Ⓥ Deli Turk’y

INGREDIENTS:

• 16 oz block of extra firm tofu (drain, no need to press)
• 1 tsp liquid smoke
• 3 tbsp tamari or soy sauce (can substitute 1 tbsp vegan boullian + 2 tbsp water)
• 2 tbsp olive oil
• 2 tbsp cornstarch
• 1/4 cup nutritional yeast
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp vegan poultry seasoning (optional)
• 1 tsp paprika
• 1 tsp salt
• Pinch of black pepper
• 1 & 1/2 cups of leveled vital wheat gluten

METHOD:

• If using the oven, preheat it to 350°F.
• Cube or break tofu into pieces & add it to a food processor with the liquid smoke, tamari/soy sauce (or Ⓥ bouillon & water mixture, & olive oil, tapioca starch, and seasonings: nutritional yeast, garlic powder, onion powder, optional vegan poultry seasoning, paprika, salt, & pepper. Process it all together until it forms a smooth paste. Stop to scrape down the sides as needed to incorporate it all together evenly.
• Add the vital wheat gluten to the food processor (do half of it at a time if you have a smaller food processor). Combine all ingredients well.
• Once the ”dough,” “wheat meat,” or “seitan” is firm enough that it doesn’t stick to the sides of the food processor, knead it a few times, & shape it into a log.
• Wrap the seitan log in layer of parchment paper first, then aluminum foil next. Be sure the foil overlaps because it will expand while cooking.
• If using the oven, wrap loaf on a baking tray & put it in the 350°F for 1 hour. Rotate the loaf 1/4 every 15 minutes so it cooks evenly & keeps the bottom of the loaf from getting dry & darker than the rest.
• If using the Instapot, add the rack & 1 cup of water to steam without the log touching the bottom. Place the parchment & foil wrapped seitan roast on the rack. Close the lid to the Instapot, make sure to turn the knob to Seal/Sealing, & pressure cook on high for 1 hour. Release naturally for 15 minutes before removing the seitan.
• When the loaf is done cooking, keep it wrapped. Cool it on the counter for about 15 minutes & then chill it for an hour in the fridge before slicing. You can eat it hot if you really want to, however, the texture will improve & it will be easier to slice if you can wait. Enjoy!