Thanksgiving Day Cutlets, Cauliflower Mash & Golden Gravy

So you have all your sides ready and planned for but what will you serve as the main dish? You could go the old stand-by route and purchase a tofurkey or field roast, but I feel people only buy them because they feel obligated to have a meat-like main course and can't fashion up a tofurkey roast in their own kitchen. While I believe they taste way better then they did 10 years ago, I still don't LOVE the taste. I don't wait all year for the holiday season to come around so I can get my hands on one. So why buy one?
Here is a recipe for vegan turkey cutlets (gluten free! that never happens) that works fantastically for the holidays but are also great for any day of the year.

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Faux turkey cutlets made from tempeh, tofu, ground pumpkin seeds and plenty of herbs for flavor and texture. Serve with creamy mashed cauliflower and savory sage gravy.

Thanksgiving Day Cutlets ( Vegan Turkey Cutlets)
makes 4 cutlets
1/4 cup pumpkin seeds
8 oz tempeh
6 oz extra firm tofu
2 tbl extra virgin olive oil
1 medium yellow onion, minced
1 celery stalk, minced
1 tsp dried sage
1 tsp dried thyme
1 tsp black pepper
1 tsp salt
1/2 tsp ground garlic
1/4 tsp red pepper flakes
2 tbl yellow miso (if making gf cutlets, check your brand of miso. Most are gf but some contain barley which is not gf)
1 tbl dijon mustard

In a food processor, pulse the pumpkin seeds until they are roughly ground. Trade out the blade for the shredding disc and process the tempeh and tofu in with the seeds. Set aside.
Saute the onion and celery in olive oil until tender, 10 minutes. Add the tofu mixture and season with sage, thyme, pepper, salt, garlic and red pepper flakes. Add the miso and mustard and combine. Saute for 10 minutes until golden brown.
Transfer to a plate and allow to cool. Preheat the oven to 350.
Line a baking sheet with foil and grease with cooking spray. Divide the mixture into 4 oval cutlets and drizzle the tops with olive oil.
Bake for 30 minutes until golden brown.

Cauliflower Mash
1 head cauliflower, small florets
2 medium sized red potatoes, skin on, medium dice
2 tbl extra virgin olive oil
vegetable broth, if needed
salt and white pepper

Boil the cauliflower and potato in salted water until tender. Drain and mash with olive oil and vegetable broth to reach your desired consistency. Taste and season with salt and pepper.

Golden Gravy
1/4 cup nutritional yeast
1/4 cup all purpose flour
3 tbl safflower oil
1 small yellow onion, minced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried sage
1/2 tsp black pepper
1/2 tsp salt
2 cups water
2 tbl soy sauce

Over medium heat in a dry saute pan, toast the nutritional yeast and flour for 3-4 minutes, stirring constantly. Transfer to a plate.
Add the oil to the pan and saute the onion until soft and translucent, 7 minutes. Add the garlic, thyme, sage, black pepper and salt. Saute 3-4 more minutes. Add the flour mixture back into the pan and stir until fully combined.
Add the water and soy sauce and bring to a boil. Reduce to a low simmer and cook, stirring occasionally for 10 minutes. Season with salt and pepper to taste.
I like to serve and eat this gravy as is, thick & with the onion chunks. If you prefer a smooth gravy, strain then serve.

Acorn Squash & Pine Nut Strudel with Chile Vinaigrette Dipping Sauce

 This strudel would be a great Thanksgiving Day side dish to be cut in slices  (for 3-4) and served along with the rest of the meal but also works as a perfect sized entree for two. The assembly is relatively quick and the end result is impressive and so, so tasty. Easy step by step directions are pictured below!

Roasted acorn squash, toasty pine nuts, breadcrumbs, fresh thyme and onion wrapped in a crispy phyllo shell served with chile vinaigrette to dip or drizzle lightly on top.

Acorn Squash & Pine Nut Strudel
3 tbl extra virgin olive oil, plus more for brushing
2 medium sized acorn sqash, skin on, cut into 4 slices each, seeds removed
salt and pepper
1/4 tsp red pepper flakes
1/3 cup pinenuts
1/3 cup panko breadcrumbs
1 large shallot, small dice
2 garlic cloves, minced
1 tbl fresh thyme leaves
1 package phyllo dough (in a box of two), thawed
1 tsp dried thyme

Preheat the oven to 425.
Toss the squash slices with 2 tbl olive oil, salt, pepper and red pepper flakes. Roast for 35 minutes until soft and slightly caramelized. Set aside and reduce the oven to 375.
In a dry saute pan, toast the breadcrumbs and pine nuts together until light brown. Set aside in a large bowl.
In the same pan, saute the shallot and garlic in 1 tbl of oil over medium-high heat for 3-4 minutes until soft and fragrant. Add to the breadcrumb mixture along with the fresh thyme.
Scoop the squash off of the skin and into the breadcrumb mixture. Toss to combine making sure to keep chunks of squash and not mush it up completely.
Roll out the phyllo dough and cut the rectangle into a square. Brush a sheet with olive oil after every 5 sheets and stack on top of each other. Follow the picture directions!

Brush the top with olive oil and sprinkle with dried thyme.
Place on the same sheet you roasted the squash on, spraying lightly with canola spray if necessary.
Bake for 35-40 minutes or until the top is golden brown and crispy. The last couple of minutes I set on the broiler with the oven door open and let it crisp up (while keeping an eye on it!).

Chile Vinaigrette
1 red chile, roughly chopped (seeds and all)
6 tbl extra virgin olive oil
salt and pepper
juice of 1/2 lemon
3 tbl chopped fresh parsley

Combine all of the ingredients in a small blender or food processor and blend for 2-3 minutes until thick and creamy. Taste and season if necessary.