Tuesday, August 16, 2011

Vegan "Turkey" Loaf with Cranberry Sauce

This mock turkey loaf is just wonderful and has all the flavors of Thanksgiving without any of the meat. It's great for a vegetarian Thanksgiving main dish. Or transform it into a gluten free "stuffing" by slicing the loaf into small squares or by placing the mixture into muffin tins before dehydrating or cooking.


1 cup almonds
1 cup cashews
1 cup pumpkin seeds
5 stalks celery, chopped
1/2 white onion, chopped
1 teaspoon sage
1 cup dried cranberries sweetened with juice, soaked for at least 30 minutes to soften


Grind almonds, cashews and pumpkin seeds in a food processor. Add the celery, onion and sage. Mix until a smooth dough forms. Remove mixture and place onto a dehydrator sheet or baking pan. Form into a loaf shape. Dehydrate for 8-12 hours or bake at 200 degrees for 4 hours or until crispy on the outside and soft on the inside. Drain cranberries saving water in a separate bowl. Place cranberries with 2 tablespoons of the reserved water in a blender, and blend until smooth. Add a little more of the reserved water if necessary. Spread cranberry sauce over the loaf.

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