Stuffed Seitan Turkey
This seitan turkey is juicy, meaty, with a crispy fatty skin that is made for filling with stuffing! This is the ultimate vegan holiday roast. This seitan is made from washed flour for a better flavor, texture, and gives you an absolutely delicious result that even meat eaters will love.
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Equipment
- 1 Stock Pot
Ingredients
Seitan Base
- 5 lbs Bread Flour Extra Strong/ High protein
- 7 cups Water
Flavor Sauce
- ½ cup Vegan Butter any plant-based butter works here
- 1 tbs Nutritional Yeast Flakes
- 1 cube Vegan Chicken Bullion
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Salt or Truffle Salt
- 1 tsp MSG optional but delicious
- 1 tsp Mushroom Seasoning sub with more vegan chicken bullion
- 2 sheets Rice Paper
Vegan Chicken Broth
- 10 Cups Vegan Chicken Broth You can use the recipe to make your own here Or you can use a premade one
Basting
- 1/3 Cup Vegan Butter
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tsp Sage
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Truffle Salt or Mushroom Seasoning
- ½ tsp Black Pepper
- ½ tsp Aleppo Pepper
Fillings
- 2 Cups Stuffing Any stuffing you prefer
Instructions
Make the dough and work it!
- Mix together the flour and water to create a dough ball. Let it rest 10 minutes then knead it. You can use a stand mixer here. You can do some stretches and folds every 20 minutes for up to 2 hours, or you can use a stand mixer on medium high for about 10 to 15 minutes then letting it rest for 1 hour. Alternatively, you can make this recipe No Knead by covering the dough in salt water overnight and proceed with the next step the following day. You want to work the dough or let it rest long enough to get it to form gluten. You cannot over knead your dough. Ensure you either let it rest overnight in salt water or knead it very thoroughly and let it rest.
Wash the Flour (see article above for more tips and tricks)
- Cover your dough ball in cold water and gently knead it. You can use your hand to squeeze the dough and you will see starch will seep out. You are going to do this until the dough becomes webby, and the water will become thick with starch. If the dough starts to fall apart use your hands to squish it back together. Change out the water when it is very thick with starch water and work the dough until when you run water over it, it rinses clear. Ensure there are no smooth pockets of dough, that means there is still wheat starch in the gluten. When the dough is webby and there is no pockets of starch and it runs clear under water let it rest in a bowl for at least 20 minutes. (You can let this rest overnight or for multiple days if you want to marinate the gluten in vegan chicken bullion or smoked salt) If starch is leaking from your gluten, rinse it and wash it more. You want clear liquid to come from the gluten.
Shape Your Seitan
- At 12 cups of vegan chicken flavored broth to a stock pot and bring to a low heat.
- Create your flavor sauce by combining your vegan butter with all the spices and seasonings.
- Divide your gluten in half. Take one of the halves and divide out into 6 sections. Set the other half to the side. Rub a little bit of your flavor sauce over each of the 6 mini sections.Take a medium sized apple and remove the steam. Rub the seasoned butter over the apple. Wrap the buttered gluten around the apple. Now tip your rice paper into water to soften them. Coat them in the seasoned butter and wrap it around the gluten. Take the other half of the gluten and flatten it out. Coat one side of it in the remaining seasoned butter. Wrap it around the seitan, to fully encase it. Place that inside of a stock sock and tie it.
- Place the gluten into your prepared broth and let cook on low. DO NOT LET IT BOIL!!! You want a low heat and to slow cook it, too high of a temperature will create air bubbles- causing a spongy texture. For best results, put in a slow cooker and cook on low. Let the seitan simmer on low for 4 hours or until it reaches an internal temperature of at least 165FRemove from broth and refrigerate overnight
Roast Your Vegan Turkey
- Preheat oven to 350F
- Remove seitan from stock sock and cut a hole at one end of the seitan. Remove the apple from the center. Fill the cavity of the seitan with your stuffing.
- Create your bast by melting your butter and mixing in all the spices and herbs. Coat your seitan in it
- Bake in the oven for 45 minutes, basting it halfway through using a brush or spoon
- Serve with your favorite gravy