Gathering with family and friends around a magnificent holiday meal can be a warm, wonderful experience. When the holiday fare is vegan, it adds a whole new level of enjoyment to the sharing of food, and provides a profound foundation for the celebration.
For a truly delicious vegan Thanksgiving meal, it’s easy to replicate traditional dishes. There’s also great enjoyment to be found in incorporating non-traditional, festive holiday recipes to add some originality to the Thanksgiving table.
Many people know that it’s now possible to buy a ready-made vegan substitute to imitate the traditional Thanksgiving turkey. But with a little imagination, there are many other ways to leave the turkey alone, and create a delicious centerpiece using fresh, seasonal ingredients.
1 loaf of bread, cut into small cubes
2 onions, diced
3 cloves garlic
3 celery stalks
1 Tbsp. oil
a dash of tamari
1/4-1/2 cup. vegetable stock
3 Tbsp. tahini
1/4 cup. oil
1/2 Tbsp. garlic powder
2 Tbsp. oregano
1/2 Tbsp. onion powder
4 Tbsp. nutritional yeast
3 Tbsp. tamari or substitute
a sprinkle of paprika
1. Cut bread into small cubes, the size of croutons.
2. Saute the onions, garlic and celery in one tablespoon of oil and a dash of tamari, until soft, on medium-low heat.
3. Mix the remaining seasonings and liquids and pour over bread cubes. Mix. Spread on a tray and toast in oven at 350 degrees for 15 minutes, stirring occasionally.
4. Stir the vegetable saute into the toasted bread mixture (stuffing). Press into the bottom of an oiled long baking dish.
5. Sprinkle with paprika and bake in a pre-heated oven at 350 degrees for 25 minutes.
Serve with Holiday Mushroom Gravy (see page two).
Holiday Stuffed Butternut Squash
2 butternut squash
2 cups brown rice (cooked)
1 cup onions, chopped
1/2 cup celery & 1/2 cup bell pepper, chopped
1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. herb seasoning
1/2 tsp. cumin powder
2 Tbsp. tamari or substitute
1/2 tsp. each, garlic powder & onion powder
1 cup walnuts & 1/2 C. pecans, chopped
3 Tbsp. tahini
3 slices of toast
1. Slice butternuts in half and scoop out the seeds. Bake in a pre-heated oven at 350 degrees for 20-30 minutes, until tender. Remove from oven and let cool.
2. Carefully scoop out insides without breaking shells. Mix squash with rice. Save shells.
3. Saute vegetables then add them to this mixture. Add seasonings, nuts and tahini.
4. Slice the toast into small squares like croutons and add to mix.
5. Stuff mixture into hollowed squash shells.
6. Bake for another 20 minutes and serve with Holiday Mushroom Gravy.
Next: Herb Roasted Vegetables and Holiday Mushroom Gravy
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