VEGAN THANKSGIVING

Every year around this time, people ask me what I am going to eat for Thanksgiving. This has changed over the years for me. I have gone from making holiday exceptions, to eating whatever vegetable foods were available, to eating a vegetarian dish, to eating pre-made holiday foods such as Tofurky, to eating special holiday-like vegan meals. The meals seem to get better each year. Last Thanksgiving, my wife prepared a large meal with a vegan “turkey” as the main course. I don’t really think of these items as being a substitute for meat. They are delicious in their own right, and I just think of them as a tofu dish, etc. However, they are special in that they typically require extra time to prepare, and use ingredients and seasonings which still go with the season.

The main dish we had last year is Bryanna Clark Grogan’s recipe. It is from her book Vegan Holiday Recipes. I recommend this and all of Bryanna’s books, which are available through The Mail Order Catalog for Healthy Living. This recipe is reproduced with permission from Bryanna. I have given a slightly abbreviated version, leaving out some of the variations and additional recipes Bryanna lists. The full recipe is listed on the VegSource article section. Scroll down to Bryanna’s Tofu “Turkey” With Bread or Cornbread Stuffing. I also highly recommend looking at Bryanna’s website, where there are even more recipes listed. Bryanna’s recipes are excellent, familiar, easy to follow, and are appropriate for those new to vegan cooking as well as those with much more experience.

Bryanna’s Tofu “Turkey” with Bread Stuffing (Serves 8)

This doesn't really look like a turkey (it's square), but that wasn't my intention. It does have a taste and texture quite similar to turkey breast with crispy skin, with a moist stuffing layered in between. (You can use your own favorite stuffing, if you prefer.)

As long as you've marinated the tofu for several days, this dish is easy and fast to put together (in fact, you can assemble it the day before you cook it), and it's tasty when cold, too. I like it any time of the year!

The only really unusual ingredient needed for this recipe is dried Chinese beancurd sheets (called yuba in Japanese), which can be found in Asian grocery stores and some health food stores and large supermarkets. This product is simply the "skin" that forms on the top of soymilk when it is heated (just as it does with ordinary milk). The "skin" is lifted off and dried, and is considered a delicacy in Chinese and Japanese cuisine. In its dried form, it keeps for a long time, as long as it is stored airtight. When reconstituted, wrapped around tofu or other fillings, and baked, it becomes delicately crispy.

2 sheets of dried Chinese beancurd skin (yuba)
Two 14 ounce packages reduced-fat extra-firm or pressed tofu
Chinese sesame oil for oiling the pan

Tofu Marinade
3 cups water
1/2 cup soy sauce
6 tablespoons nutritional yeast flakes
4 teaspoons crumbled sage leaves
1 teaspoons onion powder
1 teaspoons dried thyme
1 teaspoon dried rosemary

Stuffing
1 tablespoon olive oil
1 large onion, chopped
1 cup celery and tops, chopped
4 cups fresh whole-wheat bread or cornbread cubes
1 cup vegetarian broth
about 1/2 teaspoon each of sage, thyme and savory or to taste
pinch of dried rosemary
salt and freshly-ground black pepper to taste (you won't need salt if the broth is salted)

The day before or several days before cooking, slice the tofu into 5 long slabs per package. Combine the marinade ingredients and place the tofu with the marinade to cover in a covered container. Refrigerate until you use it, shaking or stirring occasionally.

Soak the dried beancurd skin in warm water to cover while you make the stuffing.

To make the stuffing, saute the onion and celery in a large non-stick frying pan with the oil until softened. Remove from heat and add the remaining stuffing ingredients. Mix well.

To assemble the "turkey" (which can be done the day before cooking), oil a 9” x 9" square baking pan with the Chinese sesame oil. Line the pan, bottom and sides with an overhang, with the soaked beancurd skin.

Cut one third of the marinated tofu to fit the bottom of the pan. Top this layer of tofu with half of the stuffing. Cut another third of the tofu to fit over that. Top with the remaining stuffing. Cut the last of the tofu to fit and place it over the stuffing. Fold the overhanging beancurd skin over the casserole. If made ahead, cover the casserole and refrigerate until baking time. Preheat the oven to 350 degrees Fahrenheit. Bake the casserole, uncovered, for 1 hour. Loosen the edges carefully and invert it onto a serving plate. Serve, cut into 6 squares, with Rich Brown Gravy (below) and cranberry sauce.

Bryanna’s Rich Brown (Fat-Free) Yeast Gravy (Makes about 2 1/2 cups)

2 1/2 cups water
1/3 cup unbleached white flour
1/3 cup nutritional yeast flakes
2 tablespoons soy sauce
1/2 teaspoon salt
Optional: a few shakes of gravy browner (or use mushroom soy sauce, which is darker)

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.

Microwave options for gravy: In a 1 1/2 quart microwave-proof bowl, mix the flour and yeast. Toast this in the microwave on HIGH for 3 minutes, uncovered. Whisk in remaining ingredients. Cover and cook on HIGH for 3 minutes. Whisk. Cover and cook again for 3 minutes on HIGH. Whisk. Or, make 1/2 the recipe in a 4 cup microwave-safe glass measuring container, and cook as above, but in 2 minute increments.