Mock roast turkey

    (9)
    9 hours 45 min

    This roast is made with soaked bread, vegetables and seitan, which is wrapped in a layer of puff pastry before being baked. The thinly rolled puff pastry mimics the crispy skin of a roast turkey. The result is a delicious vegetarian treat.


    11 people made this

    Ingredients
    Serves: 10 

    • 900g multigrain bread
    • 2 tablespoons margarine
    • 2 carrots, finely chopped
    • 2 large sticks celery, finely chopped
    • 1 onion, finely chopped
    • 4 tablespoons chopped fresh parsley
    • 1 teaspoon dried sage, crumbled
    • ground black pepper to taste
    • 5 1/2 teaspoons egg replacer (dry)
    • 125ml water
    • 125ml vegetable stock
    • 900g chicken-style seitan, cut horizontally into 2.5cm thick strips
    • 250ml vegan bean gravy
    • 1 (500g) block puff pastry, thawed if frozen

    Method
    Prep:35min  ›  Cook:1hr10min  ›  Extra time:8hr drying  ›  Ready in:9hr45min 

    1. Tear bread into 2.5cm cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
    2. Melt margarine in a large frying pan over medium-high heat. Stir in carrots, celery and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage and pepper. Whisk egg replacer, water and vegetable stock in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
    3. Preheat an oven to 200 C / Gas 6. Line a baking tray with foil and coat with cooking oil spray.
    4. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the centre. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1.5mm thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attach with dabs of cold water.
    5. Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with foil if it begins to brown too much.

    Ingredients

    Egg replacer can be found in health stores or online. Seitan is wheat gluten used as imitation meat. It can be found in Chinese/Oriental stores in tins.

    Vegan bean gravy

    Found at http://allrecipes.co.uk/recipe/9484/garbanzo-bean-gravy.aspx

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (8)

    by
    48

    This recipe, from a 1995 Vegetarian Times magazine, is a favorite of ours. We now use Quorn Roast instead of the seitan, and have played around with the gravy. Gravy is key...make plenty of it for the side too.  -  08 Nov 2009  (Review from Allrecipes US | Canada)

    by
    24

    That is a wonderful recipe, thank you. The seitan gives it a nice consistency, unlike the custard like quality of tofu "turkey". I usually make the seitan myself from scratch (with plain flour) and cook it in chicken-flavoured vegan broth to give it the required taste. I'm having a dinner party next week and can't wait to surprise my vegan,vegetarian,and meat eating friends.  -  19 Nov 2009  (Review from Allrecipes US | Canada)

    by
    15

    We aren't vegetarians or vegans but we're looking to expand our palates by eating healthier. This was very delicious and was a healthier bow to the typical Thanksgiving main course. Hints & suggestions - Puff pastry at my local market comes frozen. Plan ahead - place it in the fridge 24 hrs. before you need it (I did not try the "quick thaw" method so I cannot tell you if this dries it out. It was just more convenient for me to put in the fridge 24 hrs. before I needed it). I'd also suggest using only 1, maybe 1 1/2 loaves at the most of the multi-grain bread and at least 1 more 16 oz pkg. of seitan. For our taste, it was simply too much stuffing and not enough seitan. Plan ahead and use your food processor - place the bread in the processor and lay out on a jelly roll pan overnight. Then, place it in a storage bag until you're ready for it. I omitted the margarine and put the carrots, celery, onion, and parsley together in the processor, then dumped it in an XL (read: very large) bowl with the bread and omitted cooking the veggies entirely. Also, for the egg replacer, 5 1/2 tsp. is *almost* 2 Tbsp (1.8 Tbsp. to be exact). I purchased 2 dried vegan gravy mixes at my local natural foods store (I could not find garbanzo bean gravy mix); next time, I'll make sure I'll have 4 envelopes, agreeing with a previous reviewer that gravy is the key. Serve with a big bowl veggies and it's a wonderfully healthy and complete meal.  -  09 Nov 2011  (Review from Allrecipes US | Canada)

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