Hi!

I am x-posting this to AM Market, Veggie Place and Cooking areas...

Monday is Thanksgiving up here in the great white north (LOL) of Canada, and I can't find my favourite vegan tofutebeast recipe. I am wondering if any of you wonderful ladies have great things that you like to prepare in lieu of Turkey or other animal products for Thanksgiving dinner... I only have 2 days... I need some help!

Thanks a lot!

Peace
Leslie

I'm so sorry I just found your query, I hope your dinner was wonderful anyway!

In the future, I have a great little cookbook that I got on half.com that I use all of the time, it's called Vegan Vittles and has a tom tofu recipe that's really yummy with lots of gravy variations!! There's also a "pot roast" recipe which uses gluten flour and is really yummy and FAST for homemade seitan!!!!!


If you have trouble getting it I could post a few recipes for you!!

What did you do for sides?? I am busy planning to host MY family this year and I'm trying to make it super yummy for the non-believers!! :)

No problem... I managed to make a flop of a tofuttebeast- it fell apart, but it was yummy!
Thanks for the recommendation for the book, I will look it up.

For sides, we did mashed and baked sweet potatoes with a praline pecan topping, and aparagus with garlic butter. Nothing too special, but it was yummy. The meat eaters here thought my vegan stuffing was excellent! I wanted to do green beans, but couldn't find them in the store for the life of me! That's what I get for shopping the day before Thanksgiving...

I found a couple of good recipes on-line because I was desperate!

Good Luck!

leslie

We are hosting this year as well and my family said vegan was fine as long as there was no "fake" meat type yucky things...LOL So...here is what we are planning for our dinner/dessert

sweet potato casserole
portabello mushrooms with corn bread stuffing and gravy
succotash
steamed mixed vegetables(cauliflower, broccoli, carrots, spinach)
roasted potato, mushroom and chickpeas

we will also have on the table for sides/garnishes... cranberry sauce(which is super yummy on cornbread stuffing!!), mandarin oranges(traditional in my family), a platter of different types of pickles, olives, etc. We also have a bit of snacks available before dinner as people arrive which is usually cheese and crackers at other homes, but we are having veggies with dip, bean balls, chips and crackers with dips and spreads in order to keep it as "normal" as possible so people can enjoy themselves while experiencing new tastes.


dessert is pumpkin pie, apple pie and mock mincemeat pie

I just made the pumpkin pie today for the first time to test the recipe....it was quite yummy...made it with an organic pie pumpkin which was super hard and not really worth it to be honest...LOL Never thought peeling a pumpkin would be an issue:)

I am kind of excited and though a few of them I know are planning to bake a turkey when they get home from my house for "leftovers", I think they will enjoy dinner.

That sounds like so much fun! Where did you get your mushroom and cornbread stuffing recipe?? I'm stilll trying to decide what the 'main dish' will be so I'd love it if you have a link or something!!

Thanks!

I make homemade cornbread(not sweet but savory) and crumble it and elave on the counter overnight. Also I use cubes of white, wheat and pumperknickel bread added to the corn bread when I set it out over night. Then, I fry some celery and onions in earth balance. To this I add a few cups of water, sage, veggie boullion. Then I mix with the bread and then bake at 350 for 30 minutes or so. (it is about 8 cups of bread cubes to about 2 cups or so of veggies/broth...I *think*...as I don't tend to measure when making stuffing)

For the mushrooms, I use a portabello mushroom "french dip" recipe to season the mushrooms very yummy.

1-2 portabellos(sliced) for each person in attendence.(I have successfully made in a stock pot for a party of 8)
For every 4 mushrooms uses the following amounts....
1 box liptons mushroom and onion soup mix(it is vegan)
7 cups water
1/2 C braggs or soy sauce
1/4 c red wine vinegar
4 cloves garlic

In a dtuch over or stick pot with lid, combine water and soup mix and bring to a boil over high heat. add remaining ingredients including mushrooms and allow to simmer on med-high. Stir occasionally. Once mushrooms are soft and pliable strain from pot and keep warm, reserving broth.

Make a gravy with the broth with any method of making a gravy...my favorite is to take a few tbsp of earth balance and saute a few tablespoons of flour until light brown then add a few cups of broth...I usually use a 1tbsp earth balance to 1.5 tbsp flour to 1 cup broth ratio. Than I simmer until thick.

I also brown the mushrooms a little in a small amount of earthbalance before serving. Then to serve I place the corn bread on the plate, layer the mushrooms to the side overlapping a bit of the stuffing and cover the whoel thing with the gravy....YUMMY!! HTH

Thanks for the recipe I can't wait to try it! I have never heard of earth balance, I'm going to have to seek it out the next time I go shopping!

Thanks Again!

Earth Balance is a yummy vegan margarine made with healthy oils(no hydrogenated oils, etc)n I find it at my Publix grocery and Whole Foods by the butter. HTH

Here is a great website that is for a Gentle Thanksgiving!

http://www.farmusa.org/thanksgiving/


mmmmmmm..........I love Thanksgiving!

Great ideas-you guys!

And for the pie pumkin-you can cut off the top, scoop out the strings and seeds, and bake whole or cut in half face down. When it is cooked through/soft, you can let it cool and just scoop the flesh out.

YOu can do the same with butternut squash or acorn sqash etc.

HTH!

There is a complete vegan menu in this month's Vegetarian Times.