Verkey – Vegan Turkey

Verkey - 13 - Slices 1

 

I try to be soy-free as much as possible for many reasons, but the main reason is that I’m intolerant to soy. When I went plant-based I had people not only ask where I was going to get my protein, but how I was going to be vegan without soy! When I discovered seitan and saw that it was a soy-free alternative and you can do so much with it, I knew I had to try it.

After trying Field Roast seitan sausages I loved it, so now I had to find a way to make it myself. I tried a basic seitan recipe. Basically just gluten, vegetable broth/water, and some nutritional yeast. It was… okay. It was really rubbery and not the texture I really wanted. But I didn’t get up! Now I know – having some oil, more seasonings, and also adding another ingredient – like mixing gluten and chickpea flour, or adding mashed beans – helps a lot! I also found out that I can’t just eat a huge amount of seitan and not bloat… because it’s gluten, and it expands… Lesson learned. Now when I do use seitan it’s with as much, if not more, veggies, and no bloating. YES! Hence the reason why this recipe is for deli slices.

Now James and I can both have our turkey sandwiches and wraps together!

Hope you enjoy the recipe!

Freezing Instructions: This does make a lot, but I usually freeze 1/2 of it (as slices) so it’s enough for about 2 weeks.

NOTE: This recipe does say it uses soy sauce, but I’ve used a soy-free soy sauce before. The recipe I’ve made before was by Chloe Coscarelli. You’ll see her name a lot here on my blog. Her cookbook was one I use A LOT when I was learning how to cook differently, and still is something I will always go back to. If you need a soy-free soy sauce, her’s is great!

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Verkey - Vegan Turkey

  • Servings: 3 1/2 - 4lbs Verkey
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Herb Mashed Potatoes

Any type of potato is my comfort food. Baked, mashed, smashed, diced, shredded, stuffed, fried… I love it all. But there is something about mashed potatoes that really does it. With herb mashed potatoes it’s creamy, tangy, and just the right amount of salty. You can’t get a much better description for comfort food. I hope you enjoy it as much as I do. I always have to make a pretty good amount and James and I (mainly the “I” part of that) will eat it with whatever other meals we’ll have that week. So this recipe makes a good amount of herb mashed potatoes.

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Herb Mashed Potatoes

  • Servings: 10-12 servings
  • Time: 20-30 minutes
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Rice Noodle Salad with Herbs / Glad to Be Back

Hello! So glad to be back to an almost normal schedule. The end of May we were notified that our rent was going to go up by 50% at the beginning of July. Not cool. So since then, it’s been crazy, but now that everything it starting to calm down, the kitchen is unpacked, and my computer is at least up and running. Almost normal is about all I can ask for.

I posted on my Instagram this Rice Noodle Salad shortly after our kitchen was mainly unpacked and promised it would be up on the blog so here it is! It’s really simple, and something great for lunch on hot days, at a picnic, at the pool, etc. Hope you enjoy it!

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Rice Noodle Salad with Herbs

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