PROTEIN BOOSTER POWDER | THANKSGIVING |
Makes 6 Servings
Seitan Turkey Ingredients:
- ¾ cup Vegetable Broth
- 1 cup Vital Wheat Gluten
- 1 scoop PROFI Protein Booster
- 1 tsp Smoked Paprika
- ¼ cup Nutritional Yeast
- 1 tbsp Dried Sage
- 1 tsp Onion Powder
- 1 tbsp Poultry Spice
- 1 tsp Minced Garlic
- ½ tsp Black Pepper
- 1 tsp Liquid Smoke
- ¼ cup Soy Sauce
- 2-3 tbsp Water if needed
Mushroom Gravy Ingredients:
- 2 tbsp Olive Oil
- 1 cup Chopped Cremini Mushrooms
- 1 scoop PROFI Protein Booster
- 4 cups Vegetable Broth
- dash of Sea Salt
- dash of Black Pepper
- ½ tsp Fresh Thyme
Turkey Directions:
- In the bowl of a stand mixer, whisk together the dry ingredients until fully incorporated.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- With your hands knead together the ingredients until a loose dough forms.
- Knead in the stand mixer (or by hand) for 30 minutes, until the dough is smooth and uniform.
- Allow the dough to rest for another 30 minutes, undisturbed.
- Preheat the oven to 350°F.
- Shape the seitan into an oval log.
- Wrap the seitan in aluminum foil and bake for 50 minutes.
- Remove the seitan from the oven and unwrap from the foil, bake for another 10 minutes.
- Allow the seitan to cool, then store in an airtight container overnight.
Gravy Directions:
- Add oil and mushrooms to a skillet on medium heat.
- Fry for 15 minutes, tossing occasionally until all the liquid has evaporated.
- Add the Protein Booster and fry on medium heat for 5 minutes, or until the protein is absorbed by the mushrooms and has turned brown, stirring constantly.
- Add 1 cup of vegetable broth and stir constantly for 5 minutes or until it has thickened into a paste.
- Slowly add the remaining broth and simmer for 20 minutes or until thickened, stirring occasionally.
- Add in the salt, pepper, and thyme.
- The gravy will thicken as it sits.
- If it gets too thick for your liking, add water or broth 1 tbsp at a time and whisk well, warming over low heat.
