Friday, March 8, 2013

No-Turkey Roast

So we decided to take the plunge! We officially became full blown vegans at the beginning of this month. As a newish vegan, we've been researching and finding recipes of nom worthy food packed full of nutrition and what did I just so happen to stumble across? Seitan, beautiful, delicious, "meaty" seitan, packed full of protein and flavor, even a meat-eater would approve! I combined a few recipes to make up some No-Turkey Roast worthy of even the pickiest eater's approval:

 No-Turkey Roast:

1.5 c. vital wheat gluten
1 tsp onion powder
1 tbsp turmeric
1 tsp oregano
1 tsp basil
1/2 tsp celery seed
1 tsp thyme
1 Tbsp garlic powder
1/2  tsp paprika
1/4 cup chickpea flour (you can also sub in all-purpose)
1/4 cup nutritional yeast
1 teaspoon salt (to taste)
1.5 c. vegetable broth (better than bullion is vegan and organic!)
a dash of brag's or soy sauce
a dash of vegan worcestershire 

In a large bowl combine wheat gluten, flour, nutritional yeast, basil, oregano, thyme, celery seed, garlic powder, onion powder, turmeric, paprika, poultry seasoning, and salt.

Form a well in the center of the dry ingredients. Pour in vegetable broth a little at a time and stir well with a rubber spatula (or clean hands) a ball of dough will start to form, add bragg's and vegan worcestershire.

Turn ball onto a clean cutting board and knead for knead for 3 minutes. Leave the dough to rest for 10 minutes and then knead again for 30 seconds.

Place a large pot with a few inches of water and a steamer insert onto heat and let water boil. Turn down to low when steam is filling the pot.

Wrap in cooking foil

Place wrapped loaf into the steamer basket and steam for 1 hour.

Allow the dough to cool to the touch before chilling in fridge or overnight.

Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks. Seitan can be frozen, just defrost before use.

Sauteed Cabbage and Portebello Mushrooms:

Heat olive oil in a medium sauce pan, julienne cabbage and stick in pan, clean portebello and julienne, add to cabbage. Saute until tender and  fragrant.  

Sweet Potato Mash with Coconut Yogurt Topping:

Boil or steam two large sweet potatoes
Strain and mash
Add in 4 tbsp butter + 1 tbsp Agave
In a separate bowl mix 2 tbsp powdered sugar with your favorite vegan vanilla yogurt, slowly add cornstarch until you get a thick liquid (thick gravy like)

Put mashed potatoes in an oven safe dish, pour yogurt mixture on top, sprinkle with wheat germ.
Bake at 400° F for 20-25 minutes

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