the only thing is that it's kind of tough/firm. you might need to boil it longer than the hour suggested. (the baking takes a lot of the moisture out of it. leftovers are way more tender than freshly baked.) if you can't find yuba/soybean curd sheets, it's not a big deal. you probably don't even need to do the baking step if you don't have the skin available.
Step 3 - The Yuba "Skin": Get your roasting pan out. Brush it with oil so that everything doesn't stick. You'll need to soak 2 - 3 sheets or rounds of yuba. Wait a minute, what's yuba, you're thinking. It's actually the skin that forms on soy milk when heated, and can be purchased either dried or frozen in Asian grocery stores. This is what forms the delectable and crispy "skin" of the UnTurkey. You can use either the dried or frozen, although the latter is better all around. If using dried yuba, soak for 5 - 10 minutes in water until soft and pliable. If using frozen, thaw and soak for only a minute or two. You'll see it transform from yellow to a milkier, lighter color. Now remove your yuba from the water and spread it out two layers in your roasting pan so that the edges go over the pan. Place in the middle the piece of UnTurkey that you cut off. If necessary, slice that in half to create a flat surface about 3 - 4 inches wide and 8 inches long
( ... )
Can you get a hold of vital wheat gluten? If so, I'd advise making a cool seitan-meatloaf-thing. There's a really great one in Please Don't Feed The Bears that I can get you, if you can obtain that key ingredient. :)
Blerg! The above recipe also calls for Gluten.. I looked around a bit, but so far no luck. In fact, most people don't even know what it is (I translated it into Arabic! No help!) There's a natural herbs & spices shop on my street, but even that guy didn't know what I was talking about. Last stop - giant grocery stores! If all that fails, I'll go for a loaf of some sort.. Thanks for the suggestion, and if I find the gluten I'll let you know :)
Comments 13
http://veganmanifesto.blogspot.com/2010/11/will-real-unturkey-please-stand-up.html
the only thing is that it's kind of tough/firm. you might need to boil it longer than the hour suggested. (the baking takes a lot of the moisture out of it. leftovers are way more tender than freshly baked.) if you can't find yuba/soybean curd sheets, it's not a big deal. you probably don't even need to do the baking step if you don't have the skin available.
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any chance I could sweet talk you into posting the recipe here? :)
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thank yoooooouuu!
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Simple, impressive, and my non-veg*n relatives specifically ask for it.
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There's a natural herbs & spices shop on my street, but even that guy didn't know what I was talking about. Last stop - giant grocery stores! If all that fails, I'll go for a loaf of some sort..
Thanks for the suggestion, and if I find the gluten I'll let you know :)
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