Vegan guests do not have to be left out of one of the best parts of a Thanksgiving dinner: side dishes. Thanksgiving, to many, is not complete without stuffing and mashed potatoes, so set out these vegan versions of such beloved dishes to accommodate all those sharing in the holiday.
This richly seasoned vegan stuffing adapted from the New York Times is likely to satisfy even meat-eating guests with its appearance and flavor. The recipe serves 10.
Preheat oven to 350 degrees Fahrenheit. Dice a thick loaf of bread, such as Italian bread, into fine pieces and set it in the oven to dry. Set aside about two cups of the dried bread.
Melt 1/4 cup non-dairy margarine in a pan over low heat. Add 1/2 cup celery, 1/2 cup fennel and 1/2 cup apple, all diced to medium-fine pieces. Sweat the vegetables until they become soft.
Melt another 1/4 cup margarine in a second pan over medium heat. Add 1 pound finely diced vegan sausage and heat until cooked. Add butter and sausage to a large bowl with the two cups of dried bread, then add the cooked vegetable mixture from the first pan.
Add 2/3 cup each finely diced chestnuts and dried figs to the large bowl of ingredients; adjust portions to taste. Next, add 2 cups vegetable stock and 1/3 cup thick, reduced stock. Toss all ingredients to coat. Sprinkle in a dash of salt or add to taste, then add 4 tablespoons of water, 2 tablespoons vegetable oil and 4 teaspoons baking powder. Toss ingredients again to combine, then mix in 1 1/2 teaspoons each chopped thyme, sage and marjoram as well as a pinch of quatre-épices and two teaspoons ground pepper.
Fill a 9-inch by 13-inch baking dish with the stuffing mixture and bake for 40 minutes.
To make PETA’s creamy chive mashed potatoes, which serve four to five, dice five large potatoes and set them to boil in a large pot for 20 minutes. Drain and transfer to a large bowl. Add 1 cup soy creamer or other non-dairy creamer, 2 tablespoons non-dairy margarine and 1/4 cup chopped chives. Mix all ingredients until you achieve a smooth consistency. Add salt and pepper to taste.
Sources:
Daniel Humm, “Brioche Stuffing With Chestnuts and Figs,” The New York Times
“Creamy Chive Mashed Potatoes,” PETA