Canadian Thanksgiving is today - and I just have to tell you about a recipe I found. Bryanna Clark Grogan came to my rescue when I wanted to make a 'traditional' (well, you know, the vegan version of traditional) Thanksgiving Dinner for the two of us. Going to
I found a whole series of possible recipes and finally settled on Bryanna's Seitan and Soy 'Turkey' along with a version of her stuffing. You'll need to scroll down past the first few recipes to find what I made.
The seitan and soy 'turkey' I did in a simple version, just as a roast, but next time I'll actually stuff the make-believe 'critter' and even, perhaps put the beancurd 'skin' around it. Her directions are pretty clear, and it'd be fun to try something a little more challenging visually.
The roast was succulent, tender, and to my vague recollection almost realistic. The flavour? Out of this world! Here it is below, in a boring rectangular shape (as I say, next time . . .) and topped with some mushrooms.
The stuffing I cooked a little more than she said (because it wasn't going into the roast), substituting sage for other herbs, and piled it into a halved and pre-cooked buttercup squash. This I popped back into the oven to crisp up on top. Lovely.
With this, apart from the mushrooms, we had fresh brussels sprouts, lightly steamed, fingerling potatoes, mushroom gravy and homemade cranberry sauce. Very simple, very good.
For the record, this weekend's weather has been out of this world - 26 C today - so I made the 'turkey' roast yesterday and baked the squash early this morning, leaving me only to reheat these items. All this was so that we could get out and enjoy the sunshine - a luxury here at this time of year.
Happy Thanksgiving to any Canadian readers!
Vegan Mushroom Stew, one pot, 30 minutes
1 day ago