Not Just Turkey: Veg Thanksgiving Recipes
For all those who think Thanksgiving cannot be celebrated without Turkey and Meat Pie, here is some good news. You can feast on a sumptuous Thanksgiving meal even with vegetables as ingredients. Try out the following recipes.
LOW FAT EGGLESS BANANA BREAD
1/3 cup vegan margarine
1/2 cup sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas, mashed
1/2 cup soy milk
1 tsp vanilla
1/2 cup chopped walnuts (optional)
Preheat the oven to 200 degrees. Cream together the vegan margarine and sugar, then stir in the flour and baking powder and baking soda.
Add the remaining ingredients and mix well. Pour into an oiled bread pan and bake for 50 minutes.
APPLE CRANBERRY CRISP
2 large apples, peeled and chopped
200 gms fresh cranberries, washed and picked
2 tbsp lemon juice
1/2 cup apple juice
1 cup rolled oats
1/2 cup brown sugar
1/4 cup whole-wheat flour
2 tbsp butter, cut into tiny pieces
Place sliced apples and cranberries in a Pyrex baking dish. Drizzle with lemon juice.
1 tablespoon margarine
1 onion, diced
1 16 oz can of pumpkin puree
1 1/3 cups vegetable broth
3 cups soy milk
1/2 tsp nutmeg
1/2 tsp sugar
Salt and pepper to taste
In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear.
Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes.
Pour all but 3-4 tbsp of apple juice over sliced apples and cranberries.
Mix oats, brown sugar and flour together. Rub butter pieces into oat mixture. Sprinkle on top of apples.
Drizzle remaining apple juice. Bake until golden and bubbly.
SPICY PUMPKIN CAKE
2 cups pumpkin
Ener-G Egg Replacer for 4 eggs
2 tsp cinnamon
2 tsp vanilla
1 cup vegetable oil
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 2/3 cup sugar
Pre-heat the oven to 350 degrees and lightly grease a cake pan.
Whisk together the egg replacer and pumpkin, then add in the cinnamon, vanilla and vegetable oil.
Add the remaining ingredients and stir until just combined.
Bake for 2- to 25 minutes, or until a toothpick or knife inserted in the center comes out clean.
Allow to cool and top with vegan cream cheese frosting.
SWEET POTATO AND APPLE SOUP
1 tbsp canola oil
2 tbsp chopped shallots
1 medium onion, roughly chopped
1 large carrot, chopped
1 tbsp curry powder
1 pound sweet potatoes, peeled and cut into 1-inch pieces
2 medium apples, peeled, cored and cut into chunks
2 cups fat-free vegetable broth
1 cup nonfat milk
Heat oil on medium in a large pot or Dutch oven. Sauté shallots, onions and carrots for 8 minutes. Sprinkle curry powder and stir until fragrant.
Add sweet potatoes and apples followed by vegetable broth. Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender.
Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in milk, then heat through.
GINGER GARLIC TOFURKY ROAST
1 1/2 tbsp grated fresh ginger
1 1/2 tbsp grated or minced fresh garlic
1 1/2 tbsp almond oil or olive oil
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 Tofurky roast
Mix together all ingredients except Tofurky in a small bowl.
Place Tofurky roast on aluminum foil in a baking or roasting dish. Spoon the mixed sauce over the Tofurky roast. Wrap tightly with foil and roast for 2 hours.
TOFU TURKEY WITH STUFFING
5 blocks firm or extra-firm tofu, well pressed
2 tbsp fresh chopped sage
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp vegetable broth powder
2 tbsp poultry seasoning
1/4 cup balsamic vinegar
1/3 cup red wine
2 tsp Dijon mustard
2 tbsp soy sauce
Approximately 2 cups prepared vegetarian stuffing
Process the tofu in a blender or food processor until smooth and creamy.
Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.
Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top.
Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.
Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu "shell" in the colander.
Gently pat your stuffing into the "well", then gently press the extra tofu on top.
Carefully invert your tofu turkey onto a lightly greased baking sheet. Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.
Bake for about 80 minutes at 200 degrees, basting again every 15 minutes.
PUMPKIN OAT AND MUFFINS
1 cup flour
1/2 cup brown sugar, firmly packed
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
3/4 cup canned pumpkin
1 large egg, slightly beaten
1/4 cup milk
1/4 cup sunflower oil
1 cup rolled oats
1/2 cup roasted sunflower seeds
1 tbsp margarine, melted
1/3 cup brown sugar
3 tbsp sunflower seeds
1 tbsp flour
1/4 tsp pumpkin pie spice
Pre-heat oven to 200 degrees. Prepare a muffin pan for 12 muffins. Combine flour, sugar, baking powder, pumpkin pie spice and soda. Mix well.
In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined.
Stir in oats and sunflower seeds. Fill muffin cups 3/4 full with batter.
You can top these pumpkin muffins with an optional sweet topping. To prepare the topping, combine the topping ingredients (1 tbsp margarine, 1/3 cup brown sugar, 3 tbsp sunflower seeds, 1 tbsp flour and 1/4 tsp pumpkin pie spice) until crumbly.
Sprinkle over the muffins before baking.
¼ cup orange juice
2 tsp balsamic vinegar
¼ tsp olive oil
½ medium bulb fennel, cored and thinly sliced
¼ cup pomegranate seeds
2-3 oranges, peeled and broken into segments
2 bunches celery, chopped
Add together fennel, pomegranate, and oranges in bowl.
Whisk the juice, vinegar, oil, salt, and pepper in the other bowl, pour over fruit, toss, and let marinate on the counter for 30 minutes.
Strain through colander into the original dressing bowl. Add watercress to the dressing, toss, arrange on platter, top with fruit/fennel, and serve.
PUMPKIN SEED PESTO
1 cup pumpkin seeds (dried)
1/2 cup olive oil
4 cloves garlic
2 tbsp miso
2 tbsp nutritional yeast
1/4 cup lemon juice
One large bunch fresh basil leaves
3 sprigs fresh cilantro (optional)
Process all ingredients in a food processor until desired consistency is reached.
If you like a "saucier" pesto, you can add a bit more liquid.