November 24, 2008

Thanksvegan Stuff

by IsaChandra

Thanksgiving is my favorite meal to cook for; pumpkin, sage, mushrooms, ginger, thyme – all of my favorite flavors on one table. This year I am going to have a few new Portland friends over and I’m excited to cook around their allergies. No gluten and no soy. I know! I plan on making stuffing with millet, but I’ll make a back up of gluten free cornbread in case that fails. For the main course, some sort of lentil loaf with plenty of gravy and of course garlic mashed potatoes. And then the usual suspects – cranberry sauce, roasted veggies.

I won’t have recipes for my spread until after the big day, but here’s some ideas in case you haven’t completely settled on a menu yet.

Here’s my Thanksgiving spread for Satya magazine a few years ago. Recipes for Pear and Endive Salad, Pumpkin Seed Crusted Tofu, Gingebread Cupcakes and Butternut Rice Paper Rolls.

The now world famous Chickpea Cutlets make a great main. Use the red wine roux or mushroom gravy from V-con and have your guests licking their plates.

A piece for Plenty Magazine includes lots of recipes from Veganomicon, plus a bunch of other great ideas including pumpkin ravioli.

I’ve posted a bunch of Thanksgiving appropriate recipes lately. You can roast a squash and stuff it with Cornbread Stuffing With Pears And Pecans. Smother me in Seitan Chops Smothered With Apples And Ginger. Simplify your life with Roasted Butternut Squash. Bury your face in a pile of Roasted Brussel Sprouts. Latkes on Thanksgiving? Yeah, do it. Chili Pumpkin Cranberry Risotto would make an exciting side.

And this vegan ghost of Thanksgiving pasts that shouldn’t be forgotten:

Susie’s turkey shaped loaf with savory stuffing

And don’t forget our feathered friends this year! There is still time to sponsor a turkey at Farm Sanctuary.

  • November 24, 2008 at 6:16 pm: Adriana

    Wonderful! The holidays give me anxiety; no joke. I actually burst out crying while walking the dog a couple of days ago. Making the rounds with the meat eating parents and family members can be stressful? What to do… Bento box for one?

    I?ve seen the light, lentil loaf, colcannon, and a salad so I can brag about all my garden vegetables. =)

  • November 24, 2008 at 6:48 pm: Jenn Lynskey

    Thanks for all the ideas. I think my mother-in-law is getting some chickpea cutlets and gravy!

  • November 24, 2008 at 6:50 pm: Shelby

    The cutlets are already on my list!!!

  • November 24, 2008 at 7:48 pm: Adele

    I kinda want to do a Thanksgiving meal, even though it has no meaning in Australia. All that food looks so tasty! I actually love holiday cooking. I can’t wait for Christmas!

  • November 24, 2008 at 7:53 pm: denny

    Isa you just keep giving and giving!

    O why am I not in Portland?

  • November 25, 2008 at 12:50 am: Sara

    I love your cooking so much I couldn’t bear not to be able to make the chickpea cutlets for my gluten-allergic family. I adapted your chickpea cutlets to be gluten-free. The soy sauce has, of course, soy but you might be able to get away with salt for your guests.

    1 cup cooked chickpeas
    3 tablespoons olive oil
    2 tablespoons soy sauce
    1/2 tsp dried thyme
    1/2 tsp dried rubbed sage
    1/2 tsp Hungarian paprika
    zest of most of a lemon
    1 clove of garlic, presssed
    Salt and pepper
    3/4 c Rice Krispies type cereal
    2 tablespoons corn starch

    3 tablespoons flax seeds whirled in the blender with …
    1/2 cup vegetable broth (from the chickpea cooking)

  • November 25, 2008 at 12:59 am: Michelle

    That turkey bread loaf is no ghost — Susie made that yesterday! (and the leftovers are in my fridge!) Wish you guys coulda made it, you were missed.

    I’m excited to try those gluten-free cutlets above me as I know some gluten-frees that I’m sure would appreciate that!

  • November 25, 2008 at 4:08 am: Susie

    Yeah… I did have the intention of making it again just so that I could put a more instructive blog post up for anyone who is curious. But yesterday’s turkey loaf was a little bit second rate compared to last years. So I think I will abstain from making a new post about it. I don’t really have anything worthwhile to add. It’s not the type of thing that really needs a recipe, anyway. Just make sure the dough is kinda dry and stiff so that the loaf doesn’t end up too flat? I did learn yesterday though: cutting the whole for the stuffing is funnier if you cut it where the turkey butt is instead of underneath the loaf.

    I forgot that I had given the loaf wings last year! I forgot them this time! Dammit! It looks better like that!

  • November 25, 2008 at 8:50 am: River (Wing-it vegan)

    WOW! The turkey shaped loaf looks so turkey like!

  • November 25, 2008 at 11:19 am: Katie

    Your FS link isn’t working! And thanks for the reminder, Brian and I just adopted a turkey each.

  • November 25, 2008 at 11:43 am: Abby

    My dad chose taiglach over latkes this year, but I won’t hold it against him.

  • November 25, 2008 at 1:03 pm: ruby red vegan

    You have such great Thanksgiving ideas! I just posted about a pre-Thanksgiving dinner I cooked for and we ended up making many of the things you just suggested — the seitan chops, roasted butternut squash, roasted Brussels sprouts. And your pumpkin pie brownies! That awesome picture is really making me hungry for chickpea cutlets now, too!

  • November 25, 2008 at 1:46 pm: badyogi

    I had to do a full weekend of soy-free, gluten-free vegan a few weeks ago. it was easier than I thought, and I discovered that spanikopita wrapped in rice paper rather than filo works really well, you just have to spritz it with lots of olive oil so it doesn’t dry out and then broil it for a few seconds before you serve it so it looks nice and brown

  • November 25, 2008 at 1:48 pm: jd

    Susie is magical.

  • November 25, 2008 at 2:44 pm: Kimberlee

    Loaffins? :'(

  • November 25, 2008 at 5:04 pm: Joel

    such great alternatives to the questionable tofurkey “roasts” you can buy! those things kind of scare me a little bit. kind of a lot, actually.

  • November 25, 2008 at 7:22 pm: Joselle

    I just made the chickpea cutlets this weekend and, oh my god, so damn good. Reminded me of the crunchy fried steak my mother used to make, which is about the highest compliment I could pay.

  • November 26, 2008 at 1:04 pm: Desdemona

    Wonderful ideas! I’m making pumpkin baked ziti (using butternut squash because I have a TON); roasted root veggies; ww bread stuffing stuffing with sage, onion, celery and apples; baby spinach salad with grape tomatoes, blood oranges, black olives and mustard vinaigrette, and garlic mashed potatoes. And I’m not even hosting! I’m thankful for my family, my animals, my friends, and the PPK. Happy Thanksgiving, everyone!

  • November 26, 2008 at 2:46 pm: Glauce

    We don’t have Thanksgiving, but’s I’ll try some recipes as soon as I can!
    This is my first visit here and I love it ;-)
    I will add you at my blog to follow the news!

  • November 27, 2008 at 2:47 am: Carrie

    Susie’s turkey is a riot! I just love the idea. I also love the idea of Chickpea Cutlets for a holiday dinner. Why didn’t I think of that?

  • November 27, 2008 at 2:53 pm: ducky

    Happy Thanksliving!

    i just made pumpkin muffins from vwav, mashed weet potatoes are next

  • November 30, 2008 at 7:41 pm: Elizabeth Bighorse

    I recently discovered your site, and am going to have to share with some friends! One of my associates eats only vegan, and as we have been working together a lot, I have had the pleasure of enjoying her food! I’m lactose intolerant, so it works out pretty well. I’m supposed to stay away from soy, too, and I can totally understand your frustrations in cooking for people with dietary restrictions such as this! At least people are becoming more aware – including vendors. This Thanksgiving was kinda crazy, as my dad also is not supposed to eat gluten.

    Thanks for sharing your great ideas!

  • December 1, 2008 at 11:23 am: Ricki

    I’ve been wanting to try those cutlets forever–how it pains me that I can’t have wheat gluten! And here I see a comment with a gluten-free version!! Must give them a try!

    And that stuffed turkey is a fabulous idea (though it does look a bit scary–too much like the real thing!).

  • December 2, 2008 at 10:37 am: Elaine Vigneault

    Sounds fabulous!

  • December 16, 2008 at 3:23 pm: Dawn

    I’ve made a gf chickpea cutlet too. I use a mixture of millet flour, arrowroot and xanthan gum. I made a double batch at Thanksgiving so I have some in the freezer for Christmas.

    For the soy sauce you can use a 2:1 ratio of balsamic vinegar and blackstrap molasses. I don’t know why it works, but in most cases it does (in some recipes you might need to add a little salt too).

    Did you ever get the millet stuffing worked out? I’d love to see that! I tried one last year and it wasn’t that great. Of course, I’d never made homemade stuffing out of anything.

  • June 21, 2010 at 11:56 pm: Isobel Shaw

    Tomatoes are always present as garden vegetables because they are easy to grow..;;

  • October 23, 2010 at 2:51 pm: Polyethylene :

    the best garden vegetables are cucumber, tomato and also cabbages because they are really easy to grow:”

  • November 20, 2010 at 12:55 pm: Amanda


  • October 28, 2013 at 11:32 pm: SunshineLibrarian

    For Amanda, who probably doesn’t care anymore

  • October 29, 2013 at 2:50 am: Michelle

    ThanksVEGAN in Tampa Florida is a great place to use some of these amazing recipes.

  • December 17, 2014 at 10:46 am: خرید کریو

    very nice