Holiday Roast Roll w/gravy & stuffing

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x-posted --

A photo of this dish can be found at:

http://www.naturalland.com/cv/soy/holrec.htm

 

* Exported from MasterCook *

 

Holiday Roast Roll

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Entree Holiday

Soyfoods Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds firm tofu

4 tablespoons arrowroot or cornstarch

2 tablespoons nutritional yeast

2 teaspoons powdered agar

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon salt

3 1/2 cups herbed bread stuffing

MATERIALS:

plastic wrap

aluminum foil

Serve with:

Mushroom Gravy

Herbed Stuffing

 

In a food processor, puree all roll ingredients, stopping to scrape down the

sides, as necessary. Mixture will be fairly stiff; don't add liquid. Preheat

oven to 350°.

 

On a work surface, lay down 2 16-inch long pieces of plastic wrap, over-lapping

them about 2 inches, lengthwise. Spoon tofu mixture onto waxed paper and spread

out into an 8 x 12-inch rectangle, about 1/2-inch thick. Make sure thickness is

even all around.

 

Lay a third sheet of plastic wrap on the work surface, and on it mound the

stuffing, forming it into a roll about 11 inches long. Carefully transfer the

roll to the center of the tofu rectangle.

 

Now is the time to summon your assistant. With one person on each end of the

plastic wrap, bring the two sides together. The tofu will meet over the top of

the stuffing roll, encasing it. Gently press together and smooth out any places,

including ends, that have stuffing showing through; twist ends to seal.

 

Securely wrap roll in 2 layers of aluminum foil, making sure no plastic is

exposed. Place on baking sheet and bake for 1 hour and 15 minutes. Remove from

oven, let cool in wrappings, and refrigerate until 1 hour before serving.

 

To serve, carefully remove aluminum foil and plastic; wrap with fresh foil,

place on a baking sheet, and bake at 350° until heated through, about 30

minutes. Remove foil and transfer roll to a serving platter; decorating as

desired.

 

Rolling tofu is not as tricky as it sounds. All you need is a food processor and

a willing assistant who wants to have some fun.

 

PER SERVING: 222 CAL (26% from fat), 12g PROT, 6.3g FAT, 28g CARB, 733mg SOD,

0mg CHOL, 3g FIBER

 

For the best results, make the Holiday Roast Roll the day before serving.

 

Source:

" http://www.naturalland.com/cv/soy/holrec.htm "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

 

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Per Serving (excluding unknown items): 1731 Calories; 83g Fat (40.5% calories

from fat); 107g Protein; 167g Carbohydrate; 27g Dietary Fiber; 8mg Cholesterol;

7967mg Sodium. Exchanges: 8 Grain(Starch); 19 Lean Meat; 9 Vegetable; 0 Fruit;

13 1/2 Fat.

 

NOTES : I'm not entirely comfortable with the idea of baking in plastic, so

would substitute parchment for the plastic wrap. -NB

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Herbed Stuffing

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Holiday Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- diced small

1 tablespoon vegetable oil

3 celery ribs -- diced small

1 tablespoon dried sage

1 teaspoon chopped rosemary

1 teaspoon caraway seeds

5 cups whole wheat bread cubes

1/2 cup to

3/4 cup vegetable stock

salt and pepper

 

In a large skillet or Dutch oven over medium heat, sauté onion in oil, stirring

frequently until golden, about 15 minutes. Stir in celery, sage, rosemary, and

caraway seeds and continue cooking for about 2 minutes. Add bread cubes and toss

to combine. Remove from heat and slowly add vegetable stock, tossing to combine,

until mixture is moistened. Season to taste with salt and pepper, cover and set

aside.

 

You can substitute your own favorite bread stuffing, but make sure it's not

wheat-free or it won't hold together properly. Chopped fresh fruits, such as

apples, will also prevent the stuffing from holding firmly together. Makes about

3 1/2 cups.

 

PER 1/2 CUP: 112 CAL (24% from fat), 3g PROT, 3g FAT, 18g CARB, 193mg SOD, 0mg

CHOL, 2.4g FIBER

 

Source:

" http://www.naturalland.com/cv/soy/holrec.htm "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Yield:

" 3 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 317 Calories; 17g Fat (47.5% calories

from fat); 7g Protein; 36g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol;

1328mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mushroom Gravy

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup minced onion

1 tablespoon vegetable oil

4 cloves garlic -- minced

1 pound mushrooms -- cleaned and sliced

2 1/2 cups vegetable stock

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

4 teaspoons arrowroot or cornstarch

1/4 cup cold water

salt and pepper

 

Use common mushrooms, or wild ones, or a combination.

 

In a large skillet over medium heat, sauté onion in oil until golden, about 7

minutes. Add garlic and mushrooms and cook over slightly higher heat until

mushrooms are very soft, about 10 minutes. Add stock, vinegar, and soy sauce,

bring to a boil and cook until slightly reduced, about 3 minutes.

 

Reduce heat to a slow simmer. Mix arrowroot or cornstarch with cold water until

smooth. Slowly add to simmering liquid, stirring constantly. Cook and stir until

mixture is thickened, about 4 minutes. Season to taste with salt and pepper.

 

Makes about 3 1/2 cups.

 

PER 1/2 CUP: 47 CAL (37% from fat), 1g PROT, 2g FAT, 6g CARB, 77mg SOD, 0mg

CHOL, 1.1g FIBER

 

Source:

" http://www.naturalland.com/cv/soy/holrec.htm "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 115 Calories; 4g Fat (31.2% calories from

fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 739mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0