Comments on: A YumYum Thanksgiving

By: martin

martin — Sun, 27 Dec 2009 18:14:09 +0000

I love this recipe! I made the whole spread for Xmas Eve dinner and it turned out great. The seitan was a bit more difficult to work with than I thought, bit it worked out in the end.

Cheers!

By: Health is Easy » Uncategorized » Veggie Might: Thanksgiving Tips, Part II—The Sides

Sun, 13 Dec 2009 08:18:59 +0000

[...] (dairy or non); then go crazy with the sage and thyme. It’ll be the dressing of your dreams. VeganYumYum’s Chestnut Stuffing (scroll down, you’ll see it) Wild Mushroom Stuffing from Serious [...]

By: Turkey Day Recap « Vicious Sweet Tooth

Turkey Day Recap « Vicious Sweet Tooth — Sun, 29 Nov 2009 04:56:21 +0000

[...] south but a bread based stuffing. So, I looked for Chestnut stuffing recipes everywhere and found this lovely one from Vegan Yum Yum. It was good, but I do like my traditional dressing. I also added a [...]

By: Kristen

Kristen — Wed, 25 Nov 2009 18:23:46 +0000

Thanks for the awesome recipe! I’m planning to serve this to my family for Thanksgiving this weekend, so I tried it earlier this week to be sure it would work for me. It was awesome, although I did find the seitan a little on the chewy side. But I just did a search and found this wiki cookbook:

http://en.wikibooks.org/wiki/Cookbook:Seitan

They suggest that adding 1 part garbanzo bean flour to 4 parts gluten flour will make the seitan less chewy. I have yet to try it, but that’s my plan. I hope this is helpful to someone else too!

By: Veggie Might: Thanksgiving Tips, Part II—The Sides | Weight Loss Archive

Veggie Might: Thanksgiving Tips, Part II—The Sides | Weight Loss Archive — Fri, 20 Nov 2009 04:18:33 +0000

By: Wayne Blizzard

Wayne Blizzard — Thu, 12 Nov 2009 01:09:27 +0000

You mention “prepared” chestnuts” from Trader Joes. This year TJ had what must be raw chestnuts, because inside the lid it said to cut an X into the flat side and roast at 400 for 15-20 minutes. I checked The Joy of Cooking and it said to cut the X but to BOIL for several minutes, remove, and peel; it then said to cook by boiling.

My question is this: What is “prepared?” Is it enough to roast and peel them, as TJ instructed? Or to boil them? I’m pretty sure I have to pre-cook them before using in the “Seitan Roulade with Chestnut Stuffing” because it has a fairly short cooking time.

One more thing: Could one use puffed pastry as the wrapping instead of the wheat gluten based dough?

By: HeatherKatsoulis.com » Blog Archive » Vegetarian Thanksgiving Menu & Recipes

Wed, 04 Nov 2009 01:53:53 +0000

[...] Thanksgiving Pot Pie substitute turkey with Chik’n Strips and No-Chicken Broth for chicken stock the veg safe frozen pie crust I use with Vegetarian Apple "Sausage" Stuffing or VeganYumYum’s Thanksgiving Seitan Roulade with Chestnut Stuffing [...]

By: faith

faith — Tue, 03 Nov 2009 15:11:28 +0000

Wow. Last night I kind of winged a recipe for seitan roulades on my own, and they came out pretty good, but then today I googled recipes for them, and I have gotten some fab ideas from you! This looks awesome!

By: Blah-ish Friday… « Title shmitle

Blah-ish Friday… « Title shmitle — Fri, 23 Oct 2009 19:50:27 +0000

[...] Rouladen: usually slabs of beef, cubed animal fat, and a pickle relish when my (vegetarian) Oma makes it for the family. I want to attempt a veganization, with the help of VeganYumYum’s version. [...]

By: Heather Katsoulis

Heather Katsoulis — Thu, 22 Oct 2009 01:18:47 +0000

This looks so good. So good, in fact, I've featured it here: Vegetarian Comfort Food Recipes | Thanksgiving Menu I'm sure you'll have something equally as tasty for this year! h