Carrot and Swede Mash:
8 medium sized carrots, pealed and chopped into small cubes
1 large swede, pealed and chopped into small cubes
salt
pepper
2 cloves of garlic
vegan margarine (vitalite or v-pure)
1. Put the carrot and swede in a pan with enough water to cover them
2. Boil until they are soft (when you insert a knife it goes in and out easily)
3. Drain and put in a blender with some salt, pepper, garlic and marg
4. Blend until there are no lumps remaining.
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Tofu Turkey
Just under 800 grams of firm tofu (2x 398g blocks )
2 teaspoons dried basil
2 teaspoons dried oregano
2 vegetable stock cubes crumbled
1 teaspoon garlic powder
2 teaspoons vegan Worcestershire Sauce
Salt and Pepper
Mix tofu in a blender until smooth
Add herbs, stock cubes and salt and pepper
Place the colander onto a plate and line the colander with muslin or a clean tea towel.
Put the tofu mixture inside the colander and press down, put a second piece of muslin or tea towel on top of mixture and place a bowl inside. Finally put a heavy weight inside the bowl and place into the fridge to drain for approximately 12 hours, the longer the better - overnight if possible.
Whilst the “tofu turkey” is draining prepare the stuffing and the marinade
Stuffing
1 red onion finely chopped
1 red pepper finely chopped
178g mushrooms finely chopped
237g wholemeal breadcrumbs
59g brazil nuts finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper
Mix together in a food processor until it is fairly firm
Marinade
2 Tablespoons Vegan Worcestershire Sauce
2 tablespoons brown sauce
2 tablespoons tomato sauce
2 teaspoons Sweet Freedom or Agave Syrup
1 tablespoon soya sauce
1 tablespoon balsamic vinegar (optional)
1 teaspoon dried mustard
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and Pepper
Mix ingredients together and use to baste the “Turkey”
When the Tofu Turkey has set, fill the centre with the stuffing, fold the edges over and turn upside down onto a greased baking sheet.
Bake for approximately 1 hour 30 minutes, oven 180ยบ C, basting regularly with the marinade until firm and golden brown. Slice and serve with vegetables of choice.
