Vegan Thanksgiving

Are you hosting vegetarians or vegans this Thanksgiving? Or maybe just want to contribute a vegan main dish to a celebration that you are attending? Never fear! When I couldn’t find the Tofurky I promised to bring to my work Thanksgiving, I decided to make my own roast “turkey” using the seitan recipe from Veganomican (widely available on the web) but adding some of my own special ingredients. I always add extra garlic, chili, and spices depending on what “meat” I’m making.*

For “turkey,” I added sage and thyme. When you make your seitan boiling broth, really put some effort into it! I added white wine, garlic, thyme, sage, Earth Balance, shitake stems and vegetable broth to mine. The resulting broth was so delicious, I used to to whip up a quick vegan gravy to serve alongside the “meat”! I used an EarthBalance, onion and flour blend for the roux, whipped in the strained broth, and then thickened with a 50/50 mixture of nutritional yeast and corn startch!

After boiling the seitan, I sliced in and roasted it at 400 for about 30 mintues with some more dollops of Earth Balance (for crispy edges) whole garlic cloves, and white wine.

Of course, no roast would be complete without stuffing. I used this recipe as my base for a wild rice stuffing, but added extra cranberries, currents, and toasted pecans. Oh, and extra Earth Balance, too 😉 As I told my friend Adrien today, you can also make this stuffing gluten-free by using panko instead of regular breadcrumbs, or skipping them altogether!

There are so many wonderful, nontraditional vegetarian main courses, you shouldn’t feel held by tradition. But if you’re craving that big bird, try roasted seitan, or get really ambitious and make your own homemade Tofurky!

*wonder of wonders, I discovered that KitchenAid mixer with a dough hook makes great seitan! Why had I never thought of this before!


Fried Sage and Sqaush Soup

Fried Sage and Squash Soup
Fried Sage and Squash Soup

I had some squash puree in the freezer, and plentiful sage in the garden, so I threw together this little soup as a starter for an easy Sunday night dinner. The soup is based on this recipe at, though I substituted homemade vegetable stock for the chicken, and used Earth Balance instead of butter (making it vegan) . The recipe also calls for too much salt, so if you make it at home, reduce a bit, or add more stock to balance it out. The soup was colorful, with an equally bright flavor. And I love fried breadcrumbs in soup!

Super Fast Buffalo Tofu
Super Fast Buffalo Tofu

While I can’t say that I’ve actually ever eaten a chicken wing, I crave buffalo sauce something terrible. I whipped up this super fast buffalo tofu the other night when I was starving. I like to use local, organic firm tofu because I think that it’s firmer – I don’t even need to press it! Because I was in a big hungry hurry, I served the tofu with some wilted spinach, but garlic greens, mac and cheese, or any traditional southern side would be great.

Super-Fast Buffalo Tofu

serves 4 (or 2, if you can’t get enough)

1 large block (8 oz.) extra-firm tofu, patted dry

1/4 – 1/2  c. Frank’s Red Hot hot sauce (it has to be Frank’s)

3 Tbs. melted earth balance or butter

salt and pepper, to taste

1/2 yellow onion, chopped

fresh cilantro

Dice the tofu evenly, and plate in a Ziploc bag or tupperwear. Mix the hot sauce and 2 Tbs. of melted butter, then pour over the tofu. Shake the closed bag or tupperwear until the tofu is evenly coated, and let sit. Fry the onion with the remaining Tbs. of butter in a large sauce pan over medium-high heat. When the onion is crispy, set aside. Add the tofu and sauce to the hot pan, and fry until the tofu is  heated through and browned, adding more butter (if absolutely necessary), and salt and pepper to taste.  Top the tofu with the fried onions and fresh cilantro.