Saturday, November 10, 2018

Turkey-Less (Soy Curls) and Gravy Over Savory Cornbread


Savory Cornbread Recipe:

NOTE: You can make this ahead of time and freeze in squares for future use. Just make sure to wrap each piece well with plastic wrap. Just re-warm in oven or toaster oven for about 5 minutes on 325 degrees.

1 1/2 cups FINE yellow corn meal
1 cup spelt flour or whole wheat pastry flour
3 1/2 teaspoons baking powder
2 1/2 T coconut sugar
1 teaspoon salt (or less, if desired)
1/4 t. of each of the following spices: sage, rosemary, thyme
1/4 cup RAW cashew butter, almond butter, or tahini
1/2 cup unsweetened applesauce
1 1/2 cups non-dairy milk
3 T ground flaxseed
1 ½ cups frozen corn kernels

Preheat oven to 350 degrees F.
In a large bowl, mix together the corn meal, flour, baking powder, coconut sugar, salt, and spices.
In another bowl, whisk together the nut/seed butter, applesauce, non-dairy milk, and ground flaxseeds. Fold in the corn. Mix the wet ingredients into the dry ingredients. Do NOT overmix!
Pour mixture into a 9x12 glass baking dish.
Bake for 35-40 minutes or until just firm to the touch. Serve.

Prepare the Soy Curls:
Soak 4 cups of soy curls in warm water for 10 minutes.
Drain and squeeze out WELL.
In 2-3 batches, place in blender and blend on the LOWEST speed for 10 seconds, just until minimally shredded OR just chop finely by hand. Remove to a bowl and set aside.

Prepare the Gravy:
(Modified based on gravy recipe by Brand New Vegan)

1/2 cup whole wheat flour
1/4 cup nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 t dried rosemary (optional)
1/2 t dried thyme (optional)
4 cups low-sodium vegetable broth
1/4 cup low-sodium soy sauce
1 tsp yellow mustard
1 tsp Kitchen Bouquet (to create the rich brown color)

In a large saucepan over medium-low heat, place all of the dry ingredients. Gently stir until you smell the aroma of all of the ingredients (about 2 minutes). Increase the heat to medium, and slowly add in the vegetable broth, whisking constantly. When all of the flour and veggie broth are incorporated, add in the soy sauce, mustard, and Kitchen Bouquet. Continue whisking, while raising the heat slightly. Once the sauce is at a low boil, keep the temperature stable while you whisk. The gravy should thicken in just a minute or two. Taste and add more salt if needed. Add in your drained and shredded soy curls. Serve over the warmed Savory Cornbread with any green vegetable on the side.

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  1. Hello Mrs. Plant thank you for this delicious alternative to traditional Thanksgiving -- is there anything I could sub for the Nooch? I cannot have it due to health issues and thanks!

    1. Cindee, I am not sure what would work in place of nutritional yeast flakes. The original gravy recipe is Chuck's from Brand New Vegan. You might message him for advice. Or, you could make any other vegan gravy for this. Any will work! HAPPY HOLIDAYS!

  2. I made this tonight for the first time as a test run for Thanksgiving. It is delicious and will definitely be on my Thanksgiving menu for years to come! Thank you for the wonderful recipe!

    1. This is awesome news! So thrilled that you enjoyed it! HUGS FROM TEXAS!

  3. This looks perfect! Can it be made gluten free with something like brown rice flour instead of wheat?

    1. You could.probably use gf flour or instead of cornbread, replace with a gf stuffing?