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Cooking Broth:
8 cups water
6 Tbs "chicken"-style vegetarian bouillon powder
3 Tbs "beef"-style vegetarian brouillon powder
1 tsp poultry seasoning
3 Tbs sugar
In a large bowl,
mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet Ingredients to the Dry Ingredients, and knead for about
5
minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 oval rolls.
Wrap each roll (loosely) in several layers of cheesecloth, and tie
with
string.
In a large pot, put Broth Ingredients, and bring to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with the "turkey".
Use in:
"Turkey"
sandwiches
Hot "turkey" slices in gravy
Casseroles
Salads
Etc
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And its "ham"
twin...
Tofu-Kofu
"Ham"
Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered soy bakon bits
3 Tbs "ham"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes (smoked, if possible)
1 Tbs sugar
Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, mashed
1/4 tsp Liquid Smoke
1 Tbs vegetable oil
Cooking Broth:
8 cups water
9 Tbs "ham"-style vegetarian broth powder (or "beef",
if "ham" is not
available)
3 Tbs sugar
1 tsp Liquid Smoke
In a large bowl,
mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet ingredients to the Dry Ingredients, and knead for about
5
minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 rolls, shaped like salami.
Wrap each roll (loosely) in several layers of cheesecloth, and tie
with
string.
In a large pot, bring Broth ingredients to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with the "ham".
 Use
in:
Sandwiches
Chops
Baked "ham" slices
Beans and "ham"
Etc
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MORE HOLIDAY
RECIPES
Baked "Ham" with Pineapple
Vegetarian ham
(available in many Asian markets and supermarkets)*
Canned pineapple rings
Pitted cherries or seedless red grapes
1 jar pineapple preserves
Brown sugar
Cinnamon
Margarine, melted
Pan spray
Spray a baking
pan with pan spray.
Cut vegetarian ham into 1/4" - 1/2" slices.
Arrange in one layer on the baking pan.
Put a pineapple ring on each slice.
Spoon some pineapple preserves in the center of each ring, filling
the
space.
Sprinkle brown sugar and cinnamon on top of pineapple and preserves.
Drizzle with melted margarine.
Bake in preheated 350 F oven, until heated through. Do not overcook.
Just before serving, put a cherry or grape in the center of the
pineapple ring, amidst the preserves.
*VARIATION:
Use Yves or LightLife "Ham" Deli Slices.
Use 1 entire package per serving, leaving in a stack,
or divide each package into 2 stacks.
Continue with recipe.
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Deb's "Turkey"
Loaf
1 lb firm or
extra-firm Tofu, frozen & thawed & gently pressed dry
1 qt water
2 Tbs vegetarian "chicken" bouillon powder
2 tsp vegetarian "beef" bouillon powder
1 tsp natural sugar
1/2 tsp celery seed
10 oz cooked gluten/seitan
6 - 8 slices thick bread, made into crumbs
Broth (reserved from cooking Tofu)
Slice or dice
Tofu.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Add Tofu.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Put Tofu and gluten into processor.
Process to a chunky paste.
Put in bowl.
Mix in breadcrumbs.
Pack into a sprayed loaf pan.
Cover with foil.
Bake 30 - 45 minutes at 350 F, or until hot throughout, basting
with
broth occasionally.
Cool and slice.
Serve with gravy, fruit sauce, and your favorite stuffing/dressing.
4 - 5 servings.
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Deb's Tofu
"Turkey"
2 lbs waterpack
firm or extra-firm Tofu, frozen & thawed & gently
pressed dry
1/4 cup vegetarian "chicken" bouillon powder
4 tsp vegetarian "beef" bouillon powder
1 tsp celery seed
1 & 1/2 tsp poultry seasoning
1 tsp sugar
2 cups breadcrumbs
1 cup TVP, ground into coarse flour
Cheesecloth
Broth for boiling (vegetarian "chicken" or vegetable)
Put Tofu into
a bowl.
Mash into a paste (I used a potato masher. Could use food processor).
Add bouillons, celery seed, poultry seasoning, sugar, breadcrumbs,
and
TVP
flour.
Mix thoroughly.
Wrap in 4 layers of cheesecloth. Tie bundle at the top with string.
Immerse in a large pot of boiling water.
Cook on medium heat for 1 hour.
Remove from water. Unwrap.
Let cool 15 minutes.
Slice, and serve with gravy and dressing.
4 - 6 servings.
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Deb's Tofu
"Turkey" Slices and Dressing
1 lb firm or
extra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
2 Tbs vegetarian "chicken" bouillon powder
2 tsp vegetarian "beef" bouillon powder
1 tsp natural sugar
1/2 tsp celery seed
Broth (reserved from cooking Tofu)
Additional broth as needed
1 bag stuffing mix
1 Tbs margarine
Slice Tofu into
1/4" slices.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Add Tofu.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Prepare stuffing, using margarine, reserved broth, and additional
broth
as
needed.
Put stuffing into a baking pan.
Top stuffing with Tofu slices.
Baste with a little broth.
Cover with foil, and bake 30 minutes at 350 F.
Uncover and bake 5 minutes to brown Tofu (if desired).
Serve with gravy and fruit sauce.
2 - 3 servings.
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Holiday "Turkey"
Slices with Gravy and Stuffing
Soy "Turkey"
slices (Yves, Lightlife, etc), 1 package per adult serving*
Large potful of "turkey" gravy (recipes further down)
Large panful of your favorite stuffing/dressing, baked
Have gravy cooking
on the stove in a pan large enough
to comfortably hold it and all the "turkey" slices.
Thin the gravy down to the consistency of a thick soup.
Separate the "turkey" slices, and add them to the gravy.
Let slices simmer in the gravy until all are hot and juicy.
Keep on very low simmer until ready to serve.
Give everyone a portion of stuffing,
and top stuffing with "turkey" slices and gravy.
*If soy "turkey"
slices are not available, use your favorite "chicken"
substitute, in desired portion sizes.
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Tender
Seitan "Chicken" Pot Roast
Roast:
4 cups vital
wheat gluten flour
1/2 cup whitewheat flour (or regular whole wheat flour)
1/4 cup unbleached white flour
1/4 cup soy protein isolate or soy flour
1/4 cup Minute tapioca
1/4 cup nutritional yeast
3 Tbs vegetarian "chicken" bouillon powder
1 Tbs garlic powder
3 & 1/4 cups cold water
1/4 cup low-sodium soy sauce
In a bowl, mix
all dry ingredients.
In another bowl, mix water and soy sauce,
Add all at once to the dry ingredients.
Mix quickly, and knead for a few minutes.
Shape into two rolls.
Cook now, or wrap and freeze for later cooking,
or cook one now, and freeze the other for later cooking.
Cooking
Broth:
8 cups water
1/2 cup low-sodium soy sauce
1/4 cup nutritional yeast
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
3 Tbs vegetarian "chicken" bouillon powder
1/2 tsp poultry seasoning
Into a large
stewpot, put all cooking broth ingredients.
Bring to a boil, and cook 5 minutes, stirring often.
Add 1 seitan roll, and bring to boil again.
IMMEDIATELY turn heat to medium-low.
Partially-cover, and simmer for 1 - 2 hours.
Do not let broth boil again, or seitan will be tough or doughy.
Remove "pot roast" from broth.
Slice or dice "pot roast".
Saute` in oil or margarine until browned, and serve.
Store any unfried or leftover fried "roast" in the cooking
broth, in
fridge.
Use cooking broth for making sauces and gravies.
VARIATIONS:
"Beef"
Pot Roast
Use "beef"
bouillon powder in place of "chicken" bouillon powder.
"Turkey"
Pot Roast
Use 2 Tbs "chicken"
bouillon powder, and 1 Tbs "beef" bouillon powder.
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Veggie Loaf
1 lb mushrooms,
finely chopped
1 medium onion, peeled and minced
2 garlic cloves, peeled and minced
2 carrots, shredded
1 zucchini, shredded (optional)
1 cup fresh breadcrumbs
2 Tbs olive oil
Ener-G Egg Replacer for 3 eggs, prepared
1 cup grated soy cheeze (optional)
1/8 tsp salt
Dash of pepper
1/8 tsp basil
1/8 tsp rosemary
1/8 tsp thyme
In frying pan,
heat oil.
Add onions, garlic, and mushrooms. Saute` until soft.
Combine all ingredients (reserving 1/2 cup cheeze).
Pack into a sprayed loaf pan.
Sprinkle with remaining cheeze.
Spray top with a little pan spray.
Cover with foil or lid.
Bake at 350 F for 30 minutes.
Uncover, and bake 5 - 10 minutes more, until browned.
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Thanksgiving
Stuffing
1 bag cornbread
stuffing mix
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1 package vegetarian sausage (thawed, if frozen)
1 tsp melted margarine (optional)
Vegetable broth (as needed)
In a large bowl,
mix stuffing, seasonings, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist stuffing (it will dry out
in
oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake loaf until heated throughout.
Bake stuffed vegetables until vegetables are tender.
Serve with gravy
and fruit sauce.
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Rice Stuffing
3 cups cooked
brown rice
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1/2 cup chopped apple
1/3 cup chopped walnuts or sunflower seeds
1 package vegetarian sausage, crumbled (optional)
1 Tbs margarine (optional)
Vegetable broth (as needed)
In a large bowl,
mix rice, seasonings,
apple, nuts or seeds, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist mixture (it will dry out
in oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake until heated throughout.
Bake stuffed vegetables until vegetables are tender.
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Rice Stuffing
(Low-Fat)
3 cups cooked
brown rice
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1/4 cup bakon bits (optional)
1/2 cup chopped apple
1/3 cup sunflower seeds
3 drops imitation butter flavor (optional)
Vegetable broth (as needed)
In a large bowl,
mix rice, seasonings, bakon bits,
apple, sunflower seeds, and butter flavor.
Mix in sufficient broth to make a moist stuffing (it will dry out
in oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake until heated throughout.
Bake stuffed vegetables until vegetables are tender.
Serve with gravy
and fruit sauce.
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Corn-Bean
Dressing
1 bag herb-flavored
stuffing cubes
2 cups vegetable broth, boiling
1 cup frozen corn
1/2 cup cooked beans
1/4 cup melted margarine
In a large bowl,
put stuffing cubes.
Mix in corn and beans.
Put into a greased baking pan.
Pour hot broth over this.
Drizzle melted butter on top.
Bake at 400 F for 30 - 40 minutes.
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CranCherry
Sauce
1 can whole
berry cranberry sauce
1 can pitted (pitless) cherries, drained
Mix well.
Cover, chill, and serve.
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"Turkey"
Gravy
2 cups broth
(can use reserved cooking water from cooking Tofu)
2 tsps vegetarian "chicken" bouillon powder
1 tsp vegetarian "beef" bouillon powder
1 tsp sugar or equivalent
3 Tbs nutritional yeast
1 Tbs cornstarch
Mix cornstarch
with 1/2 cup cold broth.
Put remainder of broth, and nutritional yeast in a saucepan.
Heat to boiling.
Turn down to medium.
Stir in cornstarch mixture, stirring constantly.
Cook until thick (1 - 3 minutes).
Serve immediately.
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Creamy "Turkey"
Gravy
3 cups soymilk
or rice milk
4 tsps cornstarch
2 tsps vegetarian "chicken" bouillon powder
1 tsp "beef" bouillon powder
2 Tbs nutritional yeast (optional)
1 tsp sugar or equivalent
Salt and pepper to taste
Mix all ingredients
well in a saucepan.
Heat almost to boiling over medium heat, stirring constantly.
Turn heat to low.
Cook, stirring constantly, until gravy is thick and translucent.
Serve.
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Broccoli
Casserole
2 lbs fresh
broccoli florets (or frozen broccoli florets) cut into 1/2"
pieces
Water
2 cups vegetable broth
2 tsps cornstarch
1 Tbs oil, or as needed
1 tsp minced fresh garlic
2 tsps Maggi Seasoning or soy sauce
2 carrots, peeled and julienned
8 oz mushrooms, washed, dried, and chopped
1 cup cornflake crumbs
Margarine
Cheeze, shredded (optional)
In a bowl, mix
the broth, cornstarch, and Maggi or soy sauce.
Bring a potful of water to a boil.
Submerge the broccoli pieces in the water.
Cover, and cook for 2 minutes.
Drain, then immediately rinse the broccoli in cold water.
Drain broccoli well.
(NOTE: If frozen broccoli is used, this step can be omitted; just
thaw.)
Put into a greased casserole dish. Set aside.
In a large skillet, heat oil over medium heat.
Add the minced garlic, and saute` 1 minute.
Add the carrots, and saute` until they begin to soften.
Add the mushrooms, and saute` 2 minutes.
Stir in the broth-cornstarch mixture.
Cook, stirring constantly, until thickened.
Pour over broccoli in the casserole dish, and mix gently.
Sprinkle with cornflake crumbs.
Dot with margarine.
Bake in preheated 350 F oven about 30 minutes, or until bubbly and
crisp.
NOTE:
If desired, add cheeze for the last 5 minutes.
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Green Bean
Casserole
2 lbs green
beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)
1 can French Fried Onions
Mix green beans
with gravy.
Put in greased casserole.
Top with onions.
Bake at 350 F until hot throughout.
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Creamy Mushroom
Gravy
1 13-oz (approx)
can mushrooms, with liquid
2 tsps cornstarch
Soymilk
Drain liquid
from mushrooms, and measure.
Add soymilk to liquid to make 2 cups.
Mix cornstarch into liquid.
Put cornstarch + liquid into saucepan.
Cook over medium heat, stirring constantly, until thickened.
Stir in mushrooms.
Use in casserole
(above), or as gravy, or thin with more soymilk to make
soup.
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Mashed Potatoes
8 large boiling
potatoes, peeled and diced
2 cups vegetable broth (canned OK, or water + bouillon cubes/powder)
Margarine or butter to taste
Salt to taste
1/2 cup sour cream (veg)
Heat broth to
boiling.
Add potato cubes.
When broth boils again, turn to medium-low.
Cover, and simmer until potatoes are tender.
Mash potatoes, mixing in margarine and salt to taste.
Whip in sour cream.
Serve.
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Creamed Corn
2 lbs frozen
sweet corn
1/2 tsp sugar or equivalent
1 cup soymilk
2 Tbs soymilk powder (Better Than Milk, Original Flavor, or your
favorite brand)
1/4 cup soymilk + 1 & 1/2 tsps cornstarch (mixed together)
Margarine
Salt
Put corn in
a saucepan with sugar and the 1 cup soymilk.
Cook gently until corn is done.
Stir in soymilk powder.
Stir in the soymilk-cornstarch mixture.
Cook over medium heat, stirring constantly, until sauce thickens.
Mix in margarine and salt to taste.
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Corn Muffins
1 cup fine yellow
corn meal
1 cup white flour (or whole wheat)
2 & 1/2 tsps baking powder
1/4 cup natural sugar
1/4 cup melted margarine (or oil) (or applesauce)
1/8 tsp cinnamon
1/4 tsp salt
1 egg substitute (Ener-G), prepared as per pkg directions
Soymilk, rice milk, or liquid creamer
Mix first 8
ingredients well.
Add sufficient liquid to obtain a thick batter (like a cake batter).
Pour into muffin cups or pans. Fill 2/3 full.
Bake 20 minutes, or until a toothpick inserted into muffin center
comes out clean and dry.
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Pecan
Pie
1 cup corn syrup
1 cup brown sugar
1/3 cup melted margarine
2 egg substitutes (Ener-G), beaten
1 tsp vanilla
Pinch of salt
1 heaping cup of pecans
Prepared unbaked pie crust
Combine syrup,
sugar, egg sub, margarine, salt, and vanilla.
Pour into unbaked crust, and sprinkle with pecans.
Bake in preheated 350 F oven 45 - 50 minutes or until center is
set
(Toothpick or knife inserted in center comes out clean).
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Fruit Cobbler
1/4 cup margarine
1/2 cup natural sugar
4 cups peeled, sliced peaches, apples, or other fruit
1 cup biscuit mix, pancake mix, or self-rising flour
1 Tbs biscuit mix, pancake mix, or self-rising flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger
2 Tbs firmly packed brown sugar
2 Tbs milk (soy, rice, or dairy)
In a greased
casserole, combine fruit, sugar, 1 Tbs baking mix, and
spices.
In medium bowl, mix remaining 2/3 C baking mix with brown sugar.
Cut in margarine until mixture is size of small peas.
Stir in milk until moistened.
Drop this mixture by spoonfuls onto fruit.
Bake at 400 F for 30 minutes, or until toothpick inserted into crust
comes out clean.
Let stand 5 minutes.
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Pumpkin Pie
1 unbaked 9"
pie shell
3/4 lb firm Tofu
1 16 oz. can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1 cup natural sugar
2 Tbs oil
2 Tbs molasses
1 & 1/2 tsp cinnamon
1 tsp salt
3/4 tsp ginger powder
1/2 tsp nutmeg
Preheat oven
to 350 F.
Blend all ingredients in a food processor until very well mixed.
Pour into the pie shell, and bake for 1 hour, or until cracks start
to
appear in the filling.
Chill for at least 2 - 3 hours before serving.
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