Turkeyless Thanksgiving Feast

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Step 1

Start by tearing your bread into about 1-inch cubes and toss them into a large bowl. Leave the bread uncovered so it can dry out for at least 8 hours—overnight works great.

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Step 2

Next, melt the margarine in a big skillet over medium-high heat. Add the carrots, celery, and onion, and cook everything together, stirring now and then, until the onions soften and turn a nice golden brown—this should take around 10 minutes. Once that’s done, scrape the veggies into your bowl with the dried bread. Sprinkle in the parsley, sage, and some pepper to taste.

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Step 3

In a small bowl, whisk together the egg replacer, water, and vegetable broth until smooth. Pour this mixture over the bread cubes and gently fold everything together so the bread soaks up the liquid evenly. Let it sit for about 30 minutes to really absorb those flavors.

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Step 4

While the stuffing is resting, preheat your oven to 400°F (200°C). Line a baking sheet with foil and give it a quick spray with nonstick cooking spray.

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Step 5

Brush both sides of your seitan slices with gravy, then arrange them overlapping in a row right on the foil, piling them up a bit in the middle. Use your hands—wet them slightly to keep the stuffing from sticking—and press the stuffing mixture around the seitan, shaping it into a neat oval.

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Step 6

Roll out your pastry sheets until they’re about 1/16-inch thick. Lay them out so they overlap slightly, forming a large rectangle. Use a little cold water to seal the edges. Drape the pastry over the stuffing mound and trim off any extra from the bottom. If you want, use the scraps to cut out fun shapes like leaves or apples, and attach them with a bit of cold water.

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Step 7

Pop it in the oven and bake until the pastry turns a deep golden brown, somewhere between 1 and 1¼ hours. If the crust starts to get too dark before it’s done, just cover it loosely with foil to keep it from burning.