A plant-based Thanksgiving can be more than just a plate of side dishes. Top this Meatless Thanksgiving Loaf with Vegan Gravy and enjoy a hearty main dish.
Ingredients:
1 medium organic sweet potato
1 medium onion
2 ribs celery
1 medium organic carrot
2 cloves garlic, minced
1 15-ounce can cannellini beans (or other white beans), drained and rinsed
14 ounces extra-firm organic tofu (one 14 to 16-ounce package)
2 tablespoons gluten-free organic soy sauce
2 tablespoons organic tomato paste
1 tablespoon spicy brown or whole-grain prepared mustard
¼ cup fresh parsley, chopped
½ tablespoon rubbed sage
1 tablespoon thyme leaf
½ tablespoon dried rosemary, crushed
1½ teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
½ cup chopped raw walnuts
¾ cup quinoa flakes or soaked buckwheat groats
Method:
Preheat oven to 350 F degrees. Wash sweet potato and pierce it several times with a fork. Bake for 1 hour, or until you can pierce a fork all the way through. Cook potato enough to handle, and then peel and set aside.
Mince the onion, celery, and carrot. Heat a large, non-stick skillet and add the minced vegetables, including garlic. Cook, stirring regularly until vegetables become tender (about 6 to 10 minutes). Add water by the teaspoon, if necessary, to keep the vegetables from sticking or becoming dry. Once vegetables are softened, add drained beans and mash them lightly with a slotted spoon or spatula.
Place the peeled sweet potato into the food processor, along with the tofu, soy sauce, all seasonings, and nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
Increase oven heat to 375 F degrees. Line a baking sheet with parchment paper. Place the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2½ inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.
Recipe by Food + Chef at http://foodpluschef.com/2015/a-vegan-thanksgiving/