Seitan Loaf (Vegan Turkey)

Prep Time

15 minutes

Cooking Time

Total Time: 1 hour 15 minutes

Yields

8-10 servings

Ingredients

Seitan

  • 1 (18 fl oz) (equivalent of 2 cups) can garbanzos, rinsed and drained OR 1 package (16 oz) firm tofu, drained
  • 2 tablespoons water, more if needed
  • 2 tablespoons Braggs Liquid amino acids,can sub Tamari or soy sauce
  • 1 1/2 tablespoon White Miso Paste
  • 3 tablespoons nutritional yeast 
  • 1 teaspoon poultry seasoning
  • 2 teaspoons granulated onion or onion powder
  • 1 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage (optional)
  • 1 and 1/2 cups Vital Wheat Gluten
  • For Steaming:
  • 3 cups vegetable stock ( for steaming roast)
  • Basting/Oven:
  • 2 tablespoons melted vegan butter + 1 tablespoon Tamari, Braggs, or soy sauce, reg or low sodium + 1/4 teaspoon poultry seasoning
  • 3/4 cup vegetable broth

Directions

  1. Start by adding all the Seitan ingredients (except vital wheat gluten) to your food processor. Process until smooth.
  2. Add in the vital wheat gluten. Pulse until it is combined and starts to come together in a ball. Take out of processor and knead the dough 10-15 times. Shape into a round loaf.
  3. Using a medium pot with a steamer insert. Place the turkey roll into the steamer part and fill the base of the pot with the veggie stock.
  4. Cover with the lid and bring to a boil on high heat. Reduce to a simmer and cook for 1 hour. Baste the roast after 30 minutes with a 1/3 cup of the hot stock and add a little more veggie stock if necessary to the bottom of pot.
  5. Once done remove the turkey loaf and let cool completely. Then, wrap in parchment paper and then in aluminum foil and refrigerate Enjoy! (For the best texture, cool in the fridge overnight.
  6. Slice and use as deli meat for sandwiches, or chop into cubes and use in stews or chili or soup in place of chicken.

Notes

  • If for some reason all the vital wheat gluten doesn’t seem to all mix into the dough, don’t sweat it just keep mixing and kneading. It will still work.
  • To store and freeze: It will keep covered in the fridge for up to 5 days and freezes great, I like to portion and slice it first then wrap in plastic wrap add to a container and freeze.
  • Gluten free: No this recipe can only be made with vital wheat gluten there  no substitutions. So it is not gluten free. 
  • Instant Pot: you can use instant pot instead of steaming. Wrap loaftightly in parchment paper and then tin foil place. Put it on the rack inside the Instant Pot. Add 2 and 1/2 cups of water. Close lid, set pressure valve to sealing, select the steam option Set it to 30 minutes. Press start. Once done let pressure release naturally.

Optional –

After the loaf has chilled completely, you can then baste it with vegan butter and herbs and reheat it in the oven, baste repeatedly so that it doesn’t dry out.