This recipe starts with making a juicy, and garlicky, Roasted Turkey Style Seitan from scratch. Raw seitan isn’t the most appealing thing to look at -as you can see from mine pictured below- but it is a tasty alternative to eating meat. I could have probably spent more time on rolling my dough into a smooth log shape, but I figured it’s just going to get sliced up anyway, so what’s the point, right? No need to spend the extra time, in my opinion.
The method of cooking the seitan that I decided to use is to simmer it in vegetable broth, covered, in a conventional oven set to 350°F, for 90 minutes. I know, seems like a really long time to cook. I did try shorter cook times and it just didn’t get firm enough to be close to the texture of turkey any other way.
The Roasted Turkey Style Seitan is then piled into a sandwich roll, topped with sauteed onion, bell pepper, and jalapeno, optional to sprinkle on a little vegan cheese, then baked at 350°F for five minutes, until warm and toasted.
I hope you love this recipe!
1 Red Bell Pepper, thinly sliced
1 Small Yellow Onion, Sliced
1 Jalapeno, thinly sliced
1 Tablespoon Olive oil, divided
6 Sandwich Rolls (ensure vegan friendly)
Vegan Mozzarella Style Shreds *Optional*
4-6 Cups Vegetable Broth
Roasted “Turkey” Style Seitan
2 Cups Vital Wheat Gluten
1/4 Cup Nutritional Yeast
1 Teaspoon Italian Seasoning
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/3 Cup Liquid Aminos
1 Cup Vegetable Broth
1 Tablespoon Olive Oil
To prepare the Roasted Turkey Style Seitan; Mix the vital wheat gluten, nutritional yeast, and seasonings in a large bowl. Then add in the liquid aminos, 1 cup vegetable broth, and oil. Stir until a ball forms. Knead the seitan dough until it becomes spongy and elastic.
Roll seitan into a thick log shape, about 7″-8″ long. Place into a deep baking dish. Pour 4-6 cups vegetable broth over seitan or until mostly submerged. Cover with a baking dish lid or foil.
Bake at 350°F for 90 minutes, halfway though the cook time flip seitan over.
Remove seitan from broth and transfer to a cutting board, set aside to cool.
Heat a large skillet over medium high heat. Once heated add 1/2 Tablespoon olive oil, onion, bell pepper, and jalapeno, cook until veggies are softened and onions are translucent, about 5 minutes. Remove from heat.
Thinly slice Roasted Turkey Style Seitan into strips.
Split sandwich rolls lengthwise. Place on a parchment lined baking sheet. Lightly drizzle with olive oil, generously pile on sliced seitan onto one half of roll, pile veggies on opposite half. Sprinkle on vegan cheese, if using.
Bake at 350°F for 5 minutes.
Best served warm.
Makes: 6 Prep time: 10-15 minutes Cook time: 1 hour & 40 minutes