Vegan Thanksgiving

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Look out! Here comes another food post! The one I promised.

I apologize for the delay in getting this particular one done but it requires a lot of diligence in linking to those wonderful individuals on the interwebs who have come before and graciously posted their wonderful ideas and scrumptious recipes.

This is our first vegan holiday and as such I am making us a V-feast. packing it up. and bringing it to my dad’s in order to celebrate Thanksgiving with family. The way I eat and cook is simple; I have a craving and then I make it or find a recipe I change in order to make it. I don’t typically share the recipes I make here since they are usually other people’s fabulously delicious creations but for Thanksgiving I put a lot of work into adapting various recipes into that which, I hope, will make for one nice holiday dinner.

When it comes to composing a holiday feast, I think the most important element is the main entre. Some prefer the sides, I like the featured player. Since we do not eat turkey, gobble gobble my fine feathered friends, what else is their to do but seitan? Vegans know what I mean here. Meat eaters are like huh, Satan, whaaaaat?

Seitan is a wheat “meat” made out of something called vital wheat gluten and the various ways in which to produce seitan create numerous textures reminiscent of animal flesh and muscle but rather than form it into something loaf like I decided to stuff it like so many poor birds got on that thankful day.

Thank you VeganYumYum for the inspiration for our main course with your YumYum Thanksgiving Seitan Roulade with Chestnut stuffing!

I did things a little bit differently but followed the basic premise put forth with this recipe.

When making seitan their is one simple rule of thumb you always follow: mix your dry and wet ingredients separately and then pour your wet into your dry to mix.

Seitan Roulade with Mashed Potato Stuffing:

Serves 8

Dry ingredients:

2 cups vital wheat gluten

2 tablespoons oregano

2 tablespoons parsley

1 teaspoon of salt

1 teaspoon of pepper

(One big difference in our recipes you can see is I like to season my seitan)

Wet ingredients:

2 cups vegetable broth

1 tablespoon braggs amino acids

1/2 teaspoon hickory smoke (gives it that “meaty” taste)

Mix you wet and dry ingredients together and sorry but there is no way around it, you’ve got to use your hands and get in there. Let it sit for about ten to fifteen minutes.

While your seitan is sitting you can make the stuffing.

I wanted my seitan to ooze mashed potatoes since my families traditional way of preparing them includes lots of butter and cow’s milk. I also added onion, peas and mushrooms.

The Stuffing

4 potatoes cut in chunks and boiled until soft

1 cup frozen peas

1 8oz package of mushrooms, diced

1 bunch of green onions, chopped

1 teaspoon salt

1/2 teaspoon pepper

I’ve made this stuffing two ways… one with the mashed potato aspect mashed with a masher. The other made smooth in a blender. I preferred the mashed version. The picture shows the blended.


Boil, blend or mash, dice, chop and mix it all together.

Once my seitan dough has sat I used a rolling pin and rolled out my dough into a rectangle/square shape and then cut it into 4 pieces. Then according to the original, inspirational recipe, the next step is to pan fry in a tablespoon of olive oil on the stove top. When I first tried this recipe out I did this step. When I made it for real I forgot it. I feel this step is important. 1 minute or so on either side, until the seitan browns.

Then you lay out your dough, spoon on your filling and roll tight. Then tie with cooking twine which a friend was awesome enough to have in her kitchen for me to borrow when our super market had run out.



I then brushed the roll with olive oil and baked at 350 for 30-40 minutes until golden brown.

Onto the extras:

First the Apple Stuffing

Serves 4

8 pieces of bread cut into cubes

1 red apple, diced

1/2 onion diced

2 tablespoon Earth Balance butter (soy free), melted

2 teaspoon parsly

2 teaspoon oregano

1/4-1/2 cup vegetable stock

Cut your bread and put it in the oven to brown at 350 for roughly 5 minutes. While your bread is browning you can prepare the rest of the ingredients!

Melt the Earth Balance butter in a suce pan on your stovetop. Add in the diced onions, parsly and oregano and saute until the onion is translucent. Add in the apple. Pour the mixture over your now toasted bread and mix it all together. Then pour on your vegetable stock. Start with 1/4 of a cup. You want to wet the entire mix without making it soggy. Throw it all back into your oven at 350 for about 20 minutes. The inspiration for this stuffing came from the last place I would expect, the Christian Science Monitor. Who knew?!?


The last imperative piece of the Thanksgiving feast puzzle is the gravy. You can’t have Thanksgiving without the gravy!

The Gravy

2 cups vegetable broth

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon Earth Balance butter (soy free)

1/4 teaspoon black pepper

1 teaspoon Braggs liquid amino acids

2-4 tablespoons flour (I used brown rice flour to make it gluten free)

Melt you Earth Balance butter on the stovetop. Add in the vegetable broth, spices and amino acids and simmer. To thicken we use flour. Add each tablespoon one at a time until you reach your desired thickness. Make sure you’re stirring as you add your flour. Once you’ve reached your desired thickness your gravy is ready!

Thank you VegWeb and your “I Can’t Believe It’s Vegan Gravy!” recipe which inspired my gravy.

There has to be dessert right?!?

You can’t have Thanksgiving without dessert right???!!???


Pumpkin Pie it is! and I have

Oh She Glows to thank for this one with this being the only one I followed exactly. The pie was so good I don’t even have a picture of it since we gobble, gobbled it all up! I do have a picture of the crust which made for the almost perfect gluten free crust. I would next time however half the salt or omit it altogether since it was a very dominate flavor in the crust. It was still, I must say, delicious! The other very important aspect of this pie was to make it the night before so that it had time to set overnight. Something I wasn’t aware of beforehand but so happy I did.


If you look at how I interpreted these recipes and compare the two you can see how I adapted them to suit our vegan Thanksgiving feast. All in all I would call it a success and now I have Christmas to look forward too! I wonder what kind of vegan treats Santa and my brother visiting from China will like! Oh My!!!

About The Author

I am a food allergy mama of 4 boys, a former fashion designer, and a master of the five point palm exploding heart technique, keeping it Fantastico.

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