We had the best Thanksgiving Dinner ever! I have been working on a recipe for seitan dumplings all week but they didn’t come together perfectly until the actual meal, they were awesome and everyone really liked them more than I thought possible! Here is a picture of one of the earlier versions before I realized that I should wrap them in cheesecloth.The version on thanksgiving was stuffed with a cornbread chorizo dressing that I just loved. I made the stock the day before I made the dumplings so that I would have more time and also because I learned that it is really important to use COLD stock when making seitan. If you want to make this recipe, you could use powdered broth cubes mixed with water but the roasted vegetable stock made a big difference in the final taste of the seitan. I made the dressing while I made the stock and refrigerated overnight. It is easy to make the dressing while stock is simmering because than you can easily add the liquid whatever amount of liquid you need.I didn’t put specific quantities of everything for the stock because I didn’t measure. It will work out regardless, you don’t need to add everything on this list if you don’t have it.
Roasted Vegetable Stock
2 leeks, edges cut off and split in half
2 onions, quartered
3 carrots, halved
3 parsnips, halved
4 stalks celery
vegetable odds and ends (onion skins, garlic tops etc)
Lay the vegetables on a greased cookie sheet. Spray with olive oil and top with thyme sprigs, salt, and sage leaves and place in the oven at 350 degrees for about a half hour until starting to brown. Put the vegetables in a pot along with the other ingredients and cover with water and add the other ingredients. Simmer for an hour and refrigerate over night.
If the cornbread isn’t a day old you can put the cubes in the oven and toast them for a half hour while roasting the vegetables
Chorizo Cornbread Stuffing
1 recipe of day old cornbread, cubed (I used a recipe from “The Dirty South” it was great!)
1 cup of vegan chorizo
1 TBSP oil
2 onions, chopped
4 stalks celery, chopped
4 TBSP garlic
1 roasted skinned and seeded poblano, chopped
1 TBSP fresh cuban oregano or 1 tsp dried oregano
1 tsp paprika
1 TBSP ground flaxseed mixed with 3 TBSP water
~1/2 cup of vegetable stock
Saute the chorizo in a large saute pan and cook about five minutes, until it changes color. Add the oil, onion, and celery and cook until the vegetables are soft, 3 to 5 minutes. Add the garlic and poblano and stir for about a minute and then add the cornbread, tossing the mixture to get it covered. Add stock if necessary to stop the cornbread from sticking and keep the whole thing from drying out. Once the mixture looks softened and like dressing add the herbs, salt if necessary, and the flax-egg.
Yields 12 dumplings
3 Cups Vital Wheat Gluten
1/4 Cup almond meal
1/4 Cup Nutritional Yeast
6 Cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/2 Cup olive oil
2 cups stock + 4 cups for baking
Preheat oven to 350. In a large bowl, mix the dry ingredients. Add the oil and 2 cups of stock and mix with your hands and knead until the gluten becomes activated and stringy. Separate into 12 small balls. Using either a tortilla press or two pieces of parchment paper and a rolling pin, squash the ball of gluten flat. This can be kind of difficult because the gluten isn’t going to want to stretch out. The best way I have found is to press it flat for a minute, and then put something heavy on top of it while you prepare the cheesecloth and the stuffing. Cut a square of cheesecloth that has at least two or three layers folded and is about 6X6 inches and lay it flat. Grab a handful of stuffing and roll it into a ball, about the size of a golf ball, and keep it in one hand when you remove the weight or tortilla press off the flattened gluten. Quickly place the stuffing in the middle of the round and grab the edges surrounding the stuffing with the gluten. Form a ball with your hand, part of the stuffing will probably be uncovered where the edges meet, but that is just fine. You don’t want overlap because than you will have a really thick piece of gluten. Put the opening side down on the square of cheesecloth grab the four corners and twist them together and tie off tightly with a piece of string. Place all 12 balls in a roasting pan, I squeezed them into an 9X9 pan, and cover them completely with stock. Cover with foil or a lid and bake at 350 degrees for 1.5 hours. Unwrap the dumplings and enjoy!
For the rest of the meal, we made jalapeno gravy with roasted poblanos, holiday cranberry sauce, and the mac daddy from the Veganomicon, roasted garlic mashed potatoes, pumpernickle apple-sage dressing, agave-miso glazed brussels sprouts with red onions,
and my friend Andrea brought a Sri Lankan Sweet Potatoe casserole that was so good.
When we finally got everything to the table it seemed like more food than we could possibly eat, like a cartoon!
The dogs took their places under the table, ready to get any food that dropped to the floor.
and then I put way too much food on my plate
this is where I realized that I would never have to eat again
But then Giovanni busted out the garam masala pumpkin cupcakes while we were playing trivial pursuit and I spent the rest of the night laying around drinking cider. It was the perfect day!