Battling the delays of illnesses, Wil and I finally got to have our vegetarian Thanksgiving dinner. This wasn't a decision we made lightly, but since there is just the two of us, the fuss of a turkey is inconvenient. Neither of us eat meat, and for the last month, I've had no chicken or turkey.
Compounded by a miserable week in which I had the flu (which I thoughtfully shared with Wil today) and an earache, a turkey would have gone off by now anyway, so I suppose the budget fairy was looking ahead and saving us time and money.
Substituting for turkey was Turk'y Roast made from Quorn. See, eating non-meaty meals does not always mean tofu or seitan. Quorn is a mycoprotein, a.k.a., a fungus. It's very popular in Europe.
In the package and out. The product cooks in its wrapper, which I had some reservations about at first.
This is not vomit from eating Quorn. This is all veggie cornbread dressing. It's got onions, spinach, and a portobello mushroom in it and was made with vegetable broth.
Sweet potato biscuits. The recipe won me a turkey last year.
The Turk'y Roast all roasted and ready to carve. It's not very pretty, but it smelled good.
Homemade cranberry sauce that didn't come out of a can, but was made from a bag of cranberries, apple cider, and a little sugar, along with mashed potatoes made from potatoes and not a box, completed the meal.
The Turk'y Roast had the texture of a slice of turkey and basically the same taste because I rubbed it with poultry seasoning when it came out of the oven.
That's the thing about cooking with tofu or any non-meat protein substitute - they tend to feature the flavors of the herbs and spices used on them.