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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Ricotta and Tomato Layered Pasta Bowl

Ricotta and Tomato Layered Pasta Bowl

 

“Ricotta and Tomato Layered Pasta Bowl”

This is a guest post by Cheryl Malik over at The Laidback Vegan.

The marriage of a rich tomato sauce and a fluffy, creamy ricotta base—fortified with dried herbs and lemon zest—makes this the perfect Italian comfort food! You’ll love how simple yet delicious the homemade marinara sauce is, and you’ll fall head-over-heels for Tofutti Better Than Ricotta Cheese smothered penne cooked al-dente.

Ingredients:

Marinara Layer
1 tablespoon olive oil
1 cup chopped yellow onion, about one onion
1 1/2 teaspoons minced garlic, about two small cloves
1/2 cup Italian red wine, like Chianti
1 28-ounce can crushed tomatoes
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 – 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Ricotta Layer
1 16-ounce container Tofutti Better Than Ricotta Cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 – 1/2 teaspoon lemon zest
1 tablespoon nutritional yeast

1 pound penne, cooked al-dente according to package directions, and drained fresh chopped parsley, chives, or basil, for garnish, optional

Directions:

1. Heat the olive in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 minute, or until beginning to soften and very fragrant—be careful not to burn. Add the wine and deglaze the pan—scraping all the brown bits on the bottom of the pan—and boil until almost all wine is evaporated, about 3 minutes. Stir in tomatoes, dried parsley, dried basil, salt, and pepper. Cover, simmer on lowest heat for 15 minutes. Make ricotta layer.

2. While marinara is simmering, mix together all ricotta layer ingredients. Season to taste, adding more salt, pepper, lemon zest, or herbs.

3. When marinara is ready and penne is cooked and drained, toss penne in ricotta mixture and spoon into serving bowls. Top with a layer of marinara and fresh parsley or basil for garnish, optional.

Visit Cheryl at TheStylistQuo.com and TheLaidbackVegan.com.

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

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Savory Vegan Layered Hummus Cheesecake

Savory Vegan Layered Hummus Cheesecake

“Savory Vegan Layered Hummus Cheesecake”

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

Ingredients:

Pita Chip Crust:

1/2 cup fine pita chip crumbs (I started with 1 1/2 cups of pita chips and “crushed” them in food processor)

2 tablespoons melted vegan butter

Directions:

Preheat oven to 350 degrees. Spray an 8-inch spring form pan with non-stick cooking spray. Using a fork, combine the crumbs and butter in a small bowl until butter is completely incorporated. Sprinkle crumbs evenly over bottom of the pan, and then gently press to mostly cover the bottom. There won’t be quite enough crumbs to completely cover the bottom, which is by design, adds just a hint of a crunchy crust. Refrigerate while you prepare filling.

Ingredients:

Filling:
12 ounces extra firm tofu, gently pressed (not silken)
8 ounces Tofutti Better Than Cream Cheese
1/2 cup unbleached all purpose flour
1 1/2 cups hummus, homemade or commercial (I used a homemade garlic-red pepper, but you can use your favorite)
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
Optional: 1/2-1 teaspoon prepared mustard (for added tang)
1 1/2 cups finely chopped kale (I start with about 7 cups of rough chopped or torn fresh kale, chop in food processor, place in a medium bowl, and rinse blade and bowl)

Directions:

Place all ingredients, except kale, topping and garnishes in the bowl of a food processor, and process until thick, smooth, and completely combine, scraping down sides of bowl as necessary. Remove two cups of batter to a medium bowl and incorporate kale until well combined. Spread the kale mixture evenly over the chilled crust.

Rinse spatula and then evenly spread remaining hummus batter over kale layer. Bake cheesecake in center of oven for about 35-40 minutes or until edges are set and top appears dry. Remove to a wire rack and let cool a couple of hours or so to room temperature.

Spread top with sour cream and garnish as desired with cucumber slices and red bell pepper strips. Cover and chill for several hours, or overnight. Loosen edges with a thin knife blade before removing outside ring from spring form pan.

Serve thin slices of the cheesecake with olives, little clusters of grapes, and a few nuts on the side if desired.

Topping: 1/2 cup Tofutti Better Than Sour Cream

Optional garnish: sliced cucumber, red bell pepper strips

Optional accompaniments: black and or green olives, red and/or green grapes, and roasted or smoked almonds

Visit Betsy at www.TheBloomingPlatter.com.

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

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Vegan artichoke dip

Vegan artichoke dip Need an appetizer in a hurry? Dips are a great go-to snack. That’s why you should try this “Spinach Artichoke Dip” from Shannon, over at Gona Be Vegan. It’s super easy to make!

All you’ll need to make this awesome artichoke dip is white onion, garlic cloves, olive oil, Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, artichoke hearts, frozen spinach (thawed and drained), sea salt, pepper, panko crumbs, and a dairy free shredded mozzarella. How about dicing up some Tofutti dairy free mozzarella cheese slices instead? Bet that would work too!

After you’ve mixed all that stuff together, sprinkle the panko bread crumbs on top, and then bake for 30 minutes. Simple as pie – err, simple as dip! Nice work, Shannon.

Deviled eggs are another great hors d’oeuvre, but if you’re vegan, eggs are totally off your menu. So give this recipe for vegan deviled eggs a whirl. Goodbye eggs. Hello potatoes!

Via Gona Be Vegan.

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Quinoa stuffed Portobello mushrooms

Quinoa stuffed Portobello mushroomsEver try quinoa? Even heard of it? Not everyone has. Quinoa are itty-bitty edibles seeds; they have a nutty, hearty taste, which makes it a good replacer for meat, alla quinoa burgers. So if you’re eager to try some, Karen from Karen’s Healthy Kitchen has a tasty recipe for “Quinoa & Brown Rice Stuffed Portobello Mushrooms.”

Okay, to make these stuffed mushrooms, you’ll need some red quinoa, Tofutti Better Than Sour Cream, Portobello mushrooms, brown rice, and other stuff, like Tamari sauce, vegetable broth, sweet onion, red pepper, yellow or orange pepper, garlic, spices, and vegan mayonnaise.

Just follow Karen’s instructions and the recipe should turn out nicely! Great job, Karen.

Oh! And here’s a recipe for vegan mayonnaise, also made using Tofutti Better Than Sour Cream. Thank Jes over at The Vegan Screen for it.

Via Karen’s Healthy Kitchen.

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