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Seitan Turkey, Pine Nut and Sage Stuffing

Serves 4

Recipeimages Seitanturkey



  1. Make the stuffing by cooking the lentils until slightly overcooked.
  2. Finely dice onion and chop parsley.
  3. Mix all ingredients together and season with salt and pepper.
  4. Roll into 20g balls and bake at 160°C for 25 minutes.
  5. Make a bouquet garni with the spices by placing in a muslin then tying up.
  6. Peel and quarter onion and add to the oat milk and bouquet garni.
  7. Bring to the boil then remove from the heat and allow to steep for 1 hour.
  8. Strain liquid and return to the boil.
  9. In a separate pan melt the butter and oil and add the flour.
  10. Cook until the flour has cooked through and starts to smell like biscuits.
  11. Slowly add the flavoured oat milk 1/3rd at a time, thinning out the sauce.
  12. Check seasoning, then add the cheeses, cream and yeast flakes, retaining 20g hard cheese.
  13. Blanch cauliflower for 5 minutes then mix with the sauce.
  14. Place in a dish and top with the remaining cheese.
  15. Bake for 20 minutes until golden brown on top.
  16. To make the yorkshire puddings, whisk together all ingredients and refrigerate for 30 minutes.
  17. Using a yorkshire pudding tin, spread oil over 8 wells and heat at 200°C.
  18. Pour the yorkshire pudding mixture onto hot oil and cook for 20-25 minutes at 200°C.
  19. Prepare the seitan by slicing into thin rounds, then half cover with vegan bouillon.
  20. Bake at 160°C until an internal temperature of 75°C is reached.
  21. Roast the potatoes in the vegetable oil and season with smoked salt.
  22. Arrange all components on plate as shown.

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