Easy Plant-Based Thanksgiving Main!

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Thanksgiving really is a time to spend with your family and friends celebrating what you are truly thankful for. But it is also well known for everyone sitting down to a huge meal that traditionally is laden with meat products.  I have celebrated decades of this holiday serving plant based products only. It is absolutely delicious and much easier than you think. Today, we are going to cover Main Dish alternatives that will leave your guests wanting seconds and thirds!

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No Need For Turkey or Ham!

There are so many options out there, and your supermarket most likely has at least a couple of choices, but here are some that I like:

1)      With only a 22 minute cook time Gardein Savory Stuffed Turk’y is a great choice. Delicious and easy!
2)      Field Roast Stuffed Celebration Roast - Stuffed with a savory sausage-style stuffing made with butternut squash, apples and mushrooms makes this plant based roast and great addition to your meal!
3)      To feed a big crowd try the Vegetarian Plus – Whole Vegan Turkey. Tastes great and can feed over 20 people. And for those of you who want the “look” it does look like the meat option.
4)      Vegetarian Plus also makes a ham substitute with an apricot plum glaze.
5)      For cozier dinners, Gardein offers a selection of Turk’y cutlets which I quite often include at my holiday dinners and my guests love them!
6)      If you want to make a main from scratch, here is a great recipe:


Portobello Mushroom with Savory Stuffing and Gravy – 4 servings, easy to double or triple

-  4 portobello mushrooms, stems trimmed
-  4 cups of cubed bread, whatever type you like-leave out to dry for an hour
-  1 of each diced: onion, celery stalk, carrot, apple
-  1 cup of cooked rice, white or brown or wild
-  2 cups of mushroom or vegetable stock
-  1 tsp each (dried): thyme, rosemary, sage, salt, pepper
-  Olive oil

-  Preheat oven to 350.
-  Trim the Portobello mushrooms and brush both sides lightly with olive oil. Season with salt and pepper and place on parchment lined baking tray. Bake for 15 minutes and remove. Let cool slightly.
-  While mushroom caps are cooking, add oil to a pan on medium heat, and add chopped vegetables and all spices. Cook until soft (about 7-10 minutes). Do not brown.
-  Add rice and stock. If the mixture is dry add a bit more stock, then remove from heat.
-  Mound stuffing into each mushroom cap. Place in 350 degree oven and cook for 15-20 minutes.

-  2 Tbsp Olive Oil or Vegan butter
-  3 cups of sliced mushrooms, whatever type you like
-  1 small onion, diced fine
-  2 cloves of garlic, minced
-  1 tsp each salt, pepper, thyme-dried
-  2 cups of mushroom or vegetable stock
-  2 Tbsp organic corn starch or 3 Tbsp of flour

-  In a medium saucepan heat oil or vegan butter over medium heat.
-  Add onions and garlic and spices, cook for 1-2 minutes and then add mushrooms. Sauté until soft (about 7-10 minutes).
-  Add your corn starch or flour to the pan and stir until veggies are coated.
-  Slowly add your stock, stirring constantly. Cook for about 5 minutes.
-  Taste and adjust seasoning if needed.