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By: Steve B.
| Description: | ||
| Time: | 1 hr (30 min to prepare, 30 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 L b firm or extra-firm Tofu, frozen & thawed & gently pressed dry 1 quart water 0.25 cup vegan 'chicken' bouillon powder 1 tablespoon vegan 'b*ef' bouillon powder 1 teaspoon sugar or Sucanat 0.5 teaspoon celery seed 1 each oz can Chinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained 6 each 8 slices thick bread, made into crumbs 1 each Vegan 'chicken' broth (reserved from cooking Tofu) |
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| Directions: | ||
| Slice or dice 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. |
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| Notes: | ||
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