Plant-Based Thanksgiving Feast

Plant-Based 
Thanksgiving Feast

ingredients (Main):

• 1 Field Roast Hazelnut Cranberry Roast En Croute, prepared according to package instructions

ingredients (Stuffing):

 

• 1 package unseasoned stuffing mix (i used gluten free
• 2 tsp olive oil
• 2 tsp vegan butter
• 2 cups vegetable stock
• 2 stalks celery, diced
• 1 apple, skin on, diced
• 1 medium yellow onion, diced
• 1 tsp each, crushed red pepper flakes, dried thyme, dried rosemary, garlic powder
• 1/3 cup nutritional yeast
• salt and pepper, to taste 

 

steps (stuffing):

1. heat a cast iron or other oven-proof skillet and add olive oil and vegan butter

2. when oil and vegan butter are heated, add onion and celery and sauté until onion begins to become transparent

3. add apple and sauté until apple begins to soften

4. remove from heat and set aside

5. add stuffing mix to a large mixing bowl and add seasonings, nutritional yeast, and sautéed celery, onions, and apple

6. add  vegetable stock and mix well (add more or less vegetable stock to get the consistency you desire)

7. add back to skillet and bake at 375* until crispy and golden

ingredients (mushroom gravy):

• 1 quart crimini or baby bella mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp vegan butter
• 1 medium yellow onion, sliced thin
• 1 container mushroom stock
• 1/3 cup nutritional yeast
• 1 tbsp tamari
• 1 tsp each, garlic powder, dried thyme, dried rosemary 
• 1 tbsp cornstarch, mixed with water to make a thin paste (slurry)
• 1 splash cream sherry, to taste

steps (mushroom gravy):

1. add olive oil and vegan butter to heated saucepan, and warm

2. add onions and mushrooms and sauté until  nicely caramelized

3. add sherry, and light to burn off alcohol

4. add seasonings, and mushroom stock and bring to a bubbling boil

5. add cornstarch slurry and whisk constantly until thickened 

hint: I always like this gravy better if it has had a chance to sit for at least an hour to let the flavors blend-so this can be made ahead and re-heated

 ***serve with roasted butternut squash, roasted Brussels's sprouts, cranberry sauce and of course, mashed potatoes (mashed with oat milk, vegan butter and salt and pepper)