RatingYields8 Servings
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Looking for a new twist on vegan roast turkey? Try making it from washed flour! The texture is spot-on, the flavor is impeccable (without a hint of that gluteny taste), and it's so juicy you don't even need gravy... though I'm not skipping it lol. The addition of the skin thanks to YdaJun's Plant-Based Kitchen's recipe really sets this over the top.

Vegan roast turkey made from washed flour seitan


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
 12 cups flour
 4 ½ cups water
 3 medium-to-large king oyster mushrooms**This ingredient is optional, but added another slight textural element
 1 tbsp olive oil
 4 tbsp chickenless bouillon I always have this stored in a jar in my fridge, but you can sub your favorite
 3 oz gently pressed extra firm tofu
Skin*
 1 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 soy sauce
 ¼ cup reserved broth
 ¼ tsp poultry seasoning

Directions

1

Wash your flour in (2) 6-cup batches of bread or all purpose flour (easier to handle than all in one bowl). I have found that 2 1/4 cups of water is about perfect for 6 cups of flour, but different flours may vary, so start with 2 cups of water and add a little more if necessary. 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.

3

If using the mushrooms, heat your oven to 400F. Cut your mushrooms in half lengthwise or in quarters for really large ones. Mix together one tablespoon of chickun bouillon and one tablespoon of oil, and brush the cut mushrooms on all sides with the mixture or (very gently) toss in a bowl to coat. Roast for about 10 minutes on each side or until they are getting nice and browned. Set aside until they are cool enough to handle, then shred with a fork.

4

Once your gluten has drained for at least 20 minutes after washing, add it to a blender (working in batches if necessary) with 3T of chickun bouillon (4 if you did not make the mushrooms) and 3oz of tofu. Blend until those ingredients are evenly incorporated. Add in the mushrooms shred if using and blend until just combined (you don't want to break them up too much).

5

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. I let it rest again at this point as I was straining my broth.

6

I transferred my strained broth to a slow cooker on high. This is so I can make sure that it does not boil and maintains barely a simmer (almost more like poaching). If you can manage this on the stovetop - perfect. I stabbed the dough about 10 times just to let some of the broth flavor in (thanks, Malin!) Gently simmer your roast in the broth for about 2 hours, or until it floats and starts to feel more solid. Let rest in the fridge for at least 6 hours or overnight in the broth.

7

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

8

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.

9

Prepare a small roast pan. Coat the bottom with 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.

10

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.

11

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
 12 cups flour
 4 ½ cups water
 3 medium-to-large king oyster mushrooms**This ingredient is optional, but added another slight textural element
 1 tbsp olive oil
 4 tbsp chickenless bouillon I always have this stored in a jar in my fridge, but you can sub your favorite
 3 oz gently pressed extra firm tofu
Skin*
 1 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 soy sauce
 ¼ cup reserved broth
 ¼ tsp poultry seasoning

Directions

1

Wash your flour in (2) 6-cup batches of bread or all purpose flour (easier to handle than all in one bowl). I have found that 2 1/4 cups of water is about perfect for 6 cups of flour, but different flours may vary, so start with 2 cups of water and add a little more if necessary. 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.

3

If using the mushrooms, heat your oven to 400F. Cut your mushrooms in half lengthwise or in quarters for really large ones. Mix together one tablespoon of chickun bouillon and one tablespoon of oil, and brush the cut mushrooms on all sides with the mixture or (very gently) toss in a bowl to coat. Roast for about 10 minutes on each side or until they are getting nice and browned. Set aside until they are cool enough to handle, then shred with a fork.

4

Once your gluten has drained for at least 20 minutes after washing, add it to a blender (working in batches if necessary) with 3T of chickun bouillon (4 if you did not make the mushrooms) and 3oz of tofu. Blend until those ingredients are evenly incorporated. Add in the mushrooms shred if using and blend until just combined (you don't want to break them up too much).

5

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. I let it rest again at this point as I was straining my broth.

6

I transferred my strained broth to a slow cooker on high. This is so I can make sure that it does not boil and maintains barely a simmer (almost more like poaching). If you can manage this on the stovetop - perfect. I stabbed the dough about 10 times just to let some of the broth flavor in (thanks, Malin!) Gently simmer your roast in the broth for about 2 hours, or until it floats and starts to feel more solid. Let rest in the fridge for at least 6 hours or overnight in the broth.

7

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

8

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.

9

Prepare a small roast pan. Coat the bottom with 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.

10

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.

11

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!

Washed Flour Roast Turkee