Thanksgiving is all about coming together with friends and family over a delicious meal, but what about when your guest list includes non-meat eaters? Even those on a vegetarian or vegan diet will feel welcome at your feast with these meat-free, dairy-free Thanksgiving recipes.
5 (16 oz.) packages extra firm tofu, drained and crumbled
2 tablespoons sesame oil
1 red onion
1 1/3 cups celery, diced
1 cup chopped mushrooms
3 cloves garlic, minced
3 tablespoons Herbes de Provence
Salt and pepper to taste
1/4 cup soy sauce
3 cups prepared stuffing
½ cup sesame oil
¼ cup soy sauce
2 tablespoons miso paste
5 tablespoons freshly squeezed orange juice
1 teaspoon mustard
½ teaspoon orange zest
3 sprigs of fresh rosemary
- Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
- Make the stuffing: In a large frying pan, sauté onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, Herbes de Provence, salt, pepper and 1/4 cup of soy sauce. Stir well; cook for 5 minutes. Add prepared stuffing and mix well. Remove from heat.
- Preheat the oven to 400 degrees. Grease a cookie sheet.
- Combine 1/2 cup sesame oil, 1/4 cup soy sauce, miso, orange juice, mustard and orange zest in a small bowl; mix well.
- Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the Tofurkey (the flat side) down. Gently press on the sides of the Tofurkey to form a more oval shape. Brush the Tofurkey with 1/2 of the soy sauce-oil mixture. Place the sprigs of rosemary on top of the tofu. Cover the Tofurkey with foil.
- Bake for one hour. After one hour, remove Tofurkey from the oven and remove the foil. Baste the Tofurkey with the remaining soy sauce-oil sauce (reserving 4 tablespoons of sauce). Return Tofurkey to oven and bake another hour or until it is golden brown. Place the Tofurkey on a serving platter, brush with the remaining soy sauce-oil mixture and serve hot.
1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves of garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons soy sauce
2 cups vegetable broth
1/2 teaspoon dried herbs, such as thyme or rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions: Heat oil in a medium saucepan over medium heat. Sauté onion and garlic until soft and translucent, 5-7 minutes. Stir in flour, nutritional yeast and soy sauce until a smooth paste forms. Gradually whisk in vegetable broth. Season with sage, salt and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for approximately 10 minutes, or until thickened.
(Photo Source: YumSugar)