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Modifying Recipe "SOY AND SEITAN "TURKEY" (WITH STUFFED “TURKEY” REC"
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Ingredients:
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 to extra-firm 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
Directions:
Preheat the oven to 325 degrees F. Mix the Wet Mix ingredients in food processor until smooth. Add the Dry Mix and process briefly until it forms a ball on blade. Remove and, with wet hands, form into 2 loaves. Place each loaf in an oiled loaf pan and press down a bit with your hand. Mix the Basting broth ingredients in a small bowl and pour about 1/2 a cup over each loaf. Cover each loaf pan with foil and place in the oven. Bake for 30 minutes, add about half of the remaining Basting broth and bake another 30 minutes, basting the top now and then. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. Add the remaining Basting Broth and bake about 30 minutes more, basting frequently. The loaves should completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. Remove from the pans and serve or let cool. Can be frozen. Slice this VERY thinly for sandwiches, or you can slice it into 1/4"-thick "cutlets" for scaloppine, into chunks for stews and potpies, slivers for stir-fries, or oblong chunks for "fried chicken", or other "chicken" dishes, browning first in a little oil. OR A STUFFED “TURKEY", Serve with more stuffing baked in a pan, mashed potatoes, cranberry sauce, and Yeast Gravy (see below). MTHOD #1: Divide the dough in half and roll each half out on a damp, clean counter with a wet rolling pin to make a circle 15” across, more or less. Mound about 3 and 1/2 c. stuffing in the middle. Sprinkle the top with roasted (Asian) sesame oil. Fold the dough up around the stuffing in a loaf shape, pinching very well to seal the dough. Smooth into loaf shape and place each loaf in a very well-oiled 9x5” loaf pan. Now proceed as in the basic recipe, EXCEPT make 1 and 1/2 times the Basting Broth recipe. METHOD #2: This version is baked twice, but most of it can be made ahead of time. Make each half of the dough into a flat round disk about 8” across. Bake them, as directed, in two 10” round baking dishes. (This can be done a couple of days ahead, if you like.) When they are done, make a large “sandwich” with one of the loaves on the bottom, a layer of stuffing on top of that (you’ll need more stuffing baked on the side) aand the other loaf on top of that. Then wrap and bake again with a yuba (beancurd skin) “skin”, as directed below. IF YOU WANT A “SKIN” ON THE “TURKEY” (you can do this on the plain version, or either of the stuffed versions.), bake the “turkey (either stuffed or unstuffed, 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 (stuffed or unstuffed) “turkey on top. Fold the overhanging beancurd skin over the ”turkey” to cover. Brush with olive and/or Chinese roasted sesame oil. If made ahead, cover the casserole and refrigerate until baking time. Preheat the oven to 350 degrees F. Bake the ”Turkey”, uncovered, for 1 hour, basting now and then with oil (olive/sesame oil combination). Loosen the edges carefully and slide it onto a serving plate.
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