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6380, More recipes
Posted by guerilla_love, Mon Dec-02-02 04:53 AM
Vegan Alternatives To Turkey!

Today there are natural, healthier alternatives that have become
wildly popular and taste so good you won't miss your turkey a bit.
The two most popular brands, Tofurky (1-888-TOFURKY) and UnTurkey
(1-800-335-1959) are now available in many stores, or from calling
their toll-free numbers.

There are many other less traditional vegan "Holiday Items" that you
can serve as well, such as: BBQ Seitan, Spice Roast, Thanksgiving
Casserole, Thanksgiving "Meat" Loaf, and a Holiday LentilLoaf -- and
I'm listing the recipes below!


(Serves 6)

Wheat gluten or wheat protein is a delicious substitute to meat. It
is delicious baked and has a chewy, meat-like texture. It can be
purchased in most health food stores.

2 cups vital wheat gluten (460 ml)
2 tablespoons nutritional yeast (30 ml)
1 teaspoon thyme (5 ml)
1 teaspoon marjoram (5 ml)
2 cups vegetable broth (460 ml)
1 tablespoon soy sauce (15 ml)
1 small onion, sliced
2 cups hot water (460 ml)
2 tablespoon soy sauce (30 ml)

Combine first 4 ingredients in large bowl; make a well in the center
of the mixture. Combine vegetable broth and soy sauce, add to dry
ingredients and knead. Transfer mixture to a 9" x 5" x 3" non-stick
loafpan. Add sliced onion to top of loaf. Combine hot water and soy
sauce; pour over loafpan. Cover with foil and bake at 350 for 1-1/2 hours.
Let cool before slicing.



1 1/4 lbs of raw seitan (1 box of Seitan Quick Mix)
1/4 cup of oil (60 ml)
1 1/2 cup of B-B-Q sauce of your choice (350 ml)
Seasonings of your choice when mixing the seitan for frying

Heat oil in a medium heat and fry seitan pieces for a few minutes on
each side lightly browned. Place seitan in a 9 inch baking dish.
Pour B-B-Q sauce on top of the seitan then spread with spoon to
cover surfaces.

Gently add enough water so that Seitan pieces are almost floating.
Cover and bake at 350 degrees for one hour. Add more water if
necessary to keep seitan very moist. (follow the recipe for the
basic Seitan),1 box 280z to 2 cups of water(460 ml). Serves: 4

Preparation time: 2 Hours (MOST OF THE TIME IS IN COOKING)



2 cups cooked brown rice (or substitute lentils) (460 ml)
1/2 cup cashews or walnuts (120 ml), chopped
2 slices of whole wheat bread, chopped into small cubes
1 cup vegetable broth (230 ml)
1/2 cup soy milk (120 ml)
2 Tbsp. nutritional yeast (30 ml)
1 rib celery, diced small
1 small onion, finely chopped
3 Tbsp. olive oil (45 ml)
herbs to taste: sage, marjoram, thyme, rosemary, pepper
(or veggie "poultry" seasoning)

Preheat oven to 350 degrees. Spray a 8- or 9-inch square casserole
dish with cooking spray. While rice is cooking, saute celery and
onion in the olive oil. Mix well all ingredients in a large bowl.
Spread into casserole dish, and bake for 45 minutes. Tastes even
better topped with vegan gravy! Serves: 8 Preparation time: 30 min



1 small onion
1 clove garlic
2 stalks celery
2 tsp sage (10 ml)
3 cups cooked lentils (690 ml)
3 cups cooked wild rice (690 ml) (you can use a wild rice
brown rice mix here too)
1/2 cup chopped walnuts (120 ml)
1/4 cup whole wheat breadcrumbs (60 ml)
2 Tbsp vinegar (30 ml)
2 egg equivalents
2 Tbsp whole wheat flour(30 ml)
fresh ground black pepper and sea salt

Preheat oven to 350 F. Chop onion and celery finely,
and crush the garlic clove. Spray a fraying pan with non-stick spray,
and saute the onion, garlic and celery until onion is translucent.
Add the sage.

Combine all ingredients in a large bowl and mix well.
Spray a loaf pan with non-stick spray and fill the loaf pan with
the mixture. Press down. Bake 30 minutes covered, 10 minutes
uncovered. Let stand for 5-10 minutes before cutting and serving.


1 lb. seitan
2 bell peppers (I Like to use green and red)
2 portobella mushrooms
1 yellow onion
1 baguette/ 4 sub rolls
8 oz rice cheese
chopped up lettuce
sliced tomatoes
sliced avocados
some soy mayo, mustard or whatever you like!


Toast baguette with cheese while vegetables cook. Put a bit of oil in
a skillet and throw in the onion and pepper. Let cook for about
5 minutes and throw in the seitan and mushrooms too. Let cook until
tender. Put vegies and seitan in the bread and top as you please.
Serves: 4 Preparation time: 20



Substitute for 2 eggs (N-er-gy Egg Replacer)
1 Tbsp soy sauce(15 ml)
1 box med. firm silken tofu (350 g)
3/4 cup chopped walnuts (180 ml)
1 packet dried onion soup mix (1.5 oz)
1 tsp oil (5 ml)
1 1/2 cups chopped onion (350 ml)
2/4 cup chopped celery (120 ml)
2 cups chopped mushrooms (460)
oregano, bazil & ground cumin (approx 1-2 tsp each (15-30 ml)
to suit taste)
1 1/2 cups bread crumbs (350 ml)


Mix egg substitute, soy sauce, tofu & onion soup mix together in
blender. Add walnuts & blend until smooth. Saute vegetables until
onions are transparent (add other diced veggies if you wish - ie
peppers, carrots etc). Add herbs/spices while vegetables are frying. Mix
ingredients, cooked vegetables & bread crumbs together in a large
bowl. Press into a greased loaf pan.

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf
out and slice. This has become a standard dish at my parents house
when all sorts of eating habits must be catered to. Even the most
obstinate meat eaters love it. It is also excellent the next day cold on a
sandwich with a bit of mustard.


A Special thanks to Alicia Silverstone for these wonderful recipes.