Planning Thanksgiving Dinner and Seitan Bourguignon

posted in: Main Dishes, Recipes, Various Mains | 0
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While I’ve never really missed Thanksgiving turkey, I do miss all of the dishes made from the leftovers. So, before every Thanksgiving, I make a trip to the Asian market to buy several pounds of mock meats, which I slice and heat up. With all of the other dishes, there will be plenty left over for pot pies, tetrazzini, and enchiladas later.My husband and son love mashed potatoes, so we always have those with our favorite gravy. Cornbread dressing was one of my favorite things on the Thanksgiving table growing up, but I’m the only person who eats it, so I’ve been seeking something better. I usually make pumpkin pie, although lately I’ve experimented a bit with desserts. Our basic menu for Thanksgiving looks like this:

Veggie chicken, including “drumsticks” and smoked duck.
Mashed potatoes
Gravy
Something Green
Something Orange
Cornbread Dressing or a stand-in
Pumpkin Pie or similar

The last few dinners have included a sweet potato casserole for the Something Orange, but right now I have leftover Butternut Squash Gratin in the freezer, so we’ll have that. The Something Green is often Green Bean Casserole (here’s a good one), but this year, I’m thinking of making a quick stir-fry of shredded Brussels sprouts, with lemon, walnuts, salt and pepper. Instead of Cornbread Dressing, I’m going to make Mushroom Biryani with Brown Rice, but replace the peppercorns and cloves with ground spices. It reminds me of a dish that my stepmom always made at the holidays, so I think it will fit. Finally, something new for dessert: I’m going to make a pumpkin spice cake (probably this one) and top it with the filling from the pecan bars I made recently. So, now the menu looks like this:

Veggie chicken, including “drumsticks” and smoked duck.
Mashed potatoes
Gravy
Stir-fried Brussels sprouts with walnuts and lemon
Butternut Squash Gratin with garam masala
Mushroom Biryani with

Brown Rice

Pumpkin Spice Cake with Praline ToppingI’ll do my best to get pictures of everything and report on what works. What are y’all planning to make?

I’ve often thought that Seitan Bourguignon would make a great Thanksgiving main dish, and one that I would make if I weren’t counting on the mock-meat leftovers. I made the bourguignon this weekend, using some of the seitan I made earlier and had stashed in the freezer. I found this recipe in Vegetarian Times a few years ago, but I have simplified it.

Seitan Bourguignon

Marinade
1 teaspoon yellow miso
1/4 cup soy sauce
1/4 cup dry red wine (such as Cabernet Sauvignon)
1/4 cup mirin
3 tablespoons vegetable oil
2 tablespoons balsamic vinegar

8 ounces seitan, diced in 1 inch pieces
2 cloves garlic, thinly sliced
1 red bell pepper, diced into half inch slices
1 medium onion, thinly sliced
6 ounces cremini mushrooms, sliced

½ ounce mixed dried mushrooms, (or ¼ ounce porcinis)

1 cup dry red wine
1 14-ounce can diced tomatoes
1 tablespoon tomato paste
1 bayleaf
pinch cayenne pepper
1/2 cup frozen edamame or peas

Whisk together marinade ingredients. In a large glass or ceramic bowl, layer seitan and mushrooms, then garlic, red bell pepper, and onion. (If it doesn’t all fit, set aside the bell pepper and onion, as they don’t really don’t need to marinate.) Pour marinade over the top and set aside for 30 minutes.

Preheat oven to 375. Remove seitan and vegetables from bowl with a slotted spatula, reserving marinade, and spread in a single layer on a large baking pan. Roast for 25-35 minutes, stirring at least once.

Place dried mushrooms in a small bowl and pour boiling water over to cover. Let stand at least 20 minutes. Strain soaking water in a coffee filter placed in a strainer, and reserve. Chop mushrooms.

Put 1 cup of wine in a pot. Bring to a low boil, reduce to a simmer, and cook until liquid is reduced by about one-third, about 8 minutes. Add roasted seitan and vegetables, 3 tablespoons reserved marinade, soaked mushrooms and their reserved water, tomatoes and tomato paste, bayleaf, and cayenne pepper. Bring to a boil, reduce to a simmer, and add edamame or peas. Cook until edamame or peas are heated through. Remove bayleaf and serve.

Serves 4 – 5

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