Three Vegan Recipes for a Turkey-Free & Tasty Thanksgiving

Turk’y pattie prep:
Set oven to 390 degrees

Place all patties on a frozen baking sheet. Drizzle with olive oil, seasoning, salt, and pepper, distributed equally.

Place in the oven and let cook for 20 minutes, turning halfway through. 


Oyster Mushroom Stuffing:

Prepare bread: Place medium-sized cubes on a baking sheet. Allow to slowly dry and crisp in the oven at 275-300 degrees for about 20 minutes. Remove from the oven and put into a large mixing bowl.

Broth and Vegetable Mix: On stovetop, bring broth, 3 cups of butter, celery (including leaves), chopped onions, 3 Tbsp of poultry seasoning, salt, and pepper to a boil and let simmer for approximately 15 minutes.  Remove from heat and cool to room temperature. 

Oyster Mushrooms: On stovetop over medium heat in a non-stick pan, sautée mushrooms in remaining 1 cup of butter with the 3 Tbsp of poultry seasoning. Let lightly brown for approximately 5 minutes, then remove from heat and cool to room temperature. 

Add the broth and vegetable mix with the sautéed oyster mushrooms to the cubed bread. Mix until completely incorporated. The stuffing can chill in the refrigerator for up to 3 days.


Mushroom Duxelles: (Mushroom Pate)
*When cleaning mushrooms, use a slightly damp cloth and wipe. Do not place in water. It breaks down the mushrooms.

Place all ingredients except for the wine in a large sauté pan over medium-high heat for approximately 2 minutes. Turn temperature to low, add wine and let reduce for about 10 minutes until most of the moisture is cooked off. Remove from heat and let cool.

Once cooled, place all of the mushroom mixture in a food processor and pulse to a chunky paste. Set aside 2 cups of Mushroom Duxelles if you’re making the gravy below.


Turk’y Wellington final assembly & baking:

Can be prepared up to 3 days ahead and kept in refrigerator until ready to reheat and serve.

Once all ingredients are prepared, layer them onto each sheet of puff pastry. Begin with 2 Tbsp of Oyster Mushroom Stuffing, then add 5 slices of prepared turk’y, then finish it off with 1 Tbsp of Mushroom Duxelles. Wrap each sheet of puff pastry into a purse and seal it with melted vegan butter. Then, top with a little melted vegan butter and place in the oven at 425 degrees. Bake for about 15-20 minutes for partial bake preparation or 30 minutes to serve immediately.

To reheat and serve: Place in an oven-safe dish and bake for about 20-25 minutes at 425 degrees.

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