Leisurely strolling through the Whole Foods last night, because I had managed to leave all the boys at home for a few minutes, I sampled hand lotion, admired wintery baby pajamas (complete with red pointy hats!), and marveled at all of the fake meat options they carry. Now, clearly Thanksgiving is about the variety, deliciousness, and number of side dishes, including dessert, but it is awfully nice, if not essential, to have that big hunk of protein there in the middle to slather with mushroom gravy and anchor a sandwich the next day. Here are a few options, but I'd love to hear about what will be on your turkey platter.
From the Store:
Tofurkey - I didn't used to be wild about the tofurkey, but it's really grown on me. I think the olive oil, soy sauce, and sage baste maybe makes the difference. Also, it just tastes like Thanksgiving now because it's popped up at so many family holidays over the past decade or so. Plus it's available at Trader Joes for $9.99.
Celebration Roast - I love that the Field Roast people put food in their roast - butternut squash not soy protein isolate. It's easy to slice thinly - it holds its shape nicely. Though I prefer the flavor of the tofurkey, the celebration roast makes really good cold leftovers. (The half roast comfortably serves 4 and is available at Whole Foods for $6.69.)
Cary Brown's Country Smoked Chicken Free Chicken - I had always wanted to try this but couldn't justify the cost. But right now, in the reference frame of Thanksgiving, when I'm looking at, say the $49.99 big fat fake turkey dinner, it suddenly seems so reasonable. It's $5.99 at Whole Foods. (So it's actually the cheapest of these three options, though it is considerably smaller.) I love that it's made by local hero, Follow Your Heart. And it's crazy delicious. It's evocative of the mock smoked duck you'd find in a Chinese restaurant, with an addictive flavor (I think I ate a third of it cold while I was making dinner.), and really satisfying texture. It says it serves 5, but Paul, Desmond, and I polished it off right easy. Also, it should be noted that this is the only product here that is not gluten-based, if that matters to you.
But you could also totally make it (That's the beauty of being vegan.):
Nonna's Turkey - This roast has a great texture, and simple flavor that will work with whatever gravy or sauce you want to dress it with. Also, it's pretty easy to make.
Seitan Cutlets - If you want to go totally small scale, you could always whip up some cutlets pretty easily. We had a couple for dinner tonight with the orange cranberry glaze. So good. If you wanted to make a low-key but still kind of fancy dinner, you could serve them with that glaze atop a mixture of mashed yukon gold and sweet potatoes, with something green on the side. Green beans or roasted brussels sprouts or sauteed kale would be nice.
The Unturkey - Perhaps the pinacle of faux Thanksgiving, the recipe can look a little overwhelming at first, but give it a chance. In past years, I have pared it way down and skipped the yuba skin and made I guess really more of an unchicken. Still good.
If you need help, or just companionship, with all your cooking next week. I'll be here. The unturkey hotline will be open again from 10:00 AM Wednesday morning through 10:00 AM Thanksgiving.
Today I am thankful for all the choices we have. It is so much easier to not eat turkey now than it was seventeen years ago.
