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Juicy and delicious, this no-turkey turkey from Seitan Kitchen does not disappoint! Fancy enough for your holiday table but so tasty you'll want it all the time.
Ingredients
Directions
Pop all wet mix ingredients in a blender. Mix until completely smooth.
Pour (scrape) wet mix into a bowl. Clean the blender (I pour water in the blender cup, shake it about and save it in the pot for the simmering stock) and dry it well.
Add baking powder and vital wheat gluten. Stir the mix until it’s all incorporated. It will be very sticky.
Process the mix in batches. How many and how long for depends on your blender. (I use a NutriNinja 900w and for me it takes about 3 batches and a couple of minutes in total.) You want the mix to be stringy and very sticky.
Once everything is mixed, take a handful (~150g) of the mix, put it back in blender, add another tablespoon of vital wheat gluten and mix the living daylights out of it until you have the consistency of taffy. This will be your ‘skin’ which you will wrap the rest of the seitan in, so it needs to be more firm and elastic. Put it aside when done.
Now you need to twist the seitan to create the texture. First work the seitan in your hands so you know it’s been processed enough. Then lay it on a plate, form it into a sausage shape, pull it out slighly, then start twisting it. You won’t be able to twist it tight, just until it starts breaking is enough. Then fold it over and give it another small twist. Tuck the ends into the seitan so you have a round-ish shape.
Take the ‘skin’ batch and stretch it out enough to cover the twisted seitan. Then wrap it around the twisted seitan and seal it well. You don’t want any holes or seams that can unfold when simmering.
Make the simmering stock and put it on the lowest heat possible for the slowest simmer. I recommend adding the leftover wet mix from step 1. ☝️ I use my simmering stock as a base for gravy so I don’t put too much seasoning in it, you can obviously season it as you please.
Once the stock is at a low simmer (surface stirring, occasional bubble), put the seitan in and simmer, uncovered, for 3hrs. Leave it to do its thing but come back to turn the seitan over a few times. You’ll probably need to top up with water once or twice too.
After 3hrs, take the seitan out and place it in an ovenproof dish. Pour the toasted sesame oil over it.
Turn the oven on high or grill. Once the oven is hot, sprinkle cornflour/starch over the top of the seitan and rub it in so it’s evenly coated. Put it in the oven.
Pour the oil in a cup. Take some garlic and herbs from the simmering stock and mash it up in the oil.
Open the oven and pour the oil/garlic/herb mix over the seitan.
Leave the roast in the oven for about 10-20mins, depending on how good your oven is, basting it with the oil mix regularly. You don’t need the top to go too dark as the mushroom soy will take care of that.
When you’re happy with the top and it has a nice crunch, take it out of the oven and pour the mushroom soy over the top. It will separate because of the oil, so keep scooping the soy sauce that has run off it, over the top until evenly coated. Then put it in the fridge to cool for several hours before serving.
Servings 6
More Turkee & Holiday Recipes
Ingredients
Directions
Pop all wet mix ingredients in a blender. Mix until completely smooth.
Pour (scrape) wet mix into a bowl. Clean the blender (I pour water in the blender cup, shake it about and save it in the pot for the simmering stock) and dry it well.
Add baking powder and vital wheat gluten. Stir the mix until it’s all incorporated. It will be very sticky.
Process the mix in batches. How many and how long for depends on your blender. (I use a NutriNinja 900w and for me it takes about 3 batches and a couple of minutes in total.) You want the mix to be stringy and very sticky.
Once everything is mixed, take a handful (~150g) of the mix, put it back in blender, add another tablespoon of vital wheat gluten and mix the living daylights out of it until you have the consistency of taffy. This will be your ‘skin’ which you will wrap the rest of the seitan in, so it needs to be more firm and elastic. Put it aside when done.
Now you need to twist the seitan to create the texture. First work the seitan in your hands so you know it’s been processed enough. Then lay it on a plate, form it into a sausage shape, pull it out slighly, then start twisting it. You won’t be able to twist it tight, just until it starts breaking is enough. Then fold it over and give it another small twist. Tuck the ends into the seitan so you have a round-ish shape.
Take the ‘skin’ batch and stretch it out enough to cover the twisted seitan. Then wrap it around the twisted seitan and seal it well. You don’t want any holes or seams that can unfold when simmering.
Make the simmering stock and put it on the lowest heat possible for the slowest simmer. I recommend adding the leftover wet mix from step 1. ☝️ I use my simmering stock as a base for gravy so I don’t put too much seasoning in it, you can obviously season it as you please.
Once the stock is at a low simmer (surface stirring, occasional bubble), put the seitan in and simmer, uncovered, for 3hrs. Leave it to do its thing but come back to turn the seitan over a few times. You’ll probably need to top up with water once or twice too.
After 3hrs, take the seitan out and place it in an ovenproof dish. Pour the toasted sesame oil over it.
Turn the oven on high or grill. Once the oven is hot, sprinkle cornflour/starch over the top of the seitan and rub it in so it’s evenly coated. Put it in the oven.
Pour the oil in a cup. Take some garlic and herbs from the simmering stock and mash it up in the oil.
Open the oven and pour the oil/garlic/herb mix over the seitan.
Leave the roast in the oven for about 10-20mins, depending on how good your oven is, basting it with the oil mix regularly. You don’t need the top to go too dark as the mushroom soy will take care of that.
When you’re happy with the top and it has a nice crunch, take it out of the oven and pour the mushroom soy over the top. It will separate because of the oil, so keep scooping the soy sauce that has run off it, over the top until evenly coated. Then put it in the fridge to cool for several hours before serving.
Did you mean to say 68 cups of water ? ! or 6 to 8 cups ? 🙂 x
You are correct. And thank you for catching it! 😊 I’ve updated.
12 tbsps of cornstarch!?
Thank you for pointing out the error! The plugin I use to input ingredients disregards the “-“ and sometimes I miss it! (It’s 1-2 🙂)
Thank you. I’ve made this twice for family and friends and it was soo delicious! The best one I have made and I have made a lot.
I made this last Christmas having previously made version 1. Both are excellent but version 2 got two thumbs up from my other half. I have tried so many turkey recipes all delicious, but this is the family favourite. Thank you so much Jen for sharing this amazing recipe. 💚
What do you mean by 1 tbsp savoury? Also the seitan kitchen website is no more so cannot find instructions 😢
Savory is an herb which you can purchase here if you like. I have added the method that was originally on the Seitan Kitchen website. I have tried in the past to contact the author of the site without luck, but will try again with the hopes that this will be approved to publish here as it is their content.
The recipe looks amazing! I’m kinda interested in cutting down the simmering process a bit. Do you think putting the seitan in an instant pot would possibly work?
I haven’t tried it with this recipe so I can’t say for certain, but I don’t usually recommend speeding up the process by cooking in a higher temperature environment, because that could cause the seitan to expand and become spongy. If you’d prefer using your Instant Pot, you could cook it on the slow cooker function. I’ve been using the “less” setting on mine to make sure to avoid expansion but assume that would take just as long in this case.
Kat Ott who put this recipe out can be found on Pintrest and the web site is 86eats.
This recipe is not by Kat/86 eats. This is from Seitan Kitchen and the site was recently taken down.
Hi. What is the best substitute for tofu. Thank you
I have found the best substitute to be white beans such as cannellini or even chickpeas. Use the same amount by weight.
I’m not able to eat tofu so I made this recipe with mashed potatoes instead of tofu and it was great!
Sorry did not know.
With the mixed herbs, do you use an equal amount of each herb mentioned? Also my daughter mentioned a video, now that the site is taken down, can the video still be found? Thanks
This isn’t my recipe but I use a standard poultry seasoning mix for the herbs. Unfortunately I can’t seem to locate the video to post.
Could I replace the sweetcorn with white beans?
I’ve never tried but don’t see any reason you couldn’t.
Is the tofu 360 g before or after pressing?
I interpret it as after pressing.