Last year’s Thanksgiving vegetarian feast



16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf) (sbst wheat)
Olive oil
2 cups medium-diced yellow onion (2 onions)
3 cup medium-diced celery
4 small Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
2 teaspoons marjoram
1 teaspoon thyme
4 sage leaves
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1-2 cup vegetable broth


  1. Preheat the oven to 300 degrees F.
  2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
  3. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
  4. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
  5. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Green bean casserole


For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth (sbst with vegetable broth)
1 cup half-and-half (I used whole milk)


  1. Preheat the oven to 475 degrees F.
  2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanchfor 5 minutes. Drain in a colanderand immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmerfor 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  5. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Cranberry Salsa

Recipe from Bon Apetit with a lot of modifications on my part. Turned out really well though.


4 teaspoons pumpkin seed oil (omitted)
1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
Sea salt
2 cups fresh cranberries or frozen, thawed
1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
1 cup chopped fresh cilantro (omitted–but just because I didn’t have it)
2 tablespoons minced seeded serrano chiles (sbst with cayenne pepper)
6 tablespoons sugar (sbst with agave nectar)
6 tablespoons fresh lime juice (sbst with orange zest and juice)


  1. Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt.
  2. Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves. DO AHEAD Cranberry and lime juice mixtures can be made 4 hours ahead. Cover separately; chill.
  3. Add cranberry mixture and pepitas to lime juice mixture; stir to combine.

Garlic mashed potatoes

5 cloves of garlic, par-boiled with potatoes or roasted
2 lb bag of potatoes
Whole milk to consistency you want
Salt and pepper to taste
1 tbsp butter

Vegan mushroom gravy

This recipe is good. Turned out a bit clumpy and thick because you really need to whisk flour mixture into it. I would add more vegetable broth next time also.

1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon thyme
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry (optional)
1 tablespoon soy sauce
2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)
1/4 cup plain soymilk
salt and freshly ground black pepper, to taste

  1. In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.
  2. Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

Seitan Roulade With Oyster Mushroom Stuffing

This entrĂ©e is by VegNews food columnist Robin Robertson. Way too salty with 1/2 a cup of non-reduced-sodium soy sauce. I’d mix it with water next time. Also, seitan was very rubbery–it would be best if you can make it as thin as possible.


1 cup vital wheat gluten flour
3/4 cup vegetable stock


1 pound uncooked seitan (see recipe)
1/2 cup soy sauce
3 tablespoons olive oil
1 small yellow onion, minced
1 cup oyster mushrooms, coarsely chopped
1 cup vegan sausage, cooked and crumbled
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme
Salt to taste
Freshly ground black pepper to taste
4 cups finely diced bread


1. Make the seitan. In a large bowl, combine flour and vegetable stock. Stir to make a soft dough. Knead for 3 minutes and let rest for 5 minutes.

2. Place seitan in a shallow baking dish. Cover with soy sauce and marinate for 30 minutes at room temperature.

3. Preheat oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat olive oil. Add onion, cover, and cook, stirring a few times until softened, about 5 minutes.

4. Add mushrooms, vegan sausage, parsley, thyme, salt and pepper. Stir for 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water if the stuffing mixture is too dry. Set aside.

5. Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick. Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up. In a lightly oiled shallow baking pan, place rolled seitan seam-side down. Pierce in several places with a fork.

6. Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes. When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes.

7. Using a serrated knife, cut the roast into 1/2-inch-thick slices. Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.

Yield: 8 servings.

Pumpkin Pie

From America’s Test Kitchen. Was too much filling for my pie pan, and required much longer baking and still not firm enough. But tasty.

Makes one 9-inch pie

Note: If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.


1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening , cold, cut into two pieces
2 tablespoons vodka , cold (see note)
2 tablespoons cold water


1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

  1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
  3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
  4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
  5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
  6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
  7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

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