• prep: 1 hr 20 min
• cook: 1 hr 40 min
• total: 3 hr

servings:

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

• 4 tablespoons vegetable oil, divided, plus more for pan
• 1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
• 1/2 cup raw pecans, coarsely chopped
• 1/2 medium onion, chopped
• 1 garlic clove, finely chopped
• 5 sprigs thyme
• 8 ounces crimini mushrooms, coarsely chopped
• 1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
• 1 cup homemade vegetable stock or low-sodium vegetable broth
• 1/3 cup dry white wine
• 1 3/4 teaspoons kosher salt, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 2 tablespoons soy sauce
• 1 tablespoon pure maple syrup
• 1/2 teaspoon smoked paprika
• 1/8 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
• 3 tablespoons vegetable oil, divided
• 12 ounces crimini mushrooms, coarsely chopped
• 2 shallots, quartered
• 1 garlic clove, crushed
• 2 fresh bay leaves
• 4 cups homemade vegetable stock or low-sodium vegetable broth
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 tablespoon coarsely chopped parsley
• 1 1/2 teaspoons kosher salt, plus more
• 1/4 teaspoon freshly ground black pepper, plus more
• A 1 1/2-quart oval loaf pan or 9x5" loaf pan

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