I love that it's stuffed with stuffing! Haha! Looks delicious and creative, I'm a sucker for anything with Fillo dough, so to me this sounds like heaven :)
Creating new traditions is the name of the game when coming up with plant-based meals for holidays that aren’t very veggie friendly. Mark from Irreverentvegan.com shared his fabulous Faux Turkey recipe with us, and it’s so creative and delicious, that we are certain this dish is well on its way to becoming a new holiday tradition all its own!
What are your plant-based Thanksgiving traditions? Tell us in the comments for a chance to win coupons for free Earth Balance®!
Mark’s comments: “What’s great about this (aside from being delicious) is that it doesn’t attempt to mock a turkey; this means that (a) if you’re giving “spanks” with omnivores, they might enjoy this too and (b) you can start a new tradition that doesn’t ape one you don’t support.”
Ingredients:
2/3 batch (2 packages if store-bought) of seitan
1/2 box of vegan Fillo (Phyllo) dough
Earth Balance® Natural Butter Spread, slightly melted
6 – 8 pieces of bread
1 large (but not huge) white onion, diced
1 handful fresh sage, diced (or 3 tbsp dried sage / 1 tbsp if dried and ground)
salt
pepper
1 cup veggie stock (I like to use the seitan broth)
Directions:
Preheat oven to 375 degrees.
This is all about the stuffing, really. Either by hand or in a food processor, shred the bread into small pieces and crumbles, and dump into a large mixing bowl. Dice the onion and sage and add to the bread. Mix the dry ingredients together briefly by hand. Add the veggie stock incrementally in small pours until the mixture is just moist (you may not use all of the veggie stock–this depends largely on how dense your bread is). Add salt and pepper to taste.
Line a cookie sheet with aluminum foil. Tear the seitan into smaller pieces (it will probably come in pieces) and form a mound of seitan 8 – 10 inches around in the center of the cookie sheet.
Pack the stuffing over the mound of seitan, preserving the roundness and shape of the mound.
One by one (or two by two if your fillo dough sheets won’t cover the whole mound) place the fillo dough sheets on the mound and brush with melted Earth Balance® Natural Butter Spread. That’s right. EACH layer gets brushed with the buttery spread. This ensures that your crust will be flaky.
Keep applying dough until you can’t see through it anymore and it’s a solid brown-white in color (you may later find that you like thinner or thicker crust).
Bake until crust is golden brown.
Though it’s really good by itself, Mark recommends a little of your favorite vegan gravy to go with it... click here for some suggestions.
Do you celebrate Thanksgiving with any plant-based traditions? Share your veggie T-day customs with us in the comments below to be entered in our Everyday Giveaway… if your reply is chosen you’ll win free Earth Balance® products!
- Categories: Recipes , Entrees , Earth Balance , Cooking and Baking
-
- Samantha J
- Nov 21, 2011
- 1
-
- Nixie D
- Nov 21, 2011
- 2
Every year my sister and I make two menus: a vegan one and omnivore one. I cook most of the vegan stuff while she and my mom cook the dairy-meaty stuff. We usually have a tofurky feast, along with green beans and almonds, vegan pumpkin pie, and mashed sweet potatos with vegan marshmallows on top. So yummy!
-
- Nancy Gable
- Nov 21, 2011
- 3
One of my favorite Thanksgiving dishes is sliced sweet potatoes and onions drizzled with a mixture of Earth Balance Buttery Spread, maple syrup, and thyme, baked until potatoes are done. Really yummy and not too sweet.
-
- Beth Mickens
- Nov 21, 2011
- 4
Now this is a very interesting recipe and that stuffing looks yumm!
For the past three thanksgivings since I've been (the only) vegan, the tradition has been that for lunch at my mom's, I would bring dessert (which now seems to ALWAYS be cinnamon rolls!) while she whipped me up a vegan dish for me to enjoy, usually consisting of asian noodles and tofu. Then we head to my in-laws for dinner. For dinner at my in-laws I usually always bring my sesame-noodle dish (per request of my mother-in-law) which could be vegan minus the chicken, and my own full-course meal cause unfortunately southern soul food cookin' is never vegan! But this year I am super excited cause this is the first vegan thanksgiving for my mom and dad so we've got a whole menu planned for both the vegs and omnis! And I'm still bringin the cinnamon rolls! LOL.
-
- Jennifer Dios
- Nov 22, 2011
- 5
I think I'll be celebrating with a Celebration Roast this year, maybe a tofurky, I got anxious and bought one a couple weeks ago and it was so good! I would love to make a vegan pumpkin pie, but not sure I'll have the time. Us groomers are working hard to make everyones pooch nice and pretty for the holidays too. I might just pick one up from Whole foods!
Have a nice meat free Holiday everyone!
-
- Anne Campbell
- Nov 22, 2011
- 6
This recipe sounds awesome and is easy enough that I"m going to try it this year -- hopefully it will become my new cruelty-free go-to Thanksgiving main course. I usually just make vegan stuffing and a pumpkin cheesecake to share with everyone and load up on the veggies and sweet potatoes at my sister's house.
