Thanksgiving No-Turkey Turkey

Thanksgiving No-Turkey Turkey

7 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    1 h 10 m
  • Ready In

    10 h 15 m
ChristinaW
Recipe by  ChristinaW

“This vegetarian treat is a beautiful addition to the Thanksgiving holiday table. My family has been making it for years. You won't even miss the turkey! For a shiny crust, brush pastry lightly with soy milk. To serve, cut straight down through pastry, stuffing, and seitan to make neat 1/2 inch slices. Spoon additional gravy over each serving.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
  2. Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
  3. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
  4. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. 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 from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
  5. Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

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Reviews (7)

Rate This Recipe
Laurie Free
43

Laurie Free

This recipe, from a 1995 Vegetarian Times magazine, is a favorite of ours. We now use Quorn Roast instead of the seitan, and have played around with the gravy. Gravy is key...make plenty of it for the side too.

Gabriella
23

Gabriella

That is a wonderful recipe, thank you. The seitan gives it a nice consistency, unlike the custard like quality of tofu "turkey". I usually make the seitan myself from scratch (with plain flour) and cook it in chicken-flavoured vegan broth to give it the required taste. I'm having a dinner party next week and can't wait to surprise my vegan,vegetarian,and meat eating friends.

v~
13

v~

very yummy. shared with strict carnivores and even they complimented the taste, wasn't sure of the texture but they loved the taste and tolerated the texture of tofu.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 716 cal
  • 36%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 81.7 g
  • 26%
  • Protein
  • 42.6 g
  • 85%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1124 mg
  • 45%

Based on a 2,000 calorie diet

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