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Thanksgiving for the Turkeys

This holiday, wow your family and friends with a vegan feast to remember! Plan your meal from the following delicious and cruelty-free menu: For more holiday recipe ideas, visit VegCooking.

Turkey Alternatives

Tofurky is a delicious alternative to traditional turkey flesh. It's available in most supermarkets. You can purchase a whole tofurky meal with gravy, dumplings and stuffing that feeds 4-6 people.

If you want to try your hand at making a vegan "turkey", try this recipe:

Vegan "Turkey"

Ingredients
  • 1 pound firm tofu
  • 1 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon pepper
  • 1 (12 ounce) package dry bread stuffing mix
  • 2/3 cup water
  • 1/4 cup soy margarine
  • 1 slice bread, cubed
  • 1/2 teaspoon sage
  • 2 tablespoons water
  • 5 tablespoons vegetable oil, divided
  • 1 teaspoon barbeque sauce
  • 1/2 teaspoon prepared mustard
  • 1 tablespoon orange jam
  • 1 teaspoon orange juice
  • 1 tablespoon sesame seeds
Directions

Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.

Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.

After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.

Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.

Bake in preheated oven for 30 minutes.

Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.

Broil for 3 to 5 minutes, or until tofu is browned and crispy.

Recipe from Allrecipes

Roasted Garlic Gravy

Ingredients
  • 1 head garlic
  • 1 Tbsp. plus 1 tsp. olive oil
  • 1/4 cup flour
  • 3 1/2 cups vegetable broth
  • Salt and pepper, to taste
Directions

Cut off the top of the garlic head, exposing the tops of the bulbs. Place in a small baking dish and drizzle 1 tsp. of olive oil on top. Bake, covered with tin foil, in a 375°F oven for 1 hour, or until browned and soft. Remove from the oven and let cool, then remove the cloves from the garlic head.

Put the cloves into a bowl and mash well with a fork.

Heat 1 Tbsp. of olive oil in a saucepan over medium heat. Add the garlic and flour, whisking constantly, until lightly browned.

Whisk in the broth and bring to a boil, whisking constantly. Season with salt and pepper.

Recipe from VegCooking

Green Beans with Cranberries

Ingredients
  • 1/2 lb. green beans, trimmed and cut on the diagonal
  • 2 Tbsp. margarine
  • 1 cup cranberries
  • 1 clove garlic, minced and pressed
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh tarragon, chopped
  • Sea salt and freshly ground black pepper, to taste
Directions

Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.

Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.

Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.

Cook until heated through. Recipe from VegCooking

Creamy Chive Mashed Potatoes

Ingredients
  • 5 large potatoes, diced
  • 1 cup liquid nondairy creamer (try Silk brand)
  • 2 Tbsp. margarine
  • 1/4 cup fresh chives, chopped
  • Salt and pepper, to taste
Directions

Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.

Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.

Serve hot.

Recipe from VegCooking

Bryanna's Vegan Pumpkin Pie

Make this the day before serving. It's needs a day to set really well, I find. This is a spicy filling.

Ingredients
  • 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it's thick like canned pumpkin)
  • 1 c. non-dairy milk (preferably a rich soymilk)
  • 3/4 c. brown sugar or Sucanat
  • 1/4 c. cornstarch
  • 1 T. molasses or blackstrap molasses
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. EACH ground ginger, nutmeg and salt
  • 1/4 tsp. ground allspice or cloves
Directions

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend the above ingredients in blender

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

Recipe by Bryanna Clark Grogan from www.vegsource.com