A Vegan Thanksgiving from Glow in Bonnevoie. Celebrate Thanksgiving with this delicious vegan feast crafted for four! Featuring marinated tofu “turkey” roasted to perfection, creamy mashed potatoes, and a rich, herb-infused gravy, this recipe combines festive flavours with plant-based goodness. It’s a wholesome and satisfying way to bring everyone together around the table this holiday season!
Ingredients
- Tofu Turkey:
- 2 blocks of organic tofu extra firm
- 2 tbsp of bouillon paste
- 2 tsp of "chicken" spice
- 1 tbsp of soy sauce or tamari
- 1 tbsp of Maple syrup
- 1/2 cup of balsamic vinegar
- 2 tbsp of olive oil
- pinch of black pepper, onion powder, garlic powder
- Mashed potatoes:
- 500g of potatoes
- Gravy:
- 2 onions
- 2 lauriel
- 2 pepper grains
- 2 all spice seeds
- 1 spoon of thyme, of rosemary
- 3 spoons of olive oil
- 1 carrot
- 1 parsnip
- 2 celery stalks
- 2 galic cloves
- 1/2 spoon of brown sugar
- 2 spoons of tomato concentré
- 2 spoons of soy sauce
- 1 liter of veggie stock
- salt & black pepper
Instructions
Tofu Turkey:
- Prepare the Marinade: Whisk together all marinade ingredients in a bowl.
- Prep the Tofu: Slice the tofu blocks lengthwise. For best results, marinate the tofu overnight. If you're short on time, proceed directly to baking.
- Score the Tofu: Preheat the oven to 200°C. Using a knife, make shallow criss-cross cuts on the surface of each tofu piece, being careful not to cut all the way through.
- Coat the Tofu: Place the tofu on a baking tray and pour the marinade evenly over each piece, ensuring thorough coverage.
- Bake to Perfection: Roast the tofu in the oven for 25–30 minutes, or until the edges turn golden and crispy.
Mashed potatoes:
- Prepare the Potatoes: Peel the potatoes and cut them into chunks for quicker cooking.
- Cook Until Soft: Boil the potatoes in salted water until tender and easily pierced with a fork.
- Mash and Flavour: Drain the potatoes and mash them thoroughly. Stir in a spoonful of vegan butter and a few spoons of soy cream until smooth and creamy. Adjust seasoning with salt to taste.
Gravy:
- Prep the Veggies: Dice the onions, carrot, parsnip, celery, and garlic into small, uniform pieces.
- Sauté for Flavor: Heat olive oil in a pan and sauté the vegetables with pepper, allspice, thyme, and rosemary. Cook until the veggies are golden brown and fragrant.
- Add Sweet and Savory Notes: Stir in the brown sugar, tomato concentrate, and soy sauce. Cook for about 2 minutes to enhance the flavors.
- Simmer the Gravy: Pour in the vegetable stock and bring to a boil. Lower the heat and let it simmer until the liquid reduces by half.
- Strain and Extract: Strain the mixture, pressing the vegetables firmly to extract all their flavorful juices.
- Final Touch: Return the strained liquid to the pan and simmer for another 5 minutes. Adjust with salt and pepper to taste before serving.
