November 9, 2010
“It’s All Gravy”- Gardein Stuffed Turk’y with Vegan Mushroom Gravy It’s November and right around the corner is one of my favorite holidays!  I absolutely love Thanksgiving, or practically any holiday that involves a giant feast with my family.  But, Thanksgiving in particular has something special about it.  My family is large, loud and does an incredible Thanksgiving meal.  Last year we even had the addition of an impromptu dance party.  I can’t wait to head home to Florida for a few days of rest, relaxation, good food and time with my friends and family. But, until then, I’ll be working on some Thanksgiving themed recipes for all of you.  Yesterday, I spent the day baking numerous pies with my amazing kitchen team for a new restaurant that will be opening in LA soon.  So, by the time I got home I was dead on my feet.  So, I decided to opt for a semi-homemade dinner. I’ve always been a huge fan of Gardein products, but once I tasted their new Savory Stuffed Turk’y, I was hooked!  They took the usual Vegan chick’n and filled it with an amazing stuffing!  It’s a vegetarian/vegan’s dream come true!  The package comes with its own gravy, but I thought I’d just create my own with the veggies I had in the house. What You Need: 2 Gardein Savory Stuffed Turk’y (defrosted) 2 Tbsp. Earth Balance Butter 1 Large Carrot (peeled and diced) 1 Medium Onion (diced) 2 Cloves Garlic (minced) Thyme or Oregano (to taste- I used Oregano, but Thyme would have be delish too) 2 Tbsp. Flour 2/3 Cup Vegetarian “Chicken” Broth ~1/2 Cup Soy Milk (or non-dairy milk of choice) Salt/Pepper (to taste) 1 Large Portabello Mushroom Cap (diced) 1. Heat a large saute pan on medium.  Toss in the butter, onions, garlic and carrots.  Saute until softened.  Add the mushrooms and allow them to release their liquid.  Then, add in the 2 Tbsp. of flour.  Stir to combine.  Make sure there are no signs of flour left.  Then, pour in the broth, stirring constantly. 2.  The mixture should begin to thicken.  Next, pour in the soy milk a little at a time.  Stirring to combine.  Season the mixture with salt, pepper, thyme or oregano to taste.  Allow the sauce to simmer and thicken.  3. Serve the Savory Stuffed Turk’y and gravy with steamed kale and brussel sprouts! What are all of you planning for Thanksgiving?

“It’s All Gravy”- Gardein Stuffed Turk’y with Vegan Mushroom Gravy

It’s November and right around the corner is one of my favorite holidays!  I absolutely love Thanksgiving, or practically any holiday that involves a giant feast with my family.  But, Thanksgiving in particular has something special about it.  My family is large, loud and does an incredible Thanksgiving meal.  Last year we even had the addition of an impromptu dance party.  I can’t wait to head home to Florida for a few days of rest, relaxation, good food and time with my friends and family.

But, until then, I’ll be working on some Thanksgiving themed recipes for all of you.  Yesterday, I spent the day baking numerous pies with my amazing kitchen team for a new restaurant that will be opening in LA soon.  So, by the time I got home I was dead on my feet.  So, I decided to opt for a semi-homemade dinner.

I’ve always been a huge fan of Gardein products, but once I tasted their new Savory Stuffed Turk’y, I was hooked!  They took the usual Vegan chick’n and filled it with an amazing stuffing!  It’s a vegetarian/vegan’s dream come true!  The package comes with its own gravy, but I thought I’d just create my own with the veggies I had in the house.

What You Need:

2 Gardein Savory Stuffed Turk’y (defrosted)

2 Tbsp. Earth Balance Butter

1 Large Carrot (peeled and diced)

1 Medium Onion (diced)

2 Cloves Garlic (minced)

Thyme or Oregano (to taste- I used Oregano, but Thyme would have be delish too)

2 Tbsp. Flour

2/3 Cup Vegetarian “Chicken” Broth

~1/2 Cup Soy Milk (or non-dairy milk of choice)

Salt/Pepper (to taste)

1 Large Portabello Mushroom Cap (diced)

1. Heat a large saute pan on medium.  Toss in the butter, onions, garlic and carrots.  Saute until softened.  Add the mushrooms and allow them to release their liquid.  Then, add in the 2 Tbsp. of flour.  Stir to combine.  Make sure there are no signs of flour left.  Then, pour in the broth, stirring constantly.

2.  The mixture should begin to thicken.  Next, pour in the soy milk a little at a time.  Stirring to combine.  Season the mixture with salt, pepper, thyme or oregano to taste.  Allow the sauce to simmer and thicken. 

3. Serve the Savory Stuffed Turk’y and gravy with steamed kale and brussel sprouts!

What are all of you planning for Thanksgiving?

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