The Fakesgiving Feast Dogs

MeettheshannonsfakesgivingdogsSo I’ve been buried the past week in trying to fix all the little bugs with the new layout. Yes the menu is still wonky and there are a handful of duplicate past posts with crazy margins and fonts… but we’re getting there. I’ve also tried to re-enter the world the world again in way that I kinda don’t feel ready to talk about yet.

But on a more relevant note- I’ve had some trouble trying to decide which recipe to post. See I have a surplus of recipes leftover from Betty Goes Vegan, our next book and just like a year of living vegan. Seemed fitting we should post something romantic and gooey for the upcoming St.Valentine’s Day but would that mean chocolate-y baked goods or breakfast in bed recipes? I mean we live in a cynical world right? Where even the young scoff at flowers from their beloved as “cliche’” and often the long-time partnered begin to see romantic gestures as an obligation rather than the icing on the cake of their good fortune in love. What kinda of sentimental recipe would appeal to a world where even the loved make fun of love?

Flipping through my photos last night – I landed on one that I felt reflected a kinda of romance we have at our house. See I fell in love with a man who loves vegan Thanksgiving. He’s one of those year round pumpkin pie hawks who advocates for this signature autumn treat at Fourth of July picnics. He’s the first person every year to spot the Tofurky roasts popping up in the freezer section every August and never lets a plate of leftovers after the big holiday meal go to waste.

We came up with this recipe for our second book as a way to scale down the traditional Thanksgiving Day feast for a small family or for those fellow Thanksgiving fans like my man. But sadly all the recipes combined into one big recipe is just a little too complicated for a book* SO I saved it knowing that someday it would have it’s day.

This recipe is actually 5 recipes in 1 :

  • The Simple Sweet Potato Mash
  • Rosemary & Walnut Stuffing
  • White Wine Gravy
  • Orange Cranberry Sauce
  • The Citrus & Brown Sugar Sausages

It makes 4 “dogs” with lots of fixings and we recommend eating it with a fork because it really is literally a feast!

The Fakesgiving Feast Dogs

Simple Sweet Potato Mash

1 large sweet potato
½ teaspoon salt
1-2 teaspoons margarine

 

Rosemary & Walnut Stuffing

1 large baguette, cut into ½ – ¾ of an inch pieces
3 tablespoons olive oil
1 red onion, chopped
2 celery stalks, chopped
4 clove garlic, minced
½ cup raw walnuts, chopped
2 tablespoons sage, rubbed
1 tablespoon + 2 teaspoons rosemary, crushed
1 tablespoon thyme
1 ½ teaspoon celery seed
2 teaspoon oregano
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup fresh parsley, chopped
3 cups vegan chicken broth or vegetable broth
Sea salt and crushed black peppercorns

 

White Wine Gravy

2 tablespoons olive oil
¾ cup nutritional yeast
½ cup whole wheat flour
1 cup white wine, you may want to add a little more if your gravy reduces
3 cups vegan chicken broth or vegetable broth
1 ½ teaspoons soy sauce or Bragg’s Liquid Amino Acids
1 teaspoon poultry seasoning
1 teaspoon sage, rubbed
1 teaspoon onion powder
1 teaspoon rosemary, crushed
½ teaspoon garlic powder
½ teaspoon thyme
Pinch of celery seed
Sea salt and crushed black peppercorns to taste

 

Orange Cranberry Sauce 

1 cup cranberries (year round you can usually find frozen cranberries at most grocery stores if you can’t locate any fresh ones)
Juice from 2 oranges
Peel from 1 orange, grated
½ cup brown sugar
Pinch of cloves, ground

 

Citrus & Brown Sugar Sausages

4 of your favorite vegan sausages (we recommend using Tofurky Beer Brats, Tofurky Apple Sage Sausages or Field Roast Sausages)
1 tablespoon olive oil
3 tablespoons orange juice with pulp
1 tablespoon white wine
2 teaspoons brown sugar
1 teaspoon soy sauce or Bragg’s Liquid Amino Acids
½ teaspoon lemon pepper
1 teaspoon cumin
Dash of Liquid Smoke
4 whole wheat hot dog buns

 

Heat oven to 400.

Put your sweet potato in the oven to bake.

Spread your baguette pieces for your stuffing out over a foil covered cookie sheet. Toast until they’re a pale golden brown, 10 to 12 minutes.  Then remove from the oven and let cool.

Start your cranberry sauce while your sweet potato and baguette are in the oven. In a saucepan, heat all your Orange Cranberry Sauce over a medium heat while stirring. As your sauce begins to simmer, your cranberries will begin to burst. Once all your cranberries have popped and you have a thick sauce. Remove your saucepan from heat and transfer your sauce to a bowl. Cover with plastic wrap and put in the fridge to cool.

One your sweet potato is so tender you can feel it mush in your oven-mitted hand, remove your sweet potato from the oven and set aside on plate.

In your largest cast iron skillet, melt your margarine over medium. Add onion, celery, and garlic and cook while constantly stirring until your onions and celery pieces are begin to become tender. Add walnuts, sage, rosemary, thyme, celery seed, oregano, onion powder, and garlic powder. Cook while stirring for another 2 minutes.

Move your onion mix to your largest Dutch oven and add your parsley and toasted breadcrumbs.

Add 1/3 of your vegan chicken broth to your stuffing while using a large spoon to mix your breadcrumbs so your stuffing doesn’t get soggy. Heat your pot over a medium heat. Once your broth is absorbed add another 1/3 and while continually mixing your breadcrumbs to get them from getting soggy. Then repeat with the last of your broth.

Move your stuffing over to an oven safe casserole dish and put in the oven to bake for 20-30 minutes. About 10 minutes in, take your stuffing from the oven and using a large fork fluff and fold your stuffing so that it’ll bake/toast evenly.

While your stuffing is baking, make your White Wine Gravy. In a large saucepan, heat your olive oil over a medium heat. Once your oil is hot, whisk in your nutritional yeast and whole wheat flour. Then whisk in your remaining ingredients. As it begins to bubble, reduce heat to a simmer. Give your gravy a taste test and add any needed salt and pepper.

Take your baked sweet potato that’s been hanging out in the sidelines this whole time and scrap the soft orange center into a small pot. Heat your potato over a medium heat, use a fork to mix in the rest of your Simple Sweet Potato Mash ingredients while mashing any large piece of cooked potatoes. Once your margarine has melted, cover your pot and turn off your heat.

Finally, make your Citrus & Brown Sugar Sausages your cast iron skillet or deepest fry pan, heat your olive oil over a medium heat. Once your oil is hot, carefully add your orange juice, white wine, brown sugar, soy sauce, lemon pepper, cumin and liquid smoke and whisk till your brown sugar melts.  Carefully place your sausages in and with a fork roll them in your glaze until they’re completely covered. Let them brown for 8-10 minutes while rolling a few times to makes sure they get a light coating.

While your vegan sausages are cooking, toast your hot dog buns using the directions on the package.

Build your sausages by laying your bun down first opened. Put one of your sausages on top and then a few dollops of sweet potatoes, lots of warm stuffing and gravy. Serve your cranberry sauce chilled on the side and with forks… this is going to be that kind of situation.

Happy Fakesgiving!

PS – Don’t forget the mini pumpkin pleasecakes for dessert!

pumpkincheesecake

* Yeah – I’m learning that a lot of people don’t like to actually read cookbooks so I can only imagine this recipe being blasted for having so many ingredients in the 5 different recipes. Pity.

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