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Vegan delicious version of smoky turkey slices and bastrma
The idea behind this large plate full of vegan cheeses and meats was to surprise my husband and our guests after a long trip. I wanted to make smoky turkey slices, vegan ham, and bastrma, including one or two sorts of vegan cheeses. Must add that I am quite amazed with the tastes of smoky turkey slice and bastrma (including both vegan cheeses, the recipes for cheeses are available on this blog, just look up for them by writing in a search bar). For the smoky turkey slices I used the same recipe as for the vegan glazed ham, yet I adapted it for this purpose. The taste came out perfect, it’s salty and smoky, and the consistency is great too.
One of my favourite tastes from my childhood period (amongst others) was the taste of bastrma. It’s full of wonderful oriental aromas and seasonings that merge with each other creating a salty flavorful harmony. The main focus is on kamoun, red paprika and garlic as the main seasonings. For this bastrma recipe I used the basic recipe of a vegan glazed ham that has already been published on this blog (just look up for it in the search bar). I added much more vegan red colour and beetroot juice, as well as vegan dark brown colour to the seitan dough. I am quite satisfied with the results: the taste came out perfect as well as the colour.
Full recipe with the ingredients list can be found under the image section in a Pinterest Recipe box. For more recipes and images please visi Instagram and Facebook under the name Naual A. Hansen.
SMOKY TURKEY SLICES & BASTRMA (VEGAN)
Vegan delicious versions of smoky turkey slices and bastrma
Ingredients
Smoky turkey slices
- 1,3 dcl of toasted gluten flour;
- 1/2 tsp. of corn starch;
- 200 gr of drained smoked tofu;
- 1 tsp. of onion powder;
- 2/3 tsp. of salt;
- 1 tsp. of liquid smoke;
- 4 tbsp. of nutritional yeast;
- 1/2 cup of water;
- 1/2 vegetable broth cube.
For the soup:
- 1 l of water;
- 2 tbsp of soy sauce;
- 2,5 tbsp of dark brown vegan colouring;
- 1 tbsp of liquid smoke;
- 1 1/ 2 tsp of salt;
- 1 vegetable broth cube.
Bastrma
- 1,3 dcl of toasted gluten flour;
- 1/2 tsp. of corn starch;
- 200 gr of smoked tofu drained;
- 3 big cloves of garlic chopped;
- 1 1/2 tsp tsp of salt;
- 1 tsp. or red paprika powder;
- 3-4 tsp. of kamoun powder;
- 1/5 tsp. vegan red food colour plus a bit more if you find it necessary;
- 1 tsp. of dark brown vegan food colour plus a bit more if you find it necessary;
- 10 tbsp of beetroot juice;
- 1/2 cup of water.
For the soup:
- 1.5 l of water;
- 1 1/2 tbsp. of kamoun powder;
- 2-3 tbsp of dark brown vegan colouring;
- 2 tsp of salt;
- 2 cloves of garlic, chopped.
For coating:
- 4 tbsp. of kamoun powder;
- 4 tbsp. of red paprika powder;
- 4 tbsp. of garlic powder.
Instructions
Smoky turkey slices:
- Toast gluten flour for 5 min on a non-stick frying pan, then let it cool down. Put it in a bowl, add corn starch and stir it well. Set aside.
- Tofu mixture: mix smoked tofu with water, onion powder, nutritional yeast, liquid smoke, salt, vegetable broth cube into a creamy mixture.
- Combining: pour gluten flour mixture over tofu mixture and knead that for 3-4 minutes by using a mixer. Put the dough into a food processor and let it chop and mix for 1-2 min. Once that is finished shape it in a form of log, roll it tightly into a cloth (the one for draining plant milk) and tie it on the edges with a thick thread. Now roll it in a aluminium foil tightly.
- Cooking: prepared like that it is ready to be cooked in a simmering water for 3 hours (if you have a slow cooker you can use it for this purpose). Let it cool down, then put the pot with liquid and vegan turkey in it into the refrigerator for 1 hour. Take it out of liquid and dry it with a paper towel. Slice it thinly and serve cold in sandwiches, on a plate with vegan cheeses, or as a topping on pizza. Store in the refrigerator up to 6 days (or in the freezer).
Bastrma:
- Toast gluten flour for 5 min on a non-stick frying pan, then let it cool down. Put it in a bowl, add corn starch and stir it well. Set aside.
- Tofu mixture: mix tofu with water, garlic, salt, kamoun, paprika powder and beetroot juice into a creamy mixture. Now, add red food colour together with the brown one and stir well. The colour should get a saturated dark red shade. Add more colour if you find it necessary (following the images).
- Combining: pour gluten flour mixture over tofu mixture and knead that for 3-4 minutes by using a mixer. Put the dough into a food processor and let it chop and mix for 1-2 min. Once that is finished shape it in a form of rectangle block and roll it tightly into a cloth (the one for draining plant milk, that is better option then to use parchment paper as I did) and fold it on the edges underneath. Now roll it in a aluminium foil tightly.
- Cooking: prepared like that bastrma is ready to be cooked in a simmering water for 3 hours (if you have a slow cooker you can use it for this purpose). Let it cool down in a pot with liquid then put the pot with liquid and vegan bastrma in it into the refrigerator for 1 hour. Take it out of liquid and dry it with a paper towel then coat it with dry seasoning prepared for coating. Slice it thinly and serve cold in sandwiches, or on a plate with vegan cheeses. You can fry it on the pan mixing it into scrambled eggs and serve it with some fresh tomatoes, fresh cucumbers and green peppers as breakfast or for brunch. Store in the refrigerator up to 10 days (or in the freezer).
