Sunday, July 22, 2012

Seitan Turkey

Basic Instant Gluten recipe

1/2 cup instant vital wheat gluten flour
1/2 cup water

Stir the two ingredients together. Knead for 5 minutes - and don't skimp on the kneading time. Use this dough with the Faux Turkey recipe below.

Faux Turkey recipe

2 cups water
3 tbsp nutritional yeast
2 tbsp tamari
1 tsp vegan Worcestershire sauce
1 tsp onion powder
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp dried thyme

Bring all ingredients to a boil in a large saucepan. Slice the gluten into steaks, chunks, strips or leave whole and add to the broth. Lower heat, cover and let simmer for about an hour, making certain to stir it every 10 minutes. Let the broth reduce completely. For a chewier texture, after you have boiled the seitan "turkey", bake at 350 degrees F for 30 minutes in a lightly oiled pan.

This makes a rather small portion (2 large or 4 small servings), but it is easily doubled or tripled. I doubled it recently and it came out fine. I haven't left the seitan whole before, I've only sliced it into strips, so I'm not sure how it comes out when left whole.

Adapted from La Dolce Vegan! by Sarah Kramer