Yields8 ServingsRating
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This is a slight variation to my first washed flour turkee recipe. I left out the mushrooms, started with a little more flour for a larger yield, and slightly adjusted the amount of seasonings and tofu. I really twisted the dough when knotting this one and wrapped in a cheesecloth to keep it from expanding in my slow cooker. I think this improved the texture, giving it a better "meat grain," but it's still just as flavorful and juicy as the original.



Ingredients

Simmering liquid
 1 gal (2x) the chickun variation of this broth recipeor use about that amount of veg stock plus the additional chickun broth ingredients except no salt
Turkee
 16 cups flour (2kg), divided*NOTE: I used bread flour with 12.7% protein. If using AP flour or anything with less than 11% protein, I recommend using the full 5lb (2.27kg) bag.
 7 cups water, dividedstart with 6 and add a little more as needed
 3.50 oz extra firm tofu (about 100g), pressedWeight was measured before pressing. I eyeballed 1/4 of a 397g block.
 5 tbsp chickenless bouillon I always have this stored in a jar in my fridge, but you can sub your stock powder.
 1 tsp MSGoptional
 ½ tsp titanium dioxideoptional for color
Skin*
 2 pc Vietnamese rice paper wrapper (round)
 ½ cup reserved vegetable broth
 2 tbsp non-dairy butter
Basting Liquid*
 3 tbsp non-dairy butter
 1 tbsp Dark mushroom soy sauce, regular soy sauce or liquid aminosIf you have dark mushroom soy sauce, this will make the skin darker while roasting.
 ¼ cup reserved broth
 ¼ tsp poultry seasoning

Directions

1

Wash that flour! (WTF!) 😊 You can wash the 16 cups of bread flour (or full bag of AP flour) in two batches to make it easier to handle than all in one bowl. I have found that about 6 1/2 cups of water is about perfect for 16 cups of flour, but different flours may vary, so start with 6 cups total and add up to 7 or even a little more if you find it necessary. You're looking for the dough to come together not too sticky, not dry and crumbly. I washed this to the cloudy/hazy water stage. If you leave in too much starch you might have a doughy result.

New to washing flour? Follow steps 1-7 here.

2

While your dough balls are resting in water, prepare your simmering liquid using the vegetable broth base plus chickun variation of this recipe, or use about 1 gallon of vegetable broth and add 6T nutritional yeast, 2t dried sage, 8 sprigs of fresh thyme, and 2 sprigs of fresh rosemary. Bring the broth up to a boil and let it simmer for at least an hour to develop the flavor before straining.

3

Once your gluten has drained for at least 20 minutes after washing (really wring it out to remove as much liquid as possible), add the tofu and 5T of chickun bouillon to a food processor along with the optional MSG and titanium dioxide. Purée to a paste. You do not want to see any tofu chunks as this will impact the texture of the final roast. If necessary, add a small amount of the gluten to the tofu and seasoning to help it completely break down into a paste. Then, working in batches, add the rest of the gluten until it is all well-mixed.

4

Let your gluten rest about another hour on the counter or until the strands have developed enough so you can stretch it without breaking. You'll want to be able to stretch it enough to tie in one big knot, or even 2-3, really twisting as you go to develop the "meat grains". Wrap the knotted dough tightly with cheesecloth to keep the seitan from expanding but still let the flavor of the broth in.

5

I transferred my hot, strained broth to a slow cooker on high. This is so I can make sure that it does not boil and barely maintains a simmer. IMPORTANT: My broth stayed at a steady temperature of about 190F (85C). This temperature can also be achieved by the medium (normal) setting on the slow cooker function of an Instant Pot.) If you can manage this on the stovetop - perfect. Cook for about 2 hours or until it starts to feel firm*.

If the seitan is not completely submerged, rotate it after about an hour. Keep an eye to make sure the broth is never boiling, even in a slow cooker but especially on the stove. You want it to be barely bubbling. When done cooking, allow it to come to room temperature. You can remove it from the broth or keep it in, letting it rest in the fridge for at least 6 hours or overnight. Either way, save that broth!

*TIP: Some people have said their dough took longer to cook than 2 hours. It should feel pretty solid when it's done. Continuing to cook it for longer as long as the temperature remains at about 190F is fine.

6

On the day you are eating your roast, bring it out of the fridge and let it come to room temperature for about 2 hours, then set your oven to 325F. Place your turkee on a work surface and gently pat the top dry. Warm about a half cup of the broth and melt about 1-2T of non-dairy butter. Soak your rice paper in the broth until it is very malleable. Brush the butter onto the turkee and add the rice paper skin, tucking it around the edges at the bottom.

7

Add all the ingredients for your basting liquid to a small pot on the stove and bring to a simmer, then lower the temp so it stays warm.

8

Prepare a small roast pan. Add about 3/4-1c of the reserved broth, just enough to coat the bottom. Place your wrapped turkey in the pan and drizzle with about 1/3 of the basting liquid. Cover with foil and bake for 20 minutes. Remove the foil and baste again with another 1/3 of the liquid. Leave the foil off and continue to cook for another 20 minutes.

9

Baste one final time, and turn the oven up to 425F, cooking for about another 10-20 minutes. You want to cook it just long enough at this temperature to crisp and brown the skin. After that, your roast turkee is ready to serve. Enjoy!


Nutrition Facts

Servings 8

Ingredients

Simmering liquid
 1 gal (2x) the chickun variation of this broth recipeor use about that amount of veg stock plus the additional chickun broth ingredients except no salt
Turkee
 16 cups flour (2kg), divided*NOTE: I used bread flour with 12.7% protein. If using AP flour or anything with less than 11% protein, I recommend using the full 5lb (2.27kg) bag.
 7 cups water, dividedstart with 6 and add a little more as needed
 3.50 oz extra firm tofu (about 100g), pressedWeight was measured before pressing. I eyeballed 1/4 of a 397g block.
 5 tbsp chickenless bouillon I always have this stored in a jar in my fridge, but you can sub your stock powder.
 1 tsp MSGoptional
 ½ tsp titanium dioxideoptional for color
Skin*
 2 pc Vietnamese rice paper wrapper (round)
 ½ cup reserved vegetable broth
 2 tbsp non-dairy butter
Basting Liquid*
 3 tbsp non-dairy butter
 1 tbsp Dark mushroom soy sauce, regular soy sauce or liquid aminosIf you have dark mushroom soy sauce, this will make the skin darker while roasting.
 ¼ cup reserved broth
 ¼ tsp poultry seasoning

Directions

1

Wash that flour! (WTF!) 😊 You can wash the 16 cups of bread flour (or full bag of AP flour) in two batches to make it easier to handle than all in one bowl. I have found that about 6 1/2 cups of water is about perfect for 16 cups of flour, but different flours may vary, so start with 6 cups total and add up to 7 or even a little more if you find it necessary. You're looking for the dough to come together not too sticky, not dry and crumbly. I washed this to the cloudy/hazy water stage. If you leave in too much starch you might have a doughy result.

New to washing flour? Follow steps 1-7 here.

2

While your dough balls are resting in water, prepare your simmering liquid using the vegetable broth base plus chickun variation of this recipe, or use about 1 gallon of vegetable broth and add 6T nutritional yeast, 2t dried sage, 8 sprigs of fresh thyme, and 2 sprigs of fresh rosemary. Bring the broth up to a boil and let it simmer for at least an hour to develop the flavor before straining.

3

Once your gluten has drained for at least 20 minutes after washing (really wring it out to remove as much liquid as possible), add the tofu and 5T of chickun bouillon to a food processor along with the optional MSG and titanium dioxide. Purée to a paste. You do not want to see any tofu chunks as this will impact the texture of the final roast. If necessary, add a small amount of the gluten to the tofu and seasoning to help it completely break down into a paste. Then, working in batches, add the rest of the gluten until it is all well-mixed.

4

Let your gluten rest about another hour on the counter or until the strands have developed enough so you can stretch it without breaking. You'll want to be able to stretch it enough to tie in one big knot, or even 2-3, really twisting as you go to develop the "meat grains". Wrap the knotted dough tightly with cheesecloth to keep the seitan from expanding but still let the flavor of the broth in.

5

I transferred my hot, strained broth to a slow cooker on high. This is so I can make sure that it does not boil and barely maintains a simmer. IMPORTANT: My broth stayed at a steady temperature of about 190F (85C). This temperature can also be achieved by the medium (normal) setting on the slow cooker function of an Instant Pot.) If you can manage this on the stovetop - perfect. Cook for about 2 hours or until it starts to feel firm*.

If the seitan is not completely submerged, rotate it after about an hour. Keep an eye to make sure the broth is never boiling, even in a slow cooker but especially on the stove. You want it to be barely bubbling. When done cooking, allow it to come to room temperature. You can remove it from the broth or keep it in, letting it rest in the fridge for at least 6 hours or overnight. Either way, save that broth!

*TIP: Some people have said their dough took longer to cook than 2 hours. It should feel pretty solid when it's done. Continuing to cook it for longer as long as the temperature remains at about 190F is fine.

6

On the day you are eating your roast, bring it out of the fridge and let it come to room temperature for about 2 hours, then set your oven to 325F. Place your turkee on a work surface and gently pat the top dry. Warm about a half cup of the broth and melt about 1-2T of non-dairy butter. Soak your rice paper in the broth until it is very malleable. Brush the butter onto the turkee and add the rice paper skin, tucking it around the edges at the bottom.

7

Add all the ingredients for your basting liquid to a small pot on the stove and bring to a simmer, then lower the temp so it stays warm.

8

Prepare a small roast pan. Add about 3/4-1c of the reserved broth, just enough to coat the bottom. Place your wrapped turkey in the pan and drizzle with about 1/3 of the basting liquid. Cover with foil and bake for 20 minutes. Remove the foil and baste again with another 1/3 of the liquid. Leave the foil off and continue to cook for another 20 minutes.

9

Baste one final time, and turn the oven up to 425F, cooking for about another 10-20 minutes. You want to cook it just long enough at this temperature to crisp and brown the skin. After that, your roast turkee is ready to serve. Enjoy!

Roast Turkee II | Washed Flour Seitan