BRYANNA'S NEW VERSION OF SOY AND SEITAN "TURKEY" (WITH STUFFED“TURKEY”, STUFFING RECIPE, AND FAT-FREE GRAVY) (March 15, 2002)
Makes about 3 lbs.
The combination of tofu and soy or chickpea flour with the gluten makes a seitan that is tender, not rubbery, and which slices easily, even in VERY thin slices. The long kneading, resting, and slow-cooking method partially adapted from recipe by Ellen from http://www.ellenskitchen.com gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material.
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
1/2 c. full-fat soy flour or chickpea flour
1/2 c. nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper
12 oz. firm regular (NOT silken) tofu
1 and 1/2 c. water
3 T. soy sauce
1 T. olive oil
2 c. hot water
1/3 c. “chicken-style” vegetarian broth powder
2 T. olive oil
OPTIONAL: 4 cloves garlic, crushed
1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well
For the Wet Mix, in a blender, blend all the ingredients until very smooth.
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes. (NOTE: You can knead by hand, too, but it’s tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.)
Preheat the oven to 325 degrees F.
The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf in an oiled 8 and1/2” x 4 and 1/2” loaf pan and press down a bit with your hand. Mix the Cooking Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further.
Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes. The loaves should almost completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. There will be a bit of sticky “sauce” left in the bottom, which you can use to glaze the loaves. Remove from the pans and serve, or let cool. Can be frozen.
COOKING NOTES: I haven’t tried this as a large “roast” yet, but I imagine it could be done in a larger pan. Slice this VERY thinly for sandwiches, or you can slice it into 1/4"-thick "cutlets" for scaloppine, into chunks for stews and potpies, slivers for stir-fries, or oblong chunks for "fried chicken", or other "chicken" dishes, browning first in a little oil.
I used the dough setting in my bread machine, and put the lot in one loaf tin. It is delicious.
[EDIT]: I made sure to whisk the dry ingredients thoroughly together before adding them to the wet. I used 1/8 black pepper instead of 1/4 white pepper. A slightly different gravy gives a slightly different taste - a good line for experimentation.
[Edit Part Deux]: Replacing the olive oil with flaxseed oil in both the roast and the basting broth works very well indeed.