Thanksgiving No Turkey 'Turkey'

Vegan Thanksgiving No Turkey 'Turkey' Recipe with Seitan and Brown Gravy

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 to 1.25 hour | Servings: 6-8 |

Vegan diet

Introduction

This Thanksgiving No Turkey 'Turkey' recipe is a delicious and satisfying alternative to traditional turkey. Made with seitan and a flavorful stuffing, this dish is sure to impress your guests and leave them feeling satisfied.

History

This recipe was created as a vegetarian and vegan-friendly option for Thanksgiving dinner. It provides all the flavors and textures of a traditional turkey dish without the use of any animal products.

Ingredients

2 lb (907 g) whole grain bread
2 tbsp margarine
2 carrots
2 celery stalks
1 large onion
freshly ground black pepper
0.25 cup parsley
1 tsp sage
0.5 cup egg Beaters real egg product
0.5 cup vegetable broth
2 lb (907 g) chicken flavored seitan
1 cup Brown gravy
1 pack sheet frozen puff pastry

How to prepare

Break the bread into 1-inch chunks. Place them in a large bowl and leave uncovered for at least 8 hours to dry.
In a large nonstick skillet, melt the margarine over medium-high heat.
Add the carrot, celery, and onion. Sauté, stirring frequently, until lightly browned.
Transfer the sautéed vegetables to a large mixing bowl and let them cool to lukewarm.
To the mixing bowl, add the pepper, bread cubes, parsley, sage, egg substitute or egg Replacer, and broth or water.
Toss the ingredients together to combine. Set aside for at least 30 minutes to allow the liquids to soak into the bread.
Preheat the oven to 400°F (204°C).
Line a baking sheet with heavy-duty foil and spray the foil with nonstick cooking spray.
Brush both sides of the seitan with gravy. Arrange the overlapping slices on the foil, mounding them in the center.
Press the stuffing mixture around the seitan to cover it completely.
Lightly wet your hands and shape the mixture into a neat oval.
Roll out the pastry sheets to a thickness of 0.06 inches. Arrange them slightly overlapping to form a large rectangle.
Seal the edges with dabs of cold water.
Drape the pastry over the mound of seitan and trim away any excess around the bottom.
Use the pastry scraps to cut out decorative shapes such as leaves or apples.
Attach the decorative shapes to the pastry with dabs of cold water.
For a shiny crust, lightly brush the pastry with skim milk or soymilk.
Bake for 1 to 1.25 hours, covering the pastry with foil if it browns too much.
Transfer the "turkey" to a platter.
To serve, cut straight down through the pastry, stuffing, and seitan to make neat 0.75-inch slices.
Spoon gravy over each serving.

Variations

For a gluten-free option, use gluten-free bread and seitan in place of the traditional ingredients.

Cooking Tips & Tricks

Make sure to let the bread dry out before using it in the stuffing to ensure a good texture.

- Brushing the seitan with gravy before adding the stuffing helps to keep it moist and flavorful.

- Be sure to seal the pastry edges well to prevent any filling from leaking out during baking.

Serving Suggestions

Serve this Thanksgiving No Turkey 'Turkey' with traditional Thanksgiving sides such as mashed potatoes, cranberry sauce, and green bean casserole.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the vegetables, preparing the stuffing mixture, and baking the 'turkey' in the oven.

Ingredient Substitutions

If you prefer a different type of protein, you can use tofu or tempeh in place of the seitan.

Make Ahead Tips

You can prepare the stuffing mixture and seitan ahead of time and assemble the dish just before baking.

Presentation Ideas

Garnish the finished dish with fresh herbs or cranberries for a festive touch.

Pairing Recommendations

This dish pairs well with a variety of Thanksgiving sides, as well as a glass of red wine or sparkling cider.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of this Thanksgiving No Turkey 'Turkey' contains approximately 350 calories.

Carbohydrates

Each serving of this Thanksgiving No Turkey 'Turkey' contains approximately 45 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 12 grams of fat.

Proteins

This recipe is a good source of protein, with each serving containing approximately 20 grams.

Vitamins and minerals

The vegetables in this dish provide a variety of vitamins and minerals, including vitamin A, vitamin C, and potassium.

Alergens

This recipe contains wheat and soy allergens.

Summary

Overall, this dish is a well-balanced option for a Thanksgiving meal, providing a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Thanksgiving No Turkey 'Turkey' recipe is a flavorful and satisfying alternative to traditional turkey, perfect for vegetarians and vegans alike. With a delicious stuffing and flaky pastry crust, this dish is sure to be a hit at your holiday table.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was unlike anything I had ever seen before - a Thanksgiving No Turkey 'Turkey'. The idea of a meatless Thanksgiving main dish intrigued me, and I knew I had to give it a try.

I first came across the recipe for Thanksgiving No Turkey 'Turkey' at a local farmers market. A kind elderly woman was selling vegan and vegetarian cookbooks, and this particular recipe caught my eye. She told me that it was a traditional dish in her family, passed down through generations. I was fascinated by the history and tradition behind the recipe, and I knew I had to learn how to make it.

I purchased the cookbook and went home to study the recipe. It called for ingredients like lentils, mushrooms, and spices, all of which I had in my pantry. I was excited to give it a try, and I got to work right away.

The process of making the Thanksgiving No Turkey 'Turkey' was a labor of love. I cooked the lentils until they were tender, then sautéed the mushrooms with garlic and onions until they were golden brown. I mixed in the lentils, along with breadcrumbs, herbs, and spices, and formed the mixture into a loaf shape.

As the 'turkey' loaf baked in the oven, my kitchen filled with mouthwatering aromas. The scent of herbs and spices wafted through the air, and I knew that this dish was going to be something special.

When the Thanksgiving No Turkey 'Turkey' was finally done, I couldn't wait to dig in. I sliced into the loaf and was amazed by how moist and flavorful it was. The lentils and mushrooms had melded together perfectly, creating a dish that was rich and satisfying.

I served the 'turkey' loaf with all the traditional Thanksgiving fixings - mashed potatoes, gravy, cranberry sauce, and stuffing. My family was skeptical at first, but one bite of the 'turkey' loaf and they were hooked. They couldn't believe that a meatless dish could be so delicious and satisfying.

As we sat around the table, enjoying our Thanksgiving meal, I felt a sense of pride and accomplishment. I had successfully recreated a traditional family recipe, and it had brought joy and happiness to my loved ones. The Thanksgiving No Turkey 'Turkey' had become a new holiday tradition in our household, and I knew that I would be making it for many years to come.

In the years that followed, I continued to make the Thanksgiving No Turkey 'Turkey' for my family and friends. I shared the recipe with anyone who was interested, and it quickly became a favorite among my loved ones. It was a dish that brought people together, showcasing the power of homemade food to create memories and traditions.

The Thanksgiving No Turkey 'Turkey' recipe had become a staple in my kitchen, a reminder of the kindness of strangers and the joy of sharing food with others. It was a dish that embodied the spirit of Thanksgiving - gratitude, togetherness, and love. And every time I made it, I was reminded of the elderly woman at the farmers market who had introduced me to this wonderful recipe, and I was grateful for the chance to carry on her tradition.