Easter Dinner ideas for the ambitious

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Deborah's Two-Layer 'Turkey' Roast

No Turkey Turkey

 

 

* Exported from MasterCook *

 

Deborah's Two-Layer 'Turkey' Roast

 

Recipe By : posted on VegSource message board.

Serving Size : 1 Preparation Time :0:00

Categories : Holidays Main Dishes, Vegetarian

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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1 pound waterpack tofu -- frozen

then thawed

1 pound chicken-style seitan

(or any seitan)

1 quart water

2 tablespoons vegetarian 'chicken' bouillon powder

2 teaspoons vegetarian 'beef' bouillon powder

1 teaspoon celery seed

1/2 teaspoon poultry seasoning

1 teaspoon sugar or Sucanat

Cornflake crumbs

1/4 cup margarine -- melted

Pan spray

 

Cut tofu into 1/2 " slices. Cut seitan into 1/2 " slices.

 

In a 2-qt saucepan, put water, bouillon, spices, and sugar. Bring to

boil. Add tofu and seitan. Turn heat down to medium, and cook for 30

minutes. Allow tofu and seitan to cool in broth.

 

In a sprayed loaf pan, put the tofu slices. Top this with the seitan

slices. Top this with cornflake crumbs, covering all. Drizzle melted

margarine over the top.

 

Cover with foil. Bake at 350 F for 30 minutes. Uncover, and bake another

10 minutes, or until browned.

 

Serve with gravy and dressing.

 

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* Exported from MasterCook *

 

No Turkey Turkey

 

Recipe By : http://www.wholefoods.com 11/99

Serving Size : 6 Preparation Time :0:00

Categories : Holidays Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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***BREAD STUFFING***

2 cups whole wheat bread -- diced fine

(about 1/2 pound bread)

1/2 cup yellow onions

1/4 pound carrots

1/2 pound celery

1 1/2 teaspoons canola oil

4 tablespoons vegetable stock powder -- divided

1/4 teaspoon dried sage leaf

1/4 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

8 ounces packaged chicken flavored seitan

cut into small dice

***TOFU BASE***

1 1/2 pounds firm tofu

1 teaspoon salt

2 teaspoons agar flakes

4 teaspoons arrowroot

1/8 teaspoon white pepper

1 1/2 ounces barley malt syrup

 

This is always a big hit with customers at the Prepared Foods department of

Whole Foods Market.

 

Prep time: 30 minutes Cook time: 55 minutes Serves: 6 to 8

 

1.To make the stuffing: Cut bread into small cubes. You should have a

total of 2 cups of cubed bread. Bake cubes in a 350-degree oven until crisp.

 

2.Dice the vegetables and saut‚ until tender in canola oil.

 

3.Dissolve 2 tablespoons of vegetable stock powder in 1 cup of water, add

spices, 1 teaspoon salt and diced seitan.

 

4.Add the bread cubes to the saut‚ed vegetables and then gradually add

stock mixture until the stuffing is wet, but not soggy. Set aside.

 

5.To make the tofu base: Cut tofu into small cubes. Add 1 tablespoon of

salt, the agar flakes, 2 tablespoons of vegetable stock powder and

arrowroot. Place in food processor and process until smooth.

 

6.To assemble the tofu loaf: Oil and flour a 4-by-9 inch loaf pan. Spread

thin layer of the tofu mix in the bottom and on the sides of the pan,

reserving enough to put a final layer on top.

 

7.Pat stuffing into loaf gently but firmly. Then spread final thin layer

of tofu mixture on top.

 

8.Cover with parchment paper and bake at 350 degrees for 45

minutes. Uncover and baste with barley malt syrup dissolved in some hot water.

 

9.Bake uncovered for an additional 10 minutes until golden brown. Let cool

for 20 to 30 minutes on cooling rack; this is important, the agar flakes

must come almost to room temperature to set up. To serve, flip out of pan

onto platter. Slice into 1-inch thick pieces; do not slice too thin

because slices will crumble.

 

SERV. SIZE 211g; CAL. 220; FAT 6g (sat 1g); PROTEIN 17g; CHOL. 0mg;

SODIUM 870mg; CARB. 28g; FIBER 3g; SUGARS 6g.

 

 

 

 

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