Thanksgiving No-Turkey 'Turkey'

[Guest guest]

We were talking about yuba a few weeks ago, and here is another recipe that

uses it.

 

 

* Exported from MasterCook *

 

Thanksgiving No-Turkey 'Turkey'

 

Recipe By : Vegetarian Times Magazine, November 1995, page 45

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1 lb loaves multigrain bread

2 tablespoons margarine

2 medium carrots -- finely diced

2 large celery stalks -- finely diced

1 large finely diced onion -- (or 2 medium)

Freshly ground black pepper -- to taste

1/4 cup finely chopped parsley

1 teaspoon crumbled whole leaf sage

1/2 cup egg substitute

OR equivalent Egg Replacer

1/2 cup vegetable broth or water

2 pounds chicken-flavored seitan

cut horizontally into 1-inch thick slices

1 cup Rich Brown Gravy

(see separate recipe)

1 package frozen puff pastry sheets -- thawed

OR yuba -- (see note)

 

Makes 8 servings. Lacto/Vegan

 

Look for prepared chicken-flavored seitan in the refrigerated or

frozen-food section of your health food store. Alternatively, the dry mix

version works well, and leaves behind a delicious liquid with which to make

brown gravy.

 

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; sauté, 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: Yuba is the film that develops from heating soymilk. Available in

dried form in Chinese and Japanese groceries. 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; bake 1 to 1 1/4 hours, basting

every 15 minutes with additional margarine or shortening. Allow to stand

15 minutes before cutting. Makes 10 to 12 servings.

 

PER SERVING: 623 CALORIES; 28 G PROTEIN; 23 G TOTAL FAT; 89 G CARBOHYDRATE;

0 MG CHOLESTEROL; 1.739 MG SODIUM; 5 G FIBER

 

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