Our Very First Tofurky Thanksgiving Dinner

The question that has come up the most this month from our non-vegan friends has been:

 "WHAT ARE YOU GOING TO EAT ON THANKSGIVING?"

Every year we go to my sister-in-law's house and since they own a farm it is safe to assume they are so...NOT VEGAN. Although we have decided to bring some of our own side dishes, we wanted to try the Tofurky Feast many vegans enjoy on this holiday. 

In addition to the turkey promotion, Shoprite was also giving away a Tofurky Feast for free if you spent $300! We got ours and tonight was our own special little vegan Thanksgiving. 

It was DELICIOUS! No, it didn't taste like turkey but that is the whole point of becoming vegan, isn't it? 

Tofurky Roast 

Roasted Root Veggies

Sweet & Spicy Plantains

Steamed Broccoli & Asparagus

Pumpkin Bread Stuffing (Recipe Below. YUM)

Tofurky Gravy

Canned Cranberry Sauce (The best kind)

I love the idea of using pumpkin bread in a stuffing recipe. It adds such richness and flavor to the Thanksgiving meal. I used this recipe from the No Meat Athlete for the pumpkin bread. It makes two loaves and I used both loaves in the stuffing. I cut the sugar to one cup for this dish. Make the loaves a few hours ahead of time so they have time to cool. The stuffing is sweet and savory with flavors of apple, sage, and rosemary. Definitely try this for Thanksgiving! It is a winner. 

Pumpkin Bread Stuffing

Ingredients:

1/4 cup Earth Balance Spread

2 tbsp Olive Oil

1 cup Leeks, chopped

1 cup Red Onion, chopped

1 cup Apple, cored and chopped

1/2 cup Dried Cranberries

1/2 tsp Dried Rosemary

1 tsp Dried Sage

1 tsp Salt

1 tsp Dried Thyme

1 cup White Wine

11/4 cup Vegetable Broth

2 Egg Replaces (I used Ener-G)

2 Loaves Pumpkin Bread, cut into 1" cubes

Instructions:

1. Preheat oven to 375 degrees F. Heat Earth Balance and olive oil in a frying pan over medium-high heat until melted. Add leeks and onions and cook for 5 minutes. Add apples and spices and cook for another 5 minutes. Add cranberries, wine, and broth and bring to a simmer and cook for 10 minutes. Turn off heat. 

2. Combine bread and egg replacers in a large bowl. Add leek mixture and fold together until well combined. Pour stuffing into a greased 9"x1" pan. Cover with foil and cook for 30 minutes. Take foil off and cook for another 20 minutes or until the top is a little crispy looking.