Tofurky with mushroom stuffing and gravy (Vegan)
Yield 8 servings
Tofurky and glaze
- 6 tablespoons vegetable oil, divided 2 tablespoons in 3 bowls
- 1/2 French demi baguette (about 4-1/2 ounces), cut into 1/4-inch cubes (about cups)
- 1/2 cup raw pecans, coarsely chopped
- 1/2 medium onion, diced
- 1 garlic clove, finely diced
- 5 sprigs fresh thyme
- 8 ounces cremini mushrooms, coarsely chopped
- 1 large celery stalk, sliced crosswise into 1/4-inch thick pieces (about 1/2 cup)
- 1 cup homemade vegetable stock
- 1/3 cup dry white wine
- 3-1/2 teaspoons kosher salt, divided 1 teaspoon, 1/2 teaspoon, and 2 teaspoons
- 1 teaspoon freshly ground black pepper, divided into 1/2 teaspoons
- 3-1/2 tablespoons soy sauce, divided 2 tablespoons and 1-1/2 tablespoons
- 1 tablespoon pure maple syrup
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 3 (14-ounce) packages extra-firm tofu, drained, squeezed in a clean towel until moisture is minimal
- 3 tablespoons white miso paste
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 3 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons
- 12 ounces cremini mushrooms, coarsely chopped
- 2 shallots, minced
- 1 garlic clove, roughly chopped
- 5 sprigs fresh thyme
- 2 fresh bay leaves
- 3 cups vegetable broth
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 tablespoon coarsely chopped parsley
- 1-1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Preheat oven to 425°F.
- Place 2 tablespoons of vegetable oil, bread, and pecans in a large bowl and toss to combine.
- Spread the bread and pecans in a single layer on a rimmed baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until the bread is light golden brown and dry.
- In a large skillet over medium heat, heat 2 tablespoons of vegetable oil.
- Add onion, garlic, and thyme to the skillet. Cook, stirring often, for 5 minutes or until the onion is translucent.
- Add the mushrooms and cook, stirring often, for 5 minutes or until they are just beginning to brown.
- Add celery and cook, stirring often, until the mushrooms are cooked through, about 3 minutes more.
- Remove the thyme sprigs and transfer the mushroom mixture to a large bowl.
- Increase the heat to medium-high. Pour stock and wine into the hot skillet to deglaze the pan, scraping up the browned bits. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring, until just combined, about 1 minute.
- Add the bread and pecans to the mushroom mixture, tossing to combine.
- Pour the stock mixture over the bread mixture and toss well to combine.
- In a small bowl, whisk remaining 2 tablespoons vegetable oil, 2 tablespoons soy sauce, maple syrup, paprika, cayenne, and 1/2 teaspoon salt in a medium bowl. Set aside.
- Place tofu in a food processor. Add the remaining 1-1/2 tablespoons of soy sauce, miso, cornstarch, garlic powder, and remaining 2 teaspoons of salt and 1/2 teaspoon of black pepper. Blend on high for 30 seconds or until the mixture is smooth.
- Brush a 9x5-inch loaf pan with additional vegetable oil. Line it with a sheet of parchment paper cut to fit the pan horizontally. Brush the entire pan and parchment with oil.
- Using an oiled spatula, line the bottom and interior sides of the prepared pan with 2/3 of the tofu mixture, pressing it firmly to create compact high walls in the pan.
- Spoon the mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture and smooth the surface.
- Brush 1/3 of the glaze over top of the tofurky.
- Transfer the loaf pan to a rimmed baking sheet and bake the tofurky for 30 minutes, brushing the top with glaze after it has baked for 15 minutes. The tofurky should be lightly browned.
- Line another rimmed baking sheet with parchment paper and place it over the loaf pan. Quickly and carefully invert the pans to transfer the tofurky onto the baking sheet.
- Gently remove the parchment paper and brush the tofurky all over with the remaining glaze.
- To darken the top of the tofurky, broil it for 6 to 7 minutes or until a light brown crust forms. Cool at least 10 minutes. Garnish with fresh parsley and serve the tofurky with gravy on the side.
- For gravy, heat 1 tablespoon of vegetable oil in a large saucepan over medium-low heat until it begins to brown and smells fragrant, about 30 seconds.
- Add the mushrooms, shallot, garlic, thyme, and bay leaves. Cook, stirring occasionally, for 5 minutes or until the mushrooms are tender and beginning to brown. Pour in the stock and bring to a simmer. Cook, stirring occasionally, for 30 minutes or until the liquid is reduced by half.
- Pour the mushroom mixture into a strainer, reserving the liquid broth and the mushrooms separately.
- Add the remaining 2 tablespoons of oil and the flour to a skillet and toast over medium heat, stirring constantly, for 5 to 7 minutes, or until the mixture is browned and thickened.
- Pour in wine, stirring to combine, and cook for 30 seconds. Whisk in the mushroom broth, salt, and pepper. Bring to a simmer over medium-low heat. Cook, stirring occasionally, for 10 minutes or until slightly reduced and thickened.
- Transfer the broth mixture and the reserved mushrooms into a blender. Blend on high until smooth. Pour this mixture back into the pot and keep warm.
- Serve the mushroom gravy on the side.
Courses Main dish
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/vegans-rejoice-this-tofurky-with-mushroom-stuffing-and-gravy-is-all-you-need-for-a-perfect-thanksgiving-dinner/