As more and more people try to turn around their eating habits with healthy choices, many of the usual entrees that end up on a Thanksgiving table can start to look quite different. For those looking for a vegan-friendly option for their Thanksgiving meal, a Thanksgiving Mushroom Loaf can take the place of meat or poultry with a fraction of the calories and fat content. This recipe is completely vegan friendly, without any dairy or eggs.
First you have to prep ground Macadamia nuts, taking a cup of nuts and grinding them until they are crumb-sized with a heavy object like a saucepan. Season the ground nuts with half a teaspoon of thyme, a quarter teaspoon of rosemary, half a teaspoon of dill weed, a teaspoon of onion powder, half a teaspoon of lemon pepper mix, a teaspoon of dried parsley, and salt and pepper as necessary. Combine all seasoning with the nuts and then grind again.
Prepare the mushrooms by taken two dozen mushrooms of your choice (crimini, portabella, or shitake mushrooms are favorites). Mince with a food processor or by hand, mincing with a knife and then mashing with the flat side. Mince three scallions and add to the mushrooms, then combine with the seasoned nuts. Continue mixing until the nuts have absorbed most of the moisture.
In a separate mixing bowl, combine a tablespoon of white mustard, a teaspoon of minced garlic, a tablespoon of yeast, a quarter cup of water, and mash until it resembles a paste. Combine with the nuts and mushrooms and shape the mash into either hamburgers or a solid loaf. You need to dehydrate the mushroom mix over the course of five hours, flipping them halfway through.
Put your oven on low heat. Put the burgers or loaf on greased parchment paper, then place the parched paper on a cooling rack and place it within a pan in the oven. Heat the mix on very low heat for one to two hours. For the past fifteen minutes, heat up to medium heat and serve while the loaf is still hot.
Toppings for the loaf can be traditional vegan ketchup or barbecue sauce, chutney, pesto sauce, Worcester sauce, or tomato sauce. Pair the loaf with green beans, russet potatoes, whole wheat bread, and red wine for a complete great vegan Thanksgiving meal. For dessert, try a nondairy apple or pumpkin pie to complete the holiday feast.
About the Guest Author
Agnes Jimenez is a professional blogger and writer. She writes for many online establishments and supports those ones that offer alternative healthy lifestyles to consumers. As a health and fitness advocate, she helps raise awareness about healthy eating and the importance of well-balanced foods through guest blogging. She recommendsFoodInsurance.com – Emergency Food Supply for health conscious individuals who wanted to stock healthy foods for a long period of time. You may follow Food Insurance in Twitter.
First you have to prep ground Macadamia nuts, taking a cup of nuts and grinding them until they are crumb-sized with a heavy object like a saucepan. Season the ground nuts with half a teaspoon of thyme, a quarter teaspoon of rosemary, half a teaspoon of dill weed, a teaspoon of onion powder, half a teaspoon of lemon pepper mix, a teaspoon of dried parsley, and salt and pepper as necessary. Combine all seasoning with the nuts and then grind again.
Prepare the mushrooms by taken two dozen mushrooms of your choice (crimini, portabella, or shitake mushrooms are favorites). Mince with a food processor or by hand, mincing with a knife and then mashing with the flat side. Mince three scallions and add to the mushrooms, then combine with the seasoned nuts. Continue mixing until the nuts have absorbed most of the moisture.
In a separate mixing bowl, combine a tablespoon of white mustard, a teaspoon of minced garlic, a tablespoon of yeast, a quarter cup of water, and mash until it resembles a paste. Combine with the nuts and mushrooms and shape the mash into either hamburgers or a solid loaf. You need to dehydrate the mushroom mix over the course of five hours, flipping them halfway through.
Put your oven on low heat. Put the burgers or loaf on greased parchment paper, then place the parched paper on a cooling rack and place it within a pan in the oven. Heat the mix on very low heat for one to two hours. For the past fifteen minutes, heat up to medium heat and serve while the loaf is still hot.
Toppings for the loaf can be traditional vegan ketchup or barbecue sauce, chutney, pesto sauce, Worcester sauce, or tomato sauce. Pair the loaf with green beans, russet potatoes, whole wheat bread, and red wine for a complete great vegan Thanksgiving meal. For dessert, try a nondairy apple or pumpkin pie to complete the holiday feast.
About the Guest Author
Agnes Jimenez is a professional blogger and writer. She writes for many online establishments and supports those ones that offer alternative healthy lifestyles to consumers. As a health and fitness advocate, she helps raise awareness about healthy eating and the importance of well-balanced foods through guest blogging. She recommendsFoodInsurance.com – Emergency Food Supply for health conscious individuals who wanted to stock healthy foods for a long period of time. You may follow Food Insurance in Twitter.
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