This succulent plant-based roast is the perfect turkey substitute for holidays and special occasions.
Equipment
- Blender
- Food Processor (11-cup or greater capacity)
- 8-quart InstantPot
- Stockpot
Ingredients
Simmering Broth
- 4 quarts water
- 2 large onions peeled and rough chopped
- 4 ribs celery chopped
- 2 carrots unpeeled and chopped
- 1 bunch parsley reserve handful of leaves for pan-glaze and garnish
- 8 cloves garlic crushed
- ½ cup nutritional yeast flakes
- 2 TBSP tamari or soy sauce
- 1 ½ TBSP sea salt
- 2 tsp sugar
- 8-10 sprigs fresh thyme 2 tsp dry
- 2 tsp dry rubbed sage
- 2 sprigs fresh rosemary
- 3 bay leaves
- 1 TBSP whole peppercorns
- ½ cup dry white wine
Seitan Roast
- 2 cup vital wheat gluten
- ¼ cup bread flour
- 1 TBSP onion powder
- 1 ½ tsp garlic powder
- 1 block tofu 12-14 oz, drained and pressed
- 1 ½ cup water
- 2 TBSP light olive oil
- 2 TBSP light miso paste
- 1 TBSP nutritional yeast
- 2 tsp salt
- 1 ½ tsp poultry seasoning
Pan Glaze
- 2 TBSP Melt Butter
- 2 TBSP olive oil
- ¼ cup dry white wine
- 2 cloves garlic minced
- 1 tsp each fresh chopped parsley sage, thyme OR 1 tsp poultry seasoning
- ½ tsp black pepper
- Pinch salt
Instructions
Prepare Simmering Broth
- Add all ingredients to a large stockpot and bring to a boil over high heat.
- Reduce heat to low and simmer 1 hour.
- Strain liquid and return to stove on medium-low heat. Discard solids.
Prepare Seitan Roast
- Combine vital wheat gluten and bread flour in a food processor (minimum 11-cup capacity) fitted with an ‘S’ blade and pulse to blend.
- Add tofu, water, olive oil, miso paste, nutritional yeast, salt, onion powder, garlic powder and poultry seasoning to a blender and blend on high speed until smooth.
- Turn on the food processor and add liquid ingredients to dry ingredients through the top while running.
- Process until machine is laboring to turn the dough (this is the best indication the gluten has sufficiently developed).
- Remove dough from food processor and use hands to form into a tight loaf.
- Roll up tightly with parchment paper, followed by heavy duty aluminum foil. Fold in the ends to create a package which will hold the steam in during cooking.
- Double-wrap with another piece of aluminum foil and place on a steaming rack inside an 8-quart pressure cooker (InstantPot) with 2 cups of water covering the bottom (see notes)
- Steam on high pressure 90 minutes and allow to naturally release 20-30 minutes before opening the cooker.
- Remove foil, gently pierce roasts with a fork a few times on each side, and simmer in Turkey-Style Broth for 45 minutes.
- Transfer roasts to a plastic zip bag or storage container, and cool completely in refrigerator 4 hours or overnight.
Prepare Pan Glaze & Serve
- 15 minutes prior to service, heat butter and olive oil in a large skillet over medium heat.
- Using a pair of tongs, slowly rotate seitan roasts in hot oils to brown all sides.
- Once browned on all sides, remove roast from pan and set aside.
- Add garlic to pan and saute 2 minutes, then add white wine and herbs.
- Bring to a boil, replace seitan roast and reduce heat to keep warm until ready to serve.
- Transfer roast to a serving platter, spoon remaining pan glaze over, and garnish as desired for display.
Notes
Notes: If you don’t have an InstantPot, bake in a 350℉ oven for 90 minutes. Turn off oven and allow to cool in oven 30 minutes before transferring to refrigerator.
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