike any dead turkey prep would be. Will definitely try to make it.
This is groundbreaking! Amazing indeed! Wow
Rachelle C thank you!
Made this and it is now my fav recipie
Glad you liked it!!
I made a variation of this mostly based off two other recipes on UA-cam, but utilized the “skin” from this one. OMG that part is money. I steamed my roast and then baked it but the skin didn’t crisp. I put a slice in the microwave and the rice paper got opaque and crispy. So delicious. The person I made it for said that was there favorite part.
This looks amazing! I definitely want to try and make this for the upcoming holidays,. Thank you for sharing!
Hi Genna, Yes, please give it a try! Thanks so much for watching 🤗
Tried this! Turned out perfectly!!!
Wow this was very satisfying to watch and the music was lovely. This looks delicious 🌱💚
Thanks Anita! ❤️
This is by far the best looking turk'y I've ever seen! Thanks for sharing this wonderful recipe and technique!
Thanks Sam!
OMG now this looks legit. And so delicious looking. Especially that skin.
Wow, this looks amazing. I wish I had this amount of patience or skill.
I made this for Thanksgiving and I gotta say my family RAVED over this , it was truly amazing!!! The broth I saved for my dressing and it made the best dressing I had ever had, I just wanted to drink the broth... now I’m wondering if U have a recipe to turn this into a ham, I have my own ideas of course but after the turkey I would trust anything ideas U have , thank you so much for sharing this
So pleased you and your family loved it! Thank Chef Skye for his amazing recipe. Also, we just came out with a ham recipe ua-cam.com/video/dSvEjIobLEQ/v-deo.html
Cheers!
This looks phenomenal. I think I am going to try to make it this holiday season. Thanks for sharing.
You’re welcome! Please do and let me know how it goes!
Ooooh, can’t wait to make this for Christmas!!!
Report back after you make it.
Love this process
Wow you made it look easy to follow! Looks so flavorful! Thanks for sharing! I’m going to make this for upcoming holiday excited !!
Thanks so much, Dinah! Hope you enjoy it! 😉
I am so excited to try this recipe out for Christmas!! Thanks for sharing!
You’re welcome, AJ! Please keep us posted! 🤗
These comments….guys this is a vegan meat substitute recipe. All the time energy and effort into making something that has great texture, flavor, and even a crispy skin and the absurd questions/demands: “Hi I wish you could do this without wheat gluten, tofu, soy sauce, ovens, electricity, pans, parchment paper, time, or seasoning!!!!” 🤦🏻♂️
Looks incredible! Worth the effort; I will try it for Christmas, thank you!
Thanks for watching! Merry Christmas in advance and please let us know how it goes 🤗
Okay so Thursday is Thanksgiving so Ima save this divine recipe for Christmas. This was amazing to watch
This is incredible!!😍😍😍
That a work of art.
Thanks!
labour of love
Thank you so much for the great visual instructions. Very easy to follow along between this and the written recipe. I am Currently making this for Thanksgiving tomorrow! So excited to see how it turns out😊
Britnee Hunt thanks so much, Britnee! Let us know how yours turns out. Happy Thanksgiving! 🙂
Making this today, to have for a day-late Thanksgiving meal tomorrow. Can't wait to try it - the aromas are heavenly!
Hope you enjoy it!
@@YdaJunsPlantbasedKitchen Have you ever tried freezing this - either after fully cooking, or before the final bake? I actually made two - since I was kneading by hand, and a double recipe is just as easy as one. Also because I'm an over-achiever, obsessive holiday cook. 🤣 Cooking for two yesterday, three today has been quite the challenge!
Lynne B. Lynne B. Oh wow! 🤩 I’ve never tried freezing this as the leftovers were made as deli slices. Freezing the roast shouldn’t be a problem ( freeze deli style seitan most of the time) and as per the Gentle Chef re: stroring “To freeze the roast, place it into a freezer bag without the broth and freeze for up to 3 months. If the roast was frozen, thaw for several days in the refrigerator before finishing.” pages 13-14
This was amazing!! Tastes exactly like I remember turkey tasting lol even my meat loving father said it was amazing!!
Wow, I need to up my seitan game! This is next level
This looks amazing, I'm sure that it tastes amazing too, well done and thank you for making the video :)
I'm going to try this thanks for sharing ❤❤❤
Amazing!
This is truly impressive! Thank you for sharing!
You’re welcome! Thanks for stopping by! 🤗
Wow I wish I came across this earlier I would have made for thanksgiving.... but I will for sure make for Christmas!!!! Thanks so much!!!!
You’re welcome! Please let us know what you think once you’ve tried it, Tiffany!
@@YdaJunsPlantbasedKitchen I sure will! I appreciate you!
Wow this looks so legit. So much better looking and tasting than the store bought roast I had this year. Why isn't this more viewed?? Lol.
thanks so much, Samantha! Please share with your friends 🙂
Thank you! My husband is vegan and I'm transitioning (90% there). I am going to make this to practice this week and then again for Christmas! I just subscribed to your channel. 😊
That’s wonderful! Let me know how it turns out! 🙂
That is the best recipe I've ever seen for a turkey roast that's not turkey.
Beautiful
Wow, thank you!
Very nice production. My compliments to the chef.
I’m not a chef but thanks so much Robin! 🙂
Making one right now but I could not resist adding some miso paste and dashi powder to the broth. Can’t wait to get it into the broth. Loving this so far! ❤
Wow, your recipes look so easy and nice! I think i'll definitly try your salami recipe and safe this one too!
I LOVE Chef Skye Michael Conroy, bought all his books! Too bad he isn’t on You Tube, he would be a great YT chef, I bet!
Wow! Looks so good❤
Thank you for this great recipe! 🙏🏼 Have saved it in my playlist.⚓🌻
This looks like a real turkey. Awesome recipe! Great Video!
Thanks so much Sean! 🤗
Very instructive video. Thanks!
Thank you for watching!
I’m not vegan, nor vegetarian...but I still try to limit my meet intake. Thank you for such a wonderful and thoughtful recipe :)
You’re welcome! Hope you’ll give it a try! Cheers!
Veganuary is coming up :)
Meet lol
@@TheLiquidScience veganuary?
Can't wait to try this in two weeks.
Hope it turns out great!
wow this looks amazing!!!!!
The best looking vegan turkey I've seen
Thank you!
I usually prefer to avoid meat substitutes and just embrace vegetables, grains, and legumes in the more traditional forms, but this is really, really good! It’s a great celebration dish, and like many celebration dishes, it is a lot of work. Don’t take this on unless you’ve got a whole day+ more to spend on the steps. I don’t think there are any shortcuts, unfortunately. I’m not totally vegan but I’m trying to get my whole family there, so I appreciate your recipes and creativity a great deal. Thank you!
You're very welcome! Can't wait for you to try it out :)
@@YdaJunsPlantbasedKitchen Oh I made it for a special occasion and it was glorious! I really appreciated your video, because not only did it give me the idea, it was practical and explained every step so well. It really is a lot of work, but so is making a beef Wellington or other meat-based celebratory meal. This one just happens to be healthier and kinder to ourselves - and to the planet and our animal friends.
Yummmmm!
This looks delicious!
Thank you!
wow i must try this - thank you !!!
Please do! Thanks
The skin idea is very clever👍
Thanks!
Where the !!??!!!! Was this yesterday????? It looks so great! I followed some garbage recipe I found here on UA-cam. Not saying names. wasted a LOT of ingredients and felt an enormous blow to my cooking self esteem. 😩 I shall overcome.
Sorry to hear that, Maria! ☹️
@@YdaJunsPlantbasedKitchen 🤭 my husband and I got a REALLY good laugh out of it. Thankfully, I found your video in time for Christmas!
@@MariaAdelina lol, I would be kicking myself 😅
Hope you guys like it! All the best! 🤗
this looks perfect ! You did great I’m definitely going to try that out 😍
Please do! 🤗
@@YdaJunsPlantbasedKitchen yess I will🤗💕
I saw a recipe that is similar to this one, only they braided and twisted the dough instead then made it into a ball dough. I tried a small portion and I found that method did create some layers, it aged well too. That being said this looks delicious and I’ll try to use your flavors and measurements but I’ll mix up both methods!
Excelente howwww looks real I will maket turky
Thanks for the upload! 👍
My pleasure! Thanks for watching! 🙂
thank you great idea
You’re welcome!
wow ;D))) hands down , that's the best looking Vegan roast I have seen so far, especially for newbies ;D
Mouth watering
Lol I can't wait for Canadian thanksgiving next year to try this out! Very far away in time but I'm so excited!! :)
Why wait?
@@cheezheadz3928 Oh because sadly I can't eat it (wheat allergy) and obviously i can't have family or friends over, so I'm looking forward to making it for them. :)
I just found this channel and subscribed 😀... then .. ii see you quot uploading 🥺.. from what I've seen.. you have the Best recipies... .ost authentic... I sure would love to see you back in it again... you know what your doing and people need that... I do know its tiresome and then the negativity some people have... 💝🙏🙌✌️💝
Thanks so much! Hope you check out the new videos 😊
Yummy 😍 love to see more veganised dishes
For sure! Thanks for watching!
This is so cool!! I’m going to make this for Christmas dinner. Looks like taking the time to make this pays off!
Thank you.
Please let us know how it turns out! Thanks for watching Mria! 🙂
@@YdaJunsPlantbasedKitchen It’s Christmas Eve, and I’m making it right now!! Just finished putting it in the oven while my simmering stock stews! 🤣
It smells so good in here.
Merry Christmas, happy Hanukkah, happy holidays-whichever you prefer!
(I’ll let you know what my little fam thinks!)
Merry Christmas to you as well! Hope you enjoyed it! Cheers!
@@YdaJunsPlantbasedKitchen So, I followed your recipe (watching and pausing as I went), and it looked exactly like yours-I was so excited! It really looks like turkey-I wish I could post a picture here.
Sadly, however, it tastes horrible. I don’t know if it’s the miso paste (the smell is so off-putting I could smell it in the seitan even after it was cooked exactly as shown), or honestly, I don’t know-as I said, I did everything exactly the same-lol-it was just really terrible.
That rice paper trick is cool, though! It was certainly an adventure making it! 💪 🤪 Merry Christmas!
Hi Mria, so sorry to hear that 😕. The miso shouldn’t smell bad at all, must be a bad batch.
Thank you sooooo much!!!!
You’re welcome! 🤗
Delicious food
Omg thank you for this! Currently making it, I think I should have started earlier 😂😅
You’re welcome, Roy! Better late than never 😅
Happy Thanksgiving!
Happy Thanksgiving ☺️
Yummy oh boy
i feel like a real fun way to one up this at the end would be to ladle some very hot oil over it (obvs keep it on a wire rack in a tray to catch the oil) to really crisp up the "skin"
Wow, Impressive!
Thank you!
I sure wish I could've seen you take a bite of it. And hear what it taste like. I cook a Tofurkey for my daughter every Thanksgiving and I would love to try to make this sometime
Delicious 👍
Thank you 😊
Wow looks delish I can't believe it's vegan
I made the roast for Christmas 2020 and it was amazing. It was so tender. Thank you. I wanted to share a pic, but I don't know how to do that here?
Not sure either but I’m so glad it worked out well for you! Thanks for your update 🤗
❤
I highly recommend adding some dry active yeast, and letting your dough proof ever so slightly. adding porchini mushroom powder is also excellent. letting the seitan proof before cooking makes it a lot more toothsome and provides a rich depth of flavor. I LOVE your rice paper skin. Subscribed.
Thanks!
I realize this is way late but, can I get any more information about the dry active yeast and proofing process?
@@BexadrineD i was just about to ask the same thing! I made this last year and it was incredible!
@@BexadrineD yes
Cool
Thanks!
This is entrancing.
What an amazing recipe. Fantastic job! Can you freeze left overs and for how long? I am thinking about making this for Christmas.
Thanks Sue! I’ve never tried freezing this yet as the leftovers were made as deli slices. Freezing the roast shouldn’t be a problem (we freeze deli style seitan most of the time for up to a month) and as per the Gentle Chef re: stroring “To freeze the roast, place it into a freezer bag without the broth and freeze for up to 3 months. If the roast was frozen, thaw for several days in the refrigerator before finishing.” pages 13-14
@@YdaJunsPlantbasedKitchen Thank you for your quick reply! This was extremely helpful thank you and be well!
I just wanna squish it 😝
Work of art. I am working on a blog for mature women with health issues, how to incorporate more plants in their diet for better health and weight loss.
These kind of food help us cut off too much meat much easier.
Subscribed!
Thank you so much! We actually started this channel for the exact same reasons. You're doing a great job by spreading the word. All the best!
I can't wait to try this out tomorrow evening so it's ready for Thursday! Do you think it can be stuffed with wild rice and still turn out ok? You did an excellent job. The rice paper is genius, and it looks absolutely beautiful.
Tons of other Vegan cooks rolling up "stuffing" inside these roasts, so yes on the rice, IMHO!
@@kathleenjones929 I've been seeing that as well! This recipe is a bit more extensive and time consuming so I was worried about the stuffing maybe drying out, or even getting mushy perhaps but I'm going to risk it! Thank you :)! Happy Thanksliving!
Thanks so much Zayna! I haven’t tried it with stuffing yet. If you do try it please let us know how it goes 🤞
How was it?
How was it @zayna
Done! Delicious! Thank you for sharing 🍁🍁🍁 no lives were sacrificed for this meal, a perfect thanksgiving!
You’re welcome! I’m glad you loved it! 🤗
@@YdaJunsPlantbasedKitchen I sent the channel to a few friends of mine as well-your videos and recipes are outstanding, a work of art!
dogroses that’s so kind of you! I greatly appreciate you sharing our channel to your friends! Thanks so much! 🙏
rice paper for skin, great idea. I'll try it. Jeannine
I tried making it twice and it was really good but for some reason very bland and mushy. Any recommendations to make it more flavorful and better consistency? I was thinking of adding tahini sauce and adding more spices when combining the tofu and gluten. I've noticed some people pan frying it, would that help with the color and texture?
Can you do wash that flour method and then blend the rest of the ingredients into it? I am making this for thanksgiving and don’t have vital wheat gluten.
Do you do anything with the broth after you’re done soaking the turkey? It seems like such a waste to throw it out.
I’ve got two in the fridge for tomorrow’s dinner. The look and smell amazing! Thank you for the video. It makes it so much easier to follow the recipe.
You’re welcome! Please do not throw it out. At the end of the video, I mentioned to save the broth as it can be used as a gravy. The recipe link for the gravy is in the description.
@@YdaJunsPlantbasedKitchen oh awesome! I guess I should have watched it all the way. I was watching it as I made it. Thank you and happy thanksgiving!
I would have saved the vegetables from the broth to purée and make other vwg or TVP recipes with. In the vwp when mixing it I add msg and liquid smoke as well. In the broth cut an orange in half and drop it in with a bit more liquid smoke.
I am definitely making this for husband, just one question can you freeze it, and how long does it keep in the fridge
Hi Sharon! As per the Gentle Chef re: stroring “To freeze the roast, place it into a freezer bag without the broth and freeze for up to 3 months. If the roast was frozen, thaw for several days in the refrigerator before finishing.” pages 13-14
Can i actually finish this recipe 1 day before and leave it in the fridge and reheat it in the oven again? Will it dry out?