Thanksgiving “Turkey” and Dressing
From the Kitchen of Marilyn Montenegro
Mix together the following dry ingredients:
2 Cup Vital Wheat Gluten Flour
3 Tablespoons Nutritional (Brewer’s) Yeast
3 Tablespoons garbanzo, quinoa, or whole grain flour
2 Tablespoons Chicken (Beef) McKay’s Seasoning powder
2 teaspoons onion powder
1 teaspoon garlic powder
Mix together wet ingredients:
1-1/2 cup cool water
¼ cup Soy Sauce or Bragg’s Liquid Aminos
½ teaspoon oil
(May add garlic cloves, fresh onion, and other seasons blended)
Add the liquid to the well-mixed dry ingredients listed above. Form a ball. If too dry, add more water, if too moist add more Vital Wheat Gluten Flour.
1 cup soy sauce or liquid aminos
2-3 celery stalks
1 onion, coarsely chopped, or dry onion flakes
3 quarts water
Page 2 – Thanksgiving Dressing
10-12 oz. box seasoned bread dressing (stuffing) – (I use 5-6 oz. cornbread and 5-6 oz. cubed bread dressing)
½ cup Olive Oil
1 cup diced Onion
1 cup diced Celery
½ cup sliced baby carrots
1 cup sliced fresh or canned Mushrooms
1 to 1-1/2 cup chicken broth (1 tablespoon McKay’s Chicken Seasoning in 1-1/2 cups warm water
Turkey and Dressing Assembly
Add fried seitan pieces to the top of baked dressing, covering dressing and overlapping seitan
Pour 1-cup mushroom gravy over dressing.
Bake at 325 degrees for 30 minutes.
Serve and enjoy!