Seitan Turkey

• A substantial and super-tasty vegan alternative to the traditional Christmas Day turkey.
• Takes a bit of effort, but the end result is spectacular!
• Deeply savoury and full of warming spices.
• Makes a fantastic festive centrepiece.
• Slices wonderfully for Boxing Day sandwiches!

Vital Wheat Gluten 500g (Sussex Wholefoods)

1.5 cup Vital Wheat Gluten

Baking Powder 250g (Sussex Wholefoods)

1.5tsp Baking Powder

Organic Firm Tofu 200g (Taifun)

2 x Tofu Blocks

Tamari Soya Sauce, Gluten Free 150ml (Meridian)

2tbsp (for the seitan) + 3tbsp (for the glaze) Soya Sauce

Sunflower Oil, Organic 500ml (Clearspring)

3tbsp Sunflower Oil

Onion Powder 200g (Sussex Wholefoods)

2tbsp Onion Powder

Organic Garlic Powder 250g (Sussex Wholefoods)

1tsp Garlic Powder

Organic Ground Nutmeg 100g (Sussex Wholefoods)

0.25tsp ground nutmeg

Extra Hot Chilli Powder 100g (Hampshire Foods)

0.5tsp Chilli Powder

Premium Turmeric Powder, Organic 250g (Sussex Wholefoods)

0.5tsp Turmeric Powder

Cumin Powder 100g (Hampshire Foods)

0.5tsp Cumin Powder

Organic Black Pepper Powder 100g (Sussex Wholefoods)

0.5tsp Black Pepper Powder + more for stuffing

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

3tbsp Bouillon Powder

Organic Bay Leaves 25g (Sussex Wholefoods)

3 Bay Leaves

Whole Allspice 50g (Hampshire Foods)

3 Allspice Berries

Organic Maple Syrup 330g (Meridian)

50ml Maple Syrup

Other Ingredients

• water

Method

1. Place tofu, oil, 100ml water, soya sauce and 1tbsp bouillon powder in a blender and blend until smooth. Add more water if needed.
2. Mix the vital wheat gluten with baking powder, onion powder, garlic powder, chilli, cumin, turmeric, nutmeg and black pepper (you can use ready-made chicken seasoning if you’ve got one).
3. Now mix your dry ingredients with your tofu mix.
4. Add water to a large saucepan (we used a 5-litre one), leaving about 3 inches from the rim. Add 2tbsp bouillon powder, bay leaves and crushed allspice berries, and bring to the boil.
5. Using a hand blender (or regular blender, adding the mixture gradually) blend your seitan mix until smooth. Knead it lightly with your hands for about 5 minutes. Shape it into a log.
6. Place your seitan in the boiling broth, bring the heat down to a simmer and cook for 1 hour.
7. Remove seitan from your broth and place on a sieve. Leave for 5 minutes.
8. Preheat your oven to 190°C.
9. Mix maple syrup with 3tbsp soy sauce.
10. Transfer your seitan to a baking dish (with a lid). Using a brush, apply half of the soy sauce & maple syrup mix to the top of your seitan, pour some broth on top, put the lid on and place in the oven for 1 hour.
11. Remove from the oven, turn your seitan over, apply the remaining soya sauce & maple mix on top and place back in the oven (without the lid this time). Bake until it gets lovely and brown on top.
12. Now, your roast will smell and look amazing, but it’s worth putting it into the fridge overnight and serving it on the next day so the flavours have time to develop.
13. Tastes fantastic served with roasted vegetables, gravy & stuffing.