(For all ingredients, please use organic versions if available)
Thanksgiving Vegan Turkey
1 cup onion (or shallots), diced
2 tablespoons safflower oil, plus additional for oiling pan
1 tablespoon garlic, mince
2 teaspoon ginger, minced
4 cups vegetable stock or water
⅔ cup nutritional yeast flakes
¼ cup tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon dried thyme
1 teaspoon rubbed sage
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
4½ cups vital wheat gluten
¾ cup unbleached flour

Mushroom Sage Gravy
3 – 4 cups vegetable stock
½ cup minced yellow onion or shallots
½ cups exotic wild mushrooms, sliced (suggested: morels or porcinis)
3 minced cloves of garlic
2 tablespoons balsamic vinegar
2 tablespoons cornstarch dissolved in ¼ cup cold water
3 large stems of good fresh sage, chopped
2 tablespoons Earth Balance vegan butter
Salt and pepper

Thanksgiving Vegan Turkey

1. Put a little bit of water in a pan to sauté some garlic and some ginger.
2. Meanwhile, take some vegetable stock into a small pot, heat it and add in some Braggs Liquid Amino into it.
3. Meanwhile, take 2 cups of wheat gluten, add some salt, add some thyme, add a very little chopped sage. Mix it well.
4. Pour in some stock into the mix dough.
5. Mix it very well, or knead it with hands which are a little bit easier.
6. Add in some Braggs Liquid Amino.
7. Knead it and make it into a ball form.
8. Put it into the boiling stock and let it cook. Make sure the stock cover the dough.
9. Put the nutritional yeast into a bowl. Mixed it and knead it and then form it into a ball shape.
10. Put it into the boiling stock together with the first dough.
11. Let it cook until it expands. And when it does, take it out of the pot and slice it.
12. Serve it with the mushroom sage gray.

Mushroom Sage Gravy

1. Take 1 cup of vegetable stock and the onions, mushrooms, garlic, and half of the sage, and sauté them together with the vegan butter.
2. Cook them over medium heat for about 15 minutes.
3. Add about 2 more cups of stock and simmer.
4. Add in a little of chopped rosemary.
5. Add in a little salt and pepper.
6. Add in the cornstarch and stir them from time to time.
7. The gravy is ready.