SAN FRANCISCO (KRON) — Cooking for people who do not eat meat on Thanksgiving?
KRON4 has you covered. KRON4’s Vicki Liviakis put together a list of recipes to satisfy all your guests.
Here they are:
Cashew Nut Roast with Herb Stuffing
For the Roast:
1 cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 1/2 cups white bread, crusts removed
3 large cloves of garlic
1 cup water or vegetable stock
salt and pepper
2 Tbsp. lemon juice
For the Stuffing:
3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and majoram
3 Tbsp. parsley, chopped
• Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper.
• Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.
• Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
Mix all stuffing ingredients together.
• Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.
• Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).
• Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.
Makes 8 Servings
Savory Stuffed Squash
2 oz. vegan margarine, plus extra for brushing the squash
2 Tbsp. maple syrup, plus extra for brushing the squash
Pinch ground cinnamon
Pinch grated nutmeg
1/4 tsp. salt
1/4 tsp. black pepper
2 1-lb. squash (acorn or winter squash work well), cut in half lengthwise and seeded
2 vegan sausages, sliced
1 green apple, peeled and chopped
1/4 cup finely chopped walnuts
• Preheat the oven to 350°F.
• Melt the vegan margarine in a small saucepan over low heat or in the microwave and stir in the maple syrup, cinnamon, nutmeg, salt, and pepper. Spoon into the seeded squash halves and bake for about 40 minutes, or until you can pierce the skin with a fork.
• Pour the margarine mixture from the center into a medium bowl. Scoop out some of the cooked squash flesh with a spoon, making sure to leave enough at the bottom so that the squash hold their shape, and add to the bowl. Add the vegan sausages, apples, and walnuts and mix until well combined. Fill each squash half with the mixture, then brush with vegan margarine and maple syrup. Cover with foil and bake for another 35 to 40 minutes.
Makes 4 servings
1 head garlic
1 Tbsp. + 1 tsp. olive oil
1/4 cup flour
2 cups vegetable broth
Salt and pepper, to taste
• Cut off the top of the garlic head, exposing the tops of the cloves.
• Drizzle 1 teaspoonful of the olive oil on top and place in a garlic roaster (a small baking dish or a section of a muffin tin covered with foil also works).
• Bake covered at 375°F for 1 hour, or until browned and soft. Remove from the oven and let cool.
• Remove the garlic cloves from the head, place in a bowl, and mash well with a fork.
• Heat the remaining olive oil in a saucepan over medium heat. Add the garlic and flour, whisking constantly, until lightly browned. Add the broth, continuing to whisk, and bring to a boil.
• Season with salt and pepper and serve with mashed potatoes, faux turkey, or any other dish that needs a savory upgrade.
Makes 6 to 8 servings