Holiday Roast Roll with Gravy and Stuffing

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TNT: This is a terrific recipe!

 

* Exported from MasterCook *

 

Holiday Roast Roll

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Entree Holiday

Soyfoods Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2 pounds firm tofu

4 tablespoons arrowroot or cornstarch

2 tablespoons nutritional yeast

2 teaspoons powdered agar

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon salt

3 1/2 cups herbed bread stuffing (gluten free)

MATERIALS:

plastic wrap

aluminum foil

Serve with:

Mushroom Gravy

Herbed Stuffing

 

In a food processor, puree all roll ingredients, stopping to scrape

down the sides, as necessary. Mixture will be fairly stiff; don't add

liquid. Preheat oven to 350°.

 

On a work surface, lay down 2 16-inch long pieces of plastic wrap,

over-lapping them about 2 inches, lengthwise. Spoon tofu mixture onto

waxed paper and spread out into an 8 x 12-inch rectangle, about

1/2-inch thick. Make sure thickness is even all around.

 

Lay a third sheet of plastic wrap on the work surface, and on it mound

the stuffing, forming it into a roll about 11 inches long. Carefully

transfer the roll to the center of the tofu rectangle.

 

Now is the time to summon your assistant. With one person on each end

of the plastic wrap, bring the two sides together. The tofu will meet

over the top of the stuffing roll, encasing it. Gently press together

and smooth out any places, including ends, that have stuffing showing

through; twist ends to seal.

 

Securely wrap roll in 2 layers of aluminum foil, making sure no

plastic is exposed. Place on baking sheet and bake for 1 hour and 15

minutes. Remove from oven, let cool in wrappings, and refrigerate

until 1 hour before serving.

 

To serve, carefully remove aluminum foil and plastic; wrap with fresh

foil, place on a baking sheet, and bake at 350° until heated through,

about 30 minutes. Remove foil and transfer roll to a serving platter;

decorating as desired.

 

Rolling tofu is not as tricky as it sounds. All you need is a food

processor and a willing assistant who wants to have some fun.

 

PER SERVING: 222 CAL (26% from fat), 12g PROT, 6.3g FAT, 28g CARB,

733mg SOD, 0mg CHOL, 3g FIBER

 

For the best results, make the Holiday Roast Roll the day before serving.

 

Source:

" http://www.naturalland.com/cv/soy/holrec.htm "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

 

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Per Serving (excluding unknown items): 1731 Calories; 83g Fat (40.5%

calories from fat); 107g Protein; 167g Carbohydrate; 27g Dietary

Fiber; 8mg Cholesterol; 7967mg Sodium. Exchanges: 8 Grain(Starch); 19

Lean Meat; 9 Vegetable; 0 Fruit; 13 1/2 Fat.

 

NOTES : I'm not entirely comfortable with the idea of baking in

plastic, so would substitute parchment for the plastic wrap. -NB

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Herbed Stuffing

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Holiday Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- diced small

1 tablespoon vegetable oil

3 celery ribs -- diced small

1 tablespoon dried sage

1 teaspoon chopped rosemary

1 teaspoon caraway seeds

5 cups gluten free bread cubes

1/2 cup to

3/4 cup vegetable stock

salt and pepper

 

In a large skillet or Dutch oven over medium heat, sauté onion in oil,

stirring frequently until golden, about 15 minutes. Stir in celery,

sage, rosemary, and caraway seeds and continue cooking for about 2

minutes. Add bread cubes and toss to combine. Remove from heat and

slowly add vegetable stock, tossing to combine, until mixture is

moistened. Season to taste with salt and pepper, cover and set aside.

 

Chopped fresh fruits, such as apples, will also prevent the stuffing

from holding firmly together. Makes about 3 1/2 cups.

 

PER 1/2 CUP: 112 CAL (24% from fat), 3g PROT, 3g FAT, 18g CARB, 193mg

SOD, 0mg CHOL, 2.4g FIBER

 

Source:

" http://www.naturalland.com/cv/soy/holrec.htm "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Yield:

" 3 1/2 cups "

 

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Per Serving (excluding unknown items): 317 Calories; 17g Fat (47.5%

calories from fat); 7g Protein; 36g Carbohydrate; 8g Dietary Fiber;

2mg Cholesterol; 1328mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2

Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mushroom Gravy

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup minced onion

1 tablespoon vegetable oil

4 cloves garlic -- minced

1 pound mushrooms -- cleaned and sliced

2 1/2 cups vegetable stock

1 tablespoon balsamic vinegar

1 teaspoon soy sauce or Bragg's

4 teaspoons arrowroot or cornstarch

1/4 cup cold water

salt and pepper

 

Use common mushrooms, or wild ones, or a combination.

 

In a large skillet over medium heat, sauté onion in oil until golden,

about 7 minutes. Add garlic and mushrooms and cook over slightly

higher heat until mushrooms are very soft, about 10 minutes. Add

stock, vinegar, and soy sauce, bring to a boil and cook until slightly

reduced, about 3 minutes.

 

Reduce heat to a slow simmer. Mix arrowroot or cornstarch with cold

water until smooth. Slowly add to simmering liquid, stirring

constantly. Cook and stir until mixture is thickened, about 4 minutes.

Season to taste with salt and pepper.

 

Makes about 3 1/2 cups.

 

PER 1/2 CUP: 47 CAL (37% from fat), 1g PROT, 2g FAT, 6g CARB, 77mg

SOD, 0mg CHOL, 1.1g FIBER

 

Source:

" http://www.naturalland.com/cv/soy/holrec.htm "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

 

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Per Serving (excluding unknown items): 115 Calories; 4g Fat (31.2%

calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber;

1mg Cholesterol; 739mg Sodium. Exchanges: 1/2 Grain(Starch); 1

Vegetable; 0 Fruit; 1 Fat.