Recipe serves 12-16 servings

Cut Recipe in half for 6-8 serving size (as per video)

• 2 1/2 cups vital wheat gluten
• 1 cup chickpea flour
• 1 cup almond flour
• 3 med/large king oyster mushrooms (roasted, shredded and finely chopped)
• 1 can white beans (reserve aquafaba – bean juice)
• 1 small/medium onion sautéed until golden
• 1 cup cooked brown rice
• 3 tbsp nutritional yeast * see note at bottom
• 1 tsp onion powder *
• 1 tsp garlic powder *
• 1/2 tsp sage *
• 1/2 tsp thyme*
• 1/2 tsp poultry seasoning
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 -1/2 cups mushroom or vegetable stock

Whipped aquafaba

• Juice from drained white beans (aquafaba)
• 1 tsp agar agar
• pinch cream of tartar

Murkey Covering (helps keep roast moist and tender)

• 6 Rice paper sheets (more if making individual serving rounds)
• pan of warm water to soften rice paper
• *optional – Fresh herb sprigs like rosemary, Sage, and Thyme to place under rice paper layer

Basting Sauce

• 1/2 cup mushroom stock, veg stock, water or white wine or combination
• 2 tsp of mock stock
• 1 tsp of soy sauce
• * optional – finely chopped garlic clove

1. Precook brown rice.  (I like to freeze leftover rice in 1 cup portions to use for quick meals or to add to recipes)
2. Place king oyster mushrooms in a oven proof dish, cover with tin foil and roast in a 350° oven for 20-25 min.  Remove from oven and let cool while prepping other ingredients.
3. Chop and saute onion over medium heat until golden and well cooked.
4. In a large mixing bowl add vital wheat gluten, chickpea flour, and almond flour, set aside.
5. Once cool shred, and finely chop mushrooms add to the large mixing bowl.
6. Stir to combine all the ingredients.
7. Drain white beans reserving aquafaba (bean brine) Add the white beans into a blender or food processor.
8. Add stock, rice, cooked onions, nutritional yeast and all spices to the food processor and blend until pureed and smooth.
9. Add the aquafaba to a stand mixer with a beater attachment and whip until large meringue texture is reached.  Add the agar agar powder, and cream of tarter, continue to whip for 2 minutes on high.
10. Pour blended sauce over the dry ingredients and stir with wooden spoon until dough texture is formed.
11. Add whipped aquafaba and using hands gently fold into the dough until combined.  Try not to over mix.

For unstuffed loaf :

1. Shape dough into a long oval loaf.  Place on a double layer of plastic wrap large enough to pull around all sides and cover the top
2. Optional* Set the herbs if using to make a pattern on top
3. Wrap the top of the loaf with all 4 sheets of rice paper, tucking underneath all around the loaf.
4. Season well with salt and pepper
5. Pull the plastic wrap over to completely cover and seal.  Add more plastic wrap if necessary
6. Set onto a  parchment lined baking dish with 1 inch of water on the bottom (or in a roasting pan with rack and water and inch over the rack)
7. Cover with wet triple layer of paper towel, and then cover with tin foil and place in a 350° oven for 1 hour 15 minutes
8. Remove from oven and let cool slightly in order to remove plastic wrap.
9. Place on a parchment lined baking sheet and glaze with basting sauce
10. Place in 350° oven and Baste every 15 minutes for 1 hour and 15 minutes until golden and crispy
11. Remove from oven and let cool on counter.  I like to prepare this so it comes out of the over 2 hours before dinner is to be served to rest.  I then cook and prepare the remainder of the dishes and then Reheat in 400° oven for 15 minutes before serving
12. For easiest slicing and best turkey like texture make the day before and then remove from refrigerator 2 hours before dinner and then reheat by placing the entire loaf in a 350° oven for 30 minutes
13. Slice like turkey and enjoy with mushroom gravy

If stuffing as per photos above. 

1. Place 1/3 of Holiday Bake dough on parchment lined sheet.  Pressing and spreading to make turkey/oval, dough should be 1/2” thick.

1. Bake in oven 350 for 15 minutes.
2. On a sheet of parchment press remaining dough flat, cover with a sheet of parchment and roll gently until the dough is 1/2 inch thick and almost double the size as the base.  A little smaller is okay as the dough easily spreads without breaking.
3. Remove the base from oven and top with stuffing to make a round/oval shape leaving 1/2” all around the base dough
4. Cover with the prepared topping dough by carefully flipping the dough over the stuffing.
5. Center and then start pressing into the base dough and stuffing until the desired smooth oval shape is achieved.
6. Baste with Basting sauce
7. This is optional but I like to top with additional fresh herbs arranged in a pattern on the top, however this is optional.
8. Add 3” of warm water to a small casserole dish or pot that is big enough to fit the rice paper.
9. Add the rice paper pressing into the water one sheet at a time.  This prevents the rice paper from sticking together.
10. 1 sheet at a time place on top of the bake and smooth. Try to make sure every part has two layers of the rice paper.  The rice paper will easily tear in half for sections that don’t need an entire overlap.
11. Season with Salt and Pepper
12. Bake full loaf in preheated oven for 1 hour at 320° (1/2 batch bake for 45-50 min) Basting 4-5 times with Basting sauce until golden.
13. Let rest covered with tinfoil for 15 min before slicing and serving
14. Serve with mashed potatoes, maple pecan caramelized squash, Green been casserole, carrots, corn, peas, mushroom gravy, and homemade cranberry sauce

• 4 cups cooked mashed russet potatoes (5 medium/large sized)
• 2 cups carrots finely chopped or shredded
• 1 1/2 cups finely chopped onion
• 1 1/2 cups celery finely chopped
• 1 1/4 cups mushroom, or vegetable stock
• 1 Tbsp Mock Stock
• 1 tbsp Poultry Seasoning *(1/2 Tbsp if using pre-seasoned bread crumbs)
• 1/2 tsp Ground Sage
• 1/2 tsp ground black pepper
• 1 -1/2 tsp Sea Salt
• 4 cups slightly dry bread cubed (you can use a packaged dry bread crumb brand if it has added herbs reduce poultry seasoning to 1 Tbsp also add 1/2 cup more liquid)
• Juice from 1 can of white beans or chickpeas whipped or equivalent amount of whipped potato protein.
• (optional * apples, pomegranate seeds, chestnuts, or nuts)

1. Peel and boil potatoes in a pot of water until easily pierced with a fork.  Drain and set aside to cool while prepping remaining vegetables
2. Saute veggies in a non stick sauce pan for 2-3 minutes over medium heat until slightly translucent.
3. Add potatoes to a large bowl and mash, veggies, seasonings, and yogurt.  Stir gently to combine
4. Pour the stock over the top and give a quick stir. Add the optional whipped aquafaba   (If you are using store bought dried bread crumbs you may need to increase the amount of stock)
5. Add the bread crumbs and gently stir to combine
6. Place in a non stick or casserole dish lined with parchment paper, or place inside Holiday Bake Dough.
7. When baking in a casserole dish, bake covered with tin foil for 20 minutes and then remove tin foil and bake until top is crispy another 20 – 25 minutes in 350° oven.