Vegan ‘Turkey’ & Cranberry Slices

• 200g chickpeas – drained
• 100g oat flour (blend 100g of oats to a fine flour in your food processor/bender)
• 150ml plant milk – unsweetened
• 120g vital wheat gluten
• 4 tbsp nutritional yeast
• 4 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pink/sea salt
• Black pepper
• 2 tbsp vegan chicken seasoning – or mixed herbs
• 1 pack of prepared stuffing (170g pack)

1. Prepare your stuffing so it can cool while you make the seitan.
2. To your food processor add the milk, chickpeas, vital wheat gluten, oat flour, salt, pepper, onion and garlic powder, nutritional yeast and chicken seasoning.
3. Blend for a couple of minutes until all the ingredients are combined. You may have to use a spatula to scrape the sides and reblend. Add a little more vital wheat gluten until it forms a dough. Now add the oil. Blend for 2-3 minutes to help the dough form the meaty textures.
4. Roll out flat into parchment paper and fill the centre with the stuffing. Do not overfill. Roll up the sides and seal the seitan around the stuffing.
5. Now, wrap tightly (like a parcel) the parchment paper around the joint. Place the parcel on tin foil and wrap again.
6. Steam for 1 hour and twenty minutes turning halfway through.
7. Serve hot! Why not add the joint in with your roast potatoes and cook for another 20 minutes to bring out the flavours.

Serve hot with all the trimmings and top with a gravy of your choosing to finish it off to perfection.