I try to be soy-free as much as possible for many reasons, but the main reason is that I’m intolerant to soy. When I went plant-based I had people not only ask where I was going to get my protein, but how I was going to be vegan without soy! When I discovered seitan and saw that it was a soy-free alternative and you can do so much with it, I knew I had to try it.
After trying Field Roast seitan sausages I loved it, so now I had to find a way to make it myself. I tried a basic seitan recipe. Basically just gluten, vegetable broth/water, and some nutritional yeast. It was… okay. It was really rubbery and not the texture I really wanted. But I didn’t get up! Now I know – having some oil, more seasonings, and also adding another ingredient – like mixing gluten and chickpea flour, or adding mashed beans – helps a lot! I also found out that I can’t just eat a huge amount of seitan and not bloat… because it’s gluten, and it expands… Lesson learned. Now when I do use seitan it’s with as much, if not more, veggies, and no bloating. YES! Hence the reason why this recipe is for deli slices.
Now James and I can both have our turkey sandwiches and wraps together!
Hope you enjoy the recipe!
Freezing Instructions: This does make a lot, but I usually freeze 1/2 of it (as slices) so it’s enough for about 2 weeks.
NOTE: This recipe does say it uses soy sauce, but I’ve used a soy-free soy sauce before. The recipe I’ve made before was by Chloe Coscarelli. You’ll see her name a lot here on my blog. Her cookbook was one I use A LOT when I was learning how to cook differently, and still is something I will always go back to. If you need a soy-free soy sauce, her’s is great!
Verkey - Vegan Turkey
- Verkey Seasoning
- 1 cup nutritional yeast
- 1 tsp black pepper
- 1/2 tsp marjoram
- 1 tsp tarragon
- 1 tsp paprika
- 1 tsp rosemary
- 2 tsp sage
- 2 tsp celery seed
- 2 tsp thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup cannellini beans or white kidney beans
- 2 tbsp olive oil
- 2 cup water
- 4 tbsp soy sauce, or soy-free soy sauce
- 1 tsp worchestershire sauce
- Verkey Seasoning
- 3 cups vital wheat gluten
- Seasoning: Blend all ingredients together so that it is one powder.
- Verkey: Mash the beans in a bowl, set aside.
- Mix together oil, water, soy sauce, and worchestershire sauce in another bowl. Whisk verkey seasoning with the liquid. Add mashed beans, and mix together.
- Add gluten and mix with your hands until combined. It will be wet, and it will be tough and elastic. Knead for 5-10 minutes until it starts to give a little. Shape the gluten into a loaf, wrap it in aluminum foil. Allow room for it to expand a little. Make sure all sides are sealed. You don’t want water leak into the aluminum while the gluten is steaming.
- Add seitan pouch to a steamer, or if you are like me and don’t have a big enough steamer, find a big enough skillet with a lid and make sure the water doesn’t burn off while it’s steaming.
- Steam for 1 hour. Once the hour is almost done, pre-heat the oven to 350 and bake for 20-30 minutes. This is to make sure the gluten is firm and was cooked all the way through since it’s such a big loaf. You can check it after the hour of steaming and you might not need to put it in the oven.
- Let cool. Slice and use in sandwiches and wraps!