Thanksgiving Day Vegan Menu

Thanksgiving Day Vegan Menu

Here is a Thanksgiving Day Vegan Menu with one of my first and most popular Entrees.  The recipe is from my first cookbook called Friendly Foods and reflects the center of the plate protein essential to a celebratory meal like Thanksgiving.  Pulverize the tofu with seasonings and gelling ingredients, make dressing and assemble in loaf or steam table pan.  It is easy to make.  All the chef needs to produce this entrée is a VCM for large production or food processor for 25-50 portions.

On the video page is a video of this entrée.  It will give you a visual of one option for a complete dinner and platted presentation.

Friendly Foods Copyright 1991

Yield: One 8″ X 4″ X 2-1/2″ loaf Pan
or 2-1/2 cups filling
or 4 portions of two slices each

Prep Time: about 90 minutes

The most difficult part of this recipe is making the tofu pocket in the loaf pan.  This is a superb substitute for the turkey on Thanksgiving Day.  The dressing is what carries it or rather balances off the tofu.

1-1/2 pounds washed and patted dry tofu cut into small pieces
2 Tablespoons Arrowroot or cornstarch
3 Tablespoons Vegan vegetable or chicken style broth powder
3/4 teaspoon Sea Salt
1/4 teaspoon Whit ground pepper (or less if desired – to taste)
1-1/2 teaspoons agar flakes

Put all of the ingredients into a food processor and blend into a smooth paste.  Oil and flour the loaf pan ( or line it with a baking liner paper after oiling).

Line the bottom and up each side of the pan evenly with all but one cup of the tofu mix (which will be used on top of the loaf to seal in the dressing).

Keep the ends of the loaf pan very thin with the tofu so; that when it is sliced the first slices aren’t pure tofu.

Put the sage dressing (1.5 cups approximately) in the loaf pocket.  Press it in firmly but gently so as to not displace the tofu.

Cover with the remaining cup of tofu making sure that it is pressed into the tofu on the edges of the pan so as to from a complete seal.

Cover with a piece of foil (aluminum) being sure that the foil doesn’t touch the tofu because the tofu will eat into the foil.

Bake in a preheated oven at 350 Degree F. for 30 to 40 minutes, uncovered, glaze with a pure recipe or barley malt syrup, place back in the oven at 450 Degrees F. for 10 minutes.

Remove, let cool for 5 to 10 minutes, unmold and can slice and serve.  Use a supreme sauce, Veloute, mushroom cream sauce or a sauce of your choice.


Yield: 2 cups

Prep Time: inclusive in the above recipe

This dressing was developed for the 1986 Christmas season.  Tofu turkey roasts (to simulate the style of baking turkey).  The flavor of the corn oil leaves me believing that I am eating a real poultry butter dressing.  It compliments the tofu very well since the tofu is bland.

1/2 cup peeled and fine diced onions
1/2 cup fine diced celery
1/2 cup peeled and fine diced carrots
2 Tablespoons Corn Oil
1-1/2 teaspoons (2 cloves) minced garlic
1/2 teaspoon ground sage
1/4 teaspoon chopped sweet basil
1/8 teaspoon ground black pepper
* 3 Tablespoons vegan vegetable or chicken style broth powder
1 teaspoon Sea Salt

Sauté the vegetables in the oil with the garlic for a5 minutes on a medium heat.  Add the remaining spices and sauté another 5 minutes.

1 cup water
2 cups chopped 1/2 inch cubes of dry whole wheat bread

Add the water and bring to a simmer.  Then add in the bread crumbs and let simmer a few minutes and then take the dressing off the fire and let it cool.

NOTE:  If all fine bread crumbs were used the dressing would be too tight.

* If you are not a vegetarian a low sodium chicken base could be used



1/4 cup unbleached white flour
2 tablespoons canola oil
2 cups soy milk
1 cup water
3 tablespoons plus
2 teaspoons vegetarian chicken seasoning powder
1-1/2 teaspoons granulated garlic
1 teaspoon sea salt
1/16 teaspoon white pepper
1/16 teaspoon nutmeg

In a bowl, combine the canola oil and unbleached white flour until they form a paste (this will be the roux for the sauce).  In a 2-quart saucepan, bring the remaining ingredients to a simmer over medium heat.  Add the roux and stir until it is well blended and the sauce is smooth.  Cook the sauce over medium to low heat for 15 or 20 minutes, stirring frequently to prevent burning.  Remove the pan from the heat and use as desired.

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