I completely winged Thanksgiving this year – literally hitting Whole Foods at 9am to pick up a myriad of groceries to use. In the back of my mind, I knew I wanted to do some sort of seitan/soy roast, some mashed potatoes, and stuffing. Vegan stuffing – even though it seems such a simple thing to make – is annoying in that Whole Foods’ bags of stuffing are all full of meat flavoring. I could go to a local supermarket and pick up some nutritionally junky hydrogenated-oily stuffing cubes, but I decided to just make my own with bread, using this recipe I came across this week.
Anyway, here are some pictures and whatnot:
The dining room table
Garlic Mashed Potatoes from the Candle Cafe Cookbook (awesome cookbook, by the way)
Classic Sage & Onion Stuffing, from Elizavegan. I used a loaf of whole wheat bread from Whole Foods that was on sale for $2. This turned out fracking amazing!
Soy & Seitan Roast from Mac & Cheese. I wrapped the roast in yuba skin for the last 30 minutes of baking. The texture and taste is pretty similar to a cross between Tofurky and the now-defunct Unturkey. I find the amount of chickpea flour used in this recipe to be a tad overwhelming flavor-wise; I’d probably cut it with some other high-protein flour (maybe soy flour) in the future.
Mushroom Miso Gravy, from May All Be Fed (John Robbins)
Spinach with Roasted Garlic Dressing from the Candle Cafe Cookbook. In the future, I’d probably halve the amounts of vinegar used in this recipe, as I think it is too much (especially the balsamic.)
Sauteed swiss chard & julienned zucchini with garlic
My plate of the roast, the mashed potatoes, stuffing, and extra yuba skin – topped with the gravy.
Happy Vegan Thanksgiving everyone!