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Seitan Turkey, Pine Nut and Sage Stuffing

Serves: 4

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