In this our new regular feature Catherine Cooks, our Business Development Team member and very accomplished cook, Catherine, will be preparing and cooking delicious plant-based recipes for you and your customers to try. This seitan turkey style roast recipe might seem like a lot of work, but we really think it’s worth making the effort at this special time of year, it makes a great centrepiece for your table and the skin is deliciously crispy!
Prep & cooking time: 1hr 30mins | Serves: 4 - 6
Ingredients for the Roast
- 600 g silken tofu
- 320 g vital wheat gluten
- 2.5 Tbsp nutritional yeast
- 1.5 Tbsp onion powder
- 2 tsp garlic powder
- 2 tsp sea salt
- 1 Tbsp white miso paste we used Slow Sauce Organic Oat Miso + 2 Tbsp warm water
Ingredients for the Rice Paper Skin
- 5 pieces rice paper
- 1 pinch smoked paprika
- 1 pinch red chili flakes
- 1 pinch sea salt
- 6 garlic cloves (lightly smashed, paper discarded)
- 3 bay leaves
- 2 sprigs rosemary or sage
Method
- To a large mixing bowl add the wheat gluten, nutritional yeast, onion powder, garlic powder and salt. Stir gently until combined. Drain the silken tofu into a separate bowl and break it up with your hands. Mix the tofu into the dry mix with a large wooden spoon. With your hands knead the mix gently, and as little as possible, so that it is evenly mixed but do not work it too much. Mix the miso paste with the warm water until dissolved and add it to the bowl. Mix until the dough comes together but again, take care not to overwork it.
- With lightly oil hands remove the dough from the processor and shape it into a loaf by folding it over on itself just like you would bread. Make an oblong shape that will fit your steamer basket with plenty of room around it. (The loaf is going to puff up during steaming due to the tofu so it’s important to allow space for that).
- Bring a couple of inches of water to a simmer in the steamer pot (or use a pan/pot that perfectly fits your steamer basket). Place the steamer basket over the simmering water and lightly brush or spray with oil to prevent sticking.
- Place the seitan roast in the steamer basket and cover with a lid. Steam on medium low heat for 25 minutes. Once done transfer the roast to a lightly oiled plate to prevent sticking.
- Preheat the oven to 200C
- Prepare a shallow bowl with warm water. I use the same water from the steamer pot since it’s already hot. Submerge a sheet of rice paper for 7 seconds. Transfer it to the wet plate. Repeat with the second sheet of rice paper and place it on the plate overlapping the first one. Repeat with 3 pieces of rice paper.
- Place the seitan roast on top of the rice paper and start folding the paper upwards much like wrapping a present. Submerge the last two sheets of rice paper in the water for 7 seconds and then place it on top of the roast folding the edges downwards to create a seal.
- Lightly brush the rice paper skin with olive oil all over. Sprinkle with a good pinch of sea salt, paprika and chili flakes. Use your hand and rub it all over the roast to create an even coverage, make sure to get the sides too.
- Lightly oil the bottom of a roasting dish. Place the herbs and crushed garlic cloves in the middle. Place the “vegan turkey” roast on top making sure it covers all the aromatics.
- Roast in the preheated oven for 25 to 30 minutes until golden crispy.
- Serve as the centrepiece for your Vegan Christmas, with lashings of vegan gravy, roasties, mash and veggies of your choice.
