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Vegan Thanksgiving Sandwich

His Bite, Her Bite1 Comment

Nora: This sandwich is a combo of The Moistmaker (a Thanksgiving sandwich mentioned in Friends which contains a gravy-soaked slice of bread) and the turkey sandwich we served at the diner I served at in High School. It is a BIG sandwich that does not require any side dishes. Bring a fork so you can salvage any delicious bits that escape the bun!

Josh: Thanksgiving leftovers don’t have to be leftover anymore. Take leftovers out of tomorrow and into today! Take the best of Thanksgiving and stick it on some bread. Gardein brand Turkey cutlets are delicious and crispy, and even come with their own gravy. Make some stuffing because the bakery rolls are not enough bread for this sandwich. Cranberry sauce gives some sweetness and some zest to the other flavors. And finally, crispy fried onions because crispy fried onions. You’ll faint, it’s so good. You’ll also make a mess eating this so prepare for a fully indulgent experience.

Vegan Thanksgiving Sandwich
Recipe by: HisBiteHerBite
Serves: 2, stuffed to the brim
Time: 20 minutes
Ingredients:
-1 pack (4 cutlets) Gardein Turk’y Cutlets
-1 gravy pouch from above-mentioned cutlets
-2 bakery hoagie rolls (NOT the kind you find by the sliced bread and buns. They are too mushy. Check the case where your grocery store bakery stocks the donuts.)
-2/3 can of cranberry sauce (save the rest for a midnight snack)
-1/2 bag of cubed stuffing
-vegan mayo
-2 tbsp vegan butter
-1 cup veggie broth
-1/4 cup crispy fried onions
Directions:
1. Cook the turkey cutlets in your oven or toaster oven for 20 minutes, flipping over halfway through cooking. Place the unopened gravy packet in a small dish of water to thaw.
2. After you flip the cutlets, melt the butter in a small sauce pan. Add broth and bring to a boil. Remove from heat, stir in stuffing cubes, cover. Let sit 5 minutes.
3. Open the cranberry sauce and slice about as thin as the cutlets.
4. Slice the rolls lengthwise, coat the bottom with a thin layer of vegan mayo to prevent sogginess.
5. Pour thawed gravy into a tiny dish and microwave 30 seconds or until hot.
6. Assemble! Thusly: bottom bun with mayo, cutlets (side by side), cranberry sauce slices, stuffing (pressed down with fork), drizzle of gravy (or apply to top bun and let it soak in for less mess), crispy onions.
7. Press flat gently with your hands, then devour.
Closing Arguments
None needed, this feast speaks for itself.
Main

Cauliflower Cobbler

His Bite, Her BiteLeave a comment

Nora: A long time back, a coworker brought chicken pot pie leftovers to work that were very similar to this recipe. Cream of chicken soup, canned biscuits, you know the drill. I thought that kind of comfort food would be out of my reach until we came across this recipe! You can make your own vegan biscuits if you prefer not to deal with the spooky ingredients in canned biscuits.

Josh: Wholesome, savory, creamy, indulgent, and also delicious. This has that perfectly warming, pot pie eating experience to it. It is easy to make and great for reheating. It can feed a group or provide leftovers for many meals to come. Great in cold weather but also great in not-cold weather because it’s so darn scrumptious.

Cauliflower Cobbler
Adapted From: Connoisseurus Veg
Time: Approximately 50 minutes (10 minutes prep, 30 minutes cooking, 10 minutes cooling)
Makes: Dinner for 2 and at least 3 separate sets of leftovers, or dinner for 5
Omnivore Index: This is obviously full of veggies, but it is so creamy and wholesome that nobody will realize it is nondairy.
Ingredients

1 med onion, diced
1 bag frozen soup veggie mix (approx 10-12 oz)
3 cloves garlic, minced
1/2 cup flour
1 cauliflower, chopped into florets
1.5 cups veggie broth
2 cups nondairy, plain milk
1/2 cup nooch (nutritional yeast)
2 tbsp soy sauce
2 tbsp apple cider vinegar
1 can chickpeas, drained (approx 14 oz)
1 tbsp seasoning blend (for example, Trader Joe 21 Seasoning Salute or steak seasoning)
2 cans vegan-friendly biscuits (our local Kroger has a no-name brand that is vegan)
Recipe

-Preheat oven to 375 degrees F
-Sautee onions and frozen vegetables in a little oil until soft, add garlic, then add flour and stir until evenly coated
-Add everything except chickpeas and biscuits, simmer uncovered until cauliflower is tender (10-15 minutes)
-Add chickpeas, season with salt and pepper
-Place a 9×13 baking dish on top of a cookie sheet to catch overflow. Put stew into the baking dish, put biscuits on top covering stew. Bake 15 minutes, or until biscuits are golden brown.
-Let sit 5-10 minutes before serving.
Closing Arguments
Nora: Leftovers the next day may actually be better.
Josh: This recipe is just the best.
Main

Butternut Squash and Cream Cheese Soup

His Bite, Her Bite1 Comment

Nora: This is one of the earlier recipes from our collection. The ol’ recipe book says we’ve been making this since 3/25/17. It’s a good, simple soup that’s pretty quick to throw together and only needs a 25 minute simmer. Good for dinner even when you get home late. You could even chop the onions (store in the fridge) and mix the spices ahead of time so you or a responsible teenager can easily throw everything in the pot with minimal brainpower.

Josh: This is a fun soup to make because it is a little off the beaten path – it isn’t a brothy soup or a traditionally creamy soup, as it has a lot of sweetness and spice (butternut squash, cinnamon, etc.). The inclusion of the chickpeas/garbanzos add a lot of protein and fiber to this recipe, on top of the vitamins and nutrients you get from the squash, onions, garlic, etc. We always include spinach, which ups the health count, and the roasted cauliflower gives great crunchy texture to contrast the thick, smooth soup. This is a whole food, plant based meal with no need for anything artificial (no processed fake meats or dairy involved), the vegetable sources stand tall and delicious of their own merit. This is a great cold weather soup but frankly we’ve eaten it year round with no regrets. This soup will show you who is a butternut.

Butternut Squash and Cream Cheese Soup with Roasted Cauliflower and Bread
Butternut Squash and Cream Cheese Soup
Adapted From: Everything Vegan Cookbook
Serves: 6
Time: 10 active, 25 passive. 35 total.
Omnivore Index: It’s a thick, creamy soup but with no chicken broth. Great cold weather soup for all.
Ingredients:
-1 onion, chopped
-3 cloves garlic, minced
-3.5c veggie broth (we like Better than Bullion)
-20-24oz frozen squash cubes (our store recently changed bag sizes. Avoid the brick of frozen squash if possible. It’s very hard to cook down.)
-1 15oz can chickpeas, drained (can use 2 cans if you like lots of protein or tend to get hungry shortly after vegan meals)
-1 tbsp curry powder
-2 tsp salt
-1/2 tsp chipotle powder
-1/4 tsp cinnamon
-1/4 tsp ginger
-1/4 tsp nutmeg
-4 oz cream cheese (store-bought comes out a little creamier, but it’s expensive so we usually use homemade – recipe here)
-spinach
-1 head cauliflower, roasted (recipe below)
-2 tbsp oil
-2 tbsp spice blend, variety or store bought (we like Montreal Steak, 21 Seasoning Salute, or Everything Bagel)
Directions:
1. Preheat oven to 425F. Cut cauliflower into florets. Toss in a bowl with oil and spice blend. Roast for about 20 minutes or until cauliflower is slightly charred at the tips and starting to soften.
2. Sautee garlic and onion in a little oil until soft and starting to brown. Stir in spices and toast for 30-60 seconds, until fragrant, being careful not to burn.
3. Add broth, chickpeas, frozen squash. Simmer about 25 minutes or until squash is tender.
4. Remove soup from heat. Using a potato masher (for chunkier soup) or immersion blender, puree soup to desired texture.
5. Return heat to low, stir in vegan cream cheese. Salt and pepper to taste. Remember that your cauliflower spices may have salt and/or pepper already.
6. For softer veggies, mix cauliflower and spinach into soup pot and cook on low for about five minutes. For crisper veggies, add to bowl and then ladle soup on top.
Closing Arguments
Nora: It’s full of vitamins and fiber. It’s basically exactly what your doctor wants you to eat. It is also delicious.
Josh: This soup is one of my favorites because it has an indulgent taste and texture, yet it is entirely derived from plants and packed full of health-promoting goodness. You really can have it all.


Parts / Components

Cream Cheese

His Bite, Her Bite1 Comment

Nora: Well, it is a thick creamy spread that you can use in place of cream cheese.

Josh: It’s cream cheese, except non-dairy and homemade rather than expensive and processed. Do with it as you will, flavor it up, go wild, the world is your bagel and you get to make the cream cheese. Cashews are amazing, they can do anything.

Cream Cheese
Adapted From: Connoisseurus Veg
Time: 10 mins (if skipping cashew soak and blending extra with blender/food processor), or 4 hours (if soaking the cashews), or 25 minutes (if boiling the cashews instead of soaking)
Makes: Roughly 4.5oz
Omnivore Index: It is thick, creamy, and great for shmearing on stuff. You tell me.
Ingredients

1 cup (4.5 oz) cashews, soaked or boiled
2 tbsp nootch (nutritional yeast)
1/4 cup (4 tbsp) lemon juice
1/2 tbsp oil
1/4 tsp salt
1 tsp apple cider vinegar
Recipe

-If soaking or boiling cashews, soak cashews 4 hours or boil for 15 minutes. Then drain cashews.
-Blend until smooth (approximately 1 minute, unless skipping soak/boil in which case blend for longer).
-Add everything else, stir or blend together.
-Chill before serving.

Closing Arguments
Nora: It’ll do.
Josh: It’s cream cheese. So… What else do I need to say?

Side Dishes

Garlicky Veggie Dip

His Bite, Her BiteLeave a comment

Nora: This is a mash-up of multiple different vegan cheese and cream cheese recipes. It never really came out as a good replacement for either of those things, but it is an excellent dip or spread. It’s sort of like hummus but with all kinds of zesty flavors in it. Scoop with veggies, crackers or chips, smear it on a burger, use it as a salad dressing… just whatever you do, make sure everyone around you eats it; this stuff is potent.

Josh: I am formerly a professional hummus maker, as in I used to make it for a vegetarian cafe, and I tell you that to say I know an awful lot about delicious, creamy dips. This veggie dip is amazing. Who doesn’t love garlic, for one? For two, who doesn’t love indulging in creamy dips? For three, cashews are full of great nutritional benefits, so why not make yumminess out of cashews? It goes well with chips, crackers, sliced veggies, bread, or even as a thick dressing for a salad (what? You mean you don’t use hummus as a salad dressing? Why the hell not?). Basically this is a great appetizer, side dish, or feature in a main meal that you will always want more of.

Garlicky Veggie Dip
By: His Bite, Her Bite
Serves: 6-8 along with other snacks
Time: 10 minutes active, 30 mins to 26 hours passive
Omnivore Index: if they eat hummus, they’ll eat this
Ingredients:
– 9oz raw cashews
– 2 Tbsp lemon juice
– 2 Tbsp apple cider vinegar
– 4 Tbsp oil
– 2 Tbsp garlic powder
– 1 tsp salt
– 1 tsp onion powder
– 4 Tbsp nutritional yeast
– 1 Tbsp spice blend (we use 21 Seasoning Salute from Trader Joe’s, but Everything Bagel seasoning or McCormick’s Montreal Steak would also be nice)
Directions:
1. Ideally, soak the cashews in water overnight, refrigerated (anywhere from 12-24 hours). If you forget to do that, quick soak the cashews by putting them in a saucepan with about 4 cups of water. You want the cashews to be covered with water, plus a few inches above them because swell quite a bit. Simmer the cashews for 10 minutes. Remove from heat and cover. Let sit 20 minutes.
2. Drain the cashews, put in the blender with the wet ingredients, blend until smooth. Scrape down sides as needed. If your blender is struggling, add water one tablespoon at a time.
3. Transfer the cashew paste to a medium mixing/storage bowl and stir in dry ingredients.
4. Chill dip in the fridge for at least two hours so the spices can hydrate.
Closing Arguments
Nora: it’s hummus, but with more stuff in it. What’s not to love?
Josh: it’s like you won the lottery if the lottery was delicious and creamy and “winning” meant tasting it.