It’s that time of year again. The time when vegetarians everywhere flock to the grocery store, buy a Tofurkey, and pretend we aren’t bothered by the increased sales of frozen turkeys and hams.
But it doesn’t have to be that way. Why not get creative, spend an hour making these delicious, healthy Stuffers, and find a new tradition to celebrate.
I went home last minute to honour the engagement of my Brother to his long time GF, and was at a loss of what food I should make for thanksgiving dinner.
My family was doing a giant ham, so i knew I was SOL for the most part. But I am always lucky enough to know that there will be A TON of veggies. So my only concern was the ‘main.’
After searching my cupboards, I realized I would need to either buy a Tofurkey, or get creative.
Ballinifad (the small Hamlet where my folks reside) doesn’t have a store that would carry Tofurkey. So i knew what had to be done.
These took less than an hour to make and turned out WAY better than even I expected. And the health benefits… get outta town.
Make these because: You drop one of these on anyone’s plate, veggie or not, and you’ll get a great response from them.
Ps - My folks LOVED THESE. So did everyone at the table. A huge hit.
1 Cup, Gluten Flour (or more to desired texture)
1 Can, Lentils - rinsed
1t, each, Garlic & Poultry Seasoning
1 T, paprika
1/2 C, Breadcrumbs (plus more for dredging)
1/8 Cup, Soy Milk (or alternative)
1 Box, Stuffing (or homemade)
6 Brussels Sprouts + a carrot (optional)
1 cube, veggie bouillon boiled in 2 Cups, Water
Liquid Smoke to taste (2-4 squirts, optional)
Drain and rinse lentils. Mash for a minute or so, leaving some full lentils but creating a bit of a paste.
Mix spices into in Gluten Flour and add to lentils with 1/2 cup of Broth.
Mix gluten until meat-like substance has formed. Add 1/2 cup of breadcrumbs or less, to make it sticky but malleable.
In the meantime, you must steam your BSprouts (and carrot if doing so), and quickly cook up your Stuffing. The more creative you are with your stuffing, the better. Think cranberries, apples, nuts, mushrooms. You name it!
Once done, mix together the BSprouts (cut up, of course) with the stuffing, and form into small balls.
Now, Roll out a handful of your seitan/lentil mix like you would a pizza dough.
Place the stuffing ball in the middle and fold the lentil mix over top, creating a ball.
This takes patience (it’s easy but you must be very careful).
Now, the fun part. Add a dquirt or two of liquid smoke to your milk and stir. Dip your wrapped stuffing in, and then directly into breadcrumbs for coating.
Drop it into a very hot pan with vegetable oil and fry on each side (turning every couple minutes) until nice and brown.
Continue until you are done all of the mix. You WILL have left over stuffing.
Wrap balls in in tinfoil and place in a heated oven (approx 450) for another 20 minutes. Just to make sure everything is properly cooked. You can leave it for upwards of 40 minutes, depending on how “well done” you want it.
Remove from oven, tinfoil, and serve with All of your fav holiday veggies.
We had green beans, potatoes, carrots, and squash drizzled with a brown sugar glaze. Oh, and if you are worried about it being dry… Gravy or White Sauce.
til next time,