Cam is hosting a virtual Thanksgiving feast and there is still time to bring something if you want to join in. Today I am posting the recipes of the dishes I am bringing to the feast. On Thanksgiving I will post about a family tradition, a favorite memory, or something I am grateful for.

When my husband and I went vegan we immediately decided that meat substitutes had to be pretty lame. I mean, we’ve chosen not to eat meat, why would we want to eat something that tries to imitate its looks and/or flavor? When it came to Thanksgiving, except for the pumpkin pie, one of my all-time favorite foods, we never tried to recreate a vegan version of our family feasts. We decided to do something completely different.

So, for Cam’s feast I am contributing the main dish of my “traditional” Thanksgiving feast: Enchiladas. And the pumpkin pie too. The enchiladas are pretty much of my Bookman’s making. The original recipe came from a cookbook but what he does no longer resembles it. You should know that all of his measurements are estimated.

Vegan Enchiladas

Ingredients:

  • Tortillas – any type (we use white flour because whole wheat tears so easily and corn tortillas tend to be too small)
  • Tofu – firm, freeze first then thaw and crumble
  • 1 Potato, chopped
  • 1 Onion, chopped
  • 1T Cumin
  • 1T Olive oil
  • 2T Soy sauce
  • Vegetables, any you like, chopped, we usually just use a frozen mix
  • About 2 C Enchilada sauce, any type (we use El Pato)
  • optional, shredded soy cheese inside and on top of the enchiladas

Saute potato and onion.
Add tofu, cumin, and soy sauce, cook until browned a bit.
Pour olive oil and 1/4 cup enchilada sauce in the bottom of a medium to large casserole baking dish. Lay tortilla flat, add a spoonful of saute, a spoonful of veggies, and a spoonful of enchilada sauce. Roll up and place in casserole baking dish. Repeat until dish is full. Pour all of the rest of the enchilada sauce over the enchiladas, they will be swimming in it. Bake covered in pre-heated 350F oven for 1 hour.

Serve with brown rice, refried beans and some tortilla chips. And just so you know, these taste great as leftovers too!

The pumpkin pie recipe comes from a Mori-Nu Silken Tofu ad that appeared in The Vegetarian Times about 15 years ago. In my opinion, it is pure heaven in a graham cracker crust.

Pumpkin Pie

Ingredients

  • 1 1/3 Packages Mori-Nu Silken Lite Tofu, extra firm (you can also use regular firm or regular extra firm)
  • 2C Canned or cooked pumpkin (we always use cooked)
  • 2/3C Honey or Agave Nectar (if you use agave, cut back on the amount a little unless you like really sweet pie)
  • 1T Pumpkin pie spice OR next four ingredients
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 unbaked 9″ pastry or graham cracker crust

Pre-heat oven to 350F. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into pie crust. Bake for about 1 hour. Filling will be soft, but will firm up as it cools.

Since we don’t do whipping cream and the soy variety we’ve never managed to get even a froth out of, we top our pie with a few vegan dark chocolate chips. Pumpkin and chocolate go very good together. If you’ve never tried it, trust me.

Cam will be posting links to everyone’s dishes on Monday, November 24th. Just in time so you can add a new dish to your own feast if something strikes your fancy.