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From: Deborah (Recipes.vegsource.com)
Subject:         Thanksgiveganing -- Vegan Thanksgiving :)
Date: November 1, 2011 at 8:34 am PST

In Reply to: Vegan Thanksgiving posted by susan on October 31, 2011 at 8:55 pm:

You don't have to make ALL these dishes, but the
"turkey" slices are fantastically good, and
the CranCherry sauce is very easy. Those two
alone make a great main dish and side dish!


------------------------------------------------


Holiday "Turkey", with Gravy and Stuffing

Soy "Turkey" slices (Yves, Lightlife, etc), 1 package per adult serving*
Large potful of "turkey" gravy (recipes follow)
Large panful of your favorite stuffing/dressing, baked

Have gravy cooking on stove in a pan large enough to comfortably hold it and all
the "turkey" slices.
Thin the gravy down to the consistency of a thick soup.
Separate the slices, and add to the gravy.
Let slices simmer in the gravy until all are hot and juicy.
Keep on very low simmer until ready to serve.
Give everyone a portion of stuffing,
and top stuffing with "turkey" slices and gravy.

----

*If soy "turkey" slices are not available, use
your favorite "chicken" substitute, in desired portion sizes.

----

"Turkey" Gravy

2 cups broth or water
2 tsps vegan "chicken" bouillon powder
1 tsp vegan "beef" bouillon powder
1 tsp sugar or equivalent
3 Tbs nutritional yeast
1 Tbs cornstarch
Salt and pepper to taste

Mix cornstarch with 1/2 cup cold broth.
Put remainder of broth, and nutritional yeast in a saucepan.
Heat to boiling.
Turn down to medium.
Stir in cornstarch mixture, stirring constantly.
Cook until thick (1 - 3 minutes).
Serve immediately.

----

Creamy "Turkey" Gravy

3 cups soymilk or rice milk
4 tsps cornstarch
2 tsps vegetarian "chicken" bouillon powder
1 tsp vegetarian "beef" bouillon powder
2 - 3 Tbs nutritional yeast (optional)
1 tsp sugar or equivalent
Salt and pepper to taste

Mix all ingredients well in a saucepan.
Heat to boiling over medium heat, stirring constantly.
Turn heat to low.
Cook, stirring constantly, until gravy is thick and translucent.
Serve.

----

Festive Thanksgiving Stuffing

1 bag stuffing mix (or 6 - 8 cups bread cubes)
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1 cup chopped nuts
1 cup raisins (soaked in hot water for 30 minutes)
1 package vegetarian sausage (thawed, if frozen)
1 tsp melted margarine (opional)
Vegetable broth (as needed)

In a large bowl, mix stuffing, seasonings, nuts, raisins, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist stuffing (it will dry out in
oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake loaf until heated throughout.
Bake stuffed vegetables until vegetables are tender.

Serve with gravy and fruit sauce.

----

Sage and Onion Stuffing

1 bag cornbread stuffing mix (or 6 - 8 cups bread cubes)
2 onions, peeled and chopped fine
2 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1 package vegetarian sausage (optional)
1 tsp melted margarine (optional)
Vegetable broth (as needed)

In a large bowl, mix stuffing, onions, seasonings, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist stuffing (it will dry out in
oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake loaf until heated throughout.
Bake stuffed vegetables until vegetables are tender.

Serve with gravy and fruit sauce.

----

CranCherry Sauce

1 can whole berry cranberry sauce
1 can pitted (pitless) cherries, drained

Mix well.
Cover, chill, and serve.


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