need headstart with ideas for thanksgiving

Sounds delicious!! I'll have to try it. Do you bake it, stuff it in the "unturkey", or what?

 

UnTurkey and Tofurky come pre-stuffed.

 

i just seen the tofurky meals in the store for the first time. and even the mention of fake giblet gravy disgusts me enough to not want to try it. ive never tried something that wild before, even when omni, i puked once as a kid when the lunchlady told me there was liver in the gravy once. i cant even stand vegan hot dogs.. i hated the turkey the most at thanksgivins, and barely got thru 1 lil slice, only cuz i was brainwashed to think i HAD to have even a lil, if there was no social pressure, i dont think id ever have ate it. but i loaded up on the stuffing and taters! way more than anyones ever taken!

 

ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES






7 cups water
2 cups wild rice (about 12 ounces)

3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded 2 tablespoons (1/4 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 cup chopped fresh parsley







Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.

Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.

Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.) Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

Serves 6.

 

Vegan Stuffing

Ingredients:

1 cup onions, chopped
1/2 cup onions, pureéd
2 cups celery, chopped
1 cup celery, pureéd
1 cup carrots, chopped or grated
1 lb. mushrooms, sliced
2 tbsp. dried parsely
1 tsp. Old Bay seasoning
Black pepper, to taste
Ground sage, to taste
1 lg. bag Pepperidge Farms whole wheat bread stuffing cubes (without seasoning)
1 to 2 cup Vegetable broth, as needed to add moisture

Directions:
Heat onions, celery, shrooms and spices in a large pot until it all boils. Simmer about 5-10 minutes or until the chopped onions are translucent. Cool for 10 minutes. Add stuffing mix. Mix well, adding broth if necessary for moisture. Place in a big covered baking dish and cook in a preheated 350°F oven for 30 minutes. Take cover off during last 10-15 minutes to crisp top.

This is a super moist, sticky stuffing... If you want it more crispy, you can bake it uncovered for the last few mins, or broil the top til crispy. You can probably add some of the vegetarian Italian sausage that comes in links browned first for a more traditional taste. Add chopped apples, chopped spiach, or any other vegetable you like can probably be added. Even my dad, the die-hard meat and potatoes kind of guy, LOVED this stuffing last year!

Guess who's in charge of stuffing this year....

 

I was going to post something myself for some help with vegetarian ideas for Thanksgiving, but see you all ready had it going on! Thanks for the ideas everyone. Happy safe holidays.

peace and love

 

Eh, ya'll are definitely yankees. I don't like tofurky because it comes with stuffing. Cornbread dressing is 1000000000 times better than stuffing.

My family always has:

1. stuffed squash
2. mashed potatoes
3. green beans
4. vegetarian cornbread dressing
5. sweet potato casserole
6. pumpkin pie

We tried tofurky one year, but no one liked it because of the stuffing.

 

This year I made a brown rice and red lentil stuffing that everybody loved. I think it will be a new new staple at Thanksgivings from now on. I also made a chocolate pumpkin pie topped with hip whip that turned out really well.