Ingredients: Interchangeable with your own preferences — also measurements depend on how big your vegan bird will be.
Self-raising flour
Oil
Water
Salt
Seasoning (of your choice)
Browning
Paprika for colour
Chopped vegetables
2 carrots halved
Method: Okay this is the tricky bit
1. Pre-heat the oven
2. Make the dough by adding flour to a large bowl and add salt and seasoning.
3. Mix the oil and water in a cup and pour into the bowl stirring with a fork.
4. Once you have enough dough made, separate it into one large dough portion and 4 small portions — this is for the body, the legs and the wings so size them accordingly (use Google images)
5. Make a dip inside the large dough portion (that will be the body) and add the chopped vegetables inside then seal the dough over covering the vegetables entirely.
6. Take the carrot halves and wrap the small portions of dough around them individually — leaving enough dough around the carrot to merge back into the body without revealing the carrot! (Hope this makes sense)
7. Use some of the water and oil mix to paste the legs and wings onto the body. Some pulling and poking is required. Be sure to position the legs and wings in a STABLE pose even if this means squishing it into the body more than is necessary as the oven heat will make this baby SPREAD like a stripper.
8. Once happy with the turkey, use the browning to darken areas on the surface and use the paprika to enrich the colour.
9. Bake the turkey for 1 hour and 30 minutes checking often! During this time, wrap the turkey in foil only after the outside texture has firmed to your liking — then return it to the oven for the duration of time. (The total time of cooking depends on the size and whether your oven is fan assisted)
10. Once the turkey has finished cooking, glaze it with olive oil (or an oil of your choice) to give it a glow!
Posie Lombardi Rodriguez 