I first laid down slices of seitan on a parchment-lined cookie sheet:
Once baked, it looks delicious, and much tastier than the 'real' thing!
Combined with a number of other items, it made a delicious Christmas feast!
Here's the recipe in case I've persuaded you to try it next year:
2 - 1 pound loaves bread
2 tablespoons margarine
2 medium carrots, finely diced
2 large stalks celery, finely diced
1 large onion, finely diced
pepper to taste
1 teaspoon sage or celery salt
½ cup Egg Replacer/water combo (about 2 tbsp egg replacer with the rest comprised of water)
½ cup vegetable broth
3 good size pieces of seitan (I used about half of a recipe for VwaV's Seitan)
pastry for a single-crust pie
1. Break bread into 1 - inch chunks; dry in a large bowl, uncovered, for at least 8 hours or overnight.
2. Melt margarine in a large nonstick skillet over medium-high heat. Add carrot, celery and onion; sauté, stirring frequently, until lightly browned. Transfer to a large mixing bowl; cool to lukewarm. Add pepper, bread cubes, sage (or celery salt), egg replacer and broth. Toss to combine; set aside at least 30 minutes to allow liquids to soak into bread.
3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
4. Arrange overlapping slices of seitan on parchment paper in a row; mounding in centre. Press stuffing mixture around seitan to cover completely. Wet hands lightly, and press into a neat oval shape.
5. Roll pastry sheets out to 1/16 - inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of water.
6. Drape pastry over mound; trim excess away around bottom. Use scraps to cut out decorative shapes (leaves, apples, etc.); attach with dabs of cold water. For a shiny crust, brush pastry lightly with veggie broth. Bake 1 to 1 ¼ hours, covering pastry with foil if it browns too much.
7. Transfer ‘turkey’ to a platter. To serve, cut straight down through pastry, stuffing and seitan to make neat 1-inch slices. Serve with gravy.