Thanksgiving Recipe Recipe Video
Here is a delicious vegetarian/vegan thanksgiving meal recipe from Tamra Davies. It is perfect for those who don’t eat meat and still packs in a lot of flavor for this very hearty family meal.
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings10
Main IngredientVegetable
Ingredients
Reviewer’s note:
Ingredients:
• 3-4 cups of chopped seasonal vegetables of choice (potatoes, sweet potatoes, carrots, onions)
• Leaves from a sprig of rosemary
• 1 clove garlic
• Olive oil
• Seitan, chopped
• Salt
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp maple syrup
• Onions, chopped
• Garlic, chopped
• Leeks, chopped
• Mushrooms, chopped
• Butter/butter substitute (earth balance), to taste
• Minced garlic, to taste
• Vegetable stock
• Toasted pumpkin seeds
Directions
Reviewer’s note:
Directions for preparation:
• Preheat oven to 450 F.
• Chop the vegetables. Arrange them on a baking pan.
• Drizzle with olive oil and sprinkle with the rosemary leaves.
• Add some maple syrup and salt to taste.
• Mix them so that everything is evenly coated.
• Roast the vegetables for 30-45 minutes. You can reserve and refrigerate.
• Sauté some onion and garlic in a skillet with olive oil and add the seitan when the onions begin to turn brown.
• Add some salt and brown the seitan.
• For the seitan sauce, mix the soy sauce, mirin and maple syrup and add some juice from the seitan package.
• Add the sauce to the sautéed seitan and cook a little more. You can reserve and refrigerate.
• Sauté the onions, garlic and leeks till they are soft.
• Add mushrooms to it.
• Add vegetable stock and simmer and stir. (Use 1 tbsp flour to thicken if needed)
• Boil some quartered potatoes in salted water till tender. (but not soggy)
• Drain and mash them with butter and minced garlic
• Add salt and pepper.
• Preheat the oven to 350 F.
• Make the roasted vegetable and seitan layer in a baking pan.
• Add a cup of vegetable stock and mashed potatoes.
• Bake for 30-40 minutes till the top is golden brown.
Directions for preparation:
• Preheat oven to 450 F.
• Chop the vegetables. Arrange them on a baking pan.
• Drizzle with olive oil and sprinkle with the rosemary leaves.
• Add some maple syrup and salt to taste.
• Mix them so that everything is evenly coated.
• Roast the vegetables for 30-45 minutes. You can reserve and refrigerate.
• Sauté some onion and garlic in a skillet with olive oil and add the seitan when the onions begin to turn brown.
• Add some salt and brown the seitan.
• For the seitan sauce, mix the soy sauce, mirin and maple syrup and add some juice from the seitan package.
• Add the sauce to the sautéed seitan and cook a little more. You can reserve and refrigerate.
• Sauté the onions, garlic and leeks till they are soft.
• Add mushrooms to it.
• Add vegetable stock and simmer and stir. (Use 1 tbsp flour to thicken if needed)
• Boil some quartered potatoes in salted water till tender. (but not soggy)
• Drain and mash them with butter and minced garlic
• Add salt and pepper.
• Preheat the oven to 350 F.
• Make the roasted vegetable and seitan layer in a baking pan.
• Add a cup of vegetable stock and mashed potatoes.
• Bake for 30-40 minutes till the top is golden brown.
Comments
Comments: 1 |
Add a Comment
veg foodie says :
wow, this is quite a bake! I have never used seitan before.. I watched quite a few of ur videos and I got great new vegan and veg ideas.. ! thanks for sharing!
Posted on: 17 November 2009 - 12:44pm
