Vegan Thanksgiving Dinner Casserole

Vegan Thanksgiving Dinner Casserole

“Vegan Thanksgiving Dinner Casserole”

Here’s a hearty, vegan casserole just in time for your Thanksgiving feast! Cornbread apple cider stuffing, pan-fried breakfast veggie sausage, Tofutti Better Than Ricotta Cheese, garlic mashed potatoes, and a creamy pumpkin Marsala gravy, topped with cashew crumbles as garnish. And green beans in a melted orange marmalade and fresh lime glaze makes a perfect accompaniment. Makes 8-12 servings.

Preheat oven to 375 degrees when you’re ready to bake the casserole.

Veggie Sausage

Ingredients:
6 froz. breakfast veggie patties (I used Gardein brand)

Preparation:
Cook frozen breakfast veggie patties in olive oil, over medium heat, till browned on both sides and cooked throughout, adding more oil when you flip to cook the other sides.

Remove from skillet to plate and let set until they reach room temperature. Break into small pieces (crumbles) and set aside.

Stuffing

Ingredients:
1/4 c. olive oil
1 c. diced celery, 1/4 inch cubes
1 c. diced onion, 1/4 inch squares
1/2 t. salt
1-1/2 c. vegetable broth
2 t. vegan poultry seasoning
1 t. onion powder
1/2 c. Marsala wine
4 c. cornbread stuffing mix absent the seasoning packet
1-1/2 c. apple cider
freshly ground black pepper and salt to taste

Preparation:
In extra-large skillet, over medium-low heat, melt olive oil. Add celery and saute till translucent.

Add onion and salt. Saute till celery and onion are soft and sweet.

Add vegetable broth, vegan poultry seasoning, onion powder and Marsala wine. Bring to soft boil, then add cornbread stuffing mix all at once. Stir to coat all cubes.

Add apple cider. Stir to moisten to a soft texture throughout. Salt and pepper to taste, adjust for poultry seasoning, then turn heat off. Adjust moisture consistency to your liking with additional cider if needed.

Gravy

Ingredients:
1 c. canned pumpkin
1/2 c. vegetable broth
1-1/2 c. apple cider
1/2 c. Marsala wine
2 T. olive oil
1/4 c. dark brown sugar
1 t. powdered ginger
2 t. onion powder
1/2 t. cinnamon
1/4 t. ground cloves
1/2 t. poultry seasoning
1 t. salt
freshly ground pepper to taste
2 T. cornstarch mixed with 1/4 c. water in cup till dissolved
12 oz. container Tofutti Better Than Sour Cream
1/2 c. orange marmalade

Preparation:
Combine in bowl and stir till smooth: pumpkin, vegetable broth and apple cider.

Add Marsala wine, olive oil, brown sugar, powdered ginger, onion powder, cinnamon, cloves, poultry seasoning, salt and freshly ground black pepper, stirring after each addition.

Transfer to large saucepan. Cook, stirring occasionally, at a fizzle of a boil for 20 minutes.

Add cornstarch liquid, stirring till thickened. Cook, stirring often, for 10 more minutes.

Add Tofutti Better Than Sour Cream, stirring till smooth. Then add orange marmalade, stirring till dissolved. Adjust for salt, remembering gravy is supposed to be salty. Set aside, then reheat, stirring with wire whisk, when ready to use. Gravy will have an acrid taste from the wine. This goes away when baked.

Mashed Potatoes

Ingredients:
16 oz. container Tofutti Better Than Ricotta Cheese
1/2, 8 oz. container Tofutti Better Than Cream Cheese
2 t. garlic powder
2 t. dried tarragon, crushed
1/4 t. red cayenne pepper
1/2 t. salt
very light sprinkling nutmeg
2 c. boiling water
1/2 t. salt
2 c. instant mashed potato flakes
freshly ground black pepper to taste

Preparation:
Place Tofutti Better Than Ricotta Cheese. in large bowl. Mash with potato masher till as smooth as you can get it.

Place Tofutti Better Than Cream Cheese in separate bowl. Mash with back of spoon till fluffy, then add to ricotta. Mash and stir till thoroughly incorporated.

Add garlic powder, tarragon, red cayenne pepper, salt and nutmeg, stirring after each addition.

Place boiling water in large separate bowl. Add salt, stirring till dissolved. Add instant potato flakes. Stir well to moisten all flakes and potatoes fluff up. Potatoes will be very thick.

Add ricotta mixture to potatoes. Mash with potato masher and stir till incorporated and as smooth as you can get it. Add freshly ground black pepper to taste. Stir and set aside.

Cashew Crumbles

Preparation:
Place 1-2 c. cashews in food processor and process till evenly crumbly and oil just begins to leak from cashews. Transfer to covered jar – use as needed for garnishes.

Casserole

Preparation:
In 9 x 13 inch baking dish evenly layer stuffing, crumbled breakfast veggie patties and ricotta potatoes. Smooth potatoes with spatula till even. Top evenly with 2 cups gravy. Save remaining gravy for other use.

Cover tightly with aluminum foil. Bake in preheated 375 degree oven for 45 minutes. Remove foil, then bake 15 minutes longer. Remove from oven and let set 10 minutes before cutting into squares to serve.

Place individual servings on plates, along with a side dish vegetable. Sprinkle lightly with cashew crumbles. Serve. Or, serve family style, using spoon to serve. The sprite taste of the orange marmalade takes care of the need for cranberry sauce, but if you want it, by all means include it.

Green Beans Side Dish

Preparation:
Steam or boil 16 oz. package frozen green beans till plump. Drain well. Melt as much orange marmalade as desired, on low heat, in saucepan or skillet. Add fresh squeezed juice of one lime and salt to taste. Add drained green beans and stir to coat. Serve.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Vegan Pumpkin Spice Pecan Truffles

Vegan Pumpkin Spice Pecan Truffles

“Vegan Pumpkin Spice Pecan Truffles”

No doubt, Thanksgiving is a food holiday. You gather your friends and family around the table and eat, eat, eat! Even vegans like Turkey day, just skip the turkey and the festivities can still ensue. So, if you have some vegan pals try serving these “Vegan Pumpkin Spice Pecan Truffles,” made with Tofutti Better Than Cream Cheese for dessert. They’ll love you for it!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter, room temperature
4 cups powdered sugar
1/4 tsp. ginger
1/4 tsp. all spice
1 tsp. nutmeg
1 Tbsp. cinnamon
2 cups pecans, finely chopped, for the mixture
3/4 cup pecans, a medium-fine chop, for the coating
1/4 cup vegan chocolate chips

Method of Preparation:

In a mixing bowl, combine the Tofutti Better Than Cream Cheese and the vegan butter with a spatula until well blended.Add the ginger, all spice, nutmeg and cinnamon to the mix and blend well.

Next, fold in half of the powdered sugar, watching for any lumps. And then fold in the second half. Fold in the 2 cups of finely chopped pecans.

The truffle mixture should be easy to handle without sticking. Using either a scooper, or your hands, roll the truffle mixture into round balls. This recipe makes about 30 truffles. Roll each truffle in the 3/4 cup medium- finely chopped pecans.

Place the truffles in the fridge to chill.

Lastly, over a double boiler, melt the vegan chocolate chips. Drizzle chocolate over the top of each truffle using a parchment bag. Then refrigerate the truffles 4-5 hours before serving. These are a real time saver and great to make a day in advance.

Place the truffles into small baking cups. Enjoy!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Almond Cherry Cupcakes

Almond Cherry Cupcakes

“Almond Cherry Cupcakes”

A rich, decadent taste comes in many flavors. Silky chocolate. Savory salted caramel. Creamy French vanilla. And now add almond cherry to your list of indulgences. Tempt your taste buds with these vegan “Almond Cherry Cupcakes” with a Tofutti Better Than Cream Cheese frosting. They’ll soothe your savage sweet tooth . . .

Ingredients:

Cupcakes
1 cup soy milk (or cow’s milk; no higher than 2%)
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar (or add to taste, especially when using fresh cherries)
1 tsp. vanilla extract
1 1/4 tsp. almond extract
8 oz. canned dark cherries, drained, and torn in halves

Frosting
1/2 cup vegan butter, room temperature
8 ounces Tofutti Better Than Cream Cheese, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
Approx. 2-3 cups powdered sugar (start with about a cup and continue adding in 1/2 cup increments until pleased with the texture and taste)

Optional: Skin-on slivered almonds

Directions:

Cupcakes
Preheat oven to 350 degrees. Line muffin pan with cupcake liners (I’m a big fan of dark brown liners in this case, but any will do).

Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fold in cherries.

Fill cupcake liners about half of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Frosting
Using a handheld mixer or standing mixer, cream together the butter and cream cheese. Add the vanilla and beat again.

Add the powdered sugar, a little at a time, and beat until well-incorporated and to your liking.

Assemble
Frost completely cooled cupcakes with a substantial layer of cream cheese frosting, then dip into a bowl of the almonds to give a light covering. Fill in by hand any bald frosting spots with additional slices, until they look fabulous!

Created exclusively for Tofutti Brands, Inc. by Cheryl Malik over at 40 Aprons.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Vegan Chili Cheese Dog

Vegan Chili Cheese Dog

“Vegan Chili Cheese Dog”

Thai-Influenced—and not your mama’s chili cheese dogs!

The chili refers to the red chili peppers in Thai red curry paste (available at Asian markets and in the international aisle of many grocery stores). And the “cheese” refers to Tofutti Better Than Cream Cheese. These two ingredients combine (even with few other ingredients) to make a knock out sauce for you dog—and juicy crunch is provided by a Fresh Cucumber-Carrot Slaw.

You will want these Thai-American top dogs to “sit” and “stay” at all your picnics, indoors or out!

Cucumber-Carrot Slaw(make first and set aside)
*1 medium cucumber, seeded, but not peeled, and julienned or shredded
*1 medium carrot, julienned or shredded
**2 tablespoons finely chopped Thai basil
2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)
1 teaspoon rice wine vinegar
1/8 teaspoon salt

Combine all ingredients in a medium non-reactive bowl and allow to sit for 5 or so minutes. Transfer mixture to a strainer or sieve, and place over the same bowl. Allow to drain while you continue with recipe.

Gently press on the vegetables with the back of a spoon before using. Save the juice for another purpose because even though the sauce calls for the same ingredients, here they are diluted with vegetable juice and, hence, not potent enough for the sauce.

*Use a food processor with a grater attachment for these tasks.

**Italian basil can substituted, but it will not have the pronounced anise-like flavor of Thai basil.

Thai Chili-”Cheese”
3 tablespoons Tofutti Better Than Cream Cheese, softened
3 tablespoons Tofutti Better Than Sour Cream
2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)
1 teaspoon rice wine vinegar
1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth, then transfer to a plastic squirt bottle from the dollar store for dispensing.

“Hotdogs” & buns
4 lightly oiled and grilled or toasted hot dog buns (potato rolls are great too)
4 grilled or broiled vegan “hot dogs” (available in the organic aisles of most grocery stores)
Garnish: 4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)

To assemble each dog, squirt or spread about 1/8th of sauce onto a grilled or toasted bun. Layer with 1/4 of the slaw, and top with a grilled dog. Then zig-zag about another 1/8 of the sauce over the top—-squirting or drizzling–and garnish with about a teaspoon of chopped nuts and a Thai basil sprig. Serve immediately.

Yields 4 “dogs.” Woof!

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Gingerbread Lemon Sandwich Cookies

Gingerbread Lemon Sandwich Cookies

“Gingerbread Lemon Sandwich Cookies”

If Santa is looking for an easy time sliding down all those chimneys . . . he’s out of luck! These “Gingerbread Lemon Sandwich Cookies” are going to make his descent a little snug. Ho! Ho! Doh!

What you’ll need . . .

Cookie
1 cup vegan sugar
1/4 cup finely smashed banana (about half a banana)
1/2 cup coconut oil (room temperature)
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves

Icing
4 oz. Tofutti Better Than Cream Cheese
2 cups powdered sugar
1 Tbsp. lemon zest
1 tsp. lemon extract
1/4 tsp. ginger

How to make it . . .

Prepare the cookie icing by mixing together the Tofutti Better Than Cream Cheese with the powdered sugar, lemon zest, lemon extract and ginger until well combined. Place in the fridge to thicken up for about one hour or more.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a mixing bowl, combine the vegan sugar and the smashed banana with a hand mixer. Next add in the coconut oil and the molasses, mix just until well blended.

Sift the all-purpose flour with the baking soda, cinnamon, ginger, nutmeg, salt and cloves. Fold the dry ingredients into the wet ingredients one half at a time. Mix just until incorporated. The dough will feel slightly dry.

Roll the dough into 34-36 individual balls, all the same size. Roll the dough balls into sugar, coating the outside. Place the balls on the cookie sheet and flatten with your hand to about a ¼ inch thick. The cookies will not spread much, so you can line them up fairly close together.

Bake in the oven for 10-12 minutes being careful not to over-bake. They will become crunchier as they sit.

Slide the parchment off the cookie sheet onto a flat surface. Allow the cookies to cool.

Remove the icing from the fridge. Using a pastry bag, place a circle of icing in the middle of the flat side of a cookie. Press another cookie on top.

Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest