If you are not gluten free, there are lots of options for vegan “turkey” substitutes. If you are gluten free, though, you are out of luck. The closest that I had tried was the Gardein chick’n scallopini. It is good as “chicken” but didn’t really taste like I remember turkey tasting. Once I figured out how to make vegan “turkey” broth, though, I knew I could fix that! All you need is the Gardein and some homemade vegan “turkey” broth:
Defrost the scallopini, then add the pieces to a saucepan:
Add two to three cups of the “turkey” broth:
Bring to a boil, reduce the heat, and simmer for 30 minutes:
Turn off the heat. Remove one piece at a time and slice thinly at an angle. The more at an angle you slice it, the more like “turkey” it will look and feel. My mom cut the next pieces better, but I didn’t get a photo!
Add the slices back to the broth after slicing each piece of scallopini:
Do not leave the slices in the broth for more than a few minutes after you finish slicing them though! They soak up too much liquid and turn to mush if you do!
Remove the slices from the broth and arrange them on a plate to serve. Discard the remaining broth.
Enjoy!
Forgot to give recipe for gravy
I’m working on it! I will be posting the recipe for my vegan “turkey” broth tomorrow and then the gravy recipe after that. You need the broth to make the gravy, so I have to post the recipes in order.
Discard remaining broth? Are you sure? 😉 I haven’t made it yet, but that might be tasty over some mashed potatoes. 🙂
I have a hard time discarding it as well, but I didn’t really like the flavor of the broth after the scallopini had been cooked in it. But, you can taste it and see what you think. If it seems ok, save the broth and use it to make some gravy or add it to soup. 🙂