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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:
  1. In the bowl of a stand mixer, whisk together the dry ingredients until fully incorporated.
  2. Make a well in the centre of the dry ingredients and pour in the wet ingredients.
  3. With your hands knead together the ingredients until a loose dough forms.
  4. Knead in the stand mixer (or by hand) for 30 minutes, until the dough is smooth and uniform.
  5. Allow the dough to rest for another 30 minutes, undisturbed.
  6. Preheat the oven to 350°F.
  7. Shape the seitan into an oval log.
  8. Wrap the seitan in aluminum foil and bake for 50 minutes.
  9. Remove the seitan from the oven and unwrap from the foil, bake for another 10 minutes.
  10. Allow the seitan to cool, then store in an airtight container overnight.
Gravy Directions:
  1. Add oil and mushrooms to a skillet on medium heat.
  2. Fry for 15 minutes, tossing occasionally until all the liquid has evaporated.
  3. 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.
  4. Add 1 cup of vegetable broth and stir constantly for 5 minutes or until it has thickened into a paste.
  5. Slowly add the remaining broth and simmer for 20 minutes or until thickened, stirring occasionally.
  6. Add in the salt, pepper, and thyme.
  7. The gravy will thicken as it sits.
  8. If it gets too thick for your liking, add water or broth 1 tbsp at a time and whisk well, warming over low heat.
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