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Millions of caring folks across the U.S. are celebrating this Thanksgiving with a rich selection of delicious vegetables, fruits, baked goods, and mock meats replacing the carcass on their dinner table. The vegan bill of fare may include a 'tofurky,' lentil or nut roast, stuffed squash, corn chowder or chestnut soup, candied yams, cranberry sauce, pumpkin or pecan pie, and carrot cake.
Below we have a selection of turkey alternatives to buy as well as recipes for turkey alternatives, recipes for side dishes, and recipes for desserts.
TURKEY ALTERNATIVES TO BUY
Tofurky - The Tofurky Roast, brought to you by Turtle Island Foods, is a pre-cooked vegan feast. Made from a revolutionary tofu-wheat protein blend, Tofurky is known for its incredible, turkey-like texture and flavor. Enhanced with a flavorfully moist stuffing, Tofurky will far exceed your expectations. For nutritional information and product details, visit www.Tofurky.com! Sometimes available at the Publix in Hampton (at Lovejoy Station).
Celebration Roast - Field Roast has created a delicious vegan stuffed entrée that is perfect for the holidays and at any celebratory meal. Each roast is made by hand, wrapped in a cotton netting, and simmered to perfection. A tasty delicacy, it is complete with a stuffing made with butternut squash, apples, and mushrooms. Visit www.FieldRoast.com for more information!
Veggie Turkey Breast - Garden Protein International brings to the table the Veggie Turkey Breast with Wild Rice and Cranberry Stuffing. Bursting with healthful ingredients, including several vital minerals and five essential B vitamins, its made with pure canola oil, so it contains no trans fat. Garden Protein’s Veggie Turkey Breast is available at the Whole Foods Market deli along with vegan versions of all the traditional side dishes.
TURKEY ALTERNATIVES TO MAKE
Tofu Not-A-Turkey
6 lbs. firm tofu
Stuffing:
1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper, to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)
Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce
One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.
To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.
Preheat the oven to 400 degrees F.
Press the tofu with your hands to form a hollow center, fill with the stuffing mixture, and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil, and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.
Turkey-Free Pot Pie
2 pastry crusts for 9” pie
mushroom gravy (see recipe below)
1 Tbs. dairy-free margarine, melted
Filling:
2 cups red potatoes, chopped & cooked
1 cup carrots, chopped
1 cup celery, chopped
6 oz. fresh mushrooms, sliced
1 large onion, chopped
1 ½ cup peas, frozen
1 pkg Morningstar Chik'n Strips* (or extra firm tofu, diced)
salt & pepper (to taste)
- Form bottom crust in a 9” round pan.
- Layer filling ingredients and cover with gravy.
- Top with crust, sealing edges securely.
- Brush top of pie with melted margarine; cut 4-5 vent slits
in the top of the pie.
- Bake at 400 F. for 45-65 mins until crust is golden brown.
* Morningstar Meal Starter Chik’n Strips are available in the frozen
foods section of most grocery stores.
SIDE DISHES
Easy Veggie Stuffing
Visit Bryanna's Vegan Holiday Menu for more of her great recipes!
1 Tbs. olive oil
1 Tbs. toasted sesame oil
1 large onion, chopped
1 c. fresh mushrooms, chopped
1 cup celery and tops, chopped
3/4 lb. bread or cornbread cubes (or both)
1 ½ c. vegetable broth
½ tsp. each of sage, thyme, and savory
1 Tbs. fresh parsley, chopped
salt and pepper (to taste)
Sauté the onion, mushrooms, and celery in a large pan with olive oil until softened; add some broth if necessary to keep from sticking.
Remove from heat, add remaining ingredients, and mix well (bread should be moist).
Grease a casserole dish with sesame oil, pack in the stuffing, and brush with more oil.
Cover with foil and bake at 325-375 degrees for about 1 hour.
Favorite Baste for Tofurkey and/or Roasted Veggies
1/2 cup Bragg Liquid Aminos (similar to soy sauce, available at Bette's Health Food store)
1/2 cup Orange Juice
2 Tablespoons Brown Sugar
1/4 Cup Olive Oil
1/2 Teaspoon Sage
Mix together and pour over your favorite roast or vegetables before baking. Save a little to pour over the top about ten minutes before done.
Mushroom Gravy
from Sonya at vegweb.com
Serves: 6
Preparation time: 10-15 minutes
1/2 cup dried mushrooms, chopped into small pieces
1 cup strong vegetable broth
1 small onion, diced
2 Tbs. flour
1 1/2 Tbs. margarine
Hydrate chopped mushrooms with about 1/2 cup boiling water. Cover and let sit for 10 minutes.
Melt margarine in a small-medium saucepan over medium heat. Sauté the onion lightly. Don't brown too much. Add the flour, and stir constantly with a wooden spoon until frothy. Do not let it burn! Add the mushrooms and their liquid and your vegetable broth. Cook over medium heat to a boil, stirring constantly. After it comes to a boil, turn the heat down a bit and let thicken.
Cranberry Sauce
3/4 cup sugar
2/3 cup water
1/3 cup orange juice
1/2 cup crushed pineapple
4 cups (1 12-oz package) fresh or frozen cranberries
1 Tbs. cinnamon
1 Tbs. nutmeg
orange zest (shavings of orange peel - optional)
1/2 cup pecans, chopped (optional)
- In a saucepan bring to a boil water, orange juice, and
sugar, stirring to dissolve sugar.
- Add cranberries and pineapple; return to a boil.
- Reduce heat, simmer for 10 mins or until berries burst.
- Add orange zest, cinnamon, nutmeg, and pecans.
- Remove from heat; cool completely at room
temperature.
- Chill in refrigerator for a few hours. Cranberry sauce will
thicken as it cools.
Old Fashioned Sweet Potatoes
4 lbs. sweet potatoes, peeled and cut into 1-ince pieces
5 Tbs. soy-based margarine (preferably Earth Balance)
2/3 cup maple syrup
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of ground ginger
1/2 tsp. salt
1/2 cup chopped pecans (optional)
Preheat oven to 375°F. Place potatoes in a 13 x 9 x 2-inch glass baking dish. Combine margarine, sugar, cinnamon, nutmeg, ginger and salt in a small saucepan over medium heat. Bring to a boil and stir until sugar dissolves. Pour this mixture over sweet potatoes and toss to coat. Cover dish well with foil. Bake for 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with pecans and bake until nuts begin to brown, about 3 minutes.
Cornbread Muffins
1 1/2 cups whole wheat pastry flour
1 Tbs. double acting, non-aluminium, baking powder
1 cup brown rice syrup or maple syrup
1/2 tsp. salt
1/4 cup canola oil
1 1/4 cup soymilk
1 1/2 cup yellow cornmeal
Preheat oven to 400 °F. Mix liquid ingredients, then mix dry in a seperate bowl. Mix dry & liquid together. With a tissue, place a little oil on the pan. Bake 20 minutes.
Harvest Wild Rice
3 cups vegetable broth
3 cups water
1/2 pound dried flageolets or Great Northern beans
3/4 cup wild rice (about 4 ounces)
2 large leeks -- white and pale-green parts only
2 tablespoons unsalted margarine
1/4 lb. fresh shiitake mushrooms -- sliced thin
1/4 cup hazelnuts -- toasted and skinned and chopped coarse
1/4 cup dried cranberries
In a large saucepan simmer broth, water, and beans, covered, 45 minutes.
Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender.
Drain rice mixture and return to pan.
Cut leeks crosswise into 1/2-inch slices. Soak in water, agitating occasionally to dislodge any sand.
Lift leeks out of water and drain in a colander.
Sauté leeks in oil over moderately high heat, stirring occasionally, until almost tender.
Add mushrooms with salt to taste and cook, stirring occasionally, until vegetables are tender (2 min.).
Stir leek mixture into rice mixture.
Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
Stir hazelnuts and cranberries into rice mixture and serve warm.
Wine-Glazed Brussel Sprouts
from Nava Atlas
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.
In a small bowl, combine the wine, maple syrup, and soy sauce and stir together.
Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts.
Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water.
Stir into the saucepan quickly, then cook for another 5 minutes.
Remove from heat and transfer to a covered casserole dish to serve.
Garlic & Chive Mashed Potatoes
7 baking potatoes
water (to boil potatoes)
2 cups vegetable broth
1 cup chives, chopped
5 cloves garlic, roasted
3 Tbs. dairy-free margarine
2 Tbs. of rosemary
salt & pepper (to taste)
- Place potatoes in a large pot and cover with water;
add about 3 tsp. of salt.
- Bring to a boil and cook for 15-20 minutes or until
potatoes are soft; drain and transfer to a large bowl.
- Add roasted garlic, margarine, and 1 cup vegetable
broth; mash or blend, adding more broth for desired
consistency.
- Add chives, rosemary, and salt and pepper to taste.
Green Bean Casserole
1 can French cut green beans
1 ½ canisters vegan French fried onions
1 ½ cups plain soymilk
1 cube veggie bouillon
2-3 Tbs. corn starch, mixed with 2-3 Tbs. cold water
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms
1-2 Tbs. vegetable oil
1/2 tsp. each of salt, pepper, basil, oregano, & sage
- Heat (do not boil) soymilk and bouillon in a saucepan,
stirring until bouillon cube disintegrates.
- Sauté onions, carrots, and mushrooms in oil in a skillet;
add salt, pepper, and herbs and spices.
- Combine corn starch and water and add to
soymilk/bouillon. Stir well and quickly add green beans,
veggies, and about half of the fried onions; stir well.
- Pour into a casserole dish and top with remaining fried
onions and bake at 350 degrees for 10-15 minutes.
Butternut Squash & Couscous
1 Tbs. olive oil
1 medium yellow onion, diced
2-3 cloves of garlic, minced
1 Tbs. fresh ginger, minced
1 Tbs. fresh nutmeg, grated
2 cups butternut squash, peeled &diced
3/4 cup golden raisins
1/2 tsp. salt
1 box of couscous
2-3 Tbs. fresh parsley, chopped
3-4 cups water
- In a large saucepan, heat the oil over medium heat;
add onion, garlic, and ginger and cook, stirring, for 4
minutes.
- Add the raisins and cook, stirring for 2 minutes. Stir in the
water, squash, and salt and simmer over high heat.
- Reduce the heat to medium-low and cook, stirring
occasionally, until the squash is tender (about 25
minutes)
- Stir in the couscous, parsley, and nutmeg and cover.
- Remove from heat and wait 10-12 minutes before
serving.
Sweet Potato & Corn Hash
1 ½ cup sweet potatoes, chopped
1 medium onion, chopped
1 cup white corn, frozen
1 cup yellow corn, frozen
2 Tbs. olive oil
2 tsp. salt
1 tsp. pepper
1 Tbs. sugar
- In a saucepan, sauté sweet potatoes and onions in
olive oil with salt, pepper, and sugar
- Add frozen corn and sauté until tender.
DESSERTS
Perfect Pumpkin Pie
9" unbaked pastry crust
Filling:
2 cups solid-pack canned pumpkin
1 cup vanilla soymilk
3/4 cup brown sugar
1/4 cup cornstarch
1 Tbs. molasses
1 tsp. vanilla
2 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. ground allspice
- In a blender, combine filling ingredients.
- Pour filling into the pastry crust.
- Bake at 350 degrees for 40 minutes; cover edges with
foil and bake another 20 minutes.
- Cool and refrigerate overnight before serving.
Apple Tart Pie
2 pastry crusts for 9” pie
6- 8 tart apples, such as Granny Smith
1 Tbs. lemon juice
3/4 cup sugar
2 Tbs. flour
1 Tbs. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
2 Tbs. margarine
- Line bottom of pan with one-half of rolled pastry.
- Wash, quarter, core, pare and thinly slice the apples,
and mix with the lemon juice.
- Combine the sugar, flour, cinnamon, nutmeg and salt
and add to the apple slices.
- Fill the pastry shell with the apple mixture. Dot evenly
with the margarine.
- Cover apples with remaining half of pastry and bake at
450 F. for 10 minutes. Reduce heat to 350 F. and bake
about 40 minutes. Serve warm.
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