It’s that time of year again! Here’s my newest recipe for a simple and delicious Slow-Cooker Jackfruit Turkey, along with all my other holiday favorites! How about some tofu ham, or some pumpkin pie? If you’re lost about what to make, I’ve got your back!
Every Thanksgiving people ask me what they can make for the holidays. I know new vegans and vegetarians struggle the most. A lot of people go with the frozen faux turkey roasts that are sold by many brands in the stores, and a lot of people are happy with them.
I also have friends that just stick to the side dishes, and they’re always happy with that. However, even though the side dishes were always my favorite part of a holiday meal (because even when I ate meat, I wasn’t a huge fan of it) a meal to me still doesn’t feel “whole” without the main course.
In my opinion, the store-bought faux turkey roasts aren’t very good (they’re usually super dry), my husband though really enjoys them, but here comes the other problem — they’re all loaded with gluten. Some of us don’t care, some of us just try to stay away from it, and some of us (like the hubs) get very sick from it! That’s why last year I set out to create a holiday main course feast of my own and created my Vegan Turkey Pockets.
I’d gotten the idea for the Vegan Turkey Pockets the year before but ran out of time to collect the needed ingredients. When I ended up finally making them I was super pleased because they turned out to be everything I’d hoped and dreamed of (literally — maybe just daydreamed, but still!).
These pockets are filled with jackfruit “turkey” around a layer of stuffing — wrapped in tofu skins and topped with gravy. Kind of like the vegan/gluten-free/Thanksgiving version of a Hot Pocket and they’re not only super delicious but omni-approved!
OK, as I said, those pockets are incredible and everything I’d hoped, but I’m not going to lie, they’re a lot of work! Typically for a holiday feast, you plan on spending the day cooking, so it wasn’t a problem for me, and may not be for some of you, but this year I wanted to create something simple. That’s is why I made my new recipe for Slow-Cooker Jackfruit Turk’y N Gravy. It’s easy, DELICIOUS, and perfect over mashed potatoes. Also, thanks to my many taste-testers friends, it too is omni-approved! You can now find my Instant Pot instructions for this recipe here.
Slow-Cooker Jackfruit Turk’y N Gravy
Ingredients
- 2 *17 oz cans young/green jackfruit in water or *brine drained and rinsed well
- 1 1/2 Tbsp poultry seasoning
- 1/2 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 cup vegan butter, melted soy-free/nut-free if necessary (I use Earth Balance Soy-Free variety)
- 1/2 large yellow onion, quartered
- 1 large stalk celery, diced
- 2 Tbsp white miso paste for soy-free substitute chickpea miso paste
- 3/4 tsp garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp ground black pepper
- 2 cups chicken-flavored vegetable broth (I use either *Edward & Son’s Not-Chick’n Cubes or Imagine “Vegetarian No-Chicken Broth in box liquid)
- 3 Tbsp sifted cornstarch
Instructions
- Remove seeds from jackfruit and cut off the hard triangular portions from the bottom of each piece (the non-shredded looking part). Either discard the hard parts which have been removed, or slice them up thin to use with the rest (I usually slice them up and use it to make more of the Turk'y).
- Add the jackfruit to your slow-cooker pot along with the next three ingredients. Use your hands to mix the seasonings into the jackfruit pieces. Now, stir in the melted butter.
- Add the onion quarters to your food processor, and chop on high using the S-blade until the onion is thoroughly minced, almost as if a paste has been made. Add the onion to the slow-cooker pot along with the next 6 ingredients.
- Whisk the sifted cornstarch into the vegetable broth. Once combined, pour the mixture into the slow-cooker. Cover and cook on high for 3 1/2 hours.
- Remove lid from slow-cooker. Using two forks, shred the jackfruit pieces as you would pulled meat. Use the back of a fork to smash any remaining hard chunks of jackfruit. Return lid and cook an additional 30 minutes on high.
- Stir well and serve over mashed potatoes, stuffing, or your favorite side-dish.
Notes
This next recipe is not one I can take credit for, but it is one I’ve made every Thanksgiving since going vegan. It was the first vegan cheesecake I’d ever made, and I must say, I was super impressed!
If cheesecake isn’t your thing, this year I created these tasty No-Bake Mini Pumpkin Pies w/ Chocolate n’ Nut Crusts. This heavenly dessert is very easy to make but does need to be refrigerated overnight, so make sure to give yourself enough time!
Not a faux turkey fan? Last year, because I just made the Vegan Turkey Pockets for Thanksgiving, for Christmas, I made these Holiday Squash Steaks. This is a dish of butternut squash steaks marinated and roasted in balsamic vinegar, cranberry, and rosemary. Just as delicious as they are beautiful!
What about ham? This recipe for Sweet Smoky Glazed Tofu Ham is not my own, but one delicious enough to share! My husband was a huge fan of this tofu recipe when I made it last Easter. I loved the leftovers! I took what was left and cut it into thin slices, put them back in the marinade, and fried them up individually to make “ham” sandwiches!
I have one last dessert to share, in case you aren’t a fan of pumpkin. My husband came up with the clever name of this dish before I even created it. Figs In a Blanket, a perfect dessert for this time of year! Sweet roasted figs and pecans, folded inside a buckwheat crepe and topped with a powdered sugar glaze. So many yummy, warm flavors in these, from cinnamon to Grand Marnier. Perfect served alongside a scoop of vanilla flavored coconut “ice cream” or topped with a dollop of whipped coconut cream.
Last but soooo not least, I include a recipe I made for the first time just last week for Caramelized Onion, Apple, and “Sausage” Stuffed Acorn Squash. The original recipe is not my own, but it is also not vegan. My version of this of course is. I’m adding it as one of my holiday favorites because it was incredible, entirely suitable for a Thanksgiving or Christmas dish, and I’m definitely making it on Thanksgiving to include alongside my Slow-Cooker Jackfruit Turk’y N Gravy! A double main course, because why not? It’s a holiday!
Below I show instructions on making this how I did, using Beyond Meat Brats plus a few other small alterations, but if you would like to see the original, omnivorous recipe, you can find it here.
Caramelized Onion, Apple, and “Sausage” Stuffed Acorn Squash
Ingredients
- 2 medium – large acorn squash, cut in half lengthwise and seeds removed
- 1 – 2 Tbsp olive oil
- salt and pepper, to taste
- 1 package Beyond Meat Brats (4 sausages)
- 2 yellow onions, cut in half and sliced
- 3 Tbsp + 2 tsp coconut oil
- 2 cloves garlic, minced
- 1 medium – large apple, cored and diced (I used a Fuji)
- 2 cups fresh kale, roughly chopped (original recipe calls for spinach)
- 1 Tbsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
Instructions
- Preheat your oven to 400°F.
- Rub the squash halves with olive oil and sprinkle with salt and pepper. Place the 4 squash halves cut-side down on a parchment-lined baking sheet and roast for 20 – 30 minutes, or until the top of the squash feels tender when gently pressed.
- While waiting for the squash to roast, start your filling. Start with caramelizing the onions. In a medium skillet (I use a cast iron), melt 3 Tbsp of the coconut oil over med-low heat and add all the onions, stirring to coat. Sprinkle with salt and continue to cook, stirring every 5 minutes or so to prevent burning. The onions will take at least 25 minutes to become caramelized. Make sure they are truly caramelized and not simply sauteéd. They will become a deep golden brown color and reduce down by about three-fourths. If after a while, you would like to speed things along, you can sprinkle them with a little organic sugar so they caramelize faster. Remove from heat and set aside.
- While the squash roasts and the onions cook, melt the remaining 2 teaspoons of coconut oil in a large skillet over med-low heat. Add the garlic and stir until browned.
- Carefully peel back the casings from the sausages and crumble the sausage into the skillet with the garlic. Add the apples, kale, and herbs and continue to cook, stirring occasionally, until the apples soften and the sausage has browned. Add salt and pepper to taste.
- Stir the caramelized onions into the sausage mixture. Next, fill all 4 halves of the squash with the onion and sausage mixture.
- Preheat the broiler.
- Place the squash halves on the baking sheet, stuffing side up. Once the broiler is preheated, put the squash under the broiler for 5 – 10 minutes or until the tops have browned (but frequently check to make sure they haven't burned). Allow to cool briefly and serve warm. Enjoy!
Notes
Well, there you have it, all my old and new favorite recipes for both Thanksgiving and Christmas. I know I don’t include some standard sides such as mashed potatoes or green bean casserole, but most of those things can easily be veganized by just taking your old favorite recipes and substituting vegan versions of milks, butters, etc.
If you have enjoyed this post and the recipes on it, or if you have any questions about veganizing your old favorites, please leave a comment below, and don’t forget to take a pic of your holiday feast and tag me on Instagram, @veggiesattiffanis! Happy Holidays!!!
You can now check out my new compilation of holiday favorites here!