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).