Upon discovering the unturkey recipe we decided to create one for our vegan friends thanksgiving dinner. It turned out quite well. We had 8 people and a ton of leftover turkey. I can't wait to modify the recipe and make a bunch of little unchickens for the freezer. Here's how it we did it.
Step 1. Obtain the yuba (AKA bean curd skin).
This isn't really a step, but I thought it was going to be difficult. This turned out to be way easier than I thought. We just had to get out of our small town and go to a larger asian market in Sacramento. We found the ginormis round kind folded up with 4 in a package. We bought three packages and used one.
Step 2. Create some wheat meat!
If you go read the recipe you'll see there are several ingredients and steps to make an unturkey.
Nutritional Yeast Spice Mix
Recipe. Easy. Toss a bunch of dry stuff in the processer and give it a whir. Add 1/3 cup of this to the gluten flour.
After it's mixed it has to be spread into a sheet and rolled up. At this point
Jill and I almost came to blows as we fretted it would never unroll again. It
mostly did. I don't know how best to ensure an easy unroll. Anyone have any
tips for next time?
Recipe. Make some stuffing while the gluten is cooking.
Hydrate the yuba
Open the yuba package and spread it all out. Separate and re-fold each sheet so you have four separate packets rather than one. Put two of them into the water for 5 minutes until it turns from translucent yellow to opaque white.
Make a tastey basting liquid from melted Earth Balance margarine and the
remaining yeast spice mix and slather it all over.
At this point we wrapped it in foil and placed it in the fridge for baking the next day.
Update: We are cooking our 2008 unturkey right now, and I will link to the details with recipes and videos when we are done.