There is no reason Thanksgiving can not be delicious for vegetarians too! I’ve collected a nice little list of turkey alternatives that you can pick up in your local food store, bodega, natural health store or even online! Above you will see the Celebration Field Roast. This little nugget of goodness is my personal favorite. The treat comes pre-seasoned and tastes delicious! Just make sure not to over cook otherwise you will be stuck with a dry lump of food. Many of the roasts are best cooked while also basting with broth or some other liquid (white wine, water, etc). TTHU has also compiled a holiday drink guide HERE
The Quorn Turk’y Roast is another option for your holiday celebration!
The Gardein Savory Stuffed Turky gets high marks from reviewers across the board online!
Last but not least is the classic Tofurky Roast. Though this is not my favorite meat substitute many of my friends love it and I think it is definitely worth a try! Trying out some different marinades or rubs can significantly enhance the flavor of your meatless experience with products such as Tofurky. Find some suggestions HERE. If you have trouble finding meatless options in your town or city check out Vegan Store where you can order many meatless and humane products online.
Below are a couple recipe’s for our more adventurous and kitchen savvy readers to try out. If you do, let us know the results!
TOFU VEGETABLE LOAF
This hearty loaf combines tofu with onions, carrots, garlic and parsley and bakes up firm and sliceable. Try adding any of the following to make this vegetarian take on a classic comfort food even more delicious: ground cumin, garlic powder, onion powder, cayenne pepper, or dried basil, oregano or thyme. Top slices of the tofu loaf with vegetarian mushroom gravy, or pair them with brown rice or quinoa pilaf.
1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 cup parsley, finely chopped
2 (14-ounce) packages firm tofu, drained
1 cup bread crumbs, preferably whole wheat
1 egg, beaten (optional)
1/2 cup ketchup
1 tablespoons tamari
1/2 to 1 tablespoon vegetarian Worcestershire sauce
Olive oil cooking spray
Preheat oven to 350°F. Lightly oil a (9-inch) loaf pan with cooking spray; set aside.
Heat oil in a large skillet over medium heat. Add onion, carrot, garlic and parsley and cook until softened and golden brown, about 10 minutes. Meanwhile, wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Crumble tofu into a food processor and then add bread crumbs, egg, ketchup, tamari and Worcestershire and purée until smooth. Transfer to a bowl and stir in onion mixture.
Spoon tofu mixture into prepared loaf pan and smooth the top. Bake, uncovered, until deep golden brown and firm to the touch, about 1 hour. For easier
slicing, set aside to let cool until warm.
5 blocks firm or extra-firm tofu, well pressed
2 tbsp fresh chopped sage
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp vegetable broth powder
2 tbsp poultry seasoning
1/4 cup balsamic vinegar
1/3 cup red wine
2 tsp Dijon mustard
2 tbsp soy sauce
approximately 2 cups prepared vegetarian stuffing, any kind
Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.
Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.
Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu “shell” in the colander.
Gently pat your stuffing into the “well”, then gently press the extra tofu on top.
Carefully invert your tofu turkey onto a lightly greased baking sheet.
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.
Bake for about 90 minutes at 350 degrees, basting again every 15 minutes.
No Thanksgiving would be complete without a great recipe for gravy!
1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.