One-Dish Thanksgiving Dinner-Vegetarian

By amaliana

Ingredients

• Basic Brown sauce:
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 celery ribs, finely chopped
• 2 cups sliced white mushrooms
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/2 teaspoon ground sage
• Pinch ground nutmeg
• Salt and freshly ground black pepper
• 4 cups fresh bread cubes
• 2 1/2 cups vegetable broth
• 1/2 cup chopped walnuts
• 1/3 cup sweetened dried cranberries
• 8 ounces extra-firm tofu, drained and cut into 1/4-inch slices
• 8 ounces seitan, very thinly sliced
• 1 1/2 cups basic Brown sauce(see below)
• 2 1/2 cups your favorite mashed potatoes (to serve 6)
• a sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth or water
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon minced fresh basil or 1/2 teaspoon dried
• 1 teaspoon miced fresh thyme or 1/2 teaspoon dried
• 2 tablespoons soy sauce

Details

Servings 6

Preparation

Step 1

Basic Brown sauce:
In a large saucepan, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring , until softened and lightly browned, about 10 minutes. Add the flour and stir constantly until the flour is absorbed into the oil. Cook for another minute and add 1 cup of the broth.

When the mixture thickens, stir in the remaining 1 cup broth, the wine, tomato paste, basil, thyme, and soy sauce. Stir until the mixture becomes smooth. Cover and simmer over low heat for 10 minutes. Puree the sauce in the saucepan with an immersion blender or in a blender or food processor and return to the pot. Serve hot. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for two to three days. reheat the sauce in a saucepan over low heat until hot. Makes about 2 1/2 cups.

One-Dish Thanksgiving Dinner:

Preheat the oven to 400F. Lightly oil a 10-inch square baking dish. In a large skillet, heat the oil over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Stir in the mushrooms, thyme, savory, sage, nutmeg, and salt and pepper to taste. Cook, uncovered until the mushrooms are tender, about 3 minutes longer. Set aside.

In a large bowl, combine the bread cubes with as much of the broth as needed to moisten (about 1 1/2 cups). add the cooked vegetable mixture, walnuts, and cranberries. Stir to mix well and set aside.

In the same skillet, bring the remaining 1 cup broth to a boil, reduce heat to medium, add the tofu, and simmer, uncovered, until the broth is absorbed, about 10 minutes. Set aside.

Spread half of the prepared stuffing in the bottom of the prepared baking dish, followed by half of the seitan, half of the tofu, and half of the Brown Sauce. Repeat layering with the remaining stuffing, seitan, tofu, and sauce. Spread the mashed potatoes evenly over top. Roll out the sheet of pastry and place on top of the potatoes. Pinch down the edges of the pastry to seal in the filling. Use a sharp knife to make a few slits in the top. Bake until the crust is golden brown, about 45 minutes. Serve immediately.