Question re Bryanna Clark Grogan's soy and seitan turkey

[Guest guest]

In a message dated 12/15/2009 7:07:33 P.M. Pacific Standard Time,

johnsontew writes:

 

Has anyone had any luck with it? I was thinking of making it ahead of

time, cutting thick-ish slices and baking with with stuffing or with a nice

cashew gravy.

 

 

 

I have not tried that exact recipe but I do make my loaf with vital gluten

flour and garbanzo flour and cook it in a crock pot with the basting

broth. Any leftover broth I use to make gravies and to season other things.

The finished product can be refrigerated safely for about a week and can also

be frozen for several months. It never lasts that long in my house tho.

:-)

 

Lisa Marie

 

 

 

[Guest guest]

Has anyone tried making this?

 

We are having my family Christmas this weekend and I don't have time to get a

Worthington Loaf that I usually use to make the entree. I found the recipe here

(hope it's okay to include a link...if not, my apologies):

 

http://www.vegsource.com/articles/bryanna_xmas_print.htm

 

Has anyone had any luck with it? I was thinking of making it ahead of time,

cutting thick-ish slices and baking with with stuffing or with a nice cashew

gravy.

 

Any advice would be appreciated.

 

Thanks,

Paula

[Guest guest]

Thanks. I tried the seitan roast from " Fresh from the vegetarian slow cooker "

and found it rubbery. I haven't experimented with it since (no time).

 

How do you serve the roast? I'd like a nice presentation for the dinner table.

 

Cheers,

Paula

 

, KalamalkaBC wrote:

>

>

> In a message dated 12/15/2009 7:07:33 P.M. Pacific Standard Time,

> johnsontew writes:

>

> Has anyone had any luck with it? I was thinking of making it ahead of

> time, cutting thick-ish slices and baking with with stuffing or with a nice

> cashew gravy.

>

>

>

> I have not tried that exact recipe but I do make my loaf with vital gluten

> flour and garbanzo flour and cook it in a crock pot with the basting

> broth. Any leftover broth I use to make gravies and to season other things.

> The finished product can be refrigerated safely for about a week and can also

> be frozen for several months. It never lasts that long in my house tho.

> :-)

>

> Lisa Marie

>

>

>