Thanksgiving 2013Posted: November 30, 2013
This was our 17th vegan Thanksgiving so I don’t want to hear about how you have to eat turkey on Thanksgiving because it’s tradition. This is our tradition. More often than not in years past we’ve cooked a huge feast just for us but this year we were happy to have some friends join us for dinner. It was nice to have good company and nice to share the cooking. They brought a fabulous salad with roasted beets, mandarins and an orange vinaigrette, mac & “cheese” and an apple crisp. Since we had guests I didn’t spend a lot of time taking pictures but I did get a quick shot of the salad.
We made a pumpkin pie, cranberry sauce and the main course – a vegan wellington filled with apple-sage stuffing, greens, maple-glazed seitan and roasted butternut squash and topped with sage-walnut gravy. The wellington was something new this year but we regularly break out the puff pastry for holidays.
I didn’t follow any particular recipe for the wellington but here’s a general idea on how it came together. First, make some puff pastry according to this recipe but substitute Earth Balance or other vegan margarine for the butter. Don’t worry about the cake flour either, just use regular all-purpose flour. Or do what I did and use about a third white whole wheat flour. (Hey, it’s got 3 sticks of Earth Balance but it’s got some whole grains so it’s healthy right?)
For the stuffing: I sauteed a little minced onion and diced apple in oil then added some day-old bread slices that I chopped up along with salt, pepper, fresh sage and thyme. Then I added vegetable stock until the consistency was to my liking.
For the greens: I sauteed kale with garlic and olive oil then added a little fresh thyme and lemon juice at the end.
For the seitan: Fry seitan cubes until brown then quickly mix in a tamari/maple syrup mixture at the end.
For the squash: Peel, seed and cube a butternut squash, then mix with olive oil and salt and roast until tender.
To put it together: Roll the puff pastry into a large rectangle, about 15″ x 20″. Spread the stuffing over about the middle half, top with the greens, then the seitan, then the squash. Brush some water onto one side of the puff pastry, fold the opposite side over the filling then close it up and seal it. Fold the ends on top then flip it over onto a baking sheet. Bake at 400° for 30 minutes.
It’s a fair bit of work, but well worth it for a holiday meal. Same goes for the pumpkin pie that Darlene made, mainly using the recipe in Vegan Pie in the Sky with an almond crust. The pie was amazing and had not just fresh pumpkin but sweet potatoes in it as well. And the crust was made with almonds and white whole wheat flour – again with the healthy whole grains!
We love having Thanksgiving leftovers the next day too!