"Turkey" Roast

Try one (or both) of these for your family gatherings.

The first one is especially recommended for veg*ns and non-veg*ns together.

1 lb firm orextra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
1/4 cup vegan 'chicken'bouillon powder
1 tbs vegan 'beef'bouillon powder
1 tsp sugar orSucanat
1/2 tsp celery seed
1 10 oz canChinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
6 - 8 slicesthick bread, made into crumbs
Vegan 'chicken' broth (reservedfrom cooking Tofu)

Slice or dice Tofu.

Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Add Tofu.
Turn down to simmer.
Simmer for 30 minutes.

Drain Tofu, reserving broth.
Put Tofu and Gluten into processor.
Process to a chunky paste.

Put in bowl.
Add breadcrumbs until a mixture is obtained that can be formed into a loaf.
Pack into a loaf pan or form into a loaf on a baking sheet.
Bake, covered, 30 minutes at 350 F, basting with broth occasionally.
Cool and slice.

Serve with gravy.

additional informations

Recipe group Others
dwolfe@artos.com (Deborah Wolfe)
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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