2 (16 ounce) packages chicken-style seitan, cut horizontally into 1 inch thick strips
1 cup garbanzo bean gravy
1 (17.5 ounce) package frozen puff pastry, thawed
Method
Break bread into 1-inch pieces and place them in a large bowl. Allow the bread to dry out for at least 8 hours, uncovered.
In a large skillet over medium-high heat, melt margarine and add chopped carrots, celery, and onion. Sauté until the onion becomes soft and golden, about 10 minutes. Transfer this mixture to the bowl with the dried bread, seasoning it with parsley, sage, and pepper.
In a separate small bowl, whisk together egg replacer, water, and vegetable broth until smooth. Pour this mixture over the bread cubes and gently combine until everything is evenly coated. Let it sit for 30 minutes to allow the bread to absorb the flavors.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it with nonstick cooking spray.
Coat the seitan with gravy on both sides, then arrange overlapping slices in the center of the foil-lined sheet. Surround the seitan with the stuffing mixture, forming it into a neat oval shape with lightly moistened hands.
Roll out pastry sheets to a thickness of 1/16-inch, overlapping them slightly to create a large rectangle. Seal the edges using small amounts of cold water, then drape the pastry over the stuffing mound. Trim any excess pastry from the bottom and use the scraps to create decorative shapes like leaves or apples, attaching them with water.
Bake the assembled dish for 1 to 1 1/4 hours or until the pastry is a deep golden brown. If it browns too quickly, cover it loosely with aluminum foil during baking.
