Roast Mock Turkey (GF)

2 cups rice bubbles or brown rice puffs (GF)

1 ½ cups cashews/almonds

½ teaspoon sage

1 teaspoon basil

½ teaspoon thyme

1 teaspoon rosemary

1 roughly chopped onion

3 teaspoon bottled garlic

3 tablespoon savoury yeast flakes 

2 ½ tablespoon Massell stock powder (chicken style) 

125g gluten free pasta, cooked and cooled

1/3 cup sunflower oil

1 teaspoon honey

1 tablespoon lemon juice

¾ - 1 cup soy or rice milk

175g firm tofu (soyco/nutrisoy), mashed with fork

½ cup potato flour

¼ cup cornflour or tapioca flour (arrowroot)

                        

glaze:
2 tablespoons warmed honey

½ teaspoon Massell stockpowder (chicken-style)

1-2 teaspoons dried mint flakes

Blend rice bubbles and cashews/almonds in food processor for 30 seconds. Then add herbs, onion, garlic and powders and blend for another 10 seconds. Add remaining ingredients to blender (except flours and tofu) and blend again. Put mixture into large mixing bowl and mix the tofu in with wet hands and then the flours. The mixture will be very sticky and thick. With wet hands, place the mixture onto a well greased baking dish and shape into a dome or turkey shape. Wet hands regularly while shaping and make smooth. Cover with foil and bake in oven at 160ºC for 30 minutes. Remove foil, brush honey over roast, sprinkle with more seasoning powder and dried mint and bake uncovered for a further 30 minutes until outside of roast is crispy. Needs to be cooled overnight to set. Then cut roast into thin slices and reheat. Roast can be served with side dish of stuffing.






Be anxious for nothing…present your requests to God…and the peace of God will guard your hearts.
Phil 4:6,7