Turkey-Friendly Main Dishes
Acorn Squash Stuffed with Sage Polenta and Seitan Bourguignon
4 acorn squash
1½ tablespoons olive oil
½ teaspoon sea salt
½ teaspoon black pepper
5 cups water or light vegetable stock
1½ cups polenta
1 teaspoon minced garlic
2 teaspoons minced fresh sage, or ½ teaspoon dried sage
½ teaspoon ground pepper
1 tablespoon nutritional yeast
1 teaspoon sea salt
1½ cups pearl onions
1 tablespoon minced garlic
2 teaspoons olive oil
½ lb portobello mushrooms, cut into 1-inch cubes
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh sage
1 teaspoon dried tarragon
2 bay leaves
2 cups dry red wine
2 cups dark vegetable stock
2 tablespoons tomato paste or ¼ cup reconstituted sun-dried tomatoes
1 tablespoon Dijon mustard
1 turnip, peeled, and cut into 1-inch cubes
2 parsnips, peeled, sliced lengthwise, and cut into ½-inch pieces
2 carrots, peeled, sliced lengthwise, and cut into ½-inch pieces
1 celery root, peeled, and cut into ½-inch dice
1 cup winter squash, peeled, seeded, and cut into 1-inch cubes
6 to 8 chestnuts, halved
8 ounces prepared seitan, cut into 1-inch cubes
1½ teaspoons ground pepper
4 teaspoons tamari soy sauce
2 tablespoons cornstarch or arrowroot, dissolved in ¼ cup cold water
Sea salt to taste
8 fresh rosemary sprigs, for garnish
Chopped fresh parsley, for garnish
To prepare the squash
Preheat the oven to 400°. Line baking pan(s) with parchment paper.
Cut the acorn squash in half lengthwise (from tip to stem) and scoop out seeds and strings. Make a slice on the bottom of each half so it sits flat. Coat squash cavities with oil. Sprinkle with salt and pepper. Place halves, cut side down, in prepared pan(s) and roast until tender but still firm, about 30 minutes.
To prepare the chestnuts
Preheat the oven to 350°. Using a sharp knife, cut an “X” in the top of each chestnut. Place in a single layer in a baking dish. Bake 30 to 45 minutes. Cool, and then peel and cut in half.
To make the polenta
In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and whisk constantly for 5 minutes. Reduce heat to a simmer and add the remaining ingredients. Continue cooking, whisking every 5 minutes, until the polenta starts to pull away from the sides of the pan, about 15 minutes. Set aside and keep warm.
To make the seitan bourguignon
In a large saucepan, sauté the onions and garlic in the oil over medium heat until they lightly brown, about 5 to 7 minutes. Add the mushrooms and seasonings and sauté for 2 minutes. Add all the remaining ingredients except the cornstarch mixture and salt. Cover and simmer until the root vegetables are just tender, about 30 minutes. Stir in the cornstarch mixture and cook for about 5 minutes. Remove from heat. Adjust the salt.
Heat the squash in a 350° oven for 10 minutes, or until warm. Fill each with ¾ cup of polenta, then top with ¾ cup of seitan bourguignon. Insert a rosemary spring in the top of each squash half. Sprinkle with parsley and serve.
Southern Oregon Animal Rights Society
Vegan Cooking Series: Fall Entertaining
MeadowBrook Farm, Talent, Oregon
Baked Acorn Squash with Toasted Pecans
2 acorn squash
1/3 cup orange juice
1/2 cup toasted pecans, chopped
2 tablespoons margarine
2–3 tablespoons maple syrup
Place pecans on baking sheet in a single layer. Bake for 4 to 5 minutes at 250°, stirring occasionally to toast pecans. Remove pecans and allow to cool. Cut acorn squash in slices about 1-inch thick. Place the slices into a baking dish with the orange juice. Cover pan with foil and bake for 30 to 40 minutes at 350°, until almost tender. Sprinkle squash with toasted pecans and dot with margarine. Drizzle with maple syrup. Put squash back into oven until brown (about 10 minutes).
Holiday Portabella with Vegan Gravy
Baked portabella mushrooms lend a hearty texture to this enticing holiday entrée. These ones are smothered in gravy. Who can resist?
4 portabella mushrooms, cleaned and stems removed
1/3 cup olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
GARNISH: Fresh, minced parsley and dried cranberries
Preheat oven to 400°. Place mushrooms (stem side down) on an oiled baking pan. Drizzle evenly with marinade and place in the oven. Bake for 15 minutes. Remove and drain juices. (Reserve to use to make gravy below.) Serve topped with gravy and garnished with parsley and dried cranberries.
© 2008 Natural Kitchen Cooking School
Rich, flavorful, and satisfying, this gravy will top off your holiday meal in style!
1 tablespoon sesame oil
¼ cup unbleached flour
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon onion powder
2 teaspoons dried, rubbed sage
1½ cups soup stock (mushroom cooking liquid can be used)
½ cup mirin rice cooking wine
Sea salt and black pepper to taste
In a sauce pan, heat sesame oil on medium heat. Add flour and stir for several minutes until the flour is golden. Add oregano, thyme, onion powder, and sage. Sauté several minutes more. Slowly add soup stock and mirin, whisking constantly. Increase heat to medium-high and bring to gentle boil. Reduce heat to simmer on low until desired consistency is achieved.
Makes 2 cups
© 2008 Natural Kitchen Cooking School
Vegetable Tofu Loaf
4 slices whole wheat bread, cut into ½-inch cubes
1 tablespoon canola oil
2 stalks celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1¼ pounds firm tofu
1 cup nutritional yeast
½ cup tahini
½ cup finely chopped fresh basil or 1 teaspoon dried basil
¼ cup finely chopped fresh oregano or 1 teaspoon dried oregano
½ teaspoon turmeric
3 tablespoons tamari
¼ teaspoon pepper
Preheat the oven to 350°. Lightly oil a 9½-inch X 5½-inch inch loaf pan. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more. Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove from the heat. Put the tofu in a large bowl and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper and stir until well mixed. Add the toasted bread cubes and cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes. Let the loaf stand for 5 minutes, then invert onto a serving platter. Recipe from May All Be Fed: Diet for a New World by John Robbins.
Wine-Glazed Root Vegetables
6 cups water
3 cups uncooked lentils
2 teaspoons salt
2 bay leaves
3 teaspoons olive oil
2 cups leeks, chopped
2 cups turnips, diced
2 cups rutabagas, diced
2 cups parsnips, diced
2 cups carrots, diced
2 tablespoons fresh tarragon, finely chopped
2 tablespoons tomato paste
2 cloves garlic, finely chopped
1-1/3 cup red wine
4 teaspoons Dijon mustard
2 tablespoons non-dairy margarine
½ teaspoon pepper
1. Using a large saucepan, bring lentils and water to a boil. Add salt and bay leaves, reduce heat, cover, and cook until lentils soften and water is absorbed, about 30 minutes.
2. Using a large skillet, sauté leeks, root vegetables, and 1 tablespoon of the tarragon over medium-high heat until browned, about 15 minutes.
3. Add 1 teaspoon of the salt, tomato paste, and garlic to the skillet and cook for a minute or 2 more.
4. Add wine, bring mixture to a boil and then reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
5. Add mustard and lentils and leave on medium-low heat until thoroughly warmed.
6. Remove from heat; add margarine, remaining tarragon, and pepper.