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.

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Green Chilies Casserole

Green Chilies Casserole

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Green Chilies Casserole”

A favorite from my mother’s kitchen remade Betsy’s way!

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 large orange or red bell pepper
2 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 tablespoons nutritional yeast (optional, but yields a beautiful “cheesy” taste)
8 ounces crumbled tempeh
1 8-inch yellow squash, diced
8 cups loosely packed chopped kale
1 15.5 ounce can black beans, rinsed and drained
8 cups corn chips, coarsely crushed by the handful (I used Xochitl Organic White Corn Chips)
16 ounce jar salsa verde
7 ounce can chopped green chilies
1 cup Tofutti Better Than Sour Cream + additional for garnish
Optional garnishes: chimichurri sauce and/or sprigs of fresh cilantro

Directions:

Preheat oven to 350 degrees and oil a large casserole dish. In a large wok, heat 2 tablespoons olive oil over medium-high. Add onion, sea salt, and pepper, and saute, stirring frequently, about 3 minutes or until softened. Then add in order the following ingredients, sautéing and stirring about 3 minutes between each: bell pepper and garlic, spices and tempeh, yellow squash, and kale. Kale may require a couple more minutes of cooking time. Then stir in remaining ingredients and heat through. Check for seasoning and adjust if necessary. Transfer mixture to prepared baking dish and bake for 20 minutes, covered. Serve garnished as desired.

Yields 6-8 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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Loaded Avocados

Loaded Avocados

“Loaded Avocados with Tofutti Chipotle Crema”

This is a guest post by Bianca Phillips.

Perfect for any fiesta . . . get a load of these “Loaded Avocados!”

What you’ll need . . .

Loaded avocados:
3 ripe but firm avocados
1 Tbsp. olive oil
1/2 large yellow onion, chopped
1 8-ounce package sliced mushrooms
3 cloves garlic, minced
1 14-ounce can black beans, drained and rinsed
1/4 cup water
2 Tbsp. nutritional yeast
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp cayenne pepper

For the crema:
1 cup Tofutti Better Than Sour Cream
2 chipotle peppers in adobo sauce, chopped
1 tsp. onion powder

How to make it . . .

Split the avocados, remove the pits, and place them rounded-side down on a plate.

Heat the oil in a large skillet. Add the onion and cook on medium-heat for 2-3 minutes or until it begins to soften. Add the mushrooms and saute for about 10 minutes to allow the mushrooms to cook down and the onions to begin to caramelize. Add the garlic, and saute a couple more minutes or until mushrooms and onions are soft.

Add the black beans, water, nutritional yeast, cumin, garlic powder, salt, and cayenne. Cook for about 5-7 minutes or until heated through and most of the water has been absorbed.

Meanwhile, in a blender, combine Tofutti Better Than Sour Cream, peppers, and onion powder. Blend until smooth.

To serve, spoon about a cup of the bean mixture over the avocado halves. Drizzle with chipotle crema and top with salsa.

Serves 3.

Visit Bianca at www.vegancrunk.blogspot.com.

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

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Vegan Seitan and Butternut Squash Casserole

Vegan Seitan and Butternut Squash Casserole

Vegan Seitan and Butternut Squash Casserole

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

A creamy fall casserole that is special enough for a holiday feast but easy enough for a weeknight meal. The sweet potato chip topping is an updated nod to the vintage “church cookbook” casserole genre.

What you’ll need . . .

2 tablespoon olive oil, divided

1 medium yellow onion, finely diced

4 stalks celery, sliced lengthwise into quarters, and then finely diced

Sea salt

2 cups butternut squash, cut into 3/4-inch pieces

2 cups seitan in bite-size pieces (*preferably homemade)

10 ounces of frozen green peas, thawed

1 cup Tofutti Better Than Sour Cream

1/2 cup vegan mayonnaise (try my recipe for vegan mayo)

1 tablespoon unbleached all-purpose flour

1-4 ounce jar pimentos, drained

1 tablespoon salt-free multi-purpose seasoning

1 teaspoon rubbed sage

Freshly ground black pepper

6 ounces sweet potato chips (I use Terra brand), crushed (I use a small rolling pin)

How to make it . . .

Preheat oven to 350 degrees. Oil a large casserole dish. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high. Add onion, celery, and a pinch of salt. Saute, stirring frequently, for about 5 minutes or until softened. Transfer to a large bowl.

Add remaining tablespoon of olive oil to skillet and heat. Add butternut squash and another pinch of salt, and saute, stirring only occasionally, for about 10 minutes or until some of the surfaces are caramelized. Transfer squash to bowl with onion and celery. Add seitan and green peas. In a small bowl, fold together Tofutti Better Than Sour Cream, vegan mayonnaise, flour, pimentos, multi-purpose seasoning, sage, and pepper.

Pour over vegetables, and seitan, gently fold together until well, combined, and lightly mound into into casserole dish. Sprinkle evenly with crushed sweet potato chips, and bake, uncovered, for 30 minutes, covering if edges begin to brown too quickly. Allow to cool at least 10-15 minutes before serving.

*My secret to the most tender, most flavorful seitan is to season both the seitan dough and the cooking liquid, to use plenty of liquid in the dough, and to NOT knead the dough as long as most recipes call for or it will become very tough. Knead only until ingredients are well-combined; less than 3 minutes.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Grilled Peanut Butter and Tofutti Cheese Sandwich

Grilled Peanut Butter and Tofutti Cheese Sandwich

“Grilled Peanut Butter and Tofutti Cheese Sandwich”

This is a guest post by Chef Sharon Davies-Tight.

Fresh Russian black bread spread with country-style dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.

Ingredients

2 slices Russian black bread
Poupon Dijon country-style mustard
Peanut butter, either creamy or natural (the type where the oil separates and rises to the top), at room temperature
8 oz. container Tofutti Better Than Cream Cheese, at room temperature and whipped in container with fork till fluffed
1 inch pieces sweet red roasted peppers, enough to cover one bread slice
3-4 sweet pickle slices
very thinly sliced sweet onion
salt & fresh cracked pepper
olive oil for frying

*Kalamata olives for garnish
*Kettle potato chips for accompaniment

Directions:

On one slice of bread, evenly spread about 1 tablespoon mustard. On second slice, evenly spread about 2 tablespoons peanut butter. Top peanut butter evenly with about 2 tablespoons Tofutti Better Than Cream Cheese. Sprinkle Tofutti cheese lightly with salt, then cracked pepper.

Place roasted peppers evenly on top of Tofutti cheese. Place pickle slices on top of mustard bread slice, then top pickles evenly with onion slices. Close sandwich.

Heat skillet, over medium-low heat, till hot. Add a couple tablespoons olive oil and some cracked pepper. Evenly distribute pepper in oil, by rolling skillet, then place sandwich in skillet. Brown on one side. Turn, re-oil skillet, then using flat pot lid or broad spatula, press sandwich down firmly. Cover skillet with lid and cook till cheese and peanut butter melt and sandwich is browned and hot throughout.

Transfer to serving plate. Do not cut sandwich. Serve whole for easier eating. Skewer 3 Kalamata olives with a toothpick and stick into top of sandwich. Arrange a couple handfuls of potato chips next to sandwich and serve.

Makes 1 sandwich.

Visit Sharon at www.chefdavies-tight.com.

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

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