Ingredients:

• For the Stuffing:
• ▢2 ribs celery, chopped
• ▢½ medium yellow onion, chopped
• ▢2 cloves garlic, minced or pressed
• ▢¼ cup vegetable broth
• ▢¼ cup vegan heavy cream, (such as oat cream, cashew cream, soy cream, or full-fat coconut milk)
• ▢2 tablespoons vegan butter, melted
• ▢½ teaspoon dried thyme leaves
• ▢½ teaspoon dried rosemary leaves
• ▢½ teaspoon salt
• ▢¼ teaspoon powdered sage
• ▢¼ teaspoon black pepper
• ▢8.5 oz sourdough, (gluten-free bread if preferred), cut into 1 inch cubes
• For the Turkey-Seasoned Tofu:
• ▢¼ cup nutritional yeast
• ▢2 tablespoons olive oil, melted
• ▢2 tablespoons soy sauce, (gluten-free if preferred)
• ▢1 teaspoon garlic powder
• ▢1 block (350g/ 12.3oz) extra-firm tofu, pressed and torn into chunks (see step 1)
• For the Potatoes and Carrots:
• ▢12 oz baby potatoes, halved and larger ones quartered
• ▢2 large carrots, (9.7oz/ 275g) peeled and sliced
• ▢1 tablespoon olive oil
• ▢2 cloves garlic, minced or pressed
• ▢1 teaspoon dried rosemary
• ▢¼ teaspoon salt
• ▢⅛ teaspoon black pepper
• For the Green Beans:
• ▢9 oz green beans, ends trimmed
• ▢2 cloves garlic, minced or pressed
• ▢1 teaspoon olive oil
• ▢1 pinch of each salt and pepper

Instructions:

• To press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 
• Preheat Your Oven: to 400℉ (200℃). Lightly grease a large baking sheet that is at minimum 11″ x 17″ in size (or two smaller baking sheets, if preferred).
• For the Stuffing: In a large bowl mix all of the stuffing ingredients except for the bread. Mix to combine. Then lastly add the bread cubes and gently toss to coat the bread cubes in the mixture. Set aside for 10 – 15 minutes to absorb the flavors while you prepare the tofu and vegetables.
• For the tofu: Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu. Mix to combine. Then tear the block of tofu into bite-sized pieces. (Tearing the tofu gives texture much more similar to turkey, and the rough texture grips the sauce better). Add the tofu bites to the bowl with the seasonings, and gently fold it using a spatula to coat. Set aside.
• For the potatoes and carrots: to a medium bowl add the potatoes, carrots, and all of the seasonings. Toss to evenly coat.
• Arrange the sheet pan and Bake: take your sheet pan, and on ¼ of the pan, place all of the stuffing, using a spatula to pack it into a rectangle shape. Just above the stuffing, add the tofu so that it takes another ¼ of the sheet pan. Spread the carrots and potatoes across the remaining ½ of the baking sheet. Bake for 20 minutes.
• For the Green Beans: While the sheet pan is baking, prepare the green beans. Add them to the same bowl the potatoes and carrots were in. Add the garlic, oil, salt and pepper and toss to coat in the remaining spices from the potatoes and carrots.
• Finish Baking: After the sheet pan has baked for 20 minutes, remove it from the oven. Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. In the remaining ¼ of the sheet pan, add the green beans. Return to the oven and cook for another 15 – 20 minutes until the green beans are tender, the potatoes and carrots are tender all the way through when pierced with a fork, and the stuffing is lightly browned. Note that the tofu will be tender and juicy fresh out of the oven, and will get tougher and chewier as it cools (I enjoy both textures)! Serve as is or with your favorite sauce such as mushroom gravy or cranberry sauce.

Notes:

Make Ahead: Morning of, or a few hours before, prepare everything in advance, so that when it’s time for dinner, you can simply place all the items on the sheet pan and pop it into the oven following the baking directions. 

Gluten-free: for gluten-free, use a gluten-free bread, and substitute the soy sauce for a gluten-free soy sauce such as tamari.

Oil-free: for oil-free, use a good non-stick pan or line it with parchment paper. For the stuffing substitute the vegan butter for 2 extra tablespoons of vegan culinary cream. For the tofu, substitute the oil for 2 tablespoons vegetable broth or aquafaba. For the potatoes, carrots, and green beans, substitute the oil for vegetable broth or aquafaba.

Recipe from https://itdoesnttastelikechicken.com/vegan-sheet-pan-thanksgiving-dinner/

INGREDIENTS

Rosemary Whipped Cream

1 cup heavy cream

1 teaspoon vanilla bean paste

3 (5-inch) rosemary sprigs

1 tablespoon powdered sugar

Strawberry-Rhubarb Cake

1 cup all-purpose flour (about 4 1/4 ounces), sifted

½ cup fine yellow cornmeal (about 2 7/8 ounces)

½ teaspoon kosher salt

¾ cup plus 1 tablespoon unsalted butter (6 1/2 ouncse), at room temperature, divided

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 ½ ounce goat cheese (about 3 tablespoon), at room temperature

⅓ cup buttermilk, at room temperature

2 teaspoons vanilla bean paste

1 cup halved fresh strawberries

¾ cup diagonally sliced fresh rhubarb (1/2-inch pieces) (from about 3 ounce rhubarb stalks)

2 tablespoons turbinado sugar

INSTRUCTIONS

1. Make the rosemary whipped cream
2. Combine heavy cream and vanilla bean paste in a small bowl. Rub rosemary sprigs between hands to release their oils, and add to bowl; stir mixture until combined. Cover with plastic wrap; refrigerate at least 2 hours or up to 4 hours. Pour mixture through a fine wire-mesh strainer into a large bowl; discard solids. Beat cream mixture with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Sprinkle with powdered sugar; beat on medium-high speed until stiff peaks form, about 45 seconds. Cover rosemary whipped cream with plastic wrap; refrigerate until ready to use, up to 12 hours.
3. Make the strawberry-rhubarb cake
4. Place a 10-inch cast-iron skillet in oven, and preheat oven to 350°F. Let skillet preheat about 10 minutes.
5. Meanwhile, whisk together flour, cornmeal, and salt in a small bowl until combined; set aside. Place 3/4 cup butter in bowl of a stand mixer fitted with the whisk attachment; beat on high speed, stopping occasionally to scrape down sides of bowl, until pale and fluffy, about 2 minutes. Gradually add granulated sugar, beating on high speed and stopping occasionally to scrape down sides of bowl, until mixture is light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, crumble in goat cheese; beat until just combined, about 30 seconds. Gradually add flour mixture, beating until just combined, about 1 minute. Add buttermilk and vanilla bean paste, beating until just combined, about 1 minute.
6. Carefully remove hot skillet from oven, and add remaining 1 tablespoon butter. Swirl skillet until butter is melted. Carefully pour in cake batter; smooth top if needed. Arrange strawberries and rhubarb in an even layer on batter; sprinkle with turbinado sugar.
7. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 55 minutes to 1 hour. Let cool slightly on a wire rack, about 15 minutes. Serve cake warm with a dollop of rosemary whipped cream.

Recipe from https://www.foodandwine.com/recipes/strawberry-rhubarb-cornmeal-skillet-cake

INGREDIENTS

• ½ cup balsamic vinegar
• 12 slices Italian bread
• 1 tablespoon olive oil
• 1 pound strawberries, washed and diced
• 2 teaspoons fresh thyme leaves, plus more for serving
• 1 cup goat cheese, room temperature
• salt and freshly ground pepper to taste

INSTRUCTIONS

1. Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. Combine strawberries and thyme in a small bowl and set aside.
4. Grill bread on the preheated grill until browned, about 3 minutes per side.
5. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Recipe from https://www.allrecipes.com/gallery/spring-strawberry-ideas/

Rainy-Day Tomato Soup

INGREDIENTS

• 2 tablespoons olive oil
• 2 bell peppers, de-seeded and roasted at 250 degrees for 20-25 minutes
• 10 tomatoes, washed and roughly chopped
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1/2 cup broth (chicken or veggie) or water, as needed
• 1 1/2 cups milk, half and half or whipping cream (as you prefer)
• 1 teaspoon dried basil or 3 teaspoons fresh
• 1 teaspoon oregano or 3 teaspoons fresh
• 1 teaspoon dried paprika
• Salt & pepper to taste
• Water as needed
• 1 loaf day-old bread, crusts removed
• ½ cup butter, melted
• 1 tablespoon Italian seasoning

Recipe from bountyandsoul.org

INSTRUCTIONS