Vegan Christmas "Turkey" Roast : Made with Seitan
Author: The Edgy Veg
Ingredients
DRY
- 2 cup vital wheat gluten
- ½ cup chickpea flour
- ½ cup nutritional yeast flakes
- 2 tsp. onion powder
- 1 tbsp poultry seasoning
- 1 tsp. garlic powder
- ¼ tsp. white pepper
WET
- ¼ cup tahini
- ½ grated onion, or finely chopped
- 1 to 1 ½ cup vegetable or “chicken-style” vegan broth
- 3 Tbsp soy sauce
- 1 Tbsp olive oil
BASTING BROTH
- 2 cups hot water
- ⅓ cup “chicken-style” vegetarian broth powder or vegetable broth
- 2 Tbsp olive oil
- 4 cloves garlic, crushed
- 1 tsp poultry seasoning
Instructions
Wet Ingredients
- In a large bowl mix all your wet ingredients with a whisk until well combined. Feel free to use a bender to do this if you wish.
Dry Ingredients
- Mix your dry ingredients in a large bowl until well combined. Add the wet ingredients slowly, a bit at a time and knead for about 10 minutes. It should not overly wet or sticky. It should feel like cookie dough. Once kneaded, let it rest for about 1 hour, covered. Then knead it for 10 more minutes.
- The dough should be shiny and smooth. Avoid breaking it up when you take it out of the bowl.
To Cook
- Preheat your oven to 350 degrees F.
- Form the dough into one large loaf. Place into an oval, greased meat roasting pan (line with parchment paper if you wish).
- Pour the cooking broth over the roast, and cover.
- Place in oven and bake for 3 and ½ hours, turning the roast over twice.
- The loaves should almost completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. There will be a bit of sauce left at the bottom of the pan. It should be sticky, and can be used to glaze your loaf. Remove from the pans and serve, or let cool.
Notes
Seitan is generally better when cooled first, then reheated. It firms up a bit more this way. It’s a good idea to make it a day before serving.
