This is an elegant substitute centerpiece for a vegan Thanksgiving table.
The recipe can be modified easily (by using more puff pastry) to create smaller or even individual pastry-wrapped portions.
Make Ahead: The stuffing can be prepared and refrigerated up to 3 days in advance. The "turkey breast" mound can be assembled and refrigerated (unbaked) a day in advance. Apply the soy milk just before baking.
Servings: 10 - 12
- About 2 pounds soy chicken substitute, such as four 7-ounce packages Gardein Chick'n Filets, available at Whole Foods and other natural food stores
- About 2 cups brown gravy (see related recipe)
- 1/2 recipe (5 cups) Cornbread Apple "Sausage" stuffing (see related recipe)
- Two (10-by-15-inch) sheets puff pastry dough, defrosted
Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil, then grease it lightly with nonstick cooking oil spray.
Cut the chicken substitute into bite-size pieces, then place in a mixing bowl and pour the gravy over them. Stir to coat thoroughly. Shape the mixture into an oval mound on the greased foil.
Moisten your hands with water, then use the stuffing to evenly cover the mound, creating the shape of a turkey breast.
Roll out the defrosted puff pastry dough to a thickness of 1/4 inch or less, using a little water to smooth out any folds or seams created during packaging. Use 2 sheets to cover the mound, overlapping the edges slightly. Use water to smooth/seal. Tuck in the pastry around the bottom and trim.
If desired, use puff pastry scraps to create shapes for decorating the top of the puff pastry, affixing them with a little soy milk. Brush the pastry lightly with soy milk.
Bake for 1 hour; check after 45 minutes, and if the top is getting too brown, cover it loosely with foil.
Let sit for 15 minutes before cutting into slices for serving.
Adapted from a 1995 Vegetarian Times recipe by Terry Cummings, executive director at Poplar Spring Animal Sanctuary in Poolesville..
Tested by Bonnie S. Benwick.
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