While many vegetarians and vegans substitute the turkey main course with a tofu turkey, consider one of these unique, hearty alternatives: a lentil loaf from Oh She Glows or seasonal pumpkin ravioli adapted from Health.com. The lentil loaf serves eight, and the ravioli serves about six.
Begin the lentil loaf by cooking 1 cup of dried lentils. Boil them with 3 cups water and a cube of vegetable bouillon until all water is absorbed by the lentils. Stir regularly as they cook, then set remove from heat to let cool.
Preheat your oven to 350 degrees Fahrenheit and set aside a parchment-lined loaf pan. While your oven heats, mix 3 tablespoons ground flax with 1/2 cup warm water and allow some time for the mixture to thicken. Toast 3/4 cup chopped walnuts in the 350-degree oven for five to six minutes, then let them cool.
Sautee 1 cup diced onion and 3 minced garlic cloves in 1 tablespoon olive oil on medium-low heat for 5 minutes. Add 1 grated carrot and continue sautéing for 2 more minutes. Add 1/3 of a peeled and grated medium-sized apple, 1/4 cup raisins and the walnuts you roasted earlier. Sautée for several more minutes and toss in 1 teaspoon salt, 1 teaspoon dried thyme and black pepper to taste. Remove mixture from the stove and set aside.
Scoop 3/4 of your total cooked, cooled lentils into a food processor and process until smooth. Combine processed and non-processed lentils in a large bowl along with 3/4 cup breadcrumbs, the flax and water mixture from earlier, your sautéed vegetables, 1/2 oat floar (which can be made by processing dry oats into powder) and 1 tablespoon additional ground flax. Stir first with a spoon, then with your hands. Spread into your lined loaf pan.
In a small bowl, mix 2 tablespoons ketchup with 1 tablespoon each of apple butter, balsamic vinegar and maple syrup. Coat the top of the loaf with this glaze and bake for 45 minutes.
If you’d like to incorporate the seasonal flavor of pumpkin into a hearty vegan entrée, try these simple vegan ravioli. Begin by creating this simple Veggie-licious Parmesan cheese substitute: combine 3/4 cup blanched almonds, 1/4 cup sesame seeds, 1/3 cup nutritional yeast, 3/4 teaspoon salt, 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder in a food processor until no large chunks remain.
In a large bowl, mix 1 cup pumpkin, 1/4 teaspoon salt and a pinch of ground black pepper with 1/3 cup parmesan cheese substitute. Lay out a wonton wrapper and spoon about 2 teaspoons of the mixture into the center. Wet the edges of the wrapper with water and pinch opposite sides together, forming a triangle shape. Continue wetting edges and pinching together to seal the wrapper. Continue to make 23 more ravioli.
Boil a large saucepan full of water, then sprinkle in 1 teaspoon salt and add ravioli. Cook for 7 minutes or until done, then strain excess water. Boil 1/2 cup vegetable broth and 1 1/2 tablespoons non-dairy margarine, adding ravioli once boiling. Toss ravioli to coat.
Sources:
“Pumpkin Ravioli,” Health.com
“Ultimate Vegan Lentil Walnut Loaf,” Oh She Glows
“Vegan “Parmesan” Cheese Substitute,” Veggielicious