Thanksgiving Without the Turkey

Ingredients 0/14

Step 1

Tear your bread into about 1-inch cubes and tossing them into a large bowl. Leave it uncovered so the bread can dry out for at least 8 hours—overnight works great.

Step 2

Melt the margarine in a big skillet over medium-high heat. Add the carrots, celery, and onion, and cook everything together, stirring now and then, until the onions soften and turn a nice golden brown—this should take about 10 minutes. Transfer the veggies to the bowl with the dried bread, then sprinkle in the parsley, sage, and some pepper.

Step 3

In a small bowl, whisk together the egg replacer, water, and vegetable broth until smooth. Pour this mixture over the bread cubes and gently fold everything together so it’s evenly combined. Let it sit for about 30 minutes so the bread can soak up all those flavors.

Step 4

While that’s soaking, preheat your oven to 400°F (200°C). Line a baking sheet with foil and give it a quick spray with nonstick cooking spray.

Step 5

Brush your seitan slices with gravy on both sides, then arrange them overlapping in a row on the foil, piling them a bit in the middle. Take your stuffing mixture and press it around the seitan to cover it completely, using lightly wet hands to shape it into a neat oval.

Step 6

Roll out your pastry sheets until they’re about 1/16-inch thick. Overlap them slightly to make one big rectangle, sealing the edges with a little cold water. Drape the pastry over the stuffing mound, trimming off any extra from the bottom. Use the leftover pastry to cut fun shapes like leaves or apples and stick them on with a dab of water.

Step 7

Pop it in the oven and bake until the pastry turns a deep golden brown, which should take about 1 to 1¼ hours. If the crust starts to brown too quickly, just cover it loosely with foil to keep it from burning.