Seitan "Turkey" and Tempeh Parmesan
Seitan "Turkey" and Tempeh Parmesan
Ingredients
For the Seitan "Turkey"
- 4 cups bread flour
- 2 cups vegetable broth, plus 6 cups for cooking
- as needed water, for washing dough
- 2 stalks celery, roughly chopped
- 1 yellow onion, quartered
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/2 teaspoon Maldon salt, or other flaky sea salt
- as needed avocado oil spray
For the Tempeh Parmesan
- 8 ounces tempeh, 1 block
- 1 teaspoon salt, for boiling
- 1/2 cup apple cider vinegar
- 1/4 cup nutritional yeast
- 1/2 cup water, for brine
For Serving (Optional)
- as needed mashed potatoes
- as needed stuffing
- as needed vegan gravy
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
To prepare the Seitan "Turkey" dough, add the bread flour to the bowl of a stand mixer fitted with a dough hook. Pour in 2 cups of vegetable broth.
⏱️ 2 min
- 2
Mix on low speed until a shaggy dough forms, then increase speed to medium and mix for 5-7 minutes until a smooth, elastic dough ball forms. It should pull away from the sides of the bowl.
⏱️ 7 min
- 3
Place the dough ball into a large bowl and cover it completely with cold water. Let the dough rest in the water for 30 minutes. This helps to relax the gluten.
⏱️ 30 min
- 4
After resting, begin washing the dough. Gently knead the dough by hand in the water. The water will turn milky as the starch is released. Continue kneading for 5-10 minutes.
⏱️ 10 min
- 5
Carefully drain the milky water from the bowl, being careful not to lose any of the dough. Refill the bowl with fresh cold water and continue kneading. Repeat this process of washing and draining 5-8 times, or until the water remains mostly clear and you are left with a stringy, elastic mass of gluten.
⏱️ 45 min
- 6
Take the gluten mass and stretch it into a long, thick strip. Divide the strip into three roughly equal pieces. Braid the three pieces together tightly, then form the braided seitan into a compact, tight knot. This technique helps create a firm, shreddable texture and prevents excessive expansion during cooking.
⏱️ 10 min
- 7
Place the shaped seitan knot into an airtight container and refrigerate overnight (at least 8 hours). This allows the gluten to further develop and firm up.
⏱️ 480 min
- 8
The next day, in a large pot, combine 6 cups of vegetable broth, chopped celery, quartered onion, bay leaves, thyme sprigs, and rosemary sprigs. Bring the broth to a boil.
⏱️ 10 min
- 9
Carefully add the refrigerated seitan knot to the boiling broth. Reduce the heat to a gentle simmer, cover the pot, and cook for 1 1/2 to 2 hours, or until the seitan is firm and cooked through. The cooking time may vary based on the size and density of your seitan.
⏱️ 120 min
- 10
Using tongs, carefully remove the cooked seitan from the pot and place it into a rectangular glass container. Pour enough of the flavorful cooking broth over the seitan to partially submerge it. Cover the container and refrigerate overnight (at least 8 hours). This allows the seitan to absorb more flavor and firm up further.
⏱️ 480 min
- 11
While the seitan is cooking or chilling, prepare the Tempeh Parmesan. Slice the block of tempeh into two triangular pieces.
⏱️ 2 min
- 12
Bring a small pot of water to a boil with 1 teaspoon of salt. Add the tempeh slices and boil for 10 minutes. This helps to remove any bitterness from the tempeh.
⏱️ 10 min
- 13
While the tempeh boils, prepare the brine. In a rectangular glass container, combine the apple cider vinegar, nutritional yeast, and 1/2 cup of water. Whisk until well combined.
⏱️ 2 min
- 14
Drain the boiled tempeh and immediately add the warm tempeh slices to the prepared brine, ensuring they are fully submerged. Cover the container and refrigerate overnight (at least 8 hours).
⏱️ 480 min
- 15
The next day, preheat your oven to 200°F. Line a baking sheet with parchment paper and place a wire rack on top. Remove the tempeh from the brine and place the slices on the wire rack.
⏱️ 5 min•🌡️ 200
- 16
Place the baking sheet with tempeh into the preheated oven and dry for 1 1/2 to 2 hours, or until the tempeh is completely dry and firm. This step is crucial for achieving a powdery texture when grated.
⏱️ 120 min•🌡️ 200
- 17
Once dried, use a microplane grater to grate the tempeh into fine, powdery pieces. Store in an airtight container at room temperature.
⏱️ 5 min
- 18
On the day of serving, remove the cooked seitan from the refrigerator. Tear the seitan into smaller, irregular pieces to mimic shredded turkey meat.
⏱️ 5 min
- 19
Heat a large non-stick pan over medium-high heat. Spray generously with avocado oil spray. Add the torn seitan pieces to the hot pan in a single layer. Sprinkle with Maldon salt.
⏱️ 2 min
- 20
Sear the seitan for 5-7 minutes, flipping occasionally, until it becomes crispy and browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 7 min
- 21
Serve the seared Seitan "Turkey" pieces alongside mashed potatoes and stuffing. Pour warm vegan gravy generously over the seitan and mashed potatoes. Garnish with a sprinkle of the freshly grated Tempeh Parmesan and chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seitan "Turkey" and Tempeh Parmesan
For the Seitan "Turkey"
- 4 cups bread flour
- 2 cups vegetable broth, plus 6 cups for cooking
- as needed water, for washing dough
- 2 stalks celery, roughly chopped
- 1 yellow onion, quartered
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/2 teaspoon Maldon salt, or other flaky sea salt
- as needed avocado oil spray
For the Tempeh Parmesan
- 8 ounces tempeh, 1 block
- 1 teaspoon salt, for boiling
- 1/2 cup apple cider vinegar
- 1/4 cup nutritional yeast
- 1/2 cup water, for brine
For Serving (Optional)
- as needed mashed potatoes
- as needed stuffing
- as needed vegan gravy
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
To prepare the Seitan "Turkey" dough, add the bread flour to the bowl of a stand mixer fitted with a dough hook. Pour in 2 cups of vegetable broth.
⏱️ 2 min - 2
Mix on low speed until a shaggy dough forms, then increase speed to medium and mix for 5-7 minutes until a smooth, elastic dough ball forms. It should pull away from the sides of the bowl.
⏱️ 7 min - 3
Place the dough ball into a large bowl and cover it completely with cold water. Let the dough rest in the water for 30 minutes. This helps to relax the gluten.
⏱️ 30 min - 4
After resting, begin washing the dough. Gently knead the dough by hand in the water. The water will turn milky as the starch is released. Continue kneading for 5-10 minutes.
⏱️ 10 min - 5
Carefully drain the milky water from the bowl, being careful not to lose any of the dough. Refill the bowl with fresh cold water and continue kneading. Repeat this process of washing and draining 5-8 times, or until the water remains mostly clear and you are left with a stringy, elastic mass of gluten.
⏱️ 45 min - 6
Take the gluten mass and stretch it into a long, thick strip. Divide the strip into three roughly equal pieces. Braid the three pieces together tightly, then form the braided seitan into a compact, tight knot. This technique helps create a firm, shreddable texture and prevents excessive expansion during cooking.
⏱️ 10 min - 7
Place the shaped seitan knot into an airtight container and refrigerate overnight (at least 8 hours). This allows the gluten to further develop and firm up.
⏱️ 480 min - 8
The next day, in a large pot, combine 6 cups of vegetable broth, chopped celery, quartered onion, bay leaves, thyme sprigs, and rosemary sprigs. Bring the broth to a boil.
⏱️ 10 min - 9
Carefully add the refrigerated seitan knot to the boiling broth. Reduce the heat to a gentle simmer, cover the pot, and cook for 1 1/2 to 2 hours, or until the seitan is firm and cooked through. The cooking time may vary based on the size and density of your seitan.
⏱️ 120 min - 10
Using tongs, carefully remove the cooked seitan from the pot and place it into a rectangular glass container. Pour enough of the flavorful cooking broth over the seitan to partially submerge it. Cover the container and refrigerate overnight (at least 8 hours). This allows the seitan to absorb more flavor and firm up further.
⏱️ 480 min - 11
While the seitan is cooking or chilling, prepare the Tempeh Parmesan. Slice the block of tempeh into two triangular pieces.
⏱️ 2 min - 12
Bring a small pot of water to a boil with 1 teaspoon of salt. Add the tempeh slices and boil for 10 minutes. This helps to remove any bitterness from the tempeh.
⏱️ 10 min - 13
While the tempeh boils, prepare the brine. In a rectangular glass container, combine the apple cider vinegar, nutritional yeast, and 1/2 cup of water. Whisk until well combined.
⏱️ 2 min - 14
Drain the boiled tempeh and immediately add the warm tempeh slices to the prepared brine, ensuring they are fully submerged. Cover the container and refrigerate overnight (at least 8 hours).
⏱️ 480 min - 15
The next day, preheat your oven to 200°F. Line a baking sheet with parchment paper and place a wire rack on top. Remove the tempeh from the brine and place the slices on the wire rack.
⏱️ 5 min•🌡️ 200 - 16
Place the baking sheet with tempeh into the preheated oven and dry for 1 1/2 to 2 hours, or until the tempeh is completely dry and firm. This step is crucial for achieving a powdery texture when grated.
⏱️ 120 min•🌡️ 200 - 17
Once dried, use a microplane grater to grate the tempeh into fine, powdery pieces. Store in an airtight container at room temperature.
⏱️ 5 min - 18
On the day of serving, remove the cooked seitan from the refrigerator. Tear the seitan into smaller, irregular pieces to mimic shredded turkey meat.
⏱️ 5 min - 19
Heat a large non-stick pan over medium-high heat. Spray generously with avocado oil spray. Add the torn seitan pieces to the hot pan in a single layer. Sprinkle with Maldon salt.
⏱️ 2 min - 20
Sear the seitan for 5-7 minutes, flipping occasionally, until it becomes crispy and browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 7 min - 21
Serve the seared Seitan "Turkey" pieces alongside mashed potatoes and stuffing. Pour warm vegan gravy generously over the seitan and mashed potatoes. Garnish with a sprinkle of the freshly grated Tempeh Parmesan and chopped fresh parsley.
⏱️ 5 min