Remember when I mentioned that the hubster and I had a romantic, food-filled New Year’s Eve at home? Well, here’s what we ate… “Turkey” Tempeh, Maple-Glazed Brussels Sprouts, Cornbread Stuffing with Tofurky sausage, mashed taters and cranberry sauce. If it sounds a bit Thanksgiving-y to you, that’s because it was, but what can I say? The holidays were *almost* over, but we just weren’t done stuffing our faces yet!
The Turkey Tempeh turned out okay, but not as good as I hoped. The flavor was great, but the texture was a little off. I feel like I’m not very good at preparing tempeh, so I take full blame for the results. Check out the original recipe, it’ll probably turn out better for you. Also, please don’t judge me for serving canned cranberry sauce… it’s the only kind he really likes!
The Brussels were AMAZING! I’m firmly of the belief that maple syrup makes everything better though, so that didn’t surprise me. I’ll even admit that I was munching on these little suckers the next morning, straight out of the fridge- and they were just as yummy cold! My recipe, adapted from the one in Forks Over Knives, is below. Give ‘em a try! This was my first time preparing brussels at home, and this recipe is super easy.
The Cornbread Stuffing was also a hit. I had seen the (non-vegan) version on Pinterest and had been thinking about making a compassionate version for a while. That recipe is also below. Like all stuffings it was ridiculously filling, but also really good. The cornbread is a nice change from the traditional stuffing, and of course the Tofurky gives it that extra “oomph”. The celery and onions let you pretend that it’s a little healthier than it actually is 🙂
- 1.5 lbs Brussels sprouts
- 1/4 cup diced sweet onion
- 2-3 cloves garlic, minced
- 1/3 to 1/2 cup maple syrup
- 1.5 T dijon mustard
- 1.5 T Bragg's liquid aminos
- 1.5 T cornstarch
- Bring a saucepan of water to a boil. Cut the stems off the sprouts and discard, then cut the sprouts in half. Cook in the boiling water for 2 minutes, then drain and rinse in cold water.
- In a large skillet or saucepan, saute the onions and garlic in a little bit of water for 2-3 minutes.
- Add the cooked sprouts and continue to saute for another 4 minutes.
- In a separate bowl, whisk together the maple syrup, mustard, Bragg's, and cornstarch. Pour the mixture into the pan and mix everything together, then let it cook for another 2-3 minutes. You'll see the sauce start to thicken, then you'll know it's done!
- 1.5 cups onion, chopped fairly small
- 1.5 cups celery, sliced thinly
- 2-3 links of Tofurky Italian sausage, sliced in half longways, then sliced across into thin half circles
- 1/4 t sea salt
- pinch of black pepper
- 1 lb prepared cornbread, cut into 3/4-inch cubes (about 6 cups)
- 1/8 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1- 1/2-3 cups veggie broth
- Preheat oven to 325°F. Coat a 3-qt baking dish with cooking spray.
- In a skillet over medium heat, saute the onions and celery in some water for 4-5 minutes. Add the tofurky, cover and reduce heat to medium-low and let sit for another 3-4 minutes. Transfer to a large bowl, and season with salt and pepper.
- Add the cornbread, parsley and sage.
- Heat your broth in a small sauce pan. Once simmering, pour over the stuffing mixture and toss gently. Keep adding until the bread is moist but not wet. Spoon into the prepared baking dish and cover with foil.
- Bake until heated through, 20-25 minutes.
- I used a 3-qt baking dish because my smaller ones were dirty, but I definitely think you could squeeze this into a 2.5-qt dish.
- Serves 4-6