Satisfying Holiday No-Turkey Alternative

Ingredients

• 2 loaves of multigrain bread weighing 1 pound each
• 2 tablespoons of margarine
• 2 minced carrots
• 2 large stalks of celery, finely chopped
• 1 minced onion
• ¼ cup of freshly chopped parsley
• 1 teaspoon of crumbled dried sage
• Ground black pepper, to your liking
• 5 ½ teaspoons of dry egg replacer
• ½ cup of water
• ½ cup of vegetable broth
• 2 packages of chicken-style seitan, sliced into 1-inch thick strips
• 1 cup of garbanzo bean gravy
• 1 package of frozen puff pastry weighing 17.5 ounces, thawed

Step 1

Break bread into 1-inch cubes and transfer to a spacious bowl. Allow the bread to air dry in the bowl, without covering it, for a minimum of 8 hours to achieve the desired texture and consistency.

Step 2

In a generous skillet over medium-high heat, melt margarine. Add in the carrots, celery, and onion, stirring occasionally. Cook until the onion softens and takes on a beautiful golden hue, approximately 10 minutes. Gently transfer this aromatic mixture into the bowl with the dried bread. Season generously with parsley, sage, and pepper. In a separate small bowl, whisk together the egg replacer, water, and vegetable broth until the mixture is smooth. Pour this liquid over the bread cubes, folding gently until everything is evenly incorporated. Let it sit for 30 minutes to allow the bread to soak up all the flavorful liquid.

Step 3

Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and give it a light coating of nonstick cooking spray for easy cleanup later on.

Step 4

Brush the seitan with gravy on both sides and arrange the slices in a row on the foil, slightly overlapping and forming a mound in the center. Surround the seitan with the stuffing mixture, ensuring it is evenly distributed. Lightly dampen your hands and shape the mixture into a tidy oval. Roll out the pastry sheets until they are 1/16-inch thin. Lay them out in a large rectangle, slightly overlapping each other. Seal the edges with a bit of cold water. Carefully place the pastry over the mound, trimming away any excess from the bottom. Use the remaining pastry scraps to create decorative shapes like leaves or apples, attaching them with small dabs of cold water.

Step 5

Bake the dish until the pastry turns a rich, deep golden brown, typically taking 1 to 1 1/4 hours. If you notice the pastry browning too quickly, cover it with aluminum foil to prevent burning.