Everyday Cooking Vegetarian Protein Seitan Thanksgiving No-Turkey Turkey 4.3 (9) 8 Reviews 2 Photos This vegetarian treat is a beautiful addition to the Thanksgiving holiday table. My family has been making it for years. You won't even miss the turkey! For a shiny crust, brush pastry lightly with soy milk. To serve, cut straight down through pastry, stuffing, and seitan to make neat 1/2 inch slices. Spoon additional gravy over each serving. Submitted by ChristinaW Published on March 9, 2020 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 1 hr 10 mins Additional Time: 8 hrs 30 mins Total Time: 10 hrs 15 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 (1 pound) loaves multigrain bread 2 tablespoons margarine 2 carrots, minced 2 large stalks celery, minced 1 onion, minced ¼ cup chopped fresh parsley 1 teaspoon crumbled dried sage ground black pepper to taste 5 ½ teaspoons egg replacer (dry) ½ cup water ½ cup vegetable broth 2 (16 ounce) packages chicken-style seitan, cut horizontally into 1 inch thick strips 1 cup garbanzo bean gravy 1 (17.5 ounce) package frozen puff pastry, thawed Directions Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours. Melt margarine in a large skillet 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 broth 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. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch 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). Attached with dabs of cold water. Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much. Editor's Note You can find ChristinaW's recipe for Garbanzo Bean Gravy here. I Made It Print Nutrition Facts (per serving) 716 Calories 25g Fat 82g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 716 % Daily Value * Total Fat 25g 32% Saturated Fat 6g 30% Sodium 1124mg 49% Total Carbohydrate 82g 30% Dietary Fiber 12g 44% Total Sugars 8g Protein 43g 85% Vitamin C 5mg 5% Calcium 118mg 9% Iron 4mg 21% Potassium 355mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.