Thanksgiving Vegan Turkey Recipe
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Thanksgiving Vegan Turkey Recipe

From Bridget Diana Soeder, Vegetarian Editor, BellaOnline.com
November 2006

A fantastic vegan un-turkey recipe developed by the very well respected vegan chef, Beverly Lynn Bennett:   “Unturkey Seitan Roast” by Beverly Lynn Bennett from VeganChef.com.  

Ingredients:
1 cup onion (or shallots), diced
2 T. safflower oil, plus additional for oiling pan
1 T. garlic, minced
2 t. ginger, minced
4 cups vegetable stock or water
2/3 cup nutritional yeast flakes
1/4 cup tamari or soy sauce
1 T. toasted sesame oil
1 t. dried thyme
1 t. rubbed sage
3/4 t. salt
3/4 t. freshly ground black pepper
4 1/2 cups vital wheat gluten
3/4 cup unbleached flour

Directions:  In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned. Add the garlic and ginger and sauté an additional 2 minutes. Remove the skillet from the heat. Transfer the sautéed onion mixture to a blender or food processor. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth. Transfer half of the wet ingredients to a small bowl and set aside. In a large bowl, place the vital wheat gluten and flour, and stir well to combine. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough. Using your hands, knead the dough in the bowl for 2 minutes.

Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan. Stretch the dough slightly and then press it into the loaf pan. Pour the half of the reserved wet ingredients over the top of the roast. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast. Reduce the oven temperature to 325 degrees and return the roast to the oven. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness. Transfer the slices to a large platter for service. Serve with Golden Onion Gravy.

Yield: One 9x5x3-inch roast

*Note: leftover seitan roast can be used in your favorite casserole and grain dishes or as a filling for sandwiches or wraps.

Golden Onion Gravy - Developed by vegan chef, Beverly Lynn Bennett

Ingredients
2/3 cup unbleached flour
3/4 cup onion, diced
2 t. safflower oil
2 t. garlic, minced
4 cups vegetable stock or water
1/2 cup nutritional yeast flakes
2 T. tamari or soy sauce
1 1/2 t. rubbed sage
1 1/2 t. salt
1/4 t. freshly ground black pepper

Directions:  In a medium saucepan, place the flour, and cook over low heat, while stirring constantly, until lightly brown and fragrant. Transfer the browned flour to a medium bowl and set aside. In the same saucepan, sauté the onion in the safflower oil, over low heat, for 3-5 minutes or until soft. Add the garlic and sauté an additional 2 minutes. Add the remaining ingredients to browned flour and whisk well to combine. Add the wet ingredients to the sautéed onion mixture, whisk well to combine, and continue to cook the mixture, while whisking constantly, until thickened. Taste and adjust seasonings, as needed.

Yield: 4 Cups

Looking for another option?
Short on time this Thanksgiving?  Lacking confidence in your cooking skills?  Prefer to buy a pre-cooked vegan un-turkey?  Look no further, see the following link:  Thanksgiving Tofurky

For additional tasty, delicious, vegan recipes, visit:  http://www.all-creatures.org/recipes.html

We welcome your comments:

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