The Turkee Sandwich - Philly Style Recipe
Housemade Grain based meat substitute, sliced with grilled onion, vegan mayo, lettuce, tomato and love
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Ingredients
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Grain-based 'Turkee' Roast (housemade meat substitute)
Grilling / Assembly
Method
Grain-based 'Turkee' Roast (housemade meat substitute)
Prepare TVP
If your TVP is dry, rehydrate 1/2 cup TVP in 3/4 cup hot vegetable broth for 5–10 minutes, then drain any excess liquid and fluff with a fork. (If using already hydrated or omit, proceed.)
Mix dry ingredients
In a large bowl combine 1 1/4 cups vital wheat gluten, 1/4 cup nutritional yeast, 2 tablespoons ground flaxseed, 2 tablespoons chickpea flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground sage and 1/2 teaspoon black pepper. Whisk to distribute evenly.
Combine wet ingredients
In a separate bowl whisk together 3/4 cup hot cooked brown rice, 1 cup warm vegetable broth, 2 tablespoons soy sauce (or tamari), 1 tablespoon olive oil, and 1 teaspoon maple syrup. Stir in the rehydrated TVP.
Form the dough
Pour wet mixture into the dry ingredients and stir with a spatula until a shaggy dough forms. Knead in the bowl or on a lightly floured surface for 2–3 minutes until elastic and cohesive. If the dough is too dry add up to 2 tablespoons warm broth; if too wet add 1–2 tablespoons vital wheat gluten.
Shape and steam
Shape the dough into a log about 8–9 inches long and 3 inches in diameter. Wrap tightly in aluminum foil (two layers) or in parchment then foil. Steam the wrapped log in a steamer basket over simmering water for 50–60 minutes. Maintain a gentle simmer and check water level occasionally.
Cool
Remove from steamer and let rest, still wrapped, at room temperature for 20–30 minutes. Unwrap and let cool completely on a rack (this firms the texture and makes slicing easier).
Slice
Slice the cooled 'Turkee' log into 12 approximately 1/4-inch to 1/3-inch slices (adjust thickness for preferred sandwich bite).
Grilling / Assembly
Caramelize onions
Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the thinly sliced onion and 1/4 teaspoon salt. Cook slowly, stirring every few minutes, until onions are deep golden and softened, about 20–25 minutes. If onions begin to stick, add 1–2 tablespoons water and continue cooking.
Grill 'Turkee' slices
Heat a large skillet or griddle over medium-high heat with a light film of oil or nonstick spray. Working in batches if necessary, place 3–4 slices of the 'Turkee' on the hot surface. Press gently and cook 2–3 minutes per side until nicely browned and slightly crisp at edges. If using vegan cheese, place a slice on top of each piece in the last 30–45 seconds to melt, and cover briefly.
Assemble sandwiches
Spread about 1 tablespoon (adjust to taste) of vegan mayo on both cut faces of each roll. Layer 3 sliced grilled 'Turkee' pieces per sandwich (or adjust to fit roll), a generous portion of caramelized onions, 1 lettuce leaf, and 2–3 tomato slices. Season tomato with a pinch of salt and black pepper to taste. Add optional vegan cheese if desired. Close the roll.