Vegan thanksgiving dinners are up there in my ‘proudest culinary moments’ collection, along with every time I remember to wash my hands after chopping incredibly hot peppers. As a vegetarian for years and as a new vegan, holiday celebrations tested my patience, as usual, and my attempt at culinary skills.
Thanksgiving is a day you may make the decision to bring your best vegan cookies and tub of Earth Balance to impress/challenge the level of sanity of an omni table with family and friends, pull out all the vegan stops with a homemade* seitan roast or store-bought Tofurkey for an intimate group, or aim for comfort food greatness with a contribution to a vegan potluck. Showcasing your North American-Vegan-Thanksgiving-Skills is a beautiful thing on a day revolving around stuffing yourself with a stuffed, dead bird.
It makes you want to Adopt a Turkey, naturally.
I went to my first vegan thanksgiving potluck of the season on Sunday night; my friends Michelle and Aaron host an annual pre-thanksgiving vegan thanksgiving potluck. I know I’m mentally checked out on Sunday evenings (work in the morning!), so I signed up to bring something I’m comfortable with – stuffed mushrooms. For some reason roasted garlic and brussel sprouts were calling out to me, so Side Dish Stuffed Mushrooms surfaced. I’m calling them Side Dish Stuffed, but really they’re Brussel Sprout, Roasted Garlic, Mashed Potato & White Wine stuffed, but that’s a bit of a mouthful. My go-to method for stuffing mushrooms is to reach for the wine & nuts and expand from there, and these have that basis, combined with a tribute to holiday side dishes.
Side Dish Stuffed Mushrooms (gluten-free)
- 3 lbs of white/cremini mushrooms, stems separated and minced (optional: scrape out the gills with a small spoon if you so choose)
- half a head of roasted garlic
- 1 clove of minced garlic
- 6 brussel sprouts, trimmed and chopped
- 1/4 cup of roasted almonds, finely ground
- scoop of mashed potatoes (russets mashed with plain soymilk)
- generous pinch of black pepper
- dash sea salt
- dash crushed red pepper
- 1 teaspoon of dried marjoram
- 1 teaspoon dried basil
- generous pinches of rubbed sage and thyme
- generous pinch of nutritional yeast
- 2 tablespoons of white wine
- 1 tablespooon of tamari
- dash of balsamic vinegar
- olive oil for sautéing and greasing the baking pan
- Preheat oven to 375F and lightly grease a 9×13 glass casserole dish.
- Saute the minced garlic, minced mushroom stems and chopped brussel sprouts in a teaspoon or two of olive oil in a large pan for 5-7 minutes, being careful to keep the heat below medium and not burn anything.
- Add the herbs, crushed red pepper, salt, pepper, wine, tamari and vinegar and cook for another 2-5 minutes, until much of the liquid is absorbed.
- In a large bowl, combine the cooked ingredients, the mashed potatoes, ground almonds, nutritional yeast and roasted garlic with a fork, mixing until well combined.
- Using a half tablespoon or other small spoon, fill each mushroom cap with the stuffing. Do not overstuff.
- Place filled side up in the casserole dish. If you have extras, feel free to place overlapping bottom layer mushrooms. Spritz with oil and drizzle with additional white wine.
- Bake for 23-28 minutes until golden brown, checking on them after 20.
Side Dish Stuffed Mushrooms, pre-baked (with chopped extra chunks of garlic tossed in)
As for the actual holiday this year, I’m bringing homemade seitan and cabbage stuffed gyozas to a vegan potluck, and pumpkin pie brownies from Vegan Cookies Invade Your Cookie Jar to a Turkey-roke/Faux-turkey-roke. woo!
More Get Sconed! Thanksgiving-ness (since holidays are all about memories, and pie).