I find it scary how much this seitan tofurkey looks like meat. Sean walked in the house and asked me if it was roast beef! I am not a big fan of seitan but it seems like it works for everyone else I am serving it too. I did enjoy this roast though. I also made a cauliflower chickpeas casserole as a side dish. It was very simple but different and flavorful. We absolutely loved it. I think this roast can make a great centerpiece for Vegan Thanksgiving and my recipe comes together pretty easy.
for the seitan tofurkey
2 cups vital wheat gluten flour
1 cup chickpea flour
1/2 cup nutritional yeast flakes
1 package firm silken tofu
1 cup cold vegetable broth
1/2 cup soy sauce
2 TS olive oil
2 TS ketchup
2 cloves garlic minced
1 tsp smoked paprika
several dashes of fresh ground pepper
for the glaze
1/2 cup blackstrap molasses
1 cup cranberries
for the cauliflower chickpeas casserole (side dish)
2 cups cooked chickpeas
1 big cauliflower cut in small florets
1 big red onion sliced
1 TS mixed fresh herbs or 1 tsp mixed dry herbs
1/2 tsp fresh ground pepper
1 tsp salt
1 TS nutritional yeast
1/4 cup breadcrumbs
To make the seitan tofurkey, mix in a medium bowl (the 1lt ones) the vital wheat gluten flour, chickpea flour, spices and nutritional yeast. Blend the tofu, put it in a different – bigger – bowl, addall the other ingredients and mix well. Add the wet mixture into the flour mixture and mix well with a fork. Knead with your hands for a couple of minutes until you form an elastic dough. Place your dough into the medium bowl and press it down. Let it rest for 10 minutes. In the meantime put your steamer on. Use a big piece of aluminum foil and top your bowl. Turn it upside down so the dough will keep its shape. Wrap it with the aluminium foil and place it in your steamer. Steam for 1h and 30 minutes. Make sure you won’t run out of steaming water (been there, done that).
While steaming the seitan tofurky prepare the side-dish.
Put the chickpeas in a food processor and pulse a couple of times to mash them but don’t puree them. Place the cauliflower florets in a baking dish. Add the chickpeas, onions, spices, herbs and oil and mix well. Mix the nutritional yeast with the breadcrumbs and top the casserole. Add the vegetable broth and bake in the oven for 40 minutes at 180c.
To make the glaze mix in a sauce pan over medium heat the molasses with the cranberries and simmer for 15 minutes. Once you are done steaming the seitan tofurkey, remove the foil, place in a baking dish, top with the glaze and bake it for 30 minutes at 180 c. Slice thin and serve with the cauliflower-chickpeas as a side dish and with cranberry sauce.