Vegan "Tofurkey" with Mushroom Stuffing and Gravy

Ingredients for Vegan "Tofurkey" with Mushroom Stuffing and Gravy

• 60ml vegetable oil, divided, plus more for pan

• 1 French demi baguette (about 130g ), cut into 1/4"cubes (about 325g )

• 80g raw pecans, coarsely chopped

• 1/2 cipolla media, tritata

• 1 spicchio d'aglio, tritato finemente

• 5 sprigs thyme

• 230g crimini mushrooms, coarsely chopped

• 1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 180ml )

• 240ml homemade vegetable stock or low-sodium vegetable broth

• 80ml di vino bianco secco

• 1 3/4 cucchiaini di sale kosher, diviso

• 1 1/4 cucchiaini di pepe nero macinato fresco, diviso

• 2 cucchiai di salsa di soia

• 1 cucchiaio di sciroppo d'acero puro

• 1/2 cucchiaini di paprika affumicata

• 1/8 cucchiaini di pepe di cayenna

• 3 (400g) packages extra-firm tofu

• 3 tablespoons white miso paste

• 2 cucchiai di amido di mais

• 1 cucchiaino di aglio in polvere

• 1 tablespoon chopped parsley

• 45ml olio vegetale, diviso

• 350g crimini mushrooms, coarsely chopped

• 2 shallots, quartered

• 1 spicchio d'aglio, schiacciato

• 5 sprigs thyme

• 2 foglie di alloro fresche

• 4 cups homemade vegetable stock or low-sodium vegetable broth

• 2 cucchiai di farina semplice

• 120ml di vino bianco secco

• 1 cucchiaio di prezzemolo grossolanamente tritato

• 1 1/2 cucchiaini di sale kosher, più altro

• 1/4 cucchiaini di pepe nero macinato fresco, più altro

• A 1 1/2-quart oval loaf pan or 9x5" loaf pan

How to make Vegan "Tofurkey" with Mushroom Stuffing and Gravy

Preheat oven to 218°C. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down centre of pan, leaving a 1" overhang.

Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.

Heat 2 tablespoons oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.

Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 teaspoon salt and 1/2 teaspoons black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.

Whisk soy sauce, maple syrup, paprika, cayenne, 2 tablespoons oil, and 1/2 teaspoons salt in a medium bowl.

Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornflour, garlic powder, and remaining 2 teaspoons salt and 1/2 teaspoons black pepper. Blend until smooth, about 30 seconds.

Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the centre and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.

Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.

Heat grill and grill until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.

Heat 1 tablespoon oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.

Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 tablespoons oil in pot over medium heat, stirring constantly, until browned and thickened, 5–7 minutes.

Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.

Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 tablespoon at a time if needed, until smooth, about 5 minutes.

Avvertenza

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