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Grateful Fred Stuffed Tofu Turkey | Vegan Holiday Feast

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The holidays are all about love, connection, community, cheersing and good times. The food and the love that goes into it is always big part of all the festivities. So, this Thanksgiving, here’s a stuffed tofu turkey recipe to spread the love, and fall in love with…without the cost of the turkey, Fred (he’s grateful).

Turkey shmurkey. Ham shmam. Steak shmeak.

Eating plant-based during a holiday dinner party isn’t always an easy task, that is unless you bring this comfort-food recipe of a lifetime!

I wanted to help you create something that won’t be a compromise… and may even be just as popular at the Thanksforgivin’er shindig than your Auntie’s turkey pie!

If you’re looking for a pre-made option, Gardein makes a delicious ‘stuffed turkey’ (use CRVAN-MURJUB to shop at Spud to get 2 free ones in your order), and Tofurky does too.

But, if you want to go the cooking route and put as much of that love ingredient in there as possible, look no further!

Fred is thankful he can live out that Turkey life of his, and the fam will be thankful that the vegan doesn’t bring carrot sticks to the comfort-food party!

This turned out really well. The outside is browned, the inside is tasty with pecan stuffing, and the overall feel is incredibly turkey dinner-like.

Top it all off with this mushroom gravy, and this mashed cauliflower for your tastebuds to explode.

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Other ideas for a Holiday dinner recipes… Meatless Balls, Whole Roasted Cauliflower, Mashed Butternut Swirl, Pumpkin Pie Cheesecake, or this Apricot Butternut Lentil Loaf (an oldie but a goodie).

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Grafeful Fred Stuffed Tofu Turkey
 
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A perfect replacement for Fred the Turkey for a holiday feast! This pecan stuffing rolled up in a tofu 'turkey' will shine on the centre of the dinner table.
Author:
Recipe type: thanksgiving, holiday, christmas, dinner
Cuisine: holiday, thanksgiving
Serves: 8
Ingredients

  • Tofu Turkey:
  • 4 blocks organic firm tofu (each 350g)
  • 2 vegetable bouillon cubes
  • 2 tbsp nutritional yeast
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp fresh sage, chopped
  • 1 tsp salt
  • 2½ cups of vegan stuffing (recipe below)
  • 3-4 tbsp Bragg's liquid aminos (for basting)

  • Vegan Pecan Stuffing (makes enough for stuffing the tofu turkey, plus a side dish):
  • 8 cups bread of choice, cubed
  • 1 cup large yellow onion, chopped
  • 1½ cups celery, chopped
  • 7-8 white mushrooms, chopped
  • 1 tbsp dried thyme, minced
  • 1 tbsp fresh rosemary, minced
  • 2 tbsp fresh sage, minced
  • 2 cups vegetable broth
  • ½ cup pecans, chopped
  • ½ tsp Pink Himalayan or sea salt
  • ½ tsp black pepper

  • Goes well with this Mushroom Gravy
Instructions
  1. Preheat oven to 400°F
  2. Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)
  3. Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry...smells so good.
  4. In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)
  5. Set aside 2½ cups of stuffing for the turkey filling.
  6. Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)
  7. Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.
  8. Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.
  9. Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.
  10. Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")
  11. Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.
  12. Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.
  13. Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.
  14. Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.
  15. Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)
  16. Bake in the oven for 1 hour.
  17. Let cool 15 minutes, then place in the fridge.
  18. When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.
  19. Serve with the mushroom gravy from this recipe and this cauliflower mash!
  20. Happy Holidays! The Turkey's thank you!
Notes
*Great to make ahead of time, then store in the fridge until you're ready to put it in the oven for 30 more minutes before serving
*If you want to make it right before, just skip the fridge part, and keep it in the oven for another 15-30 minutes, then slice when it comes out!

Tag me make this! (@hookedonplants on instagram)! I love seeing your recipes.

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Vegan Pumpkin Pie Cheesecake

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Any kind of pumpkin pie recipe is ridiculously irresistible this time of the year….but this vegan pumpkin pie cheesecake tops them all!

When a friend brings a vegan dessert to a big dinner party and the it lasts only 5 minutes before it’s completely devoured… you hi-jack the recipe and post it on your blog.

(But still give all kudos to her).

This pie was a huge hit, and put the non-vegan cake to shame. Now, thanks to Deena, the secret is out.

It was literally gone in minutes, and Deena was bombarded with well-deserved praise.

That kind of reaction is love in the form of pie.

Deena Cook is definitely not a newbie when it comes to raw, vegan desserts. She shared this kind of wonderful-ness on the daily through her own cafe, so it’s safe to say, she know’s a thing or two about ice cream, desserts, and the taste of whole-food vegan decadence. She was originally inspired to implement a raw, vegan lifestyle while living on the Big Island of Hawaii. After that, she went on to own an organic cafe back where she grew up in Cape May, New Jersey, called Bliss Homemade Organic Ice Cream & Cafe. There, she specialized in small batch, homemade organic ice creams, and also served up raw & vegan treats, acai bowls, smoothies, and some wicked locally-roasted coffee and lattés. Now she enjoys making raw treats for her hubby, Jer, and doggie in Squamish! Also, both Jeremy and Deena offer healing ceremonies here.

When I made her recipe with a couple slight changes, and served it up at a family Thanksgiving last weekend, the table fell silent for at least 10 seconds as the forks sunk into the layers of dense cheesecake. The silence was broken when one of my Grandma’s buddies stated matter-of-factly…

‘This is the finest dessert I have ever had’.

Perfectly put, classy lad!

The whole dinner party was amazed that these 3 layers of creamy and decadent awesomeness, could possibly be vegan.

Besides the pumpkin purée, this pie is alllllll raw, baby.

Soaking those cashews not only makes them soft and easy to blend into a heavenly consistency, but it also begins the sprouting process, making the nutrients more absorbable and way easier for your body to digest.

Let’s take a moment to devour the layers with our eyes. Can you taste it yet?

And let’s not forget about the coconut whipped cream!

It’s incredibly easy, and even my whipped cream-loving, coconut avoider grandma (slash incredibly beautiful human) loved it.

Benefits:

  • Pumpkin has a big dose of Vitamin A to help with your vision, plus it’s packed with betacarotene and antioxidants to ward of disease, especially prostate cancer (good for the dudes!). Plus, pumpkin is only 50 calories, yet nutrient-dense and fibre-rich to help with feeling full, heart health and digestion. Not to mention the epic tastiness….
  • Dates are mother nature’s sweetener. I see it as her way of saying ‘I love ya’. They’re packed with fibre and minerals like iron, magnesium and zinc! The more dates in your life the better.
  • Cashews are super high in vitamins, minerals and antioxidants. Magnesium and phosphorus help maintain your fluids and electrolytes to ward of those dang leg cramps. Plus, these babies are packed with protein.

 

Vegan Pumpkin Pie Cheesecake
 
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This scrumptious dessert is a 3 layer masterpiece that will fool your cheesecake-loving friends. It's now been coined the 'finest dessert I've ever had' by my Grandma's friend at the dinner table. See for yourself, and I'll leave it at that.
Author:
Recipe type: Dessert, Thanksgiving
Cuisine: Thanksgiving, Autumn dessert
Serves: 8-10
Ingredients
Tools
  • Food Processor
  • Blender
  • Round 8-inch Springform Pan (or pie plate)
  • Spatula
1st Layer (Crust):
  • 2 cups pitted dates
  • 2 cups raw pecans
  • 1 tsp salt
2st Layer:
  • 3½ cups raw cashews (soaked overnight or soaked in boiling water for 2 hours, rinsed & drained)
  • ¼ cup coconut oil (melted)
  • ½ cup coconut milk (full fat from a room temperature can)
  • ½ cup dark maple syrup
  • 1 tsp vanilla extract
  • 1 tsp sea salt
3rd Layer:
  • Pumpkin Pie Spice (2 tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp cloves)
  • 1 can pumpkin purée, unsweetened
Coconut Whipped Cream:
  • 1 can chilled coconut milk (chilled in fridge overnight for best results)
  • 1 tbsp maple syrup
Topping:
  • Pecans
Instructions
  1. BEFORE you start: your cashews must be soaked and your coconut milk must be chilled at least a few hours each (overnight is best for the most creamy consistency).
  2. First, grease your pie plate with a light coating of coconut oil (it's easy to use paper towel to smear it all over the pan).
First Layer Crust:
  1. Blend dates on high in your food processor, until finely chopped.
  2. Add pecans and salt to the date dough in your processor. Blend on high until all ingredients are evenly distributed and consistent.
  3. Use wet hands to pack dough into an even crust covering the bottom of the plate.
  4. Put your crusted pie plate into the freezer while preparing the filling.
Second Layer:
  1. Melt your coconut oil first, then let cool a few minutes.
  2. In your blender, add cashews, coconut milk, maple syrup, salt, vanilla extract, and coconut oil. Blend on high. The longer it's blended, the more moist and creamy your filling will be.
  3. Remove your crusted pie plate from the freezer.
  4. Pour ONLY HALF of the blender’s contents over top of your crust. Use a spatula to spread it around in an even layer. Place this 2-layer pie back in the freezer (make sure it’s on a flat surface).
  5. Let it chill and solidify for at least 30 minutes.
Third Layer:
  1. Add pumpkin pie spices and pumpkin puree to the remaining cashew filling in the blender. Blend on high until the mixture becomes orange!
  2. Remove your pie plate from the freezer and pour the pumpkin layer over the top. Spread it evenly with a spatula.
Finishing:
  1. Freeze the 3-layer pie, on a flat surface in your freezer, for a minimum of 3 hours.
  2. Remove from freezer to countertop 20 minutes before your ready to serve.
  3. Press pecans into the top layer of the pie.
  4. Make the Coconut Whipped Cream: flip the chilled coconut can upside down, then open. Pour out the liquid into a jar (drink it!), and add the full fat coconut cream to your food processor with the maple syrup. Blend until creamy!
  5. To serve: If you're using a pie plate, use a butter knife to cut around the circumference of the pie. Top with coco whip and listen to the sound of mmmmm's.

*This is an easy recipe, but calls for some scheduling:

  • The night before, soak your cashews and put your can of coconut milk in the fridge
  • The best time to make this pie is in the morning, so you can freeze it for 4 hours or more (the longer the better)

 

 

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Vegan Mostly Raw Pumpkin Pie

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One of the best parts of summer ending is… PUMPKIN PIE. Me Oh My.

This isn’t your typical pumpkin pie. This one here comes with benefits.

img_2720

There’s nothing quite like it, is there?

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I always wish summer lasted longer, but then pumpkin pie rolls around, and I’m like…. hello! I love you Fall.

Of course, with Pumpkin Pie, also comes ThanksGiviner, friends, Mom’s birthday, crackling fires, warm socks, scarves, toques, crispy air bike rides…Nothing wrong with any of that!

There’s nothing wrong with what you are about to make either. Your typical pumpkin pie recipe calls for refined sugar, butter, eggs, and flour.

With this son of a gun, there’s none of that.

img_2732

This is a no-bake pie with mostly raw ingredients. Raw ingredients, by the way, have all their nutrients in tact which means their bursting with antioxidants, vitamins and minerals.

The only non-raw ingredient is the puréed pumpkin. Because hey, we want easy too, right? If you find some sugar pumpkins in the grocery store, and feel like whipping those up though, feel free!

It melts in your mouth.

It pleases your friends.

It’s easy to make.

It’s pumpkin pie, I mean come’on.

OH YA, AND… COCONUT WHIPPED CREAM.

img_2718

Hello Thanksgiving dinner parties!

Benefits:

Pumpkin has a whopping 200% of your vitamin A needs in just one cup (does wonders for your vision)! It prevents cancer with the antioxidant beta-carotene. It also helps with weight loss because of the huge amount of fibre, yet low amount of calories it has. Not to mention the vitamin C it carries to help your immunity during these colder months!

Dates are natures candy. They are packed with fibre though, so the uptake of their natural sugars is slowed, and actually helps keep you energized, helps with weight loss, and allows for guilt-free sweet munching. There’s a bunch of essential minerals and vitamins in there as well.

Nuts are great for your brain, skin, and heart. They help create a decadent raw dessert with their unsaturated fats.

img_2726

Time: 20 minutes prep, 5 hours freeze

Makes: 8 – inch pie pan worth of pie

Ingredients:

Crust:

  • 1.5 cups pecans
  • 2 tbsp chia seeds (optional)
  • 1/4 cup oats
  • 10 dates
  • 1 tsp pure vanilla extract
  • 1/4 tsp all spice

Pie Filling:

  • 1/2 cup cashews (quick soak in hot water for 10 minutes, then strain)
  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
  • 1.5 cups pumpkin puree, *not the pre-made pumpkin pie filling (equal to 398mL can)
  • 1 banana (ripe with spots)
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • Pinch of salt

Coconut Whipped Cream:

  • 1 COLD can of full fat coconut milk (store in fridge at least 2 hours before making!)
  • 1 tbsp maple syrup

Directions:

  1. Soak cashews: Place in bowl, pour hot water over, let sit 10 minutes
  2. Make crust: blend all crust ingredients together in food processor. It’s done when a ball starts to form
  3. Spread crust mix on the bottom and up the sides of the pie pan (easier with wet fingers)
  4. Make pie filling: Strain cashews, blend them in food processor for 2 minutes, or until a cashew butter is formed. Then add the rest of the pie filling ingredients and blend until smooth.
  5. Spread pie filling over the crust evenly
  6. Place in the freezer for 3 hours
  7. Make coconut whipped cream: Flip coconut can upside down after it’s been chilled in the fridge, open the can and skim the liquid off the top (drink it!). Use just the thick, white cream. Blend the cream and maple syrup together in kitchen aid mixer, or whipping cream blender until stiff peaks form.
  8. Slice, add a dollop of whipped coconut cream, and enjoy!

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