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"Turkey" Roast


1 lb
firm orextra-firm Tofu, frozen & thawed & gently pressed dry
quart water
1/4 cup
vegan 'chicken'bouillon powder
1 tbs
vegan 'beef'bouillon powder
1 tsp
sugar orSucanat
1/2 tsp
celery seed
1 10 oz
canChinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
- 8 slicesthick bread, made into crumbs
Vegan 'chicken' broth (reservedfrom cooking Tofu)
Try one (or both) of these for your family gatherings.

The first one is especially recommended for veg*ns and non-veg*ns together.


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.
Add breadcrumbs until a mixture is obtained that can be formed into a loaf.
Pack into a loaf pan or form into a loaf on a baking sheet.
Bake, covered, 30 minutes at 350 F, basting with broth occasionally.
Cool and slice.

Serve with gravy.

Recipe group: Others.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from (Deborah Wolfe) was inserted by Renato Pichler / 2002-04-30 22:27:03

This is a recipe from the European Vegetarian Union database (
Contact address:

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