Hi friends! Today we are making two main dish ideas for your vegan Thanksgiving! The first is a breaded tofu cutlet with gravy and the second is lentil Shepherd's pie. They are so delicious you guys are going to love them!
TOFU CUTLETS: https://plantifullybasedblog.com/tofu-cutlets-with-gravy/
SHEPHERD’S PIE: https://plantifullybasedblog.com/lentil-shepherds-pie/
CINNAMON DONUT HOLES: https://plantifullybasedblog.com/2018/11/19/easy-cinnamon-sugar-donut-holes/
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BREADED TOFU AND GRAVY
1 block of extra firm tofu
1/2 cup vegetable broth
1/2 lemon (juice)
2-3 sprigs of rosemary
2-3 sprigs of thyme
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp seasoning salt (Trader Joe's)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp parsley
1/2 cup panko breadcrumbs
1 tbsp olive oil
2 cups vegetable broth
2 tsp all purpose flour (or cornstarch for gluten free)
SHEPHERD’S PIE
1 cup lentils, cooked
1 carrot, chopped
1/3 cup onion, chopped
1 tsp olive oil
1 1/2 cups vegetable stock
2 tsp flour (cornstarch for gluten free)
1/2 cup frozen corn
1/2 cup frozen peas
2 tsp tomato paste
A few leaves of fresh thyme
1/4 tsp salt (or more to taste)
1/4 tsp garlic powder (or more to taste)
1/4 tsp black pepper (or more to taste)
1 tbsp soy sauce (tamari or liquid aminos for soy free)
3 russet potatoes
1/3 cup almond milk (or any non-dairy milk)
1/4 cup vegan butter
1/4 tsp salt (or more to taste)
MUSIC
by Joakim Karud
https://soundcloud.com/joakimkarud
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