VeganMoFo on, but I'm doing it with gusto.
I think it pretty much goes without saying I won't be shoving my dressing-filled hands into the butt of a dead turkey this year. Or any other year, for that matter.
So, what does a sexy vegan mama eat on Thanksgiving if she doesn't want to go the Tofurky route?
This year, I'm having meatloaf. Well, meatless loaf, anyway. While everyone else is slicing and carving dead birds, I'll be slicing into this delicious loaf, cruelty- and guilt-free:
Oat, Seed & Vegetable Loaf
1 – 15.5 oz. can kidney beans, juice included
1 large carrot, grated
1 medium green bell pepper, diced
1 large onion, finely chopped
1/4 c. dry roasted, unsalted sunflower seeds
1/4 c. flax seeds
1/4 c. millet
1/2 c. nutritional yeast (buy it in bulk)
1 T. dried sweet basil
1 t. garlic powder
1 t. ground red pepper
1 t. paprika
1 – 6 oz. can tomato paste
2 to 4 cups quick oats
About 2/3 c. natural ketchup
Preheat oven to 350 degrees.
Open the can of beans and blend – juices and all – in a blender or other food processing device. (I use the Magic Bullet.) Empty into a large mixing bowl and add carrot, bell pepper, onion, seeds, millet, nutritional yeast and spices. Mix well, then stir in tomato paste.
Stir in enough oats to make the mixture stiff (you’re looking for the consistency of raw meatloaf, if you can stomach thinking about it). If you make it too dry, just add a bit of water or vegetable stock.
Divide the mixture into two oiled 8 1/2” x 4 1/2" x 2 1/2" loaf pans. The pans should be about half-full. I’ve tried putting it all in one pan, but it doesn’t get done all the way through.
Spread a thick layer of ketchup on top of each loaf.
Cover with foil and bake 20 minutes, then remove foil and bake 40 more minutes. Remove from oven and let stand about ten to fifteen minutes before slicing and serving.
Tip: If you want to bake just one for your Thanksgiving feast, tightly cover the second loaf with foil and it will keep in the refrigerator for a few days.
More holiday recipes:
Roasted Garlic & Basil Mashed Yams
Apple Almond Stuffing (or Dressing)
Tomato Sesame Pepper Rolls
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