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Yields6 ServingsCategory, , , CuisineTags

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.

Vegan Seitan Turkee by Seitan Kitchen
Image © Copyright Seitan Kitchen

Ingredients

For the wet mix
 360 g pressed extra firm tofu
 ½ cup sweetcorn
 1 tbsp kala namak(or farty-egg-salt as we call it)
 1 tbsp massel chicken flavour stock powder
 3 tbsp good quality apple cider vinegaryes, 3! But if you feel your acv is too pungeant, use less
 1 tsp toasted sesame oil
 4 garlic cloves
 ¼ small thumb size gingeroptional, I can’t decide if I like it better with or without
 1 tsp msgif you’re worried about msg (don’t be), use another source of glutamate like white miso
 1 tsp (heaped) mixed herbsI use a mix of parsley, thyme, marjoram, sage, rosemary and savory
 1 tsp (heaped) savory
 ½ cup water
For the dry mix
 1 cup vital wheat glutenif using US cups you might need another couple tbsp
 1 tsp baking powder
For the simmering stock
 6-8 cups water
 1 bulb garlicminus the 4 you used for the seitan
 2 tbsp massel chicken flavour stock powder
 3 tbsp nutritional yeast
 1 tbsp mixed herbs
 1 tbsp savory
For the ‘skin’
 1 tbsp toasted sesame oil
 1 tbsp mushroom soy sauce
 12 tbsp cornflour/starch
 3 tbsp vegetable oil

Directions

1

Pop all wet mix ingredients in a blender. Mix until completely smooth.

2

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.

3

Add baking powder and vital wheat gluten. Stir the mix until it’s all incorporated. It will be very sticky.

4

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.

5

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.

6

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.

7

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.

8

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.

9

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.


Nutrition Facts

Servings 6

More Turkee & Holiday Recipes

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Ingredients

For the wet mix
 360 g pressed extra firm tofu
 ½ cup sweetcorn
 1 tbsp kala namak(or farty-egg-salt as we call it)
 1 tbsp massel chicken flavour stock powder
 3 tbsp good quality apple cider vinegaryes, 3! But if you feel your acv is too pungeant, use less
 1 tsp toasted sesame oil
 4 garlic cloves
 ¼ small thumb size gingeroptional, I can’t decide if I like it better with or without
 1 tsp msgif you’re worried about msg (don’t be), use another source of glutamate like white miso
 1 tsp (heaped) mixed herbsI use a mix of parsley, thyme, marjoram, sage, rosemary and savory
 1 tsp (heaped) savory
 ½ cup water
For the dry mix
 1 cup vital wheat glutenif using US cups you might need another couple tbsp
 1 tsp baking powder
For the simmering stock
 6-8 cups water
 1 bulb garlicminus the 4 you used for the seitan
 2 tbsp massel chicken flavour stock powder
 3 tbsp nutritional yeast
 1 tbsp mixed herbs
 1 tbsp savory
For the ‘skin’
 1 tbsp toasted sesame oil
 1 tbsp mushroom soy sauce
 12 tbsp cornflour/starch
 3 tbsp vegetable oil

Directions

1

Pop all wet mix ingredients in a blender. Mix until completely smooth.

2

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.

3

Add baking powder and vital wheat gluten. Stir the mix until it’s all incorporated. It will be very sticky.

4

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.

5

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.

6

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.

7

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.

8

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.

9

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.

The Best Vegan Roast No-Turkey Turkey (or Chicken!) v2