Sunday, November 8, 2009

Vegan Thanksgiving Ideas

Stumped about what to make for Thanksgiving? This recipe from 'Tis the Season: A Vegetarian Christmas Cookbook is my personal favorite holiday main dish. I've brought this to other Thanksgiving celebrations and just added the puff pastry at the last minute before baking. It always disappears promptly. Here is the photo from the book.




Vegetable Stew with Puff Pastry Crust
'Tis the Season: A Vegetarian Christmas Cookbook by Nanette Blanchard

Serves 8

This savory stew is one of my favorite winter recipes. In this incarnation, I've topped it with an elegant puff pastry crust, but it is also delicious served plain or with a simple biscuit topping.

1 medium onion, coarsely chopped
3 cloves garlic, minced
3 Tbsp. vegetable oil
3 Tbsp. unbleached flour
2 Tbsp. apple cider vinegar
1 Tbsp. firmly packed brown sugar
2 Tbsp prepared ballpark style mustard
3 c. vegetable broth
1/2 tsp. ground cinnamon (don't omit this!)
2 large carrots, chopped (about 1 c.)
2 large potatoes, peeled and chopped (about 2 c.)
1 c. fresh or frozen peas
1 c. fresh or frozen corn kernels
1 sheet puff pastry dough, thawed for 20 minutes at room temperature

Saute the onion and garlic in the oil for 5 minutes over medium heat until tender. Stir in the flour until completely mixed. Add the vinegar, brown sugar, and mustard. Stir in the broth, cinnamon, carrots, and potatoes. Bring to a boil, reduce the heat, and simmer until thickened and the vegetables are tender, about 45 minutes. Add the peas and corn and cook an additional 10 minutes. (The recipe can be made ahead at this point.)

Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray. Spoon in the vegetable stew and let cool slightly. On a floured board, roll out the puff pastry sheet to a 12 inch square (or the measurements of your casserole dish). Cut the pastry to fit the top of the casserole dish and place on top of the stew. Bake the casserole, uncovered, until the pastry is golden brown on top, about 20 to 30 minutes.


Here are some links to some other vegan Thanksgiving recipe ideas:

Dreena's Festive Chickpea Tart (from cookbook author Dreena Burton) looks great. Don't forget her recipe for Chocolate Pumpkin Pie for dessert.

These Harvest Pot Pies from Vegetarian Times also use a vegetable stew with puff pastry crust.

This Holiday Cashew Nut Roast from Vegetarian Times would be a good addition to a holiday buffet. Also, these Pumpkin Pie Wontons look like a lot of fun.

Cookbook author Bryanna Clark Grogan has a ton of recipes posted HERE. Scroll down to see them all.

101 Cookbooks has this list of vegan thanksgiving recipes.

And finally, cookbook author Nava Atlas is selling an e-book of her 65 favorite vegan Thanksgiving recipes HERE with a portion of the profits going to hunger charities.


Personally this year I'm doing tamales and a southwestern-themed dinner.  I'll post my menu later this week.

4 comments:

DKM said...

I'll be having salad and veggie Stroganoff... oh and pumpkin pie!

KAnn said...

Looking foward to your menu, Nanette. I am from a large extended family with a lot of great cooks and there are so many other dishes besides turkey that the vegetarians/vegans among us all do fine. It is my very favorite holiday. I am really enjoying Tis the Season!

Deborah (aka Mt. Mom) said...

I'm cooking this tonight -- smells heavenly!

Tofu Mom (AKA Tofu-n-Sprouts) said...

Thanks for mentioning Nava's e-book. I have some recipes included in there this year and am pretty excited about it.

(And yes, I know it's nearly Christmas and I am just now commenting on people's Thanksgiving posts...)

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