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Vegan "Tofurkey" with Mushroom Stuffing and Gravy
EPICURIOUS33Ingredients
100Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 4 Tbsp. vegetable oil (divided, plus more for pan)
- 1 demi baguette (French, about 4 1/2 ounces, cut into 1/4"cubes, about 3 cups)
- 1/2 cup raw pecans (coarsely chopped)
- 1/2 medium onion (chopped)
- 1 garlic clove (finely chopped)
- 5 sprigs thyme
- 8 oz. crimini mushrooms (coarsely chopped)
- 1 celery stalk (large, sliced crosswise into 1/4"-thick pieces, about 3/4 cup)
- 1 cup homemade vegetable stock (or low-sodium vegetable broth)
- 1/3 cup dry white wine
- 1 3/4 tsp. kosher salt (divided)
- 1 1/4 tsp. freshly ground black pepper (divided)
- 2 Tbsp. soy sauce
- 1 Tbsp. pure maple syrup
- 1/2 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 42 oz. extra firm tofu
- 3 Tbsp. white miso paste
- 2 Tbsp. cornstarch
- 1 tsp. garlic powder
- 1 Tbsp. chopped parsley
- 3 Tbsp. vegetable oil (divided)
- 12 oz. crimini mushrooms (coarsely chopped)
- 2 shallots (quartered)
- 1 garlic clove (crushed)
- 5 sprigs thyme
- 2 fresh bay leaves
- 4 cups homemade vegetable stock (or low-sodium vegetable broth)
- 2 Tbsp. all purpose flour
- 1/2 cup dry white wine
- 1 Tbsp. chopped parsley (coarsely)
- 1 1/2 tsp. kosher salt (plus more)
- 1/4 tsp. freshly ground black pepper (plus more)
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