BRYANNA'S
NEW VERSION OF SOY AND SEITAN
"TURKEY"
(WITH STUFFED"TURKEY"
Copied directly from:
http://www.bryannaclarkgrogan.com/page/page/1435893.htm#turkey
Makes about 3
lbs.
The combination
of tofu and soy or chickpea flour with
the gluten makes a seitan that is
tender, not rubbery, and which slices
easily, even in VERY thin slices. The
long kneading, resting, and
slow-cooking method partially adapted
from recipe by Ellen from
http://www.ellenskitchen.com gives an
incredible juicy, tender meat-like
texture. This recipe makes outstanding
sandwich material.
DRY MIX:
2 c. pure gluten
powder (instant gluten flour; vital
wheat gluten)
1/2 c. full-fat
soy flour or chickpea flour
1/2 c.
nutritional yeast flakes
2 tsp. onion
powder
1 tsp. garlic
granules
1/4 tsp. white
pepper
WET MIX:
12 oz. firm
regular (NOT silken) tofu
1 and 1/2 c.
water
3 T. soy sauce
1 T. olive oil
BASTING BROTH:
2 c. hot water
1/3 c.
"chicken-style" vegetarian broth powder
2 T. olive oil
OPTIONAL: 4
cloves garlic, crushed
1/2-1 tsp.
poultry herbs (sage, thyme, rosemary),
crushed well
1) For the Wet
Mix, in a blender, blend all the
ingredients until very smooth.
2) Mix the Dry
Mix ingredients in the bowl of your
electric mixer with dough hook
attachment, or place them in the bread
machine in the order given. Add the Wet
Mix and knead for about 10 minutes. (If
your bread machine has a dough
cycle-two kneads with a long rest in
between-use that cycle. Otherwise, just
run it through the kneading part and
then unplug it and let it rest in the
cover container, then plug it in again
for another knead, then remove it,) Let
rest for about 1 hour, covered. You can
make your Cooking Broth at this time
and have it ready. Then knead it for 10
more minutes.
3) (NOTE: You can
knead by hand, too, but it's tougher
than bread dough. You may want to let
the seitan dough sit for a while to
soak up the liquid more thoroughly
before you starting hand-kneading.)
4) The dough
should be quite shiny and smooth. Avoid
breaking it up when you take it out of
the bowl. NOTE: I like to line the pan
with cooking parchment to avoid
sticking and tearing, and make the
loaves easier to turn, by whichever
method.
5) COOKING METHOD
#1.) Flatten the dough out into a long
piece. Form the dough into one large
loaf. Place into a oval greased clay
cooker or claypot that has been soaked
for 15 minutes in cold water (bottom
and cover), and lined with cooking
parchment. DO NOT PREHEAT OVEN. Pour
the cooking broth over the roast, and
cover. Place in oven and turn to 325
degrees. F. Bake for 3 and 1/2 hours,
turning the roast over twice (ALTERNATE
TO THIS METHOD: If you don't have a
clay cooker, you can use an ordinary
oval meat or turkey roaster, medium
size, with a cover. PREHEAT THE OVEN
FIRST WITH THIS PAN.)
6) COOKING METHOD
#2.) Preheat the oven to 325 degrees F.
Flatten the dough out into a long piece
and cut in half equally to make two
rectangles. Form into 2 loaves. Place
each loaf in an oiled 8 and1/2" x 4 and
1/2" loaf pan and press down a bit with
your hand. Mix the Cooking Broth
ingredients in a small bowl and pour
1/2 over each loaf. Cover each loaf pan
with foil and place in the oven.
Immediately reduce the oven heat to 200
degrees F. Bake for 3 hours. Turn the
loaves over, carefully loosening around
the edges and from the bottom with a
small, thin spatula first. The loaves
will have puffed up quite a bit by now,
but they will flatten out as they cook
further. Turn heat back to 325 degrees
F. Cover loaves and bake for 30
minutes. Turn them over again, cover
and bake 15 minutes. Turn them over
again and bake 15 more minutes,
covered. Turn them over one last time
and bake 5-10 minutes.
7 ) Either way,
the loaves should almost completely
soak up the broth by the end of the
cooking time. If they don't, cook until
they do. There will be a bit of sticky
"sauce" left in the bottom, which you
can use to glaze the loaves. Remove
from the pans and serve, or let cool.
Seitan is generally better when cooled
first, then reheated-it firms up. So,
it's a good idea to make it a day or
more before serving. Can be frozen.
8) IF YOU WANT A
"SKIN" ON THE "TURKEY", bake the
"turkey as directed above. Then it has
to be bake again with the "skin", but
the pre-baking can be done several days
ahead of time.
You will need 2-4
large sheets of dried or fresh
(probably frozen) Chinese beancurd skin
(yuba in Japanese). This product is
simply the "skin" that forms on the top
of soymilk when it is heated (just as
it does with ordinary milk). The "skin"
is lifted off and dried, and is
considered a delicacy in Chinese and
Japanese cuisine. In its dried form, it
keeps for a long time, as long as it is
stored airtight. When reconstituted,
wrapped around tofu or other fillings,
and baked, it becomes delicately
crispy.
Soak the dried
beancurd skin in warm water to cover
while you make the assemble the
"turkey". If you are using fresh or
frozen, fresh yuba, thaw it out, if
necessary. If it is pliable, you can
use it "as is". If it seems a bit dry
and hard to fold, etc., then dip it in
warm wate for a minute—just to
soften. If you leave it in the water
too long, it will start falling
apart.
Oil a baking pan
that the "turkey" fits into with a
little room to spare, or a cookie sheet
with sides (jelly roll pan) with the
Chinese sesame oil. Line another pan,
such as a cookie sheet, with the
prepared beancurd skin, overlapping if
necessary to make it big enough to
cover the whole "turkey". (There will
be overhang—this is good.) Place
the roasted "turkey" on top. Fold the
overhanging beancurd skin over the
"turkey" to cover. Brush with olive
and/or Chinese roasted sesame oil. Now
invert th ewrapped "turkey" onto the
prepared baking pan. If made ahead,
cover the pan and refrigerate until
baking time.
Preheat the oven
to 350 degrees F. Bake the "Turkey",
uncovered, for about 1 hour, or til
golden and crispy, basting now and then
with oil (olive/sesame oil
combination). Loosen the edges
carefully and slide it onto a serving
plate.
It’s best to
bake stuffing on the side, in another
pan,UNLESS YOU ARE MAKING A ROULADE
(see below).
9) TO MAKE
"TURKEY" ROULADES:
Cut the dough in
half. Roll each half of the dough on a
clean kitchen counter covered with a
large pieces of plastic wrap
(don’t use flour—if it
sticks, it’s better to wet the
counter, plastic wrap, your hands and
the rolling pin with a bit of water)
into a 10 x 15" rectangle. Spread 2 to
2 and 1/2 c. of your Stuffing over the
dough, leaving a 1/2 an inch of dough
uncovered on the short sides and 1 inch
of dough on the long sides. Press the
stuffing down into the seitan a bit and
spread evenly. Using the plastic wrap
as a guide, but not getting it wrapped
up in the roulade (!!), roll the seitan
and the stuffing into a tight roll.
Smooth the "seam" so that you can
hardly see it, using wet hands, and
pull the seitan on the ends up,
pinching together and smoothing so that
there are no gaps or tears (you
don’t want the Basting Broth to
soak into the stuffing through any
holes in the dough—make sure that
it is "watertight")
Bake in two pans
as directed above in method 1 or
2.
(Pack whatever
extra you have after stuffing the
seitan roulades into an 8" tube pan
oiled with Asian sesame oil. You can
use any sort of casserole or loaf pan,
actually. Pack down and drizzle the top
of the stuffing with more sesame oil.
Cover with foil. This extra can be
baked with the seitan roulades during
the last 45 to 60 minutes of
cooking.)
To reheat the
roulades whole, wrap them in a double
wrapping of foil and bake again in a
roasting pan at 350 degrees F for 1
hour. Another way to serve it is to
slices the roulades into even pieces
about 1/2" thick and arrange them in a
pleasing pattern on foil-covered baking
pans (if your serving platters are
round, use pizza pans). Cover with
double foil and bake at 350 degrees F.
for 30 minutes, or until heated
through. You can shift the slices onto
serving platters by carefully lifting
and sliding them along with the bottom
layer of foil. Cut the excess foil from
around the outer edge of the
slices.
YOU CAN ALSO
ENCASE THE ROULADES IN A YUBA "SKIN" AS
DIRECTED ABOVE.