Vegetarian thanksgiving!

Care to share some good veg recipes/ideas for thanksgiving?  

I'll start, I saw this on food network for an appetizer, I haven't tried it but it look really good:

Rinse and drain 2 cans of chick peas and then pat really dry with paper towels.  Toast them on the stove over med/high heat for 10-12 min, the season with salt, pepper and sweet smoked paprika.  Makes a crunchy/spicy appetizer :)

Any other good ones?  How about in place of the turkey?

One of my favorite thanksgiving treats is raisin-apple stuffing, rolled up in cranberry-stuffing flavored tofurky deli sliced "meat". Its a great thing to prepare between lunch and dinner, keeps the guests satisfied.

I'm doing non-traditional this year. We are having a vegan Italian feast! Personally I love Tofurky but nobody else that will be here likes it.

Zucchini Fritters (appetaizer)

Vegan Cesar salad (store bought Cesar)

Tuscan White Bean Soup

Foccacia (I'm buying from the bakery, sooo delicious!)

Eggplant "Parmesan"

Not sure about desert. Chocolate cake, vegan cheesecake or apple cobbler?

I might make some Apricot Oatmeal cookies too.

Pumpkin Pie Brownie

Vegan Cupcakes Take Over The World — by isachandra http://vegancupcakes.wordpress.com/2007/09/17 /pumpkin-pie-brownie/

Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.

Ingredients:

For the brownie layer

4 ounce bittersweet chocolate, melted

1 cup canned or pureed pumpkin

3/4 cup sugar

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup flour

1/4 cup dutch processed cocoa powder

1 tablespoon tapioca flour (or arrowroot or corn starch)

1/4 teaspoon baking soda

1/4 teaspoon salt

For the pumpkin pie layer

1 cup canned or pureed pumpkin

2 tablespoons tapioca flour (or use arrowroot or cornstarch)

1/2 cup non-dairy milk (I used soy)

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch ground nutmeg

pinch ground allspice

To decorate:

A handful of chocolate chips

Directions:

Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:

Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).

In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

This casserole is always a show-stopper:

Sweet Potato Casserole

However, if you're worried about breaking the calorie bank, that dish is NOT for you.  The only way I'd bother to reduce the calories in it is use 2% milk.  Other than that, it's PERFECT the way it is.  Mmmm.

I'm having seitan with an easy gravy. 

Easy Gravy only has a few ingredients...

1 cup veg broth

2 tbsp soy sauce

2 tbsp cornstarch

2 tbsp nutritional yeast

Combine veg broth and soy sauce and slowly stir in cornstarch until gravy becomes thick. Then add nutritional yeast.

Easy, right? 

The above mentioned also sounds good. :)

try ratitioue! i made it last year and it was a huge hit! here is the best part: there is no recipe and all you have to do is toss in what you like (chopped into chunky peices) and leave it for the day in the slow cooker, of on a pot if you dont have a slow cooker.

Okay, so here is the final menu (it's just me and my hubby and I went to the store for eveything last night):

Quorn roast (I know it's not vegan, but my hubby loves it, so we compromise)

Corn

Crusty roasted garlic bread from the bakery

Stuffing: traditional herb stuffing with veggies for the hubby, maple cornbread stuffing for me

Green Bean Casserole

A mini-serving of sweet potato casserole (similar to the one posted above), just for me

Field green salad topped with Cranberry salsa: made from fresh cranberries, serrano peppers, green onions, lime, and cilantro

Impossible pumpkin pie

Pumpkin mashed potatoes (which is about 1 part pumpkin to 2 parts potato...with roasted garlic and veggie broth for flavor)

My cousin-in-law's awesome crimini mushroom gravy:

Mushroom Gravy 

• ½ cup fresh crimini (“baby bella”) mushrooms, chopped into small pieces
• 1 ¾ cups strong vegetable broth
• 1 small onion, diced
• 2 Tbs. flour
• 1 ½ Tbs. vegetable margarine
• 1 Tbs. nutritional yeast
• ½ Tbs. dehydrated or powdered garlic
• Sage (just a dash)
• Salt and pepper to taste

1. Melt margarine in a small-medium saucepan over medium heat. Sauté the onion lightly; don’t brown too much.

2. Add flour, and stir constantly with a wooden spoon until frothy.

3. Add the mushrooms and vegetable broth. Whisk briskly. Cook over medium heat to a boil, stirring constantly, until the gravy boils.

4. Turn the heat down to medium-low, add nutritional yeast and seasonings, and let thicken.

I think I'm probably going to spend about 5 hours cooking for just 2 people, but cooking is my favorite part!!!

Happy Thanksgiving, everyone!

ETA: PS, I have made the toasted chick peas before and they are delicious and addictive!  I perfect take-along snack!

I had a Tofurky Roast for the first time this year. (Last year I was too scared to try it) and it was surprisingly tasty! A little chewy, but I was in heaven. And the gravy?? OMG! My tastebuds were happy.