Thursday, April 8, 2010


This is how the turkey loaf turned out. The taste isn't too bad and I used vegan "chicken" flavored broth to make the gravy.
The beans were canned because the store didn't have fresh. Sometimes you just have to make do.

I slightly modified and halved a recipe in The Vegan Family Cookbook.
This is with my changes:

1 gallon water
1 1/4 cups vital wheat gluten
1/4 cup of nutritional yeast flakes
1 1/2 tsps poultry seasoning
2 tsps onion salt
1 cup "chicken" broth
1/4 cup light olive oil
1/2 tbsp soy sauce

(cheesecloth and string)

Bring water to a boil and have simmering when loaf is ready.

In a large bowl whisk together all dry ingredients.
In two cup measuring cup mix together all wet ingredients.
Mix two together until just moistened well and shape in loaf.
Wrap with 2 thicknesses of cheesecloth and tie ends.

Simmer in water for 1 hour.
At about 10 minutes before hour is up, preheat oven to 325F and mix together your stuffing of choice.

I then oiled a pan that would hold the stuffing and the turkey loaf and added the stuffing.

When the hour was up, I unwrapped the turkey and added it to the pan.
Cover the pan and bake for 30 minutes.

Hubby really enjoyed this meal. He kept asking me how I did it.

I have enough turkey left for another meal and that was with me halfing the recipe.
(Only two of us eating means we just need less.)

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1 comment:

  1. Well done! Looks like a fabulous meal!

    I've been on vacation, hence the absence on my blog. Thanks for noticing!


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