After a brief hiatus, thanks to the biggest VeganMoFo ever, we’re back at it with Food Network Friday. You remember the concept: we pick a dish from Food Network and veganize it however we wish. With Thanksgiving around the corner, Kelly picked this turkey recipe from Paula Deen. Here we go!
Kelly, who happens to do a great Paula Deen impersonation, brilliantly topped her potpie with tater tots! Taking the route of the rebel, Kelly went for straight vegetables. So Kelly, where do you get your protein? Seriously, this looks decadent and delicious.
Using TVP for her ‘turkey’, we know Kim got her protein! Even thought it’s deconstructed, and healthier, Kim still managed to stay closer to the original. She even used the squash and cranberries! Great presentation, too, Kim!
Liz made this dish weeknight friendly, something Paula Deen would love. Bravely, Liz used a few cranberries. I happen to know she’s not a big fan of fruit. Baking the whole sheet of pastry is a clever short-cut. And look how beautifully crisp it is. This looks like a fantastic take on the dish, and truth be told, Liz and I approached it very similarly.
More traditional than Thankgiving-ish, my potpie was filled with a bit of minced seitan (leftover) along with the seasoned tempeh and all the usual vegetables. Squash is rarely welcome in this house, and I couldn’t get my head around cranberries and cheese, so I just omitted them. Instead of mushroom or celery soup, I included some of both vegetables in the potpie, then made a white wine based gravy. We really liked this dish. After dinner, I realized that the Gobbler Slices, cut into chunks, would have been a little more seasonal.
The next Food Network Friday will be December 2nd. In the meantime, maybe these will give you some ideas of what to do with your Thanksgiving leftovers.
Update: One more bookkeeping note. I’ve started a new facebook page exclusively for this blog, books, and anything to do with cooking. Please visit it here.