![]() (If using canned broth, use in place of the water and skip the bouillon.) Let cool before using as it could start to cook the gluten prematurely if hot.)Ģ teaspoons Better Than Bouillon “No Chicken” soup base (If using canned broth, simmer until reduced at least 25%-50% and use in place of the water. (adapted from Bryanna’s Seitan Turkey - although she seems to have taken the recipe down for a site revamp)ġ package firm or extra firm tofu (15 oz), drained and crumbledĢ tablespoons Better Than Bouillon “No Chicken” soup base Not that you need that, because clearly, you ain’t no fool. This recipe is forgiving and pretty much fool-proof. ![]() Bryanna’s instructions are super detailed and I can be kind of bad with details (which is why I wound up simplifying this recipe a whole lot) but it turned out great and each one after that has as well. I was totally intimidated the first time I made it. I took the “turkey” one and modified it quite a bit in both ingredients and cooking method to make it a little easier to whip up and with the flavor coming more from broth and herbs than soy sauce. The original recipe for this comes from Bryanna’s vegan Thanksgiving site - she has lots of great side dishes and different variations on her basic tofu and seitan recipe. (I’ll post my pot pie and noodle soup recipes here soon – both star diced loaf. On its own with mashed sweet potatoes? Yes, please. I find it incredibly versatile, easy to make and easy to use. I make this each Thanksgiving and about a half dozen other times during the year. You can think of this like a Tofurky clone, except it’s not $13 and filled with questionable stuffing. Swapping in a little diced loaf for the turkey doesn’t seem all that different than subbing mushrooms for lima beans. ![]() Ninety percent of my favorite pot pie recipe is naturally vegetarian. I want to make the recipes I loved as a kid. It helps you feel satisfied and keeps hunger at bay long after the dishes are done. Just because you give up meat doesn’t mean you don’t want that hearty, dense, toothy feel of protein. Why stop eating turkey just to go through all the trouble of creating a fake one? Protein, for one. I know some meat-eaters are confused by things like this. What more could you want in a main course? And with the photographic evidence above, I dare say photogenic. The worst you can say about loaf’s looks is that they’re bread-like, which sounds a-ok to me. My carnivore boyfriend (boyfriend carnivorus) said that there was no way to get a good photo of seitan and tofu “turkey”, a.k.a.
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