This year's Thanksgiving meal was fantastic (if I do say so myself). But I wasn't 100% happy with my seitan turkey. I tried a new recipe this year and despite being flavorful and impressive looking, it was rubbery.
I won't blame the recipe entirely, though. I tried the "unturkey" recipe, which sounds amazing and has been my favorite commercially made faux turkey in the past. I might have neglected to time it during the boiling process, though, so I'm trying to not give up hope on this recipe. But I think next time I'll go back to using Bryanna Clark Grogan's recipe, which I can't find on her website anymore.
Anyhow, it was really easy, smelled amazing and I was able to stuff it like I imagine you'd stuff a real turkey. After slicing open a cavity, I stuffed it completely full of stuffing (see "before" photo on left). It felt seriously gross sticking my hand up inside a seitan roast. But, at least there weren't any giblets!
So I stashed the broth away until I wasn't sick of Thanksgiving food...Today!
Instead of a seitan soup, I went with roasted carrots, celery, butterbeans and whole wheat pasta. Since the broth was already steeped in seitan, I didn't need to worry about using gluten free pasta for Mike to enjoy this. Sorry, honey, it's all mine!
Yum, yum, yum. Butterbeans are the best. I also added a hefty amount of grated ginger to the broth for a little kick. This will definitely be making an appearance in my lunchbox all week.
PS- This Thanksgiving marked my 20th year as a vegetarian. Feels good.