Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing "turkey replacements." I've usually gone store-bought in the past, but this year I just can't resist making Karina Allrich's incredibly flavorful Vegetarian Garden Loaf (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a cookbook author and creator of the gluten-free blog, gluten-free goddess, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, Recipes from a Vegetarian Goddess.
- However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:
- Gardein's Savory Stuffed Turk'y
- Field Roast Grain Meat Co.'s Stuffed Celebration Roast
- Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute
- Vegetarian Plus' Vegan Whole Turkey (Here's a review of it on vegansaurus.)
Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze
(Based on Karina Allrich's Vegetarian Garden Loaf with Maple Apricot Glaze from gluten-free goddess, altered with permission from Karina Allrich.)
Makes: 1 loaf/6 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes