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