I made this for Thanksgiving this year and it was a huge hit with vegetarians and meat eaters alike! I purchased shredded seitan by mistake, but it worked out well and I will do it the same way next year. I used a 9 X 13 pan with a layer of chicken style shredded seitan chunks with garbanzo bean gravy, a layer of stuffing, another layer of seitan and gravy, then topped it with the puff pastry. When it was done it was easy to cut and serve in pieces (much like a casserole). I think the texture of the shredded seitan is easier to deal with for meat eaters, as it is a bit like the texture of actual Turkey. Fantastic recipe!

Dry and tasteless. I really don't know how this this could be better. I read other's reviews but felt like this missed the mark.

We aren't vegetarians or vegans but we're looking to expand our palates by eating healthier. This was very delicious and was a healthier bow to the typical Thanksgiving main course. Hints & suggestions - Puff pastry at my local market comes frozen. Plan ahead - place it in the fridge 24 hrs. before you need it (I did not try the "quick thaw" method so I cannot tell you if this dries it out. It was just more convenient for me to put in the fridge 24 hrs. before I needed it). I'd also suggest using only 1, maybe 1 1/2 loaves at the most of the multi-grain bread and at least 1 more 16 oz pkg. of seitan. For our taste, it was simply too much stuffing and not enough seitan. Plan ahead and use your food processor - place the bread in the processor and lay out on a jelly roll pan overnight. Then, place it in a storage bag until you're ready for it. I omitted the margarine and put the carrots, celery, onion, and parsley together in the processor, then dumped it in an XL (read: very large) bowl with the bread and omitted cooking the veggies entirely. Also, for the egg replacer, 5 1/2 tsp. is *almost* 2 Tbsp (1.8 Tbsp. to be exact). I purchased 2 dried vegan gravy mixes at my local natural foods store (I could not find garbanzo bean gravy mix); next time, I'll make sure I'll have 4 envelopes, agreeing with a previous reviewer that gravy is the key. Serve with a big bowl veggies and it's a wonderfully healthy and complete meal.

very yummy. shared with strict carnivores and even they complimented the taste, wasn't sure of the texture but they loved the taste and tolerated the texture of tofu.

That is a wonderful recipe, thank you. The seitan gives it a nice consistency, unlike the custard like quality of tofu "turkey". I usually make the seitan myself from scratch (with plain flour) and cook it in chicken-flavoured vegan broth to give it the required taste. I'm having a dinner party next week and can't wait to surprise my vegan,vegetarian,and meat eating friends.

This recipe, from a 1995 Vegetarian Times magazine, is a favorite of ours. We now use Quorn Roast instead of the seitan, and have played around with the gravy. Gravy is key...make plenty of it for the side too.