Meatless Monday Recipe–Tal Ronnen Vegetarian Thanksgiving Menu
Written by Vegetarian Star on November 1st, 2010 in Chefs, Food & Drink, Meatless Monday Recipe, Recipes.
Gardein Thanksgiving
Thanksgiving is only a few weeks away, and it’s never too early to start planning your animal-friendly feast, whether you’re cooking for several family members or doing it solo so you won’t starve amid the family of hunters and carnivores.
Vegan chef Tal Ronnen, author of The Conscious Cook and chef who helped design Oprah‘s meal plans when she went on a 3-week vegan cleanse, has created a vegetarian Thanksgiving menu starring the plant-based meat substitutes free of dairy, cholesterol and animal ingredients he helped develop, Gardein.
Chef’s Ronnen’s Thanksgiving menu includes using Gardein faux chicken patties to create a Sage and Pumpkin Seed Encrusted patty with Cranberry Cabernet Sauce, Creamy Mashed Potatoes featuring Earth Balance vegan butter, Sweet Potato Biscuits created from scratch using soymilk, Green Beans With Fresh Cranberries, Beet and Orange Autumn Salad and for dessert, Oven Roasted Banana Rum Cheesecake.
Vegan Oven Roasted Banana Rum Cheesecake
For those looking to save time with the main dish, Gardein is offering a limited edition Gardein Savory Stuffed Turk’y, a roast made with vegetables, grains, soy, wheat and pea protein, breaded and stuffed with celery, onions and breadcrumbs. Taking only 25-30 minutes to bake, the Gardein Savory Stuffed Turk’y offers 22 grams of protein per serving. Available in natural foods stores like Whole Foods Market, the loaf sells for about $6.99 to $7.99 and each bag comes complete with two 5.3 ounce servings and vegan gravy.
Sweet Potato Biscuits
Beet and Orange Autumn Salad
Besides Gardein products, the vegetarian Thanksgiving menu contains some of Ronnen’s signature items he frequently used in The Conscious Cook, such as cashew cream, which is blended with the mashed potatoes.
Recipes for the entire menu can be viewed and printed from Gardein.com/thanksgiving.php.
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November 1st, 2010 at 9:19 am
Sounds great! Last year my family and I did a vegan Thanksgiving (minus a few pats of butter on top of the pie). We had sauteed collards with kale, carrot walnut salad, vegan stuffing, seitan medallions smothered in mixed mushroom gravy, butternut squash soup, cumin-cayenne mashed potatoes with caramelized onions, cranberry sauce, and apple pie. It definitely beat any traditional Thanksgiving dinner!