These are for Jill, who was looking for a gluten-free Thanksgiving main dish, and she specifically requested something that could be “molded.” Since I guess vegans are compelled to mold stuff on Thanksgiving.
I think this recipe fits all the vegan stereotypes that we’ll start seeing in the “funnies” over the next couple of weeks, gearing up towards the holidays. It’s made of chickpeas, tempeh and tofu. The texture is meaty but with that characteristically vegan mushiness we all love so much. It’s spiced with fennel, sage and just a little hint of liquid smoke. I couldn’t think of a good name for it but then Verdura on the PPK message boards suggested loaffins, and how can that be denied?
It was a fun meal to make because while creating recipes for Veganomicon we were very careful to make things supermarket and omnivore friendly, so we often had to show restraint with things like tempeh and nutritional yeast. But this recipe was like all-out swinging from the chandelier vegan.
I’ll put the recipe up in a bit, I have to go take these x-rays down to the lab. (That’s what people in soap operas say when they need to end the scene and don’t feel like panning in on the actress’s face.)