This is a slight variation to my first washed flour turkey recipe. I left out the mushrooms, started with a little more flour for a larger yield, and slightly adjusted the amount of seasonings and tofu. I really twisted the dough when knotting this one and wrapped in a cheesecloth to keep it from expanding in my slow cooker. I think this improved the texture, giving it a better "meat grain," but it's still just as flavorful and juicy as the original.

Looking for a new twist on vegan roast turkey? Try making it from washed flour! The texture is spot-on, the flavor is impeccable (without a hint of that gluteny taste), and it's so juicy you don't even need gravy... though I'm not skipping it lol. The addition of the skin thanks to YdaJun's Plant-Based Kitchen's recipe really sets this over the top.