Follow these steps for perfect results
vital wheat gluten
nutritional yeast flakes
granulated onion
garlic powder
white pepper
firm tofu
drained and crumbled
vegetable broth
garbanzo beans
olive oil
poultry seasoning
garlic cloves
minced
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together vital wheat gluten, nutritional yeast, granulated onion, garlic powder, and white pepper.
In a blender, combine crumbled firm tofu, 1 1/2 cups vegetable broth, garbanzo beans, 1 tablespoon olive oil, and poultry seasoning.
Blend until completely smooth.
Pour the wet ingredients into the dry ingredients and mix until a wet dough forms.
Turn the dough out onto a cutting board and knead for about 5 minutes.
Shape the dough into a loaf and place it in an oiled bread pan.
Let the loaf stand for 5 minutes.
In a saucepan, combine 1 cup vegetable broth, 1 tablespoon olive oil, poultry seasoning, and minced garlic.
Heat over medium heat to make the basting broth.
Baste the loaf with the broth.
Place the loaf in the preheated oven.
Baste again after 30 minutes.
Bake for 1 hour, or until the dough is firm to the touch and nicely browned.
Let cool for 15 minutes before serving.
Expert advice for the best results
For a deeper flavor, marinate the loaf in vegetable broth overnight.
Add chopped vegetables like carrots and celery for added texture and nutrients.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Slice and serve with gravy and sides.
Serve with mashed potatoes, stuffing, and cranberry sauce.
Accompany with roasted vegetables.
Complements the savory flavors.
Discover the story behind this recipe
Vegetarian alternative to traditional Thanksgiving turkey.
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