Thanksgiving is upon us, a holiday which means very little to most people in the UK, unless you’re one of us American expats for whom the holiday seems to take on even greater meaning than it ever did when we were Stateside. Maybe it’s the ol’ ‘distance makes the heart grow fonder’ thing: because we can’t be home for Thanksgiving, we compensate, busting out every traditional recipe with can think of – from green bean casserole to pumpkin pie. And for lack of a central “family unit” to centralise the festivities, multiple people play host to Thanksgiving dinners, resulting in a multitude of Thanksgiving feasts, any one of which would probably put the family party back home to shame.
I am attending two Thanksgiving dinners this year, one of which I’m hosting here at the cottage. It will be a vegetarian feast, which naturally leads guests to the following question: “Will there be a nut roast!?”
To nut roast or not to nut roast? That’s what I’ve been trying to figure out.
The search for the perfect vegetarian holiday main dish seems to be a constant quest for me and my veggie mom and sister. Every year we scheme and plan. There have been lentil loaves, stuffed butternut squash and, one of our most successful attempts, a glorious vegetarian moussakka.
But what I’m after is something vegetarian that works with two of my favourite Thanksgiving hallmarks: gravy (cashew gravy in my case) and cranberry chutney.
So a veggie roast is in order, but what to make? Here in Britain, the classic veggie roast is a “nut roast”, for which numerous recipes exist. The problem I have with all of these recipes is, well, the nuts. I just really don’t want to eat a slice of nuts for Thanksgiving dinner, especially when there’s cashew gravy on the line.
Other options include a loaf based on lentils or grains, but the challenge continues… many of these veggie roast recipes take some of the key elements of the meal – namely roast vegetables and stuffing – and mush them up into one loaf – it’s like bubble and squeek on overdrive. Great for leftovers, but not the main event. So I’m seeking a loaf that really stands on its own, that works with side dishes like roast carrots and parsnips, mashed potatoes and stuffing, without being redundant.
Aside from all of this, the veggie roast should have great texture while still being sliceable. I’ve made my share of veggie loaves that crumble apart when you slice them. Not the best presentation!
To that end, I’ve been researching recipes and practising and I think I’ve settle on something that does the trick. But I don’t want to give anything away before the big day. Instead, I’ll share with you a few of the more promising recipes I’ve stumbled upon.
- Classic Shaw Family Lentil Loaf [smarterfitter.com]
- Gluten Free VegLoaf [eatingappalachia.com]
- Demuths’ Christmas Roast [demuths.co.uk]
- Demuths’ Other Christmas Roast [vegetariancookeryschool.com]
- Tofu-based veggie loaf [bbcgoodfood.com]
- Felicity Cloake’s so-called “Perfect” Nut Roast [guardian.co.uk]
- Pistachio and Cranberry Nut Roast [jamieoliver.com]
I’m sure there are more out there but frankly I’m a little bit burnt out on veggie loaf research. So you tell me: what’s the ultimate veggie roast? Or is there no such thing? In which case, what’s the ultimate vegetarian Thanksgiving main?
Back story: my friend Kavey of 
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My easy tempeh recipe is an evolution of my Auntie Jo’s sloppy joes, a quintessential American food for sure, traditionally made with ground beef, onions, tomato sauce, and bbq seasoning, then slopped on a bun and eaten with lots of napkins. You don’t need to make this with tempeh – my mom makes hers with