Vegan Bodybuilding & Fitness

I got this out of the news paper last year. It is good. I don’t like stuffing, so I left that part out. TRY THIS! I love the gravy

Brenda Rose's Not-Turkey Roast

Makes 6 servings
• 2 tablespoons olive oil
• 1/2 large onion, diced
• 4 cups sliced white mushrooms
• 1/2 cup sliced wild mushrooms (such as chanterelles or shiitakes)
• 1/2 large Granny Smith apple, cored and chopped (peeling not necessary)
• 1 pound chicken-flavored seitan, drained and sliced (see note)
• 1/2 cup ThanksVegan Gravy (see accompanying recipe
• 2 cups Jeanne's Vegetarian Apple-Walnut Stuffing (see accompanying recipe)
• 4 sheets frozen filo dough, thawed
• 1 tablespoon margarine, melted
Preheat oven to 400 degrees. Place olive oil, onion, mushrooms and apple in medium skillet over medium heat and saute for 10 minutes. Line baking sheet with aluminum foil and oil lightly. Layer sliced seitan with mushroom-apple mixture and form with hands into a mound. Pour prepared gravy over mound. Press stuffing over seitan, forming a neat roast-sized mound. Lay 2 sheets filo dough over roast and tuck in around roast. Brush with melted margarine and repeat with remaining 2 sheets of filo dough and remaining margarine. Bake for 40 minutes or until filo is golden brown. Serve with gravy. Note: Seitan, also known as "wheat meat," can be found in the refrigerated section of health food stores or in the health food section of some grocery stores.

PER SERVING: calories: 361 (28% from protein, 40% from carbohydrate, 32% from fat); protein: 26 grams; total fat: 13.5 grams; saturated fat: 2.4 grams; cholesterol: 3 mg; sodium: 755 mg; carbohydrate: 37.1 grams; dietary fiber: 4.5 grams; exchanges: 11/2 vegetable, 1/2 fruit, 11/2 starch, 3 meat, 21/2 fat


ThanksVegan Gravy

Makes 8 to 10 servings
• 1/2 cup diced onion
• 7 tablespoons vegetable oil (divided)
• 2 cups sliced fresh mushrooms
• 2 tablespoons chopped fresh parsley
• 1 tablespoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon white pepper
• 1 small bay leaf
• 8 cups canned vegetable broth or homemade stock (divided)
• 2 tablespoons nutritional yeast
• 2/3 cup all-purpose flour
Saute onion in 1 tablespoon vegetable oil in a large saucepan over medium heat for 2 minutes, stirring to avoid browning onion. Add mushrooms, parsley, salt, nutmeg, pepper and bay leaf, and saute for 5 minutes, stirring frequently. Add 71/2 cups vegetable broth or stock and the nutritional yeast; bring to a boil, then reduce heat. Place remaining 6 tablespoons vegetable oil in small saucepan and whisk in flour. Cook over low heat for 2 minutes, whisking constantly. Remove from heat. Very gradually, add remaining 1/2 cup vegetable broth or stock and whisk until smooth.


Jeanne's Vegetarian Apple-Walnut Stuffing

Makes 8 to 10 servings
This stuffing can be used for stuffed butternut squash and Not-Turkey Roast, and it provides plenty for a side dish, too.
• 3 tablespoons butter (substitute margarine for vegan)
• 2 tablespoons olive oil
• 4 cups sliced white mushrooms
• 21/2 cups sliced wild mushrooms (such as chanterelles or shiitakes)
• 1 large onion, diced
• 11/2 Granny Smith apples, diced (peeling is not necessary)
• 4 stalks celery, diced
• 1 clove garlic, crushed
• 1/2 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1/2 teaspoon dried sage
• 1 teaspoon poultry seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• 8 cups seasoned stuffing mix or dry cubed bread

• 1 cup chopped walnuts
• 1/2 cup raisins
• 11/2 cups vegetable broth
Preheat oven to 350 degrees. Melt butter over medium heat in a large saucepan or stockpot and add olive oil.
Add mushrooms, onion, apples, celery, garlic, marjoram, basil, sage, poultry seasoning, salt and pepper. Saute for 10 minutes, stirring to blend. Add stuffing mix or cubed bread, walnuts and raisins, and stir to blend. Gradually stir in vegetable broth to moisten all ingredients. Remove from heat and pour into an ovenproof baking dish. Cover with aluminum foil and bake for 30 minutes. If using this recipe for stuffed butternut squash or Not-Turkey Roast, remove amount needed before baking, as both recipes require unbaked stuffing. -- From Jeanne Faulkner



PER SERVING (based on 10 servings) : calories: 340 (8% from protein, 53% from carbohydrate, 39% from fat); protein: 7.5 grams; total fat: 15.4 grams; saturated fat: 3.7 grams; cholesterol: 10 mg; sodium: 1,153 mg; carbohydrate: 47.2 grams; dietary fiber: 4.6 grams; exchanges: 1 vegetable, 1/2 fruit, 2 starch, 3 fat

OOOooh ooooh. Though you can't tell by my avatar, you just made me very happy!

Oh wow, this is going to come in handy soon.

Last year a coworker said that they make tofu turkeys for thansgiving. I was like I never knew anyone to make one - why don't you just buy one from the store. She didn't know you could get them already made! Go figure. They had one last year and loved it.. as opposed to the flop their homemade one had made.
We had an unTurkey last year.. I like Tofurky better so we'll be having that again this year.

I like tofurky too. I have to say I like this better, even though it is much more work. Even if we have a tofurky this year I think I will make this gravy to go with it.

I don’t really like the texture of tofurky, I think it resembles a wet nerf ball inside a sock… but it tastes great. I have heard of people sculpting tofu to resemble a turkey, but I think that just sounds gross. I like seitan much better.

I don't think she sculpted it to look like a turkey.. I think she just tried to make a homemade version of tofurky.

I usually make my own stuffing, gravy, potatoes, etc to go with the tofurky though.