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Vegan Turkey Pockets

Author Tiffani

Ingredients

For the "turkey"...

  • 3 17 oz cans green/young jackfruit in water brine not recommended, drained, rinsed, and patted dry
  • 1/2 cup yellow onion diced small
  • 1/2 cup celery diced small
  • 1 tbsp + 2 tsp poultry seasoning
  • 1/2 tsp celery salt
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil for cooking
  • 1 tsp garlic minced
  • 8 cups worth of chicken flavored vegetable bullion NOT in the water (I buy Edward & Sons Not-Chick'n Cubes, each cube is for 2 cups of water.)

For the stuffing...

  • 5 cups vegan gluten free bread diced (I used a Millet and Chia loaf by Little Northern Bakehouse)
  • 1 cups celery diced
  • 3/4 cup yellow onion diced
  • 4 tbsp vegan butter divided
  • 1/2 cup low sodium chicken flavored vegetable broth
  • 2 tsp garlic
  • 1/4 cup fresh parsley
  • 2 tsp fresh sage
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

For the wrappers...

  • 1-2 6 oz packages bean curd sheets also known as tofu skins or yuba (1 package is enough but have extra on hand incase some sheets break before or during soaking), see photo above
  • ~5 cups low sodium chicken flavored vegetable broth enough to cover your bean curd sheets to hydrate

For the gravy...

  • 1/4 cup vegan butter
  • 1/2 yellow onion minced in food processor
  • 2 cups low sodium chicken flavored vegetable broth
  • 3 tbsp corn starch
  • 2 tbsp white miso
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper

Instructions

For the "turkey"...

  • Search all pieces of jackfruit and remove any seeds found. Slice off the hard triangular "cores." Discard about half of these hard triangular pieces, and the rest slice small and keep with the jackfruit.
  • Mix together the poultry seasoning, celery salt, and garlic powder in a large mixing bowl. Place jackfruit in the mixing bowl and toss until each piece is covered with the seasonings.
  • In a large skillet, heat 2 tablespoons olive oil over medium heat. Once hot add the onion, celery, and garlic. Sauté until onion and celery are soft, about 3-5 minutes.
  • Dissolve 3 (or 6 — see notes below ingredients) bullion cubes in 3/4 cup hot water. Pour broth along with the jackfruit into the skillet. Stir well, cover, and turn heat to low. Keep at a light simmer for 30 to 35 minutes, stirring every now and then. (I used this time to start preparing my stuffing.)
  • Remove lid from skillet. Shred jackfruit pieces, using two forks. If you come across any hard chunks, smash these down with the back of the fork to soften.
  • Dissolve the last of the bullion with a 1/2 cup hot water. Pour broth into the skillet and turn the heat back to medium. Keep the heat up and stir frequently, until liquid is dissolved. Remove from heat.

For the stuffing...

  • Preheat oven to 350° F. Spread bread cubes out on a baking sheet covered in parchment paper. Place in oven for about 20 minutes, checking and stirring after 10, and then every 3-5 minutes until all cubes are hard.
  • Sauté onion, celery, and garlic, in 2 tablespoons vegan butter, until onion and celery are soft. Transfer ingredients to a large mixing bowl.
  • Add the bread cubes and all remaining stuffing ingredients to the mixing bowl. Toss, mixing all ingredients.

For the wrappers...

  • Heat broth until hot. Place 1 package bean curd sheets into a 9"x13" baking dish, cover with broth. Let sit 5 - 10 minutes, until soft. If more sheets are needed, repeat with 2nd package (maybe only half).

For the gravy... (I didn't start the gravy until my Vegan Turkey Pockets were in the oven)

  • Melt 1/4 cup vegan butter in a skillet over medium heat. Add the minced onion and cook for 10 minutes. If heat seems too high, turn down to a medium-low (only if the onion is burning).
  • Sift in the cornstarch, whisking the entire time, making a rue.
  • Add the remaining ingredients to the skillet, whisking the entire time. Keep on low heat until ready to use, stirring occasionally. If you prefer a smooth consistency, add the gravy to your blender and then return to skillet to keep warm.

Putting it all together...

  • Take a hydrated beancurd sheet from the broth and place it on your cutting board. Mine were long. I cut each in half, so each piece equaled about the same size as a standard sheet of printer paper. In the middle of the cut beancurd sheet add a 1/4 cup of the jackfruit. Top with a 1/4 cup of the stuffing, and then add one more layer of a 1/4 cup jackfruit over the stuffing. Fold in the ends and then wrap the sides around, as you would a burrito. Repeat using all the jackfruit. You should end up with 8 Vegan Turkey Pockets. (I had some stuffing left over)
  • Place your Vegan Turkey Pockets into lightly greased baking dishes (I used two), be careful not to let them touch.  Bake at 350°F for 20-25 minutes, until the tops are slightly browned. Remove baking dishes from oven, flip each pocket over, place back in oven and cook for another 10 minutes. One more time, flip pockets around to the original side and bake 5 more minutes, or until nicely crisp.
  • When serving, cover each pocket with a couple spoonfuls of gravy. Enjoy!

Notes

For nut-free be sure to check the ingredients on your vegan butter and gluten-free bread!
Happy Holidays!!!