Seitan ‘Turkey’ Roll

I have been dreaming of making this roll since probably June when I was steadily growing my sage. Sage to me is a fall herb, it’s earthy and herby and always reminds me of more meaty flavors. I had a new idea for Thanksgiving as I usually make a Tofu Turkey with gravy, Spanokoptia or Eggplant Parmesan.  I really wanted to try to make something equally as impressive.

A while back (like two years) I found a really great recipe for wheat gluten sausages and loved it. If you want to see it check out my post here. I used the basic proportions to the sausage recipe but changed up the flavors and shape. I hope you get a chance to try this recipe, it serves 6-8 people.

Seitan ‘Turkey’ Roll

• 2 1/4 cups vital wheat gluten
• 1/4 cup all purpose flour
• 2 tsp coarsely ground pepper, preferably freshly ground
• 2 tbsp ground smoked paprika
• 1 tbsp poultry seasoning and tarragon
• 2 1/4 cups cool veggie stock
• 6 to 8 cloves garlic, grated
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp whole grain mustard
• 1 tbsp orange zest
•  2 tbsp of each fresh sage and parsley
• an empty can, loads of tin foil, a large pot or steamer and cooking string to tie roll with

Basting Liquid

• juice of one orange
•  1 tbsp orange zest
• 1 tsp of each smoked paprika, tarragon and garlic powder
• 1 tbsp each fresh chopped sage and parsley
• 1 tbsp whole grain mustard
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 1 tbsp poultry seasoning
• pepper to taste

Prepare the stuffing and set aside, for the recipe please see previous post for Sage and Potato Stuffing .

To prepare the seitan roll mix together all of the dry ingredients in a large bowl.

In a separate bowl, whisk together the veggie stock, garlic, olive oil and soy sauce and fresh herbs. Using a fork, gently stir the wet ingredients into the dry ingredients. Stir just until ingredients are mixed, it’s important they are not over blended or it becomes tough fast.If the dough is too dry, you can add another tablespoon of water or as needed.

 

Line a baking tray with tin foil and scoop all the dough mixture onto the foil.  about 1/2-3/4 inch thick, retangular and incurring as few tears as possible. Cover as best you can with another round foil ensuring that all ends are covered as best you can. Using a empty beer can or similar shaped metal object roll the seitan around the can to form a small spiral/log. Wrap entire log with foil, yes there is loads of foil. Bring a few inches of water in your largest pot to a boil or if you have a steamer and this will fit in it use that. Place foil contraption in pot and steam log for 30 minutes.

   

Once it is steamed, it’s firmer but still delicate, it will set as it dries and cools. Gently remove foil and leave on the counter rotating every once in awhile to make sure all areas of the seitan have dried and cooled.

  

Prepare a  9×13 inch baking dish. Once cooled your log/roll is ready to stuff.  Prepare the basting liquid before baking. Simply combine all ingredients and set aside.

 

With roll flattened out, brush a small amount of basting liquid on the roll. Gently pack as much stuffing as you can and form a roll. It is best to do this on either wax or parchment or more tin foil to help you close and transport the roll to a baking dish.

  

When your roll is stuffed to the best of your ability, tie it together. I found a useful image on Bonappetit.com which I have posted below for visual aid. Transport roll gently to prepare baking dish and finish packing with added stuffing. You can leave this in the refrigerator overnight or bake immediately.

  

When you are ready to bake, set your oven to 350 and baste ‘turkey’ with half of the remaining basting liquid. Bake uncovered for about 30 minutes. Baste again, and continue cooking until browned, usually about 15 more minutes. Serve warm with gravy and loads of veggies!