Over this Thanksgiving holiday, I experimented with a turkey-flavored seitan. I recently came across a recipe for “Veggie Lunch Meat” from the Vegan Dad. He has this ingenious way of steaming the seitan in a roll and then baking in the oven to firm up. It’s quite brilliant and works very well. I used his recipe two weeks ago and was quite pleased.
I decided to try his method and experiment a little with seasonings. I was inspired by Chef Chloe’s “Golden Gravy” recipe and decided to try to marry the two. I’m not usually successful with experiments on the first try, but this one worked well beyond my expectations. I’ve been able to replicate it a few more times before posting. I hope you enjoy it as much as Dave and I have. It’s the closest thing to Native Food’s seitan that I have been able to accomplish. The seitan is made more tender by the addition of chickpea flour.
Turkey Style Seitan Cuisine: Vegan Author: Sylvia Bass Prep time: 25 mins Cook time: 1 hour 45 mins Total time: 2 hours 10 mins Serves: 22 A tender, turkey-like, seitan loaf. Ingredients
- 1 large onion, roughly chopped
- 1/4 cup olive oil
- 1 cup white beans
- 2 cups water
- 1 tablespoon Better Than Bouillon “No Chicken” Base
- 1/4 cup nutritional yeast
- 2 teaspoons of powdered sage
- 1/2 teaspoon of dried thyme
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 tablespoon soy sauce
- 2 1/4 cups vital wheat gluten
- 1/2 cup chickpea flour
- Before mixing your ingredients, get the steamer ready and bring water to a full boil.
- In a saucepan, heat the olive oil. Add the chopped onion and cook until the onions are translucent and just turning brown.
- Add the cooked onions and oil, the beans, water, and seasonings to a blender and process until smooth.
- In a bowl, whisk together the wheat gluten and chickpea flours.
- Add the liquid ingredients to the flours and mix to make a dough. You can use a stand mixer or mix and knead by hand.
- Tear off a large sheet of heavy duty foil and spray with oil. Shape the dough into a log and wrap like a tootsie roll. Try to make it as thick as possible.
- Steam for 60 minutes.
- Preheat oven to 350 degrees in the last 15 minutes of steaming. Carefully remove the seitan from the steamer, place on a baking sheet, and bake for 30 – 45 minutes. The seitan will swell and press against the foil.
- Cool and slice as needed.
Serving size: 1oz Calories: 102 Fat: 3g Saturated fat: 0 Trans fat: 0 Carbohydrates: 7g Sugar: 1g Sodium: 125 Fiber: 2g Protein: 12g Cholesterol: 0 Notes If you want a more firm seitan, use more wheat gluten flour. If you want a more tender seitan, use more chickpea flour. This recipe is tender but still holds up well for slicing. 3.2.1753