This is an updated, and improved, version of my seitan no-turkey turkey (or chicken) recipe. WITH a video of the process! ๐
Read the recipe, watch the video at the end and you’ll smash it.
Ingredients
Below are links to some of the products that I use. These are affiliate links, and as an Amazon Associate I earn from qualifying purchases. So if you wanted to buy any ingredients through here I would be very happy!
Massel chicken flavour stock powder
Amazon UK linkVital wheat gluten
amazon UK linkKala namak
amazon uk linkSavory
amazon uk linkMSG
amazon uk linkMushroom soy sauce
amazon uk linkFor the wet mix
- 360g pressed extra firm tofu
- ยฝ cup sweetcorn
- 1tbsp kala namak (or farty-egg-salt as we call it)
- 1tbsp massel chicken flavour stock powder
- 3tbsp good quality apple cider vinegar (yes, 3! But if you feel your acv is too pungeant, use less)
- 1tsp toasted sesame oil
- 4 garlic cloves
- ยผ small thumb size ginger (optional, I can’t decide if I like it better with or without)
- 1tsp msg (if you’re worried about msg (don’t be), use another source of glutamate like white miso)
- 1 heaped tsp mixed herbs (I use a mix of parsley, thyme, marjoram, sage, rosemary and savory)
- 1 heaped tsp savory
- ยฝ cup water
For the dry mix
- 1 cup vital wheat gluten (if using US cups you might need another couple tbsp)
- 1tsp baking powder
For the simmering stock
- 6-8 cups water
- 1 bulb garlic (minus the 4 you used for the seitan)
- 2tbsp massel chicken flavour stock powder
- 3tbsp nutritional yeast
- 1tbsp mixed herbs
- 1tbsp savory
For the ‘skin’
- 1tbsp toasted sesame oil
- 1tbsp mushroom soy sauce
- 1-2tbsp cornflour/starch
- 3tbsp vegetable oil
Method
1. Pop all wet mix ingredients in a blender. Mix until completely smooth.
2. Pour (scrape) wet mix into a bowl. Clean the blender (I pour water in the blender cup, shake it about and save it in the pot for the simmering stock) and dry it well.
3. Add baking powder and vital wheat gluten. Stir the mix until it’s all incorporated. It will be very sticky.
4. Process the mix in batches. How many and how long for depends on your blender. (I use a NutriNinja 900w and for me it takes about 3 batches and a couple of minutes in total.)
You want the mix to be stringy and very sticky.
Once everything is mixed, take a handful (~150g) of the mix, put it back in blender, add another tablespoon of vital wheat gluten and mix the living daylights out of it until you have the consistency of taffy. This will be your ‘skin’ which you will wrap the rest of the seitan in, so it needs to be more firm and elastic. Put it aside when done.
5. Now you need to twist the seitan to create the texture. First work the seitan in your hands so you know it’s been processed enough. Then lay it on a plate, form it into a sausage shape, pull it out slighly, then start twisting it. You won’t be able to twist it tight, just until it starts breaking is enough. Then fold it over and give it another small twist. Tuck the ends into the seitan so you have a round-ish shape.
Take the ‘skin’ batch and stretch it out enough to cover the twisted seitan. Then wrap it around the twisted seitan and seal it well. You don’t want any holes or seams that can unfold when simmering.
6. Make the simmering stock and put it on the lowest heat possible for the slowest simmer. I recommend adding the leftover wet mix from step 1. โ๏ธ I use my simmering stock as a base for gravy so I don’t put too much seasoning in it, you can obviously season it as you please.
7. Once the stock is at a low simmer (surface stirring, occasional bubble), put the seitan in and simmer, uncovered, for 3hrs. Leave it to do its thing but come back to turn the seitan over a few times. You’ll probably need to top up with water once or twice too.
After 3hrs, take the seitan out and place it in an ovenproof dish. Pour the toasted sesame oil over it.
8. Turn the oven on high or grill. Once the oven is hot, sprinkle cornflour/starch over the top of the seitan and rub it in so it’s evenly coated. Put it in the oven.
Pour the oil in a cup. Take some garlic and herbs from the simmering stock and mash it up in the oil.
Open the oven and pour the oil/garlic/herb mix over the seitan.
Leave the roast in the oven for about 10-20mins, depending on how good your oven is, basting it with the oil mix regularly. You don’t need the top to go too dark as the mushroom soy will take care of that.
9. When you’re happy with the top and it has a nice crunch, take it out of the oven and pour the mushroom soy over the top. It will separate because of the oil, so keep scooping the soy sauce that has run off it, over the top until evenly coated. Then put it in the fridge to cool for several hours before serving.
The roast will taste best after 24hrs in the fridge if you have time to wait. ๐ Take it out of the fridge and leave to come to room temperature before eating. Mix some of the the simmering stock with vegan gravy granules for a tasty gravy. Save the rest for another roast.
Thanks for your vote of confidence, it means a lot to me. I wanted a Seitan turkey or chicken to go with my cornbread dressing & this appears to be exactly what I wanted! Thanks Again.
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You’re welcome! ๐
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Do you have any concerns of using Bragg’s Amino Acids instead of the mushroom.soy sauce? Any additions needed or perhaps another suggested substitute? Oddly, I can eat wheat gluten, but cannot eat standard processed wheat flour, which soy sauce has.
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Made it Christmas Eve up to the end of the simmering part, then left it in the fridge overnight. Did the roast part whilst the potatoes and a back up mushroom wellington were in the oven. It turned out fabulously and leftovers were even better Boxing Day! (it was just me and hubs for dinner, but if my three sons had been able to visit, it would all have been gone).
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Tamari soy sauce doesn’t use wheat. I don’t see why you couldn’t use Bragg or cocoaminos, but it will have a slightly different flavor.
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We made your version one for thanksgiving! It was amazing, all of our omni relatives took home some of it, but the recipe was a little vague and i had trouble making the seitan and tofu mixture not crumbly.
I’m excited to try V2!
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Yeah, the first one was never meant to be a recipe so it was very vague! Hopefully this one should be easier to follow. ๐
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Hello- I’m planning on making this todaymif I were to halve the recipe would I also need to halve the cooking time?
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Any idea if this could be made ahead of time and frozen?
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Great recipe!
Is the weight of the tofu AFTER it’s been pressed?
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That’s right! ๐
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If made on Sunday would this last until Christmas Day?
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Yes! Just make sure it’s stored in a really well-sealed container so it doesn’t absorb any smells in the fridge. ๐
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Perfect! I will be making this tonight for Christmas dinner then. Looking forward to it!! Thank you ๐
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Amazing thank you!
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I loved version 1 so this must be amazing. Will it still turn out well without the skin part?
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No, it needs the skin wrap to stay together during simmering. ๐
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Hi.. there is no massel powder available in amazon.. do you think their cubes could do the job?
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Is version 1 OK to freeze?
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Yaas! ๐๐
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Hi, I’ve not tried this yet but it looks amazing. Can it be reheated for serving?
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I canโt eat soy – what can I replace it with?
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Iโm going to try this new version. What happened to stabbing it? Mercy
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Hey! I love this and am so excited to try it but scared to goof up the measurements- im in the UK and don’t have standsrd measuring cups! Is there any chance you could give a weight in grams for all us metric folk? Thank you so much!
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I feel absolutely the same! I am from EU and cups are always an issue for me ;P
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Great recipe – How many does it serve thanks ๐
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I love the first recipe, thought Iโd give this a try but the skin split and cracked all over when simmering is this normal, the consistence looked tight prior to cooking and only simmering
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Can I put stuffing into this?
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Thank you for this recipe! Made it for Xmas and everyone loved it!
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How many people will this serve?
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Looks great! Could you pressure cook it instead of cooking for 3 hours?
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How would you reheat?
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Hi,
I was wondering if you have ever tried anything like cauliflower or chopped onion in place of the sweet corn in your recipe?
Thank you so much for creating this!
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I make this recipe every holiday season, for thanksgiving and Christmas dinners. This year I made two small roasts from one batch and they look great.
I like to wrap them in cheesecloth to make sure they stay nice and firm.
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Hi, thanks for this amazing recipe. I just made it and when I took it out of the oven and cut it up it was spongy. The only difference was that I put some broth in the baking dish and it covered almost half of the seitan, and once every few minutes I would add a little liquid on top. Do you think this was the reason for being spongy?
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Can I steam it in an instant pot instead of simmering in a pot of water
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Hi, thank you for the recipe it looks amazing! You said it’s better in the fridge for 24 hours. So if you want it hot, do you simply reheat after this step? I don’t want to dry it out!! Thanks โค๏ธ
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I’m confused, the recipe suggests this should be eaten at room temperature, I have never eaten a roast that way, to serve hot would you do it after it comes out of the first time, or are you meant to refrigerate then heat in the oven a second time?!
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The recipe was super easy to follow. It came out so good when I made it for Thanksgiving that it made my meat-eating family jealous enough that they requested it for Christmas, so I will be making it again!
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