"Tu*key" Roast
From: Deborah Wolfe

Try one (or both) of these for your family gatherings.

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

• 1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
• 1 quart water
• 1/4 cup vegan 'ch*cken' bouillon powder
• 1 Tbs vegan 'b*ef' bouillon powder
• 1 tsp sugar or Sucanat
• 1/2 tsp celery seed
• 1 10-oz can Chinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
• 6 - 8 slices thick bread, made into crumbs
• Vegan 'ch*cken' broth (reserved from cooking 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.