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Thanksgiving No-Turkey Turkey
Thanksgiving No-Turkey Turkey
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
615 minutes
Thanksgiving table delight: Vegetarian treat.
Ingredients:
  • 2 (1 pound) loaves multigrain bread
  • 2 tablespoons margarine
  • 2 carrots, minced
  • 2 large stalks celery, minced
  • 1 onion, minced
  • 0.25 cup chopped fresh parsley
  • 1 teaspoon crumbled dried sage
  • ground black pepper to taste
  • 5.5 teaspoons egg replacer (dry)
  • 0.5 cup water
  • 0.5 cup vegetable broth
  • 2 (16 ounce) packages chicken-style seitan, cut horizontally into 1 inch thick strips
  • 1 cup garbanzo bean gravy
  • 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions:
  • Tear the bread into 1-inch cubes and place them in a large bowl. Allow the bread to air-dry in the bowl for at least 8 hours, leaving it uncovered.
  • In a large skillet over medium-high heat, melt margarine. Add carrots, celery, and onion. Cook until onion softens and turns golden brown, about 10 minutes. Transfer onion mixture to the bowl with dried bread; season with parsley, sage, and pepper. In a small bowl, whisk together egg replacer, water, and vegetable broth until smooth. Pour over bread cubes and gently fold to combine. Allow to stand for 30 minutes for the bread to absorb the liquid.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and give it a quick spray of nonstick cooking spray.
  • Coat seitan in gravy on both sides and layer in a row on foil, forming a mound in the center. Pat stuffing mixture around seitan to completely cover it. Shape into an oval with dampened hands. Roll out pastry sheets to 1/16-inch thickness to create a large rectangle. Overlap slightly and seal edges with small amounts of cold water. Place pastry over the mound, trim excess from bottom, and use scraps to make decorative shapes like leaves and apples. Attach the shapes with small dabs of cold water.
  • Bake the pastry until it turns a deep golden brown, which should take around 1 to 1 1/4 hours. If the pastry starts to brown excessively, simply cover it with aluminum foil.

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