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From:	Deborah (Recipes.vegsource.com)
Subject:	recipe for yves style veggie meat
Date:	April 27, 2008 at 5:44 pm PST

In Reply to: recipe for yves style veggie meat? posted by Jeannette on April 26, 2008 at 10:37 am:

Tofu-Kofu "Turkey"

Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered "chicken"-style TVP (or powdered
unflavored TVP)
2 Tbs "chicken"-style vegetarian bouillon powder
1 Tbs "beef"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes
1 Tbs sugar

Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, well-mashed
1/4 cup pureed canned asparagus tips (optional)
1 Tbs vegetable oil

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.

----

Tofu "Chicken" Lunchmeat

1 lb firm waterpacked Tofu -- drained, frozen,
thawed, and gently pressed
1 quart water
2 Tbs vegetarian 'chicken' bouillon powder
1/2 tsp sugar or equivalent
1/4 tsp celery seed
1/4 tsp poultry seasoning
1 Tblsp corn oil
1/4 tsp garlic granules or powder

Cut Tofu into slices.
Put all other ingredients into a saucepan.
Bring to boil.
Add Tofu.
When broth comes to a boil again, turn down to
medium simmer.
Simmer for 30 minutes, stirring occasionally.
Put Tofu and broth into a covered container, and
let cool in fridge.
Store Tofu Chicken in fridge, covered with the
broth.
Use hot or cold.
Can also be stored frozen (one portion per bag),
and thawed as needed.

NOTE:
For best results, use frozen-and-thawed Tofu (as
described in ingredients list).

----

Tofu "Ham" Lunchmeat

1 lb firm waterpacked Tofu -- drained, frozen,
thawed, and gently pressed
1 quart water
1/2 cup soy sauce
1/4 cup brown sugar
1 Tbs Liquid Smoke

Cut thawed Tofu into thick slices.
Put all other ingredients into a saucepan.
Bring to boil.
Add Tofu.
When broth comes to a boil again, turn down to
medium simmer.
Simmer for 30 - 40 minutes, stirring occasionally.
Let cool in broth.
Store Tofu ham in fridge, covered with the broth.
Use hot or cold.
Can also be stored frozen (one portion per bag),
and thawed as needed.

NOTE:
For best results, use frozen-and-thawed Tofu (as
described in ingredients list).

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