The big day is almost here. If you have already been testing and planning, you’ve been sampling some festive fare. If you put the whole thing off for the last minute, well, you still have time. We’ve shared (virtually) some Roasted Sweet Potato Fries with Peanut Sauce, Wild Rice, Apple and Walnut Stuffing, and maple-Dijon Glazed Brussels Sprouts.
Today, it’s time to talk Turkey.
Homemade Mock Turkey Roast with Stuffing
For those of you who miss the turkey on holidays, or just want a home-style vegan meal anytime, this is a good way to mock up a bird. It’s really not much trouble, now that we can use gluten flour to make mock turkey with no kneading required—and lots of tasty, chewy goodness. Serve it with Basic Mushroom Gravy and all the traditional trimmings.
It’s great fun to share your vegan food with family and friends, so go for it. The salad will certainly win some converts. Enjoy!
2 tbsp extra-virgin olive oil
½ cup/60 g minced onion
2 cloves garlic, minced
2 cups/255 g gluten flour
1 cup/115 g chickpea flour
½ cup nutritional yeast
1 tsp salt
6 oz/170 g reduced-fat or regular firm tofu, drained and pressed
1 cup/240 ml vegetable stock
¼ cup/60 ml tamari
½ tsp ground sage
1 cup/55 g cubed bread
1 tsp extra-virgin olive oil
½ cup/60 g chopped onion
¼ cup/60 ml vegetable stock
½ tsp ground sage
½ tsp dried thyme
½ tsp salt
2 tbsp walnuts, chopped
The Mock Turkey in a Wide Loaf Shape
1. Preheat the oven to 350° F/180° C/gas 4. Oil a 3- to 4-cup/720 to 960-ml metal bowl or a small loaf pan. Put a teapot of water on to simmer for the bain marie later.
2. To make the mock turkey: In a small sauté/frying pan, heat the oil, then sauté the onion and garlic until soft and sweet, 5 to 10 minutes. Mix together the flours, yeast, and salt in a medium bowl. In a blender or food processor, puree the tofu until very smooth. Add the stock, tamari, and sageto the tofu and blend. Add the onions and all the oil from the pan and puree. Stir the contents of the blender into the flour mixture until smooth. Scoop about two thirds of the dough into the oiled bowl.
3. To make the stuffing: Put the bread cubes in a medium bowl. Heat the oil in a small sauté/frying pan over medium heat. Sauté the onions until soft and clear. Add the bread, stock, sage, thyme, and salt and stir until the bread is soft. Stir in the nuts.
4. Press the stuffing into a ball (or if you are using a loaf pan, into an oblong) and press it into the center of the mock turkey dough, then cover it with the remaining dough. Flatten the top, brush it with oil, and cover with foil. Put the bowl in a baking dish and pour in boiling water to make a bain marie. Carefully transfer it to the oven and bake for 2 hours. When the “turkey” is quite firm, take it out of the water bath, then put the bowl on a rack to cool. Run a paring knife around the edge to loosen it, then invert it onto a cutting board or platter. Slice the “turkey” and serve it with gravy and trimmings.
Big Salad with Caramelized Pumpkinseeds, Pears and Pomegranate
From The New Vegetarian (Chronicle Books)
This is a great wintertime salad, with the pomegranates that only appear around the holidays and pears and pumpkinseeds. Vegans can just leave out the cheese and enjoy the crunchy spiced seeds instead. To take seeds out of the pomegranate, cut through the skin from stem to tip, dividing the fruit in quarters. Hold it over a bowl and pull apart the sections, then tear apart the pieces, gently freeing the seeds.
1 cup pumpkinseeds, raw
1 teaspoon extra virgin olive oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 large romaine lettuce, washed and dried
2 small shallot, thinly sliced
2 large bosc pears, sliced
1 large garlic clove, peeled
2 tablespoons fresh mint, optional
2 tablespoons pomegranate juice concentrate
1 tablespoon lemon juice
1 teaspoon agave or organic sugar
1/2 teaspoon salt
1/4 cup toasted pumpkinseed oil
1 small pomegranate, arils (seeds) removed
1. Make the pumpkinseed topping up to a week ahead. Heat the oil for a minute in a medium non-stick skillet. Add the pumpkinseeds and toss in the pan over high heat, until the seeds are popping and browning, about 3 minutes. Take off the heat and add the brown sugar and toss constantly until seeds are coated with melted sugar (careful-it will burn easily). Quickly mix in the spices and salt, then spread on a plate to cool. Cool completely and store in an air tight container until ready to use.
2. Make dressing in processor by mincing garlic and mint. Add pomegranate concentrate, lemon, honey and salt and pulse to mix. Gradually drizzle in oil with machine running.
3. Wash and dry romaine, then slice across the leaf in 1/2 inch wide strips. Arrange on plates or in bowl. Top with shallots, pears and cheese. Drizzle over the dressing and top with the pomegranate seeds and pumpkin seeds. Serve right away.