Vegan turkey with stuffing and cranberry sauce

It's Thanksgiving tomorrow, so this is my seventh and final episode of my series vegan Thanksgiving recipes. So this is the recipe for vegan turkey aka seitan.

This is what you need:

Seitan

• 400 grams firm tofu

• 2 tablespoons vegetable bouillon

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 0,5 dl nutritional yeast

• 4 tablespoons white miso

• 4 tablespoons rice vinegar

• 280 grams vital wheat gluten

Topping

• 1 rice paper

• 1/2 tablespoon parsley

• 1/2 tablespoon thyme

• 1/4 teaspoon salt

• 1 tablespoons vegan butter

Broth

• 2,5 L water

• 4 tablespoons vegetable bouillon

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 8 tablespoons white miso

• 2 tablespoons vegan butter

• 4 tablespoons rice vinegar

• 1 dl nutritional yeast

Mashed potatoes and gravy

• click here for the recipe

Stuffing

• 1 turnip

• 1/2 bread

• 1/2 celery root

• 3 jerusalem artichokes

• 1 apple

• 5 dates

• 2 tablespoons vegan butter

• 1 handful fresh parsley

• 1 handful fresh thyme

• 1 handful fresh rosemary

• 2 teaspoons salt

Cranberry sauce

• 1 dl water

• 200 grams sugar

• 250 grams fresh or frozen cranberries

This is what you do:

1. Start by preheating the oven to 180 Celicus. You can make the seitan one day ahead. Put all the ingredients BESIDES the vital wheat gluten in a blender. Blend it together so it's a creamy mixture. Put the mixture in a bowl and then add the vital wheat gluten. Mix together and then knead into a dough. When everything is mixed together and it looks like a steak, then it's done.

2. Make the broth by putting every ingredient needed in a big casserole., and mix it together Put the seitan in the broth and put on the lid, then put in the oven for 1 hour and then you remove the lid. Turn the seitan over in the broth and let it stay in the oven for 1,5 hour more.

3. While the seitan is in the oven, you can make the mashed potatoes and gravy.

4. When the seitan is done, take the turkey out and put it on a plate. Let it rest for 1 hour before doing anything more with it or the next day if you make the seitan a day ahead.

5. While the seitan is resting or the next day, make the stuffing. Peel and cut all the vegetables, fruit, bread and dates into small pieces. Put them on a baking tray with parchment paper. Chop parsley and spread over. Spread rosemary and thyme over as well. Put on vegan butter and salt, then mix all together.

6. Preheat the oven to 200 Celcius.

7. Make room for the seitan in the middle of the stuffing on the baking tray. Put the seitan down in the middle, so the stuffing are around it. Dip a rice papir in a bowl with water and let it stay there for 30 seconds. Then take it out and shake of the water, and then place the rice paper over the turkey.

8. Mix together 1/2 tablespoon parsley, 1/2 tablespoon thyme,1/4 teaspoon salt and 1 tablespoons vegan butter. Then coat the turkey with it. Put in the middle of the oven for 20-30 minutes.

9. While the turkey is roasting, make the cranberry sauce. Put water and sugar in a casserole or pan. Let it bowl, then put in the washed cranberries and then let it simmer for 5 minutes.

10. Serve the finished turkey by cutting it into slices. Then put it on a plate with the stuffing, mashed potatoes, gravy and cranberry sauce. Enjoy!