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From: Deborah (Recipes.vegsource.com)
Subject:         You can boast about this "Turkey" Roast
Date: July 1, 2010 at 1:25 pm PST

In Reply to: posted by U2fan on June 23, 2010 at 9:18 pm:

Hi, U2F!!! :D

-

Never had Quorn, but here is my favorite
"turkey" roast:

---


Tender Seitan "Turkey" Pot Roast

4 cups vital wheat gluten flour
1/2 cup whitewheat flour (or regular whole wheat flour)
1/4 cup unbleached white flour
1/2 cup soy flour
1/4 cup Minute tapioca
1/4 cup nutritional yeast
2 Tbs vegn "chicken" bouillon powder
1 Tbs vegn "beef" bouillon powder
1 tsp garlic powder
3 & 1/4 cups cold water
1/4 cup low-sodium soy sauce

In a bowl, mix all dry ingredients.
In another bowl, mix water and soy sauce.
Add all at once to the dry ingredients.
Mix quickly, and knead for a few minutes.
Shape into two rolls.
Wrap each in 4 layers of cheesecloth, and tie with string
(tie loosely but securely, to allow room for expansion of gluten).
Cook now, or wrap and freeze for later cooking,
or cook one now, and freeze the other for later cooking.
Cook in broth (recipe follows).

----

Cooking Broth

8 cups water
1/2 cup low-sodium soy sauce
1/4 cup nutritional yeast
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
2 Tbs vegn "chicken" bouillon powder
1 Tbs vegn "beef" bouillon powder
1/2 tsp poultry seasoning

Into a large stewpot, put all cooking broth ingredients.
Bring to a boil, and cook 5 minutes, stirring often.
Add 1 seitan roll, and bring to boil again.
IMMEDIATELY turn heat to medium-low.
Partially-cover, and simmer for 1 - 2 hours.
Do not let broth boil again, or seitan will be tough or doughy.
Remove "pot roast" from broth.
Slice or dice "pot roast".
Saute` in oil or margarine until browned, and serve.
Store any unfried or leftover fried "roast" in the cooking broth, in fridge.
Use cooking broth for making sauces and gravies.

NOTE: If desired, transfer cooked roast
to a baking pan, and bake briefly to give
a "roasted" finish, basting with pot liquid.
15 minutes should do it!
Do not overcook or it will become dry and tough.

VARIATION:

"Beef" Pot Roast

Omit poultry seasoning.
Use "beef" bouillon powder in place of "chicken".

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