Replies

Wonderfully Simple Veggie Brown Gravy
Use this on your Faux Beef...LOLOLOL

2 1/2 Tbs. soy margarine or butter
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
2 Tbs. soy sauce
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh parsley

Melt margarine or butter in small saucepan over medium low heat. Add flour and whisk together about 30 seconds; then add broth slowly while whisking. Cook over medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy achieves desired thickness. Pour into a gravy boat or bowl and stir in parsley. Serve warm.
5 SERVINGS

Foolproof Meatless Mushroom Gravy
This rich-tasting gravy has a velvety texture. You and your buddies will love this one...I hope!..LOL

2 1/2 Tbs. soy margarine or butter
1/2 lb. white mushrooms, sliced 1/4-inch thick (about 2 1/2 cups)
3 Tbs. all-purpose flour
2 cups vegetable broth
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Melt 1 tablespoon margarine or butter in a medium skillet over medium heat. Add mushrooms and cook, stirring often, 3 minutes. Remove mushrooms with a slotted spoon and set aside.

Add remaining 1 1/2 tablespoons margarine or butter and flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper: Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or serving bowl: Serve warm.
5 SERVINGS

The Best Basic Vegetarian Gravy
Use this bad boy with that Damned Tufu Turkey...Bwhahahahahh.. ;^)

1/2 cup vegetable oil
5 cloves garlic, minced
1/3 cup chopped onion
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 teaspoons all-purpose flour

Directions
1 In a saucepan over medium-low heat, combine the oil, garlic and onion; cook until onion is translucent.
2 Add the flour, yeast and soy sauce to make a paste. Gradually mix in the broth, stirring constantly.
3 Over medium heat, bring the gravy to a boil. Season with the sage, pepper and salt. If gravy is too thin, add teaspoons of flour to thicken.

Woo Hoo Tofu Turkey" Stanz, This is an incredibly delicious and guilt-free LOL..alternative to the traditional bird, and I make it every holiday. I've even tried this out on meat eaters, and they were asking for seconds! The directions may seem a bit up hill at first glance, but don't worry!! It is much, much easier than it appears and the actual preparation time you spend in the kitchen is under fifteen minutes" using Million Mom Math...Hahhahhahh

1 pound firm tofu
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon pepper
1 (12 ounce) package dry bread stuffing mix
2/3 cup water
1/4 cup soy margarine
1 slice bread, cubed
1/2 teaspoon sage
2 tablespoons water
5 tablespoons vegetable oil, divided
1 teaspoon barbecue sauce
1/2 teaspoon prepared mustard
1 tablespoon orange jam
1 teaspoon orange juice
1 tablespoon sesame seeds

Directions
1 Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
2 Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
3 After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
4 Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
5 Bake in preheated oven for 30 minutes.
6 Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
7 Broil for 3 to 5 minutes, or until tofu is browned and crispy.
Makes 4 servings

The Return of Tofu Turkey Dinner..hehehe

"Stanz, If you hang with 10 veggie munchers, this is a feast. A vegan alternative especially good for Thanksgiving dinner! Serve with the vegetarian gravy and all the fixings. Enjoy!"

5 pounds extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary

Directions
1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2 Make the stuffing: In a large frying pan sauté onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings