This past Thanksgiving, I was fortunate enough to have my favourite kitchen partner visiting. I live in a small town on an Island and it was storming, so no Tofurkey made it across to our humble abode, so we had to resort to making it from scratch. Based off of this recipe we went on our way, with a few adaptations as we went, cause that’s just how we roll.



Seitan Ingredients

  • 1/4 Cup Garbanzo Bean Flour
  • 1 – 6.50 oz. Box (1-1/4 Cup) of Vital Wheat Gluten
  • 1 Tablespoon Corn Starch
  • 2 Tablespoons Large Flake Nutritional Food Yeast
  • 1/2 Teaspoon Lemon Pepper Seasoning
  • 1/4 Clove of Garlic, minced
  • 3/4 Teaspoon Vegetable Seasoning
  • 1/2 Teaspoon Salt
  • 3/4 Cup Water
  • 1 Tablespoon Soy Sauce
  • 1/2 14 oz. Block of Firm Tofu
  • 1 Teaspoon Canola Oil
  • Smoked paprika for sprinkling on the outside of roast

We had made our stuffing from a box, because we were pressed for time, but I would suggest this recipe next time:

Stuffing Ingredients

  • 1/2 c. Pumpernickel Bread, dried and crumbled
  • 1 Tbsp. Dry EnerG Egg Replacer, or flax “egg”
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Summer Savoury
  • 1 Tsp. Fresh Thyme
  • 1 Tsp.Vegetable seasoning
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Lemon Pepper Seasoning
  • 1 Tsp. Dried Parsley Flakes
  • 1 Rib of Celery, Finely Grated
  • 1 Medium Carrot, Finely Grated
  • 1/4 c. Crush Walnuts.
  • 1/2 c. Panko Japanese Style Bread Crumbs

Mashed Cauliflower Ingredients

  • 1 Cauliflower head cut into chunks
  • 1 Tbsp. Fresh Thyme
  • 1 Tbsp. Earth Balance
  • 1 Tbsp – 1/4 c. Almond Milk

Root Vegetables with Candied Walnuts

  • 5 Rainbow Carrots, halved
  • 2 c. Brussel Sprouts, halved
  • 2 Tbsp. Olive Oil
  • 1/2 Tsp. Sea Salt
  • 1/2 c. Walnuts, chopped
  • 1 Tbsp. Brown Sugar
  • 1 Tbsp. Earth Balance




  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl, mix together all of the ingredients for the stuffing and set aside.
  3. In another medium mixing bowl, mix together the dry ingredients for the seitan.
  4. Place the wet ingredients into a blender or food processor and blend together until smooth. Pour in with the dry ingredients and kneed it together until well combined. Place on a 12″ X 20″ heavy duty aluminum foil sheet, sprayed with canola oil or spread on with your hands. Roll the seitan out into a 9″ X 7″ rectangle.
  5. Pour the stuffing over the seitan and spread it evenly, pat it down to make it stick. Roll it into a roll by starting on the longest end and rolling gently and tightly as possible with your hands inward. With your hands rub a small amount (a little less than a teaspoon) of oil all over the outside of the roll and then sprinkle it with paprika. Last, wrap the aluminum around the roll, sealing the ends.
  6. Place into the oven, on the middle rack, without a pan, folded sides facing up. Bake for 90 minutes. Remove from oven and slice the middle and make sure it’s done through and through. If it’s not, cook another 10 to 15 minutes or until done. After it’s out of the oven, let rest for 10 minutes before cutting.

Mashed Cauliflower

  1. Steam cauliflower until softens lightly.
  2. Drain and add other ingredients and mash, until preferred consistency.

Root Vegetables with Candied Walnuts

  1. While Tofurkey is in the oven, drizzle carrots with 1 tbsp oil. Make sure you coat them entirely.
  2. Cook for 12 minutes, then remove and rotate.
  3. Add brussel sprouts and coat with remaining olive oil
  4. Add sea salt
  5. Just before you are read to serve, warm the Earth Balance in a small pot, add brown sugar and walnuts and stir until well coated.



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