Roasted Veggie Turkey

Crouton Stuffing

1/2 stick soy margarine (recommend 'Earth Balance' brand)

1 small onion, diced

1 tsp. minced garlic

2 stalks celery, diced

2 tsp. sage

2 tsp. thyme

1 tsp. salt

1/2 tsp. pepper

5-6 c. croutons

2 tbsp. chopped fresh parsley

2-3 c. vegetable stock recommend 'Better than Bouillon' brand)

Tofu Roulade

3 lbs. tofu

1/2 c. cornstarch

1 tbsp. agar

11/2 tsp. salt

1/2 tsp. pepper

1 tbsp. dried parsley

3 tbsp. onion powder

1 1/2 tbsp. garlic powder

3 tbsp. nutritional yeast

* optional 3 tbsp. vegetable stock (recommend 'Better than Bouillon' brand)

For stuffing: Melt margarine in a medium sauté pan. Add the onions, garlic, celery, and herbs. Sauté over medium heat just until soft. Season with salt and pepper. Place croutons and parsley in a mixing bowl, toss with the sautéed vegetables and herbs, while slowly adding the vegetable stock. Set aside, and cool. Note: The key to this recipe is the stuffing needs to be somewhat stiff, not mushy. You can use your favorite stuffing as long as it is tight and solid.

For roulade: Drain the tofu and purée it in a food processor. Add the rest of the roulade ingredients, mix until smooth. Transfer the mixture to a medium-large mixing bowl, season with salt and pepper (add vegetable base now if you choose), mixing well to taste. The purée will be thick. Place a 12-14 inch sheet of parchment paper on the table. Pour tofu mixture onto the parchment and pat it down into an oblong shape with a spatula. Place another sheet of parchment over the top of the tofu mixture and roll smooth with a rolling pin into a 5 x 10-inch rectangle.

Preheat the oven to 350°F. Remove the top piece of parchment. Place cooled stuffing down the middle of the tofu. Fold both sides of the tofu over the middle to cover the stuffing. Twist the ends of the parchment. Wrap the roulade again in foil, twisting the ends. Place the tofu roll on a baking sheet, and bake 1 to 11/2 hours. Let it rest before unwrapping and slicing. Serve with your favorite veggie gravy.

Executive Chef Kim Gracen, The Chicago Diner