Thanksgiving when I was a kid was the typical turkey, dressing, potatoes and other sides loaded with butter and turkey stock. When I went vegan, I wondered how that was going to change some of the family recipes I had always loved. This year, I made the dressing of my childhood except I left out all the animal products. I know what you’re thinking–“how in the world can that taste good?” My husband ate the entire pan the first time I made it. Right then, I knew it was a hit. Let’s do this.
My family stuffing has sausage with sage and onion bread crumbs. How I was going to replace the sausage I was unsure of in the beginning. I decided to incorporate seitan to replace the meaty texture in the dish. It was surprisingly easy with the only caveat being the time to cook it. Vital Wheat Gluten is what is used to make seitan and it can be gotten in the baking aisle of most grocery stores. I use Bob’s Red Mill Brand. Combine the vital wheat gluten, rubbed sage, onion powder, minced onion, garlic powder and vegetable broth and mix in a bowl until combined. Take the seitan out and start to knead it for about 5 minutes. You will feel it start to stiffen up as the gluten begins developing and brings elasticity to the dough. The longer you knead, the chewier, the less you knead, the more tender.
Let it rest for 10 minutes. Slice into 1/2 inch slices. Bring a pan with vegetable stock to a boil. Add the seitan, cover with the lid partly off and simmer for 1 hour. You want to have the broth at a simmer the entire time. Once the hour is up, let it come to room temperate and refrigerate.
To make the rest of the stuffing, melt the butter in a cast iron pan and add the onions and celery. Cook until soft and translucent.
Transfer to a bowl with vegetable stock, sage and onion bread crumbs, and rubbed sage. Cut up the seitan and add to the bowl here mix.
Oil a casserole dish and pour the mixture into the pan. Cook until brown and crispy on top. Serve with my easy mushroom gravy.
- 1 cup. Vital Wheat Gluten
- 2 Tbls. rubbed sage, divided
- 1 tsp. onion powder
- 1 tsp. minced onion
- 1 tsp. garlic powder
- 5 cups vegetable broth divided
- 2 Tbls. non-dairy butter
- 2 cups onion, chopped
- 3.5 cups celery, chopped
- 2 tsp. salt, divided
- 3 cups sage and onion bread crumbs (I use brownberry)
- In a bowl, combine the vital wheat gluten, 1 tsp sage, onion powder, garlic powder, minced onion, and 1 cup of vegetable broth. Mix until a dough forms. It should just form a ball and not be overly moist.
- Knead the dough for 5 minutes on the board. This starts to develop the gluten. You should feel it go from a sticky mixture to a tougher dough. Let it rest for 10 minutes.
- Meanwhile, bring the 4 other cups of vegetable broth to a boil. Slice the seiten into equal slice and simmer for an hour in the vegetable broth. Leave the lid cracked off the pan to let some of the steam out. Let it cool once done.
- Preheat the oven to 400 degrees.
- In another pan, melt the butter. Add the onion and celery and cook until soft. Transfer to a bowl.
- Add the cubed seitan, remaining sage, bread crumbs, salt, and vegetable stock.
- Mix all the ingredients together and add to a casserole dish.
- Bake until brown and crispy.