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From: Deborah (Recipes.vegsource.com)
Subject:         Vegeturkey Roast
Date: November 2, 2011 at 9:52 am PST

In Reply to: Re: Thanksgiveganing -- Vegan Thanksgiving :) posted by Susan on November 1, 2011 at 7:15 pm:

Vege Turkey Roast

1 lb firm or extra-firm Tofu, frozen & thawed
& gently pressed dry
1 quart water
1/4 cup vegan "chicken" bouillon powder
1 Tbs vegan "beef" bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
6 - 8 slices thick bread, made into crumbs
Vegan "chicken" broth (reserved from cooking Tofu)

Slice or dice Tofu.
In a large pot, put water, bouillons, sugar, and celery seed.
Bring to boil.
Add Tofu.
Turn down to simmer.
Simmer, covered, for 30 minutes, stirring often.
Drain Tofu, reserving broth.
Put Tofu into processor (or bowl).
Process to a chunky paste (or do it by hand).
Put in bowl (if not already in bowl).
Mix in breadcrumbs.
Pack into a greased/sprayed loaf pan.
Cover with foil.
Bake at 350 F for 30 - 40 minutes, or until hot throughout, basting with broth occasionally.
Cool slightly, then slice.
Serve with gravy, fruit sauce, your favorite stuffing/dressing, veggies, etc.

Number of servings depends on number of side dishes,
and appetites!

Recipe can be doubled.

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