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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Middle Eastern Pomegranate & Eggplant Melange

Middle Eastern Pomegranate & Eggplant Melange

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

“Middle Eastern Pomegranate & Eggplant Melange”

This versatile Middle Eastern-inspired mash-up is equally addicting as a creamy dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread.

Ingredients:

2 tablespoons olive oil
1 small yellow onion (or 1/2 of a medium), diced
Sea salt
Freshly ground black pepper
1 medium eggplant, stemmed and diced
1 large clove garlic, minced
1/4 cup red wine (a Merlot is nice)
1 tablespoon balsamic vinegar
Optional: 1 tablespoon pomegranate molasses or tamarind syrup (available at Middle Eastern/Mediterranean markets)
4 Roma tomatoes, diced
1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
Optional: 1 tablespoon tahini (sesame paste; available on the international aisle of grocery stores)
1/2 teaspoon cumin
1/2 teaspoon mild curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
2 cans chickpeas, rinsed and drained
Zest of 1 large lemon

Directions:

Heat olive oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and sauté, stirring frequently, until onion is softened, about 3 minutes. Add eggplant, garlic, and another pinch of salt plus a pinch of pepper, and sauté, still stirring frequently, until some color develops, about 3 minutes.

Add wine, balsamic vinegar, and optional molasses or syrup, and cook, stirring occasionally, for about 7 minutes or until eggplant is fairly soft. Mash firmly with a potato masher. Stir in tomatoes and cook, stirring, for a couple of minutes. Mash the mixture again.

Add Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and optional tahini, and cook, stirring, until melted and completely combined. Stir in all remaining ingredients until heated through and flavors are well-combined. Check for seasoning and adjust if necessary. Serve as a dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread. Garnish, if desired, with olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Optional garnish: olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Yields 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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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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Red Wine Poached Pears

Red Wine Poached Pears

“Red Wine Poached Pears, with Cream Cheese-Orange Filling and Red Wine Reduction”

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

The weather has been like no other winter here in Eastern, Virgina. So, while I made these pears quite a while ago, sunshine and my schedule did not coalesce until yesterday for me to photograph or I would have posted well before now so that if you, too, were gifted with a box of Harry & David Pears, you would have a new and delicious way to serve them…

Ingredients:

Poached Pears and Red Wine Reduction:

6 large pears (about 8 ounces each), halved lengthwise, stemmed and cored using a melon-baller or small spoon
2 cups Burgundy wine
1/4 cup sugar
1 large orange, zested (reserve zest), halved, and then sliced into 1/2-inch slices
3 cinnamon sticks

Optional garnish: additional orange zest, cinnamon sticks, star anise, etc.

Directions:

Combine wine and sugar in a large cast iron skillet over medium-high heat. Add pears, cut side down, and then tuck orange slices and cinnamon sticks between them. Bring to a simmer and poach for 10 minutes on one side; gently flip, and poach 10 minutes on the other side. Arrange in a serving dish or on individual plates or bowls, cut side up. Place a dollop of filling in the hollow left when the core was removed, drizzle with Red Wine Reduction, and serve, garnish as desired.

Ingredients:

Vegan Cream Cheese-Orange Filling:

8 ounces Tofutti Better Than Cream Cheese
2 tablespoons confectioner’s sugar (or more to taste)
1/2 teaspoon vanilla extract
Reserved orange zest

Directions:

In small bowl using a fork, mash together cream cheese and sugar. When almost smooth, incorporate vanilla extract and zest. Scoop on top of pear.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Chocolate Chip Cannoli

Chocolate Chip Cannoli

“Chocolate Chip Cannoli”

Ingredients:

Cannoli Shells:

4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vegan butter, softened
Egg replacer (enough for 2 egg yolks)
3/4 cup white wine
olive oil (for frying)

Ingredients:

Cannoli Filling:

4 cups Tofutti Better Than Ricotta Cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup vegan chocolate chips

Directions:

To make the shells, mix the flour, salt and sugar in a bowl. Add in the vegan butter. Slowly add in the egg replacer and stir with a fork. Stir in wine slowly, until dough starts to form.

Form a ball with the dough and let it stand for 30 minutes. Flour a surface well, and roll out dough. Using a drinking glass rim (or round cookie cutter), cut out circles from the flattened dough. Roll each circle around a metal cannoli tube, making sure to overlap at the top to connect.

Fry each shell (with cannoli tube still inside) in olive oil for about one minute each, making sure they brown on all sides. Remove from oil and drain shells.

Let cool before removing the metal tubes. After removing the tubes, let the shells completely cool. Combine the Tofutti Better Than Ricotta Cheese, powdered sugar, and vanilla extract until blended. Stir in vegan chocolate chips, gently. Chill the filling for about 30 minutes before filling shells.

Top with shaved vegan chocolate!

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

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