Thanksgiving is approaching for US residents. This is a challenging
holiday veg heads in that it is family based occasion centered around
the consumption of a dead turkey. There are also traditional dishes
strongly associated with the meal which make developing alternatives a
challenging task.

So, for all you veggie-foodies out there, what are your menu plans?
Please share them in this thread along with a recipe.

My Menu:

Butternut squash soup
Tofurkey with herbed stuffing
& mushroom gravy
Sweet potato and coconut balls
Onion tomato tart
Green bean casserole
Vegan mac & cheese
Apple cranberry crisp
Baklava
Lemon sorbet
teas/coffees/sodas


Tofurkey with Stuffing

5 pounds of firm tofu
Herb stuffing of your choice

Basting Sauce
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice

Either use your hands or a large fork to mash up the tofu making sure
there aren't any lumps. Place the resulting mixture in a collander
lined with a wet cheesecloth so that the sides overlap the collander.
Press the mixture down and cover with the cheesecoth's overlapping
sides. Place a weighted object (such as a plate with a 5 pound weight)
on the tofu and refrigerate for 2 to 3 hours.

Remove the tofu from the refrigerator and remove the weight. Hollow out
tofu to within 1 inch of the sides and bottom, placing the tofu in a
bowl. Place the stuffing inside the shell and then cover it over with
the remaining tofu. Smooth and pat it down firmly. Turn the stuffed
tofu onto a greased baking sheet, flat side down. Gently press on sides
of the tofu to mold it into an oval or whatever shape you prefer.

Mix up the basting mixture and baste tofu "turkey" with half of it.
Cover the "turkey" with foil, and bake at 400 degrees for about an
hour.

Remove foil, baste with the remaining mixture except a few tablespoons
and return to oven for 1 hour more, or until the tofu is golden. Remove
from oven and use rest of basting mix. Remove the baked tofus to a
large plate. Serve with the gravy of your choice.