If you are not gluten free, there are lots of options for vegan “turkey” substitutes. If you are gluten free, though, you are out of luck. The closest that I had tried was the Gardein chick’n scallopini. It is ok as “chicken” but didn’t really taste like I remember turkey tasting. Once I figured out how to make vegan “turkey” broth, though, I knew I could fix that! All you need is the Gardein and some homemade vegan “turkey” broth:
Defrost the scallopini, then add the pieces to a saucepan:
Add two to three cups of the “turkey” broth:
Bring to a boil, reduce the heat, and simmer for 30 minutes:
Turn off the heat. Remove one piece at a time and slice thinly at an angle. The more at an angle you slice it, the more like “turkey” it will look and feel. My mom cut the next pieces better, but I didn’t get a photo!
Add the slices back to the broth after slicing each piece of scallopini:
Do not leave the slices in the broth for more than a few minutes after you finish slicing them though! They soak up too much liquid and turn to mush if you do!
Remove the slices from the broth and arrange them on a plate to serve. Discard the remaining broth.