To eat…or not to eat. That is never the question….
Well Thanksgiving is just around the corner. The time to eat till you fall face flat into a pile of mash potatoes, going into a blissful coma of delicious, home-made foods. Ah, what wonderful memories.
Even the pets know what the holidays are all about!
Even for a vegan like myself, Thanksgiving isn’t hard to celebrate. I mean just look at the dinner table. Besides that giant bird in the middle there, most of the dishes are made up of nutritious and colorful vegetables. Just think of the first Thanksgiving. There was a lot of corn harvesting going on! They didn’t flavor anything with fats like oils or lard either. They used seasonings and Indian spices to make that already good, simple food into something delicious!
So for a practice Thanksgiving dinner, I made a little meal for my family to see how awesome a plant-based holiday really could be! I even gave them the option of taking them out if they didn’t like it. But trust me. They loved it!
Now in this day and age, there are so many products out to fit veganism for every holiday. Trust me when I say, Thanksgiving is not an exception. They even have Thanksgiving pizza! But if you want to go for the full on traditional thanksgiving meal, a Tofurkey Roast is the way to go! I am not much for faux meats, but this stuff tastes just like a turkey! So you wouldn’t even miss that big old bird that was once there. So for the main course, Tofurkey it is! It is so simple too! Just let it thaw, baste it with olive oil and soy sauce, and let it bake for an hour.
For the side dish I made roasted citrus- thyme sweet potatoes. That sweet fruit and potato taste with the savory thyme got this thing the status of one of my mom’s new favorite Thanksgiving dishes! Alright!
Roasted Citrus Thyme Sweet Potatoes
3 large sweet potatoes
1 tsp. fresh thyme
2 tbsp. olive oil
Zest of 1 orange
Juice of 1 orange
Pinch black pepper
-Preheat your oven to 350 degrees Fahrenheit.
-Cut the sweet potatoes into ¼ inch slices and arrange them in a casserole dish (they are allowed to overlap).
-Drizzle the olive oil over them. Then add the rest of your ingredients.
-Bake for 35-40 minutes or until fork tender.
This is one of my favorite ways to prepare sweet potatoes and it will be a guaranteed hit at your next gathering! Not much for sweet potatoes? Well my “Root Mash” (mix of potato and celery root) might also be another great option!
I’m sorry. You still want more ideas? Grr….you guys are so needy. Well…I guueeeeeess we could make a “Turkey” from scratch. I did this the other day and my camera card was full so I was unable to take a picture, but it was delicious! Just trust me on this one.
“Turkey” Seitan Roast
1c. Shallots (or onion) diced
2 tbsp. olive oil
2 tbsp. ginger, minced
4 c. vegetable broth
2/3 c. nutritional yeast
¼ c. tamari or soy sauce
1 t. thyme
1 t. sage
Pinch black pepper
4 ½ c. Vital Wheat Gluten
¾ c. White Whole Wheat flour
-Sauté your shallots in the olive oil for about 5 minutes, or until they are lightly brown. Add the ginger, and sauté for two more minutes.
-Transfer the shallots & ginger to the food processor. Add the broth, yeast, tamari, thyme, sage, and pepper and process until smooth (2-3 minutes). Transfer half of it into a bowl and set it aside.
-In a large bowl, mix together the wheat gluten and flour. Add the rest of the food processor’s contents until you form a dough. Knead the dough for 2 minutes.
-Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan and press the dough into it. Pour half of your remaining wet ingredients over it and bake for 45 minutes. Pour the rest of the wet mix over the roast and bake for another 25 minutes or until the roast absorbs all the liquid and is firm to the touch.
See? We vegans can have out “turkey” and potatoes too ya know! What a delicious mix! I also served my own plate with a bit of kale, but my family doesn’t like green stuff very much.
But don’t forget dessert! How about some pumpkin pie?
What will you be serving on Thanksgiving?
Tofurkkey Loving Health Freax Unite!
-Andrew “VegMuffinMan” Morrison-