Okay, so I know I’m not alone in this veggie Thanksgiving life. Cue Shirley Caesar “I got beans, greens, potatoes, tomatoes, ain’t messing with the lamb, ram, hogs, dogs, chickens turkeys, rabbits! You Name it!”. So many people have decided to become vegetarians for tons of reasons.The first time I decided to eat Thanksgiving as a vegetarian was an amazing experience. Basically, I just ate all the sides. It wasn’t until later that I discovered the wonders of “Tofurkey loafs”. For those who don’t know, that’s a popular dish around Thanksgiving and Christmas which caters to vegans and vegetarians who are want a bit of that turkey texture.
Don’t let this Thanksgiving holiday leave you eyeing the bird. As always, we’ve got you covered. Here are some hearty recipes to make your veggie Thanksgiving menu complete.
- Any brand tofurkey loaf (I love gardein products they are delicious!)
- Wild rice
- 1 whole carrot (clean, cut, and cut into quarters)
- 1 medium sized sweet potato (clean, cut, and cut into quarters)
- 1 package of mushroom (cleaned)
- Depending on what brand of tofurkey loaf you purchase you may have to run the loaf under warm water to loosen the plastic casein. If you find your loaf is in this casein simply rinse in warm water and remove casein with a knife.
- Place tofurkey loaf into a glass dish
- In a small bowl mix together vegan butter (melted) seasoned salt, pepper, garlic power, thyme,basil, and rosemary baste tofurkey
- For added flavor rub vegan butter on tofurkey loaf (I recommend simply balanced butter)
- Massage seasonings into the loaf
- Add carrot and sweet potato to glass dish
- Garnish loaf and vegetables with rosemary, basil, and thyme
- Cover loaf with unbleached parchment paper for 1 hour (steer clear of aluminum foil as it becomes toxic when heated)
- Remove parchment paper and pour vegan melted butter seasoning mixture onto loaf
- Cook tofurkey and vegetables uncovered for 10-15 minutes
- Prepare wild rice based on package instructions.
- Once rice has cooked fully add mushrooms
Next up to add to this hearty veggie Thanksgiving menu is a light Vegetable and Bean Medley:
- 2 bunches of organic kale (cleaned, cut, and stems removed)
- 2 cups of organic spinach ( cleaned, cut, and stems removed)
- 2 organic roma tomatoes (cleaned, and cut)
- 1 can organic black beans (rinsed)
- 1 can organic kidney beans (rinsed)
- Add 2 tablespoons of olive oil to a medium sized skillet
- Add kale, spinach, tomatoes, black beans, and kidney beans to skillet
- Season to taste
- Cook until green leafy vegetables are slightly wilted
Lastly, here’s a quick and easy recipe for Vegan Stuffing. You don’t have to reinvent the wheel! Grab a box of your favorite Stove Top Stuffing. As long as it doesn’t contain any meat products like chicken fat or chicken broth. All you need to do is substitute in vegetable broth and viola!!! Vegan Stuffing. If you want to spice things up feel free to add dried cranberries, almonds, or pecans.
Bon Appetit! What are you cooking this veggie Thanksgiving? Are you traveling? Participating in a Friendsgiving? We’d love to know! Share with us below.
Happy Thanksgiving from our Family to Yours! ~xoxo