Thanksgiving is just around the corner and since it is about gratitude, Friends of Animals thinks people should show their appreciation for turkeys and opt for a vegan menu this holiday. Turkeys are as intelligent as mammals and have a zest for living and turkeys raised for food never know the comfort of a mother bird’s wings or the joy of exploring the woods and fields with her. We can help you serve up some compassion with recipes for side dishes, main dishes and desserts . So get out your shopping list and make it a cruelty-free holiday! You can also check out our very own vegan cookbooks available in our online store for more delicious, gourmet vegan recipes to try any time of the year. Click here to learn more.
Blackened Tempeh With Roasted Red Pepper Sauce
One 8 ounce package tempeh
1 tablespoon of olive oil
3 cups flour
2 tablespoons ground cumin
2 tablespoons dried herb mix
3 tablespoons paprika
1 tablespoon chili powder
Pinch of sea salt
Pinch of ground pepper
1 tablespoon crushed red pepper flakes
½ teaspoon cayenne pepper
12 ounces fresh salsa
1 cup white wine
½ tablespoon garlic
1 cup water
½ cup tamari or soy sauce
Cut tempeh into thirds. Cut each third in half diagonally to form triangles. Cut each triangle in half through the middle, as though cutting through a cake round when making a layer cake. Use the marinade to soak tempeh for at least six hours, preferably overnight.
Remove tempeh from marinade and press in the seasoning mix of flour, herbs and spices. Fry in hot pan with only one tablespoon of olive oil. A cast-iron skillet works best. Serve with Roasted Red Pepper Sauce
Tempeh London Broil
½ cup virgin olive oil
½ cup freshly squeezed lemon juice
½ cup tamari
2 cups white wine
Four 8 ounce packages of Organic Garden Veggie Tempeh cut into 1 inch cubes
1 large white onion, chopped
2 medium zucchini squash, sliced
In a bowl, prepare a marinade by combining the olive oil, lemon juice, tamari, wine and salt and pepper to taste. Add tempeh.
Cover and place in refrigerator to marinate overnight; the tempeh will puff up as it absorbs the marinade.
Drain tempeh, reserving marinade.
Heat frying pan over medium to low heat. Add tempeh and small amount of the marinade to pan and cook for about ten minutes until it begins to brown. Add onion and zucchini. Gradually stir in the rest of marinade. Continue cooking until tempeh is golden brown.
Butternut Squash, White Bean and Kale Ragout
Adapted from New York Times recipe. This stew is hearty, healthy and simply wonderful — a one pot meal.
1 large (3 pounds) butternut squash
2 tablespoons coconut oil
2 tablespoons maple syrup
2 ½ teaspoons cider vinegar
1 teaspoon sea salt (or to taste)
1 teaspoon ground black pepper
Pinch of cayenne pepper (or to taste)
2 tablespoons extra virgin olive oil
4 large leeks (white and light green parts only)
4 large garlic cloves minced (or use a garlic press)
2 teaspoons rosemary (fresh or dried)
2 15-ounce cans cannellini beans, drained and rinsed
2 cups vegetable broth (or use vegan bouillon cubes and prepare according to instructions)
¾ pound kale, chopped (approximately 6 cups)
⅓ cup dried cranberries chopped (plus additional berries for garnish)
Preheat oven to 425 degrees F. Dissolve vegan bouillon in hot water according to package instructions.
Peel squash, then halve squash and scoop out seeds. Cut flesh into 1-inch cubes.
Spread cubes out on a large rimmed baking sheet. In small saucepan, combine coconut oil, syrup, 1 teaspoon vinegar, salt, ½ teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until squash is very tender and caramelized at edges, about 30 minutes.
In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
Stir in kale. Simmer until kale is cooked down and very tender, about 10 to 15 minutes. Stir in squash and chopped cranberries; season with remaining 1½ teaspoons vinegar and ½ teaspoon black pepper. Garnish with additional cranberries and a small pinch of sea salt. Serve.
Mashed Potatoes with Celery Root
Serves 4 – 6
Thanks again to Trish Sebben-Krupka. Sometimes the tried and true is in need of reinvention—a little something new. Celery root brings this ever-popular and ever-versatile side dish to new heights. Luscious.
2 pounds Yukon Gold potatoes, peeled
1 celery root, about 1 pound, peeled
½ – ¾ cup hot vegetable broth
3 tablespoons olive oil
½ teaspoon salt
Ground black pepper
Garnish with snipped fresh chives
Cut the potatoes and celery root into large pieces. If more than a few minutes will pass between peeling the celery root and cooking it, cover it in a bath of cold water and 1 tablespoon of lemon juice to keep it from discoloring.
Put potatoes and celery root in a saucepan, cover with cold salted water, and bring to a boil. Simmer until tender, about 20 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables and beat with a hand-held mixer, adding vegetable broth, olive oil, salt and pepper. Blend until smooth.
Stir in snipped fresh chives or chopped parsley before serving.
Butternut Squash Soup
3 tablespoons olive oil
3 medium carrots, peeled anddiced
2 stalks celery, diced
1 medium yellow onion, diced
3 large garlic cloves, minced
2 pounds butternut squash, peeled, seeded and cut into half inch cubes
One 28-ounce can whole peeled tomatoes
2 cups cooked cannellini beans (one 15-ounce can)
8 cups light-colored vegetable stock
1 small head Savoy cabbage, core removed and leaves thinly shredded (8 cups)
1 bunch Swiss chard, stems removed and discarded, and leaves coarsely chopped (6 cups)
1 bay leaf
Salt and freshly ground pepper to taste
Grated vegan parmesan for serving
This soup is the ultimate cold-weather comfort food. With greens and beans, it also happens to be a nutritious, one-pot meal. Serve with crusty bread.
In a large pot, warm the olive oil over medium heat. Add the carrots, celery and onions, and salt the vegetables lightly. Cook, stirring occasionally, until the vegetables are slightly softened and the onion is translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the butternut squash, tomatoes, cannellini beans, broth, cabbage, chard, and bay leaf. Stir to combine the ingredients.
Bring to a boil, cover and cook over medium heat for approximately 45 minutes, or until all the vegetables are tender.
Remove bay leaf.
Using a stick blender, puree the soup to desired consistency. Season with salt and pepper to taste. Serve with grated vegan parmesan.
Braised Brussels Sprouts with Lemon
Do you know someone who hasn’t given sprouts a chance? Urge them to hold off any final decisions until they try these nutty-sweet cabages
Serves 2 to 4
12 brussels sprouts
3 tablespoons soy margarine
2 cloves garlic, crushed
¼ to ½ cup water
½ lemon or more
Rinse sprouts, pat them dry and slice in halves, length-wise. With the tip of a paring knife, cut an “X” into the side of each sprout.
Warm up the margarine in a medium skillet over medium-low heat. Add garlic and cook, stirring, until golden. Place the sprouts cut-side down in the garlic oil. Add water, cover, and cook for 15 to 20 minutes over low heat, until tender. Arrange on a warm platter and sprinkle lightly with lemon juice. Season with salt and pepper as desired.