Vegan "Tofurkey" with Mushroom Stuffing and Gravy

epicurious.com

Debbie Fenner

subheading: For the tofurkey:

4 tablespoons vegetable oil, divided, plus more for pan

1 French demi baguette (about 4 ½ ounces), cut into ¼"cubes (about 3 cups)

½ cup raw pecans, coarsely chopped

½ medium onion, chopped

1 garlic clove, finely chopped

5 sprigs thyme

8 ounces crimini mushrooms, coarsely chopped

1 large celery stalk, sliced crosswise into ¼"-thick pieces (about ¾ cup)

1 cup homemade vegetable stock or low-sodium vegetable broth

⅓ cup dry white wine

1 ¾ teaspoons kosher salt, divided

1 ¼ teaspoons freshly ground black pepper, divided

2 tablespoons soy sauce

1 tablespoon pure maple syrup

½ teaspoon smoked paprika

⅛ teaspoon cayenne pepper

3 (14-ounce) packages extra-firm tofu

3 tablespoons white miso paste

2 tablespoons cornstarch

1 teaspoon garlic powder

1 tablespoon chopped parsley

subheading: For the gravy:

3 tablespoons vegetable oil, divided

12 ounces 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 tablespoons all-purpose flour

½ cup dry white wine

1 tablespoon coarsely chopped parsley

1 ½ teaspoons kosher salt, plus more

¼ teaspoon freshly ground black pepper, plus more

subheading: Special Equipment:

A 1 ½-quart oval loaf pan or 9x5" loaf pan

Directions at epicurious.com

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