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Vegan Seitan Turkey

Beau Cameron makes the dough for the vegan Seitan turkey loaf.

Beau Cameron makes the dough for the vegan Seitan turkey loaf.

courtesy of Emily Reed

Beau Cameron makes the dough for the vegan Seitan turkey loaf.

courtesy of Emily Reed

courtesy of Emily Reed

Beau Cameron makes the dough for the vegan Seitan turkey loaf.

Vegan Seitan Turkey

The short URL of the present article is: https://lhslance.org/keji4

Turkey Alternative

I’m not always a fan of those fake meat products, so Reed and I made a Seitan loaf (recipe by theedgyveg) to take the place of the traditional Thanksgiving turkey. This dish is not meant to taste like a turkey, but have its own delicious flavor.

You’ll need…

DRY

  • 2 cup vital wheat gluten
  • ½  cup chickpea flour
  • ½ cup  nutritional yeast flakes
  • 2 tsp. onion powder
  • 1 tbsp poultry seasoning
  • 1 tsp. garlic powder
  • ¼  tsp. white pepper

WET

  • ¼ cup tahini
  • ½ grated onion, or finely chopped
  • 1 to 1 ½  cup vegetable or “chicken-style” vegan broth
  • 3 Tbsp soy sauce
  • 1 Tbsp olive oil

BASTING BROTH

  • 2 cups hot water
  • Coupons
  • ⅓ cup “chicken-style” vegetarian broth powder or vegetable broth
  • 2 Tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 tsp poultry seasoning

Instructions

Wet Ingredients

  1. In a large bowl mix all your wet ingredients with a whisk until well combined.

Dry Ingredients

  1. Mix your dry ingredients in a large bowl until well combined. Add the wet ingredients slowly, a bit at a time and knead for about 10 minutes. It should not overly wet or sticky. Once kneaded, let it rest for about 1 hour, covered. Then knead it for 10 more minutes.
  2. The dough should be shiny and smooth. Avoid breaking it up when you take it out of the bowl.

To Cook

  1. Preheat your oven to 350 degrees F.
  2. Form the dough into one large loaf. Place into an oval, greased meat roasting pan (line with parchment paper if you wish).
  3. Pour the cooking broth over the roast, and cover.
  4. Place in oven and bake for 2 and ½ hours, turning the roast over twice.
    1. As you turn over the loaves, you’ll need to add in vegetable broth. Check on it regularly to make sure it doesn’t burn.
  5. The loaves should almost completely soak up the broth by the end of the cooking time. Remove from the pans and serve, or let cool.

Reed and I had some trouble assuring the loaf didn’t burn, so make sure to check on your loaf regularly. Again, the seitan loaf is meant to be its own food, not compared to turkey.

Non-vegan taste tester Summer Etzler said, “I don’t know how Thanksgiving would be without turkey, but when I tried the Seitan loaf I thought that it would be a good alternative.”

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