Stuffed Seitan "Turkey" Roast

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This Stuffed Seitan "Turkey" Roast is the perfect centrepiece for a vegan roast dinner. It has an amazingly meaty texture and is stuffed with a buttery, herby stuffing.

Prep Time1

Cook Time2

Total Time3

Course: Dinner, lunch

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: agar agar, bouillon, breadcrumbs, carrot, celery, celery salt, chickpea flour, garlic, lemon, nutritional yeast, onion, onion powder, rice flour, sage, shallots, silken tofu, vegetable stock, vital wheat gluten

Servings: people

Calories: 352.22kcal

Equipment

large frying pan
cheesecloth
kitchen twine
cassrole dish with lid

Ingredients

For the stuffing

2 tbsp raisins
4 apricots dried, finely diced
1 white onion finely diced
1 clove garlic minced
4 leaves sage finely chopped
100 grams breadcrumbs
25 grams toasted pine nuts
salt and pepper to taste
75 grams non-dairy butter

For the seitan "turkey" roast

300 grams silken tofu
250 ml bouillon or vegetable stock
2 tbsp apple cider vinegar
2 tsp onion powder
1 tbsp white miso paste
2 tsp garlic powder
1 tsp celery salt
1 tbsp Italian mixed herbs
0.25 tsp ground black pepper
250 grams vital wheat gluten
25 grams chickpea flour
2 tbsp nutritional yeast
2 tsp rice flour or potato starch or tapioca flour
1 tsp agar agar dissolved in 4 tsp water

Cooking stock

750 ml vegetable stock
3 shallots halved
1 carrot peeled and roughly chopped
2 sticks celery
4 cloves garlic peeled
4 bay leaves

Metric - US Customary

Instructions

To make the stuffing

Re-hydrate the raisins and dried apricots by covering with boiling water and leaving them to sit while you make the rest of the stuffing.
Add the oil, onion and a pinch of salt to a frying pan and place over a medium-high heat.
Sweat the onion for 5-8 minutes or until translucent before adding the garlic and sage and cooking for another 2 minutes.
Place the onion to one side and leave to cool with the raisins and apricots (drained).
Add the breadcrumbs and pine nuts to the cooled ingredients, mix well then pour over the melted butter and season.
Stir together (it should start to come together loosely), cover and chill until needed.

To make the seitan "turkey" roast

Pre-heat your oven to 150 C / 300 F / gas mark 2.
Place the silken tofu, bouillon, apple cider vinegar, onion powder, miso paste, garlic powder, celery salt, mixed herbs and pepper into a blender and blitz on high until smooth.
In a large bowl, mix together the vital wheat gluten, chickpea flour, nutritional yeast and rice flour.
Pour the wet ingredients (including the dissolved agar agar) into the dry ingredients in the bowl and mix well until it has formed a dough.
Next, knead the dough (either by hand or using a stand mixer) until it is stretchy and elastic and all of the ingredients are well combined.
Roll the dough out into a rectangle with the longest edge running horizontally in front of you.
Lay the stuffing ingredients down the middle then pull the top edge of the dough over, encasing the stuffing in the dough in one long sausage.
Pinch the ends together to prevent the sausage from coming undone and the stuffing escaping.
Heat a little oil in a large heavy bottomed frying pan, add the sausage to the pan (seam side down) and cook for 5 minutes until it has formed a crust. Roll the sausage around and cook until you have an even crust all over.
In the meantime, add the ingredients for the cooking stock to a large casserole dish.
Lay a cheesecloth out on your counter, place the cooked sausage in the middle and wrap it up, using kitchen twine to seal the parcel.
Place the wrapped sausage into the stock (it should be at least half covered by the stock), add the lid to the casserole dish and cook for 2 hours, flipping it over halfway.
Once cooked, remove from the oven, unwrap and serve sliced while still hot.

Nutrition