Seitan Turkey Recipe
Ingredients:
The “bird”
• 14 oz. block pressed firm tofu
• 1/4 cup chickpea flour
• 1 cup vegetable stock (we make our own with veggie scraps and shiitake mushrooms)
• 2 tablespoons nutritional yeast
• 1 tablespoon butter melted (or coconut oil would probably work here too)
• 1 tablespoon olive oil
• 1 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 2 teaspoons soy sauce or Bragg’s Liquid Aminos (I have used dark miso heat with similar results but prefer Bragg’s)
• 1/2 teaspoon salt
• 1 1/3 cup vital wheat gluten flour.
The stuffing
• 1 medium white onion chopped
• 1 cup butter
• 5 stalks celery chopped
• Loaf of partially stale bread with crust removed and torn into small cubes.
• 1 teaspoon garlic powder
• 1 tablespoon sage
• 1 tablespoon thyme
• 1 tablespoon rosemary
The basting liquid
• 1/2 cup butter
• 1 tablespoon fresh squeezed lemon
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon basil
Instructions:
The “Bird”
1. Add the tofu, chickpea flour, vegetable stock, nutritional yeast, melted butter, olive oil, Bragg’s, sage, thyme, garlic powder, and salt to a blender.
2. Blend for about 30 seconds until you have a thick liquid.
3. Pour the liquid into a large glass bowl and fold in the gluten flour with a silicone spatula.
4. Use your hands to knead the dough for about 30 seconds until all of the gluten is incorporated.
5. Form the dough into one large loaf and push something into it that can be boiled to create the stuffing cavity (I used a 16 oz canning jar. Then wrap it completely in foil.
6. Place the wrapped “bird” in a large steamer basket, cover, and steam for 1 hour. If you don’t have a steamer basket you can simply put the whole loaf in a large pot of gently boiling water. In the meantime make the stuffing.
The Stuffing
1. Melt the butter in a sauce pan on medium heat.
2. Add the onions and sauté for 2-3 minutes
3. Add the garlic powder, thyme, sage and rosemary and stir
4. Add the celery and sauté until translucent
5. Add the bread cubes, turn off the stove and stir until completely mixed.
The basting liquid
1. Melt the butter in a saucepan on medium heat.
2. Turn off the stove and add Lemmon juice.
3. Stir in the thyme, sage and basil
4. Let the sauce pan sit on the stovetop while the oven preheats (next step) to keep the butter melted.
Stuff, baste, and bake the “bird”
1. Preheat the oven to 375° F (190° C).
2. Unwrap the steamed loaf and remove the jar from the cavity.
3. Place the steamed loaf in a small-medium baking dish or pan.
4. Stuff the cavity in the loaf with the stuffing.
5. Brush baste all over the loaf.
6. Bake at 375° F (190° C) for 25 minutes. (Take out of the oven 2-3 times during baking and brush the basting liquid over the loaf and place back in the oven.)
7. Let cool slightly and serve warm. Enjoy!
by Wholycalamity