IMPORTANT: For information about baking pans and sizes for this recipe, see this blog post.

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 Basting Broth during this time and have it ready. Then knead it for 10 more minutes.

(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.) KNEADING IS IMPORTANT TO THE TEXTURE OF THIS SEITAN, NO MATTER WHICH COOKING METHOD YOU CHOOSE!

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 you choose to cook them.

Now, after kneading, choose your cooking method:

COOKING METHOD #1.-- My favorite because it’s faster and less trouble!  

Flatten the dough out into a long piece. Form the dough into one large loaf. Place into a 2 qt to 2 1/2 qt. oval greased clay cooker or claypot (see this blog post ) that has been soaked for 15 minutes in cold water (bottom and cover), and lined with cooking parchment. DO NOT PREHEAT OVEN. Pour the Basting 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.  I usually turn it once after 1 1/2 hours, and once again after 1 more hour.  If there is a lot of Basting Broth left in the cooker, you may have to cook longer to let it absorb.

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 into an oiled 8 1/2" x 4 1/2" loaf pan and press down a bit with your hand. Mix the Basting 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. After 3 hours, turn heat back to 325 degrees F. 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 (covered).

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. (If the residual broth seems "pasty" or "starchy", this may be from the type of broth powder you used.  It can be rinsed off the cooled roast, if you prefer.) Remove from the pans and serve, or let cool. Seitan is generally better when cooled first, then reheated-- it firms up when cooled. So, it's a good idea to make it a day or more before serving. Can be frozen.  To reheat, wrap the the loaves (thaw them thoroughly first, if frozen) in a double wrapping of foil (drizzle the loaves with any remaining basting broth) and bake again in a roasting pan at 350 degrees F for 45-60 minutes. 

IF YOU WANT A "SKIN" ON THE "TURKEY" (cannot be soy-free), , 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 direct;y below).

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,  OR use a medium-sized covered oval roaster or casserole (4 qts capacity) to make one large roulade (see this blog post ).

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.

BRYANNA’S SAGE AND ONION BREAD STUFFING: 
Makes about 7 c.

1 T. olive oil 
1 large onion, chopped 
1 c. celery and tops, chopped 
about 3/4 lb. bread cubes or cornbread cubes, or a mixture 
about 1 and 1/2 c. vegetarian broth 
about 1/2 tsp. EACH of sage, thyme and savory or to taste 
OPTIONAL: pinch of dried rosemary 
salt and freshly-ground black pepper to taste (you won't need salt if the broth is salted)

To make the stuffing, saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees F. for about 1 hour.

STUFFING VARIATIONS: Everyone has very personal likes and dislikes when it comes to stuffing. Obviously, I like a basic sage and onion one with celery and other herbs. Feel free to add your favorite ingredients. Here are some suggestions: chopped fresh parsley or other fresh herbs; soy bacon bits; chopped apples, cranberries or pears; dried fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or wine in place of some of the broth; some cooked wild rice in place of some of the bread; sauteed mushrooms (any kind)-- if you used to be fond of oyster stuffing, use oyster mushrooms and maybe a bit of Chinese vegetarian "oyster" sauce (which is made with mushrooms, but tastes quite "oysterey").

BRYANNA’S SOY-FREE SAUCE (WHEAT-FREE AND SOY-FREE ALTERNATIVE TO SOY SAUCE OR TAMARI)

Makes 1 and 3/4 c. 

IMPORTANT: To replace some of the complex qualities that a good fermented soy sauce or tamari supplies, try adding wine, broth, and/or mushroom broth or concentrate to the dish, in addition to using the soy sauce substitute that follows. 

1 c. water, vegetarian broth, or mushroom soaking water

2 T. Marmite or other yeast extract (Vegemite, Vegex)

2 T. salt

1/2 c. HOT water, vegetarian broth, or mushroom soaking liquid

2 T. soy-free gravy browner 

Dissolve the Marmite and salt in the hot liquid, then mix the rest of the ingredients in and store in a covered jar in the refrigerator. This will keep for several weeks. 

LOW-SALT VERSION: Just leave out or reduce the salt—but this doesn’t keep very long. 

© Bryanna Clark Grogan 2005

Cooking Tips 
CHICKEN-STYLE VEGETARIAN BROTH 

The product you use should contribute full flavor, not just saltiness. AND, AN OVERLY-SALTY BROTH PRODUCT CAN RUIN YOUR SEITAN "TURKEY"!  Unfortunately, many vegetarian broth powders do not deliver in the flavor department! And, sadly, the major organic brands are inadequate--too salty and not enough real flavor. 

Brands of instant vegetarian broth, or bouillon, powders, pastes, and cubes seem to vary from region to region, even within North America. Many readers use brands that I have never heard of, or cannot get where I live in Western Canada. Fortunately, we can now order specific brands online if we can't convince our local grocer or health food store to carry the ones we like. 

HERE ARE SOME THAT I LIKE: 

#1) Seitenbacher Vegetarian Vegetable Broth and Seasoning Powder, a German brand which is widely distributed in the USA and in Europe. It is the #1 choice for the recipes in this book. Unfortunately, I haven't been able to find it in Canada. But Americans can order it online here, or here, and also from amazon.com 

Seitenbacher is not organic, but it's MSG-free and "All natural; Vegan; No Gelatine; No Dairy; No Meat; No Eggs; No Artificial Flavor Enhancer; Fat Free; Cholesterol Free; Gluten Free; No Oil". 

(If you are not sensitive to MSG, Knorr Vegetable Broth Powder tastes very similar to Seitenbacher, and is widely available.) 

#2) An excellent homemade alternative is my own broth powder mix. It's easy and cheap to make and has excellent flavor--but you must use 2 teaspoons for each cup of water. 

#3: Another excellent product--but not a powder: Superior Touch"Better than Bouillon" "No Chicken Vegan Base" (a paste) is delicious (and it's what I used in the soup above). 

Ask your health food store or grocery store to carry it. Superior Touch also has a "No Beef Vegan Base", which is good, and a "Vegetable Base", which also comes in an organic variety, but I wasn't impressed with the Vegetable Base. (Unfortunately, their "Mushroom Base" contains dairy products.) 

#4) I like McCormick "Gourmet All-Vegetable Bouillon Cubes", which appear only to be sold in Canada (at all major grocery stores), but it is actually the same as product an Australian kosher brand, Massel (called "Massel Ultracubes"). Both brands label their product "Chicken", "Beef", or "Vegetable", but they are all totally vegan.

Massel also makes broth powder, but I have never been able to locate it in Canada. 

Massel and McCormick broth products contain no trans-fats, no MSG, and have good flavor, with not too much salt. Massel is sold in the USA--look here for retailers. 

For 1 cup of broth , use 1 cup water and add: 
* 1 teaspoon Seitenbacher (or Knorr or Massel) vegetarian broth powder 
* OR 2 teaspoons Bryanna's Homemade Broth Powder  
* OR 1 teaspoon Superior Touch "Better than Bouillon" Vegan No-Chicken Base 
* OR 1/2 a cube Massel Ultracubes or McCormick Vegetarian "Chicken" Bouillon Cubes

For the Basting Broth in the "Turkey" recipe above, use: 
* 3 tablespoons Seitenbacher (or Knorr or Massel) vegetarian broth powder 
* OR 1/3 cups Bryanna's Homemade Broth Powder 
* OR 3 tablespoons Superior Touch "Better than Bouillon" Vegan No-Chicken Base 
* OR 4 1/2 cubes Massel Ultracubes or McCormick Vegetarian "Chicken" Bouillon Cubes

BRYANNA’S RICH BROWN (FAT-FREE!) YEAST GRAVY

Makes about 2 and 1/2 c.

2 and 1/2 c. water (OR use 2 cups water and 1/2 cup dry sherry, port or Marsala, or mushroom soaking water)
1/3 c. unbleached white flour 
1/3 c. nutritional yeast flakes 
2 T. soy sauce 
1/2 tsp. salt

Add sauteed mushrooms to the gravy, if you like.

OPTIONAL: a few shakes of gravy browner, such as Kitchen Bouquet

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.

MICROWAVE OPTION FOR GRAVY:

In a 1 and 1/2 qt. microwave-proof bowl, mix the flour and yeast. Toast this in the microwave on HI for 3 minutes, uncovered. Whisk in remaining ingredients. Cover and cook on HIGH for 3 minutes. Whisk. Cover and cook again for 3 minutes on HIGH. Whisk. Or, make 1/2 the recipe in a 4 c. microwave-safe glass measuring container, and cook as above, but in 2 minute increments.

HOLIDAY DESSERT RECIPES

FOR A DELICIOUS HOMEMADE VEGAN WHIPPED TOPPING, SEE MY ALMOND CREME WHIPPED TOPPING RECIPE.

BRYANNA’S BOURBON-PECAN PUMPKIN PIE VARIATION:

Make a Bourbon-Pecan Pumpkin Pie by spiking the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real American touch!  either crust recipe above.  There are various ways to make a pecan topping for the pie:

1.) Mix together:

1/4 c. brown sugar (packed)

2 T. cold Earth Balance

1 tsp. finely-grated organic orange zest

3/4 c. pecan halves

Sprinkle evenly over the pumpkin mixture and bake as usual.

2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and using 1 c. chopped pecans instead of the pecan halves.

3.) If you really want to get fancy and dramatic, try this on the already baked and cooled pie:

FLAMING BOURBON PECAN TOPPING

2 T. Earth Balance

1/4 c. Brown sugar; firmly packed

1 c. Pecan halves

1/4 c. Jack Daniels Bourbon; divided

Combine Earth Balance and brown sugar in a heavy saucepan; cook

over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.

Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over already baked and cooled pie. Serve pie when flames die down.

ALEJANDRO'S FAVORITE STEAMED PUMPKIN-DATE PUDDING WITH LIQUOR SAUCE     
 Serves 6-8    
From my book “The Fiber for Life Cookbook”.

This is a light steamed pudding that my father, Alejandro Urbina, loved. It's easy to make, can be made ahead of time, and is not as heavy as many steamed puddings.

Pudding Ingredients:

1 and 1/4 c. wholewheat pastry flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 c. sugar

1/2 c. soft wholewheat breadcrumbs (from a light wholewheat bread)

1 c. canned pumpkin ((or 1 c. homemade pumpkin puree, hung in a cheesecloth bag until thick like the canned variety, measured after hanging)

1 c. chopped pitted dates

1 c. chopped walnuts

1 tsp. vanilla

1 and 1/2 T. oil, or melted margarine

1/2 c. non-dairy milk

Liquor Sauce Ingredients:

3/4 c. brown sugar

1 T. cornstarch

pinch salt

1 c. water

1 T. vanilla

3 T. whiskey, brandy or dark rum

optional: 2-4 T. good-tasting non-dairy margarine (such as Earth Balance)

Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix in the sugar, breadcrumbs, dates, and walnuts. In another bowl, beat together the pumpkin, vanilla, oil, and milk. Mix this into the dry ingredients and mix just until it's mixed well-- don't beat. Spoon this batter into a greased 8 and 1/2 x 4 and 1/4" loaf pan or a pudding mold, filling 2/3 full. Cover the pan tightly with foil and steam over simmering water in a covered pot for 1 and 1/2 hours. Cool for 5 minutes before loosening the sides with a knife and inverting on a plate. Serve immediately, with Liquor Sauce, or re-steam for 30 minutes before serving to re-heat.

To make liquor sauce:

Mix the sugar, cornstarch, salt and water in a small saucepan. Stir constantly until it comes to a boil, then simmer 5 minutes. Remove from heat and add vanilla, liquor, and optional butter or margarine.  Serve hot.

BRYANNA’S EASY PUMPKIN TOFU-CASHEW CHEESECAKE    

one 8" cheesecake

(Adapted from a recipe in my book “Soyfoods cooking for a Positive Menopause”.

This is a small cheesecake for the simple reason that we usually overeat the big, thick ones (you are supposed to eat a small slice of those, but who ever does?).  This tofu cheesecake is relatively low in fat, but is creamy and rich, and very easy and quick to make.  We thought it the best tofu cheesecake we'd ever tasted, and the fat-free crust is excellent.

The recipe may be doubled for a deeper pan.  In that case, bake for 50-60 minutes.

Crumb Crust:

3/4 c. gingersnap cookie crumbs

3 T.  corn syrup or brown rice syrup

Filling:

1 (12.3 oz.) box extra-firm silken tofu

1/3 c. raw cashew pieces, ground finely in a mini-chopper or coffee/spice mill

half of a 14 oz. can pumpkin (or 1 c. homemade pumpkin puree, hung in a cheesecloth bag until thick like the canned variety, measured after hanging)

6 T. light unbleached sugar or white beet sugar

6 T. brown sugar, maple sugar, or Sucanat

1 and 1/2 T. lemon juice

2 T. cornstarch

3/4 tsp. pumpkin pie spice

1/4 tsp. vanilla

1/4 tsp. salt

Preheat the oven to 350 degrees F.

Mix the gingersnap cookie crumbs with the syrup and press onto the bottom and sides of a lightly-oiled 8" pie pan.

Place the filling ingredients (make sure that the cashews are ground as directed) in a food processor or blender and blend until very smooth (be patient).  Pour into the crust.  Bake 25-35 minutes, or until the filling is set and slightly cracked around the edges.  Cool on a rack, then refrigerate for about four hours before serving. Top with a nondairy whipped topping of your choice or Whipped Tofu Creme (see at link above).

A Bountiful Vegan Thanksgiving-- an e-book with proceeds going to humanitarian projects