You can buy so many vegan poultry substitutes now for a holiday main course but with a quick hack, you can create your own show-stopping centerpiece for your holiday meal. It’s a simple but stunning take on a roulade or a dish cooked or served in the form of a roll. Fresh herbs make all the difference here, so invest in some as they can last quite a while in the fridge and are a great garnish to make your dishes festive.
I used Gardein brand plain cutlets but there are also mixes you could use or there are recipes to make your own vegan chicken style meat using wheat gluten and chickpeas like in this recipe by Zardy Plants here. That would be an extra step and take longer but I’m sure the results would be delicious.
What you’ll need:
- Plain vegan chick’n.
- Fresh herbs.
- Garlic.
- Lemon zest.
- Kitchen twine.
I served this on a platter with fresh herbs and lemons as a garnish but this is great with vegan gravy or a wine butter sauce. I hope you try this relatively easy holiday centerpiece and wow even your non-vegan guests!
Vegan Stuffed Turk’y Roulade with Herbs
6-8
servings20
minutes30
minutesA beautiful vegan centerpiece for a special occasion or holiday meal!
Ingredients
2 packs of Gardein chicken scallopini cutlets, thawed overnight in the fridge (see notes)
4 tablespoons extra virgin olive oil
1/4 cup flat leaf parsley, coarsely chopped
3 tablespoons coarsely chopped rosemary
2 tablespoons coarsely chopped sage leaves
2 tablespoons fresh thyme leaves pulled off the stems
1 teaspoon freshly grated lemon zest
1 tablespoon fennel seeds, chopped
two cloves garlic, coarsely chopped
salt & pepper
Directions
- Take the completely thawed Gardein cutlets out of the fridge and place in a bowl. With clean hands, mash them together until you create one big ball.
- In a small bow combine 3 tablespons of the olive oil, the herbs, grated lemon zest, chopped fennel seeds and garlic.
- On a parchment paper lined baking sheet place the ball of mashed Gardein “meat” on the pan and spread out into a rough rectangle approximately 9″x12″ in size.
- Spread the herb mixture all over the meat with a spoon or pastry brush. Sprinkle with salt and pepper. Rollup from the shorter side into a tight jelly roll. You can tie up the roll with cooking twine or place it seam side down on the pan. Spread the remaining tablespoon of oil over it completely and sprinkle again with salt and pepper.
- Preheat the over to 375º and bake for 30 mintues. Let rest for 10 minutes then slice and serve with gravy.
Notes
- I have not tried any other fake meat other than Gardein brand for this roulade but I would imagine others would work as long as they’re a plain style non-breaded meat. If you can’t find the scallopinis then you could most likely use the pieces but you might need three bags. If you don’t have access to fresh herbs use dried, but it might not taste the same.
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