It’s almost time for Thanksgiving! I don’t know how you feel, but I believe that it’s time to implement some new holiday traditions. Let’s start by replacing that big dead bird which usually sits at the center of the table with a delicious vegan alternative. What do you think?
How about preparing your traditional sweet potato marshmallow pudding with the amazing “Sweet and Sara” vegan marshmallows instead of the yucky ones made with gelatin derived from animal hides and bones? Yes, you heard me correctly. I said “animal hides and bones!”
What about starting your dinner with a delicious vegan soup such as a Carrot And Red Pepper Soup With Roasted Chickpea Nuts or my sons’ favorite Classic Mushroom-Barley Soup (vegan, of course!)? You could end your meal with one of the fabulous vegan pumpkin or apple pie recipes floating around the Web or opt to make a delectable Vegan Chocolate Cake or a Simple Carrot Cake With Vanilla Frosting. If you are a princess like me, you can take the easy way out and just order some delectable treats from the superb Vegan Divas Bakery.
There are so many ways to veganize your favorite traditional Thanksgiving dishes using vegetable stock, Earth Balance Butter, Daiya Cheese, Tofutti Sour Cream and healthy oils to prepare your appetizers, entrees, sides and desserts. Brussel sprouts, roasted root vegetables, fingerling potatoes, cranberry sauce and string beans with almonds are my favorite holiday veggies and are easy to make without animal fats. My favorite Thanksgiving entree (hands down!) is Field Roast’s Hazelnut Cranberry Roast which was at the center of my family’s holiday table last year.
As you may already know, I am a big fan of Field Roast’s Smoked Apple Sage Sausages. I am equally, if not more, impressed with Field Roast’s Hazelnut Cranberry Roast consisting of a rich, hazelnut-infused vegetarian grain meat stuffed with Field Roast sausages, crystallized ginger, cranberries and apples wrapped in a savory puff pastry which is made exclusively for the holidays. It is simple to prepare and tastes delicious! If you want a quick store-bought vegan gravy for this roast, may I suggest “Imagine’s” Organic Vegetarian Wild Mushroom Gravy or “Tofurky’s” Vegan Savory Gravy.
Although these packaged gravies are great products, nothing compares to a homemade gravy. Hence, I give you this wonderful recipe for a homemade vegan mushroom gravy which I found on the website of Whole Foods Market. I think it will be perfect to serve over the Field Roast Hazelnut Cranberry Roast. I also think it would be delicious over mashed potatoes, whole grains or green beans. Hope you enjoy!
VEGAN MUSHROOM GRAVY
Makes about 3 1/2 cups
3 1/2 cups low-sodium vegetable broth, divided (I will make a vegetable broth using “Rapunzel” brand Vegan Vegetable Bouillon Cubes)
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces wild mushrooms, trimmed and chopped
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/4 cup Merlot or other spicy red wine
2 tablespoons reduced-sodium tamari
3 tablespoons nutritional yeast
2 tablespoons whole wheat or spelt flour
1/4 teaspoon ground black pepper
In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.
Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.