Ingredients
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
Directions
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
Is the 4 cups of soy curls rehydrated or dry?
Hello Dawn,
Rehydrated. I will update this post as soon as I can.