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Recipes For A Vegan Thanksgiving – Main Courses

 

http://www.vegweb.org.

 

Harvest Pie

 

Ingredients:

3 large potatoes

1 sweet potato (or yam)

2 Tbsp soy milk (maybe more, maybe less)

1 Tbsp soy margarine

1 1/2 cups of stock (see " gravy recipe " below)

2 cups of assorted fresh veggies

spices (bazil,

salt and pepper to taste

 

Directions:

Basically, this is a " pie " with no crust and a mashed potato topping.

 

Preheat oven to 375 degrees (F)

Cook and mash potatoes adding soy milk and soy margarine to make it

creamy and salt and pepper to taste. I also like to add lots of

garlic!

 

I usually make the " gravy " by boiling 1 1/2 cups of water and adding

3 veggie bouillion cubes and boil again for 10 minutes uncovered

(this makes it thick and gravy like). But you can use any other gravy

recipe.

 

Chop and clean the veggies (I like to use carrots, broccoli,

asparagus, snow peas, corn, and peas)

 

Put chopped veggies in a round shallow backing dish (I like to use a

ceramic type, I find it cooks better than metal). Pour " gravy "

mixture on top and spread mashed potatoes so that all the veggies are

covered by a mashed potato " cap " . Bake for 20 to 30 minutes (or until

the top of the mashed potato becomes crisp and golden). Cool and

serve.

 

Serves: 4

 

Preparation time: 1 hour

 

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Lentil Shepherd Pie

 

Ingredients:

2 cups cooked lentils

1/2 cup celery, sliced

8 oz tomato sauce

4 medium potatoes, cooked and mashed

1 medium sized yellow onion, chopped

2 garlic cloves, chopped

2 tablespoons nutritional yeast

olive oil for sauteing

your favorite herbs - bazil, oregano, parsley,

 

Directions:

Preheat oven to 350 degrees. Saute onion, celery, and garlic in a

little olive oil. Add lentils and tomato sauce and cook 15 minutes.

Pour into a baking pan and cover mashed potatoes. Sprinkle

nutritional yeast on top of potatoes. Top with your favorite herbs to

taste. Delicious!

 

Serves: 6

 

Preparation time: 45 minutes

 

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Thanksgiving " Meat " Loaf

 

Ingredients:

substitute for 2 eggs

1 Tbsp soy sauce

1 box med. firm silken tofu (350 g)

3/4 cup chopped walnuts

1 packet vegan dried onion soup mix (1.5 oz)

1tsp oil

1 1/2 cups chopped onion

2/4 cup chopped celery

2 cups chopped mushrooms

oregano, bazil & ground

1 1/2 cups bread crumbs

 

Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in

blender. Add walnuts & blend until smooth.

 

Saute vegetables until onions are transparent (add other diced

veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while

vegetables are frying.

 

Mix blender ingredients, cooked vegetables & bread crumbs together in

a large bowl.

 

Press into a greased loaf pan.

 

Bake at 350 degress F. for 45 minutes. Let cool slightly. Turn loaf

out and slice.

 

This has become a standard dish at my parents house when all sorts of

eating habits must be catered to. Even the most obstinate meat eaters

love it. It is also excellent the next day cold on a sandwich with a

bit of mustard.

 

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Tofu " Turkey " with Stuffing

 

Turkey:

5 pounds of firm tofu

1 pound of tofu for the " drumsticks " - optional

 

Stuffing:

2 tablespoons toasted sesame oil

1 large onion, chopped fine

1 and 1/3 cup celery, diced (about 4 stalks)

1 cup mushrooms, finely chopped

3 to 4 cloves garlic, minced

1/4 cup sage (may use 1/8)

2 teaspoons marjoram

2 teaspoons thyme

1 teaspoon winter or summer savory

salt and pepper to taste

1 teaspoon rosemary

2 teaspoons celery seed

1/4 cup soy sauce or tamari

3 cups Pepperidge Farm Herb Stuffing

 

Basting mixture:

1/2 cup toasted sesame oil

1/4 to 1/3 cup soy sauce or tamari

2 tablespoons miso

2 tablespoons orange juice

1 teaspoon mustard of choice

 

Directions:

Mash tofu or mix well with hands. Be sure that all of the lumps are

out. Line a 12 " colander with wet cheesecloth over lapping the sides.

Add the mashed tofu to the cloth covered colander, press down and

cover with the overlapping sides. Place the whole thing in a large

bowl. Cover the cheesecloth with a plate that fits inside the

colander and place a 5 pound weight on the plate. Refrigerate and let

sit for 2 to 3 hours.

 

When time is up, start the stuffing. Saute' the onions, celery and

mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic

and all the rest of the stuffing ingredients, except stuffing, mixing

well. Stir and cook for 5 minutes. Add herb stuffing and mix well.

 

Remove tofu from fridge and take off weight, plate and top of

cheesecloth. Hollow out tofu to within 1 inch of the sides and

bottom, placing the tofu in a bowl. Place the stuffing inside the

shell and pack in firmly. Cover with the remaining tofu and pat down

firmly. Turn stuffed tofu onto a greased baking sheet, flat side

down. Gently press on sides of " turkey " to achieve a more oval shape.

If desired at this point, you may mold " drumsticks " out of one pound

of tofu, and place on each side of the " turkey " .

 

Mix up the basting mixture and baste tofu " turkey " with half of it.

Cover the " turkey " with foil, and bake at 400 degrees for about 1

hour.

 

Remove foil, baste with all the remaining mixture except a few

tablespoons and return to oven for 1 hour more, or until the " turkey "

is golden. Remove from oven and use rest of basting mix. Using at

least 2 large spatulars, move to a large plate. Serve with the gravy

of your choice, if you wish, and cranberry sauce.

 

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Yummy Nut Roast

 

Ingredients:

1 1/2 cups finely chopped leeks

1/4 cup oil (I used about half that)

6 medium mushrooms, finely chopped

4 large tomatoes, peeled and chopped

1 cup ground almonds

1 cup ground cashews

1 cup ground hazelnuts

1 large green apple, cored and grated

1 1/2 cups fine breadcrumbs

3 Tbsp chopped fresh parsley

1/4 tsp paprika

1 tsp bazil

1 tsp thyme

1/2 tsp sage

3 tsp egg replacer in 3 Tbsp water

3 Tbsp tamari

 

Directions:

Gently saute leeks in oil until soft but not browned. Put them into a

large bowl and all all remaining ingredients except for egg replacer

and tamari. Mix well. Add egg replacer and tamari to other

ingredients, stir well, and allow to stand for 10 minutes.

 

Firmly pack into oiled 23x23cm (9 " x5 " ) loaf pan. Place loaf pan in a

baking dish, and add water halfway up the loaf pan. (You might need

to replenish the water bath periodically). Bake at 205C(400 F) for 1

hour, then reduce heat to 180C(350F) for another 1 1/2 hours. The top

should be dark brown but not black. Allow roast to stand for five

minutes before loosening sides and turning out onto serving platter.

 

I just made this for Thanksgiving -- delicious with cranberry suace

and mushroom gravy!

 

Serves: 4-6

Preparation time: 3 hrs total

 

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~ RossCannon ~~~*~~~*~~~*~~~~~~~~~~~~~>