Homemade Tofurky with Gravy Recipe

I remember when I was really little and my mom would cook Tofurky every Thanksgiving. We hated it, but ate it dutifully, simply because at the time it was the only mainstream substitute for turkey. A couple years later we tried this brand that I can't remember the name of, but it looked like corn on the cob and was so chewy that it was basically impossible to eat (it didn't taste any better either). So we eventually stopped with the faux turkeys altogether. Last year though, we tried Tofurky again, and they must have changed their recipe or something, because it was fabulous. 

However, as I'm trying to cut processed foods out of my diet, I haven't been eating as many soy meats. I have begun to learn to make my own though, using vital wheat gluten. Vital wheat gluten is basically the protein found in flour and can be used just to add protein to breads or to make entire meat substitutes (such as this incredible pepperoni). It's sort of inconvenient though, because my local supermarket doesn't carry it (they used to but not anymore..?), and I have to buy it at Whole Foods Market. Obviously it's not gluten-free-friendly at all, although this product supposedly works as a GF substitute.

For this "turkey", I used this Seitan Roast recipe from The Post Punk Kitchen. I changed a few things: 3oz baby portabella mushrooms instead of 6oz shiitake (it was all I had) and 1 onion + 1 stalk celery instead of the leeks; I also added about 2/3 cup cooked wild rice into the stuffing. And for the roast I used dark kidney beans instead of pinto beans and carraway seeds instead of fennel. I baked it for about 1 hour and 20 minutes (do as Isa suggests and poke the roast with tongs before removing it from the oven to see if it's cooked enough).

I was nervous serving this at dinner, because I honestly had no idea whether it would be good or not. It far exceeded my expectations! My dad (an omnivore) was very impressed and kept commenting on how it was very realistic and had "skin" and everything (honestly I think that's a gross thought but if that's the sort of thing that impresses omnivores...then okay).  I'm really glad this worked out, and I will definitely be making another next week for Thanksgiving!

I sometimes put a chair or stool in the middle of the kitchen so my cats can watch as I cook, but not so closely that they shed their fur in the food or hurt themselves! It's still probably not sanitary at all, but they're so freaking cute that it's either I do that or I hold them while cooking.No matter how fantastic the roast recipe was, it didn't include a recipe for gravy. I found out later that she has a delicious-looking chickpea gravy recipe in the book Vegan With A Vengeance. I'll try it next time! However, for this gravy, I made up my own, and, other than the color being more yellow than I like, it was really pretty good. Do keep in mind that I have been a vegetarian my whole life though and have never eaten actual non-veg gravy.Basic Vegan Gravy

• 1 1/2 cups vegan chicken broth or vegetable broth
• 1/4 cup all-purpose flour
• 1/4 cup vegan margarine
• 1 1/2 tbsp onion powder
• 2 tsp garlic powder
• 1/2 tsp sage
• 1/2 tsp thyme
• dash of black pepper

Combine ingredients in a small saucepan and cook over medium heat until gravy is thick.

Seitan "Turkey" Roast and Stuffing Recipe

Waldorf Salad Recipe (I used regular spring mix salad instead of kale)