Ingredients
Seitan Loaf
- 1 ½ cups vital wheat gluten
- 14 oz block silken tofu
- 1 tablespoon water
- 2 teaspoons poultry seasoning (or Adobo seasoning)
- ⅓ cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons crushed fennel seeds (optional but recommended)
- 1-2 cups vegetable broth for boiling
- 3 sheets rice paper
Optional for roasting
- Sprigs of fresh rosemary
- Thin slices of citrus (such as lemon or orange)
Herb Rub
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon paprika
- Good pinch sea salt
- Freshly ground black pepper
- Olive oil for brushing
Instructions
- Prepare the seitan mixture: In the bowl of a food processor, combine the silken tofu and water, processing until completely smooth without lumps. Add vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and crushed fennel seeds. Blend until the mixture forms a tight ball that holds together well.
- Shape the loaf: Place the seitan dough onto a piece of parchment paper and shape it into a dense loaf approximately 9 inches long, 5 inches wide, and 3-4 inches tall. Grease a steamer basket and set the loaf on top, ready for steaming.
- Steam the loaf: Bring 1-2 cups of vegetable broth to a simmer in a pot or skillet, ensuring the liquid level is enough to create steam but not touch the loaf excessively. Place the steamer basket with the loaf over the simmering broth, cover, and steam for 25 minutes. Check occasionally to maintain liquid for steaming. Once done, remove from heat.
- Wrap with rice paper: Wet each rice paper sheet under running water for about 10 seconds to soften. Place the first two sheets overlapping on parchment paper, put the steamed seitan loaf in the center, and carefully wrap the paper up the sides so it hugs the loaf. Cover the top with the last rice paper sheet, wrapping it entirely around to seal the loaf.
- Preheat the oven and prepare roasting dish: Heat the oven to 400°F (204°C). Grease a roasting pan or dish, arrange fresh rosemary sprigs and citrus slices (if using) in the pan, then place the wrapped seitan loaf on top.
- Add herb rub and roast: Brush the loaf generously with olive oil. Sprinkle sea salt, freshly cracked black pepper, dried parsley, dried thyme, and paprika evenly over the surface. Roast in the oven for 25-30 minutes until the exterior is nicely browned and crispy.
- Rest and serve: Remove the loaf from the oven and allow it to rest for a few minutes. Slice and serve warm, enjoying this flavorful vegan turkey centerpiece.
Notes
- Crushing fennel seeds adds a subtle anise flavor that complements the savory seasonings but can be omitted if preferred.
- Rice paper wrapping helps retain moisture and form a crisp outer texture after roasting.
- Use gluten-free vital wheat gluten substitutes if gluten intolerance is a concern, though texture will be affected.
- Steaming is key to cooking the loaf through evenly before roasting for a crispy finish.
- Optional fresh herbs and citrus enhance aroma and presentation but are not mandatory.
- Store leftovers wrapped tightly; reheat by roasting or pan-frying for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Steaming and Roasting
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
