This traditional and flavorful vegan recipe will help you create the perfect Thanksgiving dinner. Add green beans, mashed potatoes, or yams and your non-veg guests won't miss a thing. Cheers!
Preheat oven to 425° F.
Drain tofu and triple wrap in paper towels. Squeeze out as much water as possible. Crumble tofu. Add tamari or soy sauce and nutritional yeast and mix.
Place tofu in a bowl and add dry ingredients. Mix well. Take a small handful of tofu and squeeze. If it seems too dry, add a couple of tablespoons of water and mix. Test again. You are looking for the tofu to hold together and not crumble. If it is still too dry, add more water, one tablespoon at a time.
Oil a 9x13-inch dish and pat half the tofu mixture onto bottom of dish. Add the stuffing (recipe below), covering the tofu bottom, leaving enough room to finish the dish with the remaining tofu. This recipe makes more stuffing than can comfortably fill the dish. The excess can be cooked in a small bowl (cover with foil before baking).
Top the stuffing with the remaining tofu and baste with the Ginger-Garlic Basting Sauce. Bake at 425° F for 10 minutes. Turn heat to 375° F for 20 minutes or until roast is golden brown on top.
Serve with Savory Gravy (recipe below) and Fresh Cranberry Relish. http://veggiefestchicago.org/recipe/fresh-cranberry-relish/
Combine ingredients and baste as directed above.
Serve with Savory Gravy (recipe below).
Crumble the cornbread into medium- to small-sized pieces. The cornbread could be baked and crumbled the day before. Add the bread cubes. Combine basil, sage, and parsley and add to bread mix.
Chop all vegetables. Sauté vegetables over medium heat in 2 tablespoons vegetable stock until soft. Add veggies to the breads.
Drizzle the vegetable stock over the bread and veggie mixture. Mix well. Set aside for about 5 minutes to allow the moisture to absorb before adding to roast.
Place half of vegetables in food processor and chop to fine mince. Place in a bowl and repeat with remaining vegetables. Place the vegetables in a non-stick skillet with a tablespoon of water or vegetable broth over medium-low heat. Sauté until they are golden brown, adding more water, a teaspoon at a time as needed to keep vegetables from sticking.
While this is happening, place flour, vegetable stock or water, nutritional yeast, tamari, and spices in a blender and pulse until mixed.
When vegetables are cooked, add liquid to pan. Whisk at medium-high heat continually until gravy thickens. If you don’t whisk while the gravy thickens, you could end up with lumpy gravy!