Recipes

We have received a lot of requests from people over the years for our Thanksgiving recipes.  Here you go!  You can make delicious vegetarian main course items, too. We usually also make mashed potatoes with oil and salt smothered in gravy, and don’t forget about the cranberry sauce and peas! Bon Appétit.

Bread Stuffing

INGREDIENTS
1 ½ cup chopped celery (one bunch = 4 cups)
¾ cup chopped onions
1/3 cup extra virgin olive oil
1 ½ teaspoon salt
½ teaspoon sage
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning
½ teaspoon black pepper
1/8 cup raisins
1/8 cup chopped nuts (pine nuts, walnuts…)
8 cups soft whole wheat bread cubes (1 loaf= 8-10 cups)
1 cup water

DIRECTIONS
Sauté first 8 ingredients. When celery is soft, add raisins and nuts
and cook for one more minute. Pour on top of bread cubes and mix. Then
pour water onto stuffing and mix. Put in casserole pan with lid.
Bake at 350 degrees for 15-20 minutes until hot.
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“Mock Turkey” Gravy

INGREDIENTS
1/4 cup Earth Balance Vegan Buttery Spread or Olive Oil
1 cup garbanzo flour (chick pea or besan flour) (found at the Bulk Barn or Indian Grocers)
2 teaspoons poultry seasoning
1/4 teaspoon black pepper
3 cups water
1/4 cup soy sauce
2-3 Tablespoons nutritional yeast (found at Bulk Barn or any Health Foods Store)
½ teaspoon Spike (a seasoning salt found at most health food stores – you can also replace Spike with 1 veggie bouillon cube, just add when water is added)

DIRECTIONS
Melt Earth Balance or olive oil in pan on medium heat.
Add next three ingredients, stirring constantly until lightly toasted.
Gradually add water stirring constantly to prevent lumping (a whisk is ideal).
When blended add last three ingredients and mix well.

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“Mock Turkey” Tofu

INGREDIENTS

2 blocks Firm Tofu
¼ cup Soy Sauce
2 Tbspn. Nutritional Yeast

DIRECTIONS
Slice each block of tofu into approx. 2 inch squares (about 1/2 inch thick). Mix soy sauce and nutritional yeast. Place tofu in a baking dish and pour the soy sauce and nutritional yeast mixture over tofu. Place in oven at 350 degrees. When top side is brown turn over and reverse until the other side browns. Takes about 30 minutes total. First side takes longer than second. Left-overs make a great “Mock Turkey” sandwiches!
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Out of This World Veggie Loaf

If you are not a fan of tofu then this is a great substitute for turkey.

INGREDIENTS
1 cup tomato juice (or V8 juice)
1/2 cup ketchup (I know this sounds weird but trust me…YUM!!!!)
1 cup vegetable broth
1 Tablespoon soy sauce (or Braggs liquid aminos)
2 cups textured vegetable protein (also called TVP – get the granules, not chunks. Can be purchased at bulk barn or any health foods store)
1 cup quick oats
1/2 cup shredded carrot
1/4 cup ground flax seeds
1 Tablespoon nutritional yeast (can be purchased at bulk barn or any health foods store)
1/2 onion, finely chopped
2 garlic cloves, crushed in garlic press
2 Tablespoon fresh parsley, finely chopped
1 teaspoon dried thyme
1 teaspoon dried basil
fresh ground black pepper, to taste

DIRECTIONS
Mix tomato juice, ketchup, veggie broth, and soy sauce in a medium mixing bowl. Stir in TVP. Let sit about 10 minutes, or until most of the liquid is absorbed.
Meanwhile, mix all other ingredients in another medium or large bowl. Stir in TVP mixture.
Pack into a 9 x 5 loaf pan. Bake 35-40 minutes or until slightly browned on top. Cool about 10 minutes before slicing. Enjoy with vegan mashed potatoes and gravy. Leftovers make great sandwiches.