Kevin and I are both taste testing a few Thanksgiving recipes. We did vegan T*giving together at my mama's house last year, but this year he'll be staying in Maryland and showing his family how amazing cruelty-free "Turkey Day" can be. Mom and I are making Thanksgiving for a few omnivores, so we're all aiming to please and impress. I was inspired by Vegan Yum Yum's seitan roulades. Here's our attempt at a stuffed chickpea loaf that goes great with gravy. You could consider this your homemade version of Field Roast of Tofurkey, cause who really wants to bring packaged food to Thanksgiving?
First you have to make a double batch of chickpea cutlet dough and a batch of stuffing. Roll the cutlet dough out to an 8x11 inch rectangle-oval. Place string underneath, fill with stuffing (not too much or you'll have that same "too full burrito" type dilema.) Roll it up, overlapping the edges slightly and sealing with a little water. Tie it off. Brush the top with olive oil.
(Next time, I may try cooking seam-side down for a cleaner appearance.)
In an oven heated to 350F, cook your chickpea loaf and additional stuffing for about 30 mins. Chickpea loaf should, like cutlets, be firm to the touch and slightly golden brown.
On their way to the oven.
Cremini mushrooms make stuffing yummy and moist.
VegWeb 'I Can't Believe It's Vegan' Gravy.
I love this stuff.
Heed my warning, friends: let your loaf COOL for at least an hour or so before you slice it. This would work well to be made the night before, then wrapped in foil and reheated in the oven on Happy-Turkey Day.