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Vegetarian Turkey Roll


3 C. water

1/8 C. onion powder

2 Tbsp. olive oil, divided

1/8 C. McKay’s chicken style seasoning, vegan special

1 Tbsp poultry seasoning

1 tsp. garlic powder

1 tsp. Bakon hickory style seasoning

1 tsp. salt, or to taste

1 C. Leahey chicken style gravy powder, gluten-free

4 C. Butler soy curls

2 C. oats

¼ C. flaxseed, ground

Parchment paper

Aluminum foil


Preheat oven to 350°  Rehydrate soy curls. Drain and remove all water. Add soy curls and all ingredients to a food processor, leaving 1 tablespoon of oil, and process until smooth. On countertop place large piece of aluminum foil, sometimes I double this for extra stability, and then place a large piece of parchment over top and coat with the remaining oil. Pour ingredients over parchment paper. Center evenly in a roll and take one side of the parchment paper and place over the loaf mix to make a roll. Then do the aluminum foil in the same manner. Make sure to twist the ends like a piece of taffy would be rolled and place on a cookie sheet. Bake for 45-60 minutes. Remove from oven and let sit until cool. Place in refrigerator overnight. Remove paper and aluminum foil, slice and serve.

Recipe by Melody Prettyman


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