This vegan, cajun, deli-style turkey gets simmered in a slow cooker in a delicious broth, then roasted to develop the crust. The chicken-style bouillon and extra swirls of cajun seasoning throughout really pack in the flavor!
While your dough ball is resting in water, prepare your simmering liquid.
*I love this broth and use it to cook most of my poultry-style dishes. You can save it after cooking and use it in other seitan dishes. It freezes well, too! Alternatively you can use store-bought chicken-stlye bouillon or vegetable broth and add the nutritional yeast, sage, thyme and rosemary. Whichever you choose, put the broth ingredients into your slow cooker and get it heating up. A 6 qt Instant Pot on the slow cooker "normal" setting works great, too.
IMPORTANT: My broth stayed at a steady temperature of about 190F (85C). If cooking on the stove make sure it stays below a simmer after adding in the seitan. You want it to be barely bubbling or you could wind up with spongey results.
Once your gluten has drained for at least 20 minutes after washing, add it to a blender (working in batches if necessary) with 2T of chickun bouillon. Blend until those ingredients are evenly incorporated.
After processing, let your gluten rest about another 30 minutes on the counter or until the strands have developed enough so you can stretch it without breaking. Stretch the dough into a long rope and coat it in the 2T of cajun seasoning, then tie it in a few knots. Wrap the dough in cheesecloth/muslin so it stays firm and can't expand very much, but also takes on the flavor of the broth.
Add your dough to the preheated broth and let it slowly cook for about 1 1/2-2 hours. No need to flip it if it's covered in liquid. When it's done, let it come to room temperature and strain the broth if necessary. I like to put the seitan back into the strained broth and let it rest in the fridge like this overnight.
TIP: Some people have said their dough take longer to cook than 2 hours. It should feel a little tough/stiff and have expanded into a firm ball.
The next day pull it out of the broth and pat it dry. Preheat the oven to 350F. Coat the skin with about half of the cajun crust ingredients. I like to brush on the oil and soy sauce/aminos, then sprinkle with cajun seasoning. Cook like this for about 10-15 minutes, flip, and repeat. Continue coating like this until the outside has browned and your desired amount of seasoning has built up into a crust. As it cools it will firm up again for easier slicing.