For this year’s vegan Thanksgiving we made our own Unturkey. The company that made them (Now and Zen) shut down a couple of years back and our stockpile has run out; so we had to make one. You’re probably wondering why we just didn’t switch over to the dreaded Tofurky. We tried the Tofurkey which resembles a football more than a tasty holiday centerpiece, yuck, not something that I want to go through again! Anyhoo, back to the Unturkey. The byrd consists of four major parts:
First: Wheat Gluten, A.K.A Seitan, wheat-meat. This makes up the ’meat ‘ of it. Recipe
Third: Yuba, A.K.A. bean curd sheet, bean curd skin. This is that thin layer that forms on top of soy milk when it is being cooked. It is the ‘skin’ of the byrd.
Fourth: Stuffing/Dressing. It wouldn’t be right without it! Any type you like will do.
Now for the Photos!
Next year I think we’ll leave it covered for the first part of the baking and uncover it at the end, it browns quickly. For more information go HERE.