Vegan Turkey Recipe Seitan Food

VEGAN TURKEY RECIPE (SEITAN)

Steps:

• Start by adding all the ingredients (except vital wheat gluten) to your food processor: chickpeas, water, bouillon, Braggs, seasonings, sesame oil and nutritional yeast. Process until smooth.
• Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until combined (it won't stick to your hands) Then kneed the dough 10-15 times. Shape into a log.
• Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
• Cover with the lid and bring to a boil on high heat. Reduce to a good simmer and cook for 1 hour. Baste the roast after 30 minutes with a 1/3 cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
• Once done remove the turkey loaf and cool on cutting board for at least 10 minutes. Slice thinly and serve. Or cool completely, refrigerate and slice as deli meat. Enjoy! (for best texture I recommend cooling in fridge overnight then continue with step 6) Step by step photos in the above post if necessary.
• Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Pour in the veggie broth (don't add broth until oven is preheated). Brush on all melted butter mixture. Bake uncovered 35 minutes, basting half way through, add splash extra broth if needed.

VEGAN SEITAN TETRAZZINI

Steps:

• Preheat oven to 350°F Cook the pasta until al dente. While pasta is cooking, heat the oil in a pan over medium heat. Add the peppers, mushrooms and seitan. Sauté until the vegetables soften and the seitan begins to brown, then take off the heat.
• In a small sauce pan, bring the vegetable stock to a boil. Turn the heat down to a simmer and slowly whisk in the flour. Once combined, add the cream cheese and stir until it is combined and the sauce is thick and creamy. Take off the heat.
• Grease a 9x9 baking dish with oil or margarine. Combine the cooked pasta, vegetables, seitan, sauce and 2 tsp of the Parma. Pour the mixture into the baking dish, top with the vegan mozzarella, cover with foil and bake for 25 minutes.
• When the 25 minutes are up, remove from the oven, top with the rest of the Parma and let cool for 5-10 minutes. Cut into squares to serve.