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LOCATION: Recipes >> Vegetarian >> Thanksgiving No-Turkey `Turkey`

Print this Recipe    Thanksgiving No-Turkey `Turkey`

2 1-lb. loaves multigrain bread
2 Tbs. margarine
2 medium carrots, finely diced
2 large stalks celery, finely diced
1 large onion (two medium), finely diced
Freshly ground black pepper to taste
1/4 cup finely chopped parsley
1 tsp. crumbled whole leaf sage
1/2 cup egg substitute or equivalent Egg Replacer
1/2 cup vegetable broth or water
2 lbs. "chicken"-flavored seitan, cut horizontally into 1-inch thick
slices
1 cup Rich Brown Gravy
1 package frozen puff pastry sheets, thawed or yuba


Break Bread into 1-inch chunks; dry in a large bowl, uncovered, at least
8 hours.
Melt margarine in a large nonstick skillet over medium-high heat.
Add carrot, celery and onion; saute, stirring frequently, until lightly
browned. Transfer to a large mixing bowl; cool to lukewarm. Add pepper,
bread cubes, parsley, sage, egg substitute, or Egg Replacer, and broth or
water. Toss to combine; set aside at least 30 minutes to allow liquids
to soak into bread.
Preheat oven to 400 degrees. Line a baking sheet with heavy-duty
foil; spray foil with nonstick cooking spray.
Brush seitan with gravy on both sides; arrange overlapping slices on
foil in a row, mounding in center. Press stuffing mixture around seitan
to cover completely. Wet hands lightly , and press into a neat oval.
Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping
slightly, to make a large rectangle. Seal edges with dabs of cold water.
Drape pastry over mound; trim excess away around bottom. Use scraps
to cut out decorative shapes (leaves, apples, etc.); attach with dabs of
cold water. For a shiny crust, brush pastry lightly with skim milk or
soymilk. Bake 1 to 1 1/4 hours, covering pastry with foil if it browns
too much.
Transfer "turkey" to a platter. To serve, cut straight down through
pastry, stuffing and seitan to make neat 3/4-inch slices. Spoon gravy
over each serving.

Note: If using yuba, reconstitute sheets by soaking 5 minutes in
water in a flat shallow dish, or between layers of wet towels. It will
turn white and pliable, but will still be fragile. Cover oval mound with
at least 2 and preferably 3 sheets of yuba, trimming excess and smoothing
it down as much as possible. Brush entire surface with melted margarine
or shortening. Allow to stand 15 minutes before cutting. Makes 10 to 12
servings.

per serving: 623 cal.; 28 G prot.; 23 G fat; 89 G carb.; 0 chol.; 1,739
MG sod.; 5 G fiber. Lacto/vegan


Rich Brown Gravy

If you use prepared seitan, substitute water flavored with tamari or soy
sauce for the cooking liquid. If you prefer a smooth gravy, omit the
chopped onion and add a pinch of onion powder.

2 tsp. margarine
4 Tbs. finely chopped onion
4 rounded Tbs. whole wheat pastry flour
4 cups seitan cooking liquid or water
4 Tbs. sodium-reduced tamari or soy sauce (omit if using seitan cooking
liquid)
Freshly ground black pepper to taste

Melt margarine over medium heat in a heavy nonstick medium skillet. Add
onion; saute, stirring, until onion becomes very soft, about 2 minutes.
Transfer onion to a small bowl; wipe skillet clean with a paper towel or
napkin. Add flour to skillet; cook, stirring constantly, over medium
heat until flour browns and gives off a toasted fragrance, about 5 minutes.
Remove flour from heat; add seitan liquid, or water flavored with
tamari or soy sauce. Return to heat; cook, whisking constantly, until
gravy comes to a boil and thickens, about 5 minutes. Stir in reserved
onion and pepper to taste. Cook 1 minute to blend flavors. If
necessary, thin with a little more liquid if the gravy looks too thick;
simmer 1 minute. Makes 4 1/2 cups.

Per 2 Tablespoons: 6 cal.; 1 G prot.; 0.3 G fat; 0.8 G carb.; 0 chol.; 7
MG sod.; 0.4 G fiber. vegan

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