Chef Chloe’s Compassionate Thanksgiving TableA mouthwatering menu of earthly delights inspired by Farm Sanctuary

For Assembly (Country “Meatloaf”):

1. Preheat oven to 350 °F. Lightly grease a 10-by-5-by-3-inch loaf pan.

2. In a large, deep-sided skillet, heat oil over medium-high heat and sauté onion, carrots, and celery until soft, about 15 minutes. If vegetables begin to stick, add a little bit of water to the skillet. Stir in garlic, thyme, basil, and parsley. Let cook a few more minutes. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring frequently. Transfer the mixture to a large bowl.

3. Add warm brown rice and breadcrumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper to taste.

4. Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the loaf pan with foil. Bake for 45 minutes covered, then remove foil and bake for an additional 15 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate to unmold. Slice and serve.

Yield: 6 to 8 servings.

Note: Recipe can be halved to serve 3 to 4 people. If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 additional minutes uncovered.

For Assembly (Golden Gravy):

1. In a medium saucepan, heat oil over medium-high heat and sauté onion until soft.

2. Add nutritional yeast and flour and stir for about 1 minute. Add water, soy sauce, thyme, and garlic powder.

3. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and purée until smooth.

4. Adjust seasonings, and add salt and pepper to taste.

Country “Meatloaf”

3 tablespoons olive oil1 large onion, diced2 large carrots, diced2 cups celery, diced8 cloves garlic, minced2 teaspoons dried thyme2 teaspoons dried basil2 teaspoons dried parsley2 (8-ounce) packages tempeh1/2 cup soy sauce1/2 cup vegetable broth1 cup cooked brown rice, warm

Tofurky can be used in place of meatloaf in this recipe and topped with Tofurky Savory Gravy. Yum!

Inspired by the majestic shelters of America’s largest farm animal protection organization, these decadent (and healthy!) Thanksgiving recipes from award-winning vegan Chef Chloe Coscarelli offer a new spin on “farm to table,” infusing traditional holiday flavors with the season’s spirit of compassion.

Country “Meatloaf” with Golden Gravy

1/2 cup breadcrumbsSea salt and freshly ground black pepper

Golden Gravy

2 tablespoons canola oil1 large onion, roughly chopped1/4 cup nutritional yeast flakes1/2 cup flour2 cups water3 tablespoons soy sauce1 teaspoon dried thyme1 teaspoon garlic powderSea salt and freshly ground black pepper

For Assembly (Pumpkin Crème):

1. In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.

2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice, and salt and heat over medium heat, until mixture just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.

For Assembly (Vanilla Cake):

1. Preheat oven to 350 °F. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together non-dairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk, until just combined. Do not over-mix.

3. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.

For Assembly (Espresso Soak):

1. In a small bowl, whisk amaretto, water, and espresso, until espresso dissolves.

For Assembly (Tiramisu):

1. In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers, until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

Yield: 1 (8-inch) trifle or 6 to 8 mini trifles.

Pumpkin TiramisuFor the Vanilla Cake:

3 cups all-purpose flour (or 3 cups gluten-free all-purpose flour, plus 1 1/2 teaspoons xanthan gum)2 cups sugar2 teaspoons baking soda1 teaspoon salt1 3/4 cups soy, almond, or rice milk1 cup canola oil1/4 cup white or apple cider vinegar1 tablespoon pure vanilla or almond extract

For the Layers:

12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

For the Pumpkin Crème:

1/3 cup cornstarch or arrowroot1/4 cup water3/4 cup canned coconut milk, mixed well before measuring1 (15-ounce) can pumpkin purée3/4 cup maple syrup2 teaspoons pumpkin pie spice1/2 teaspoon salt

For the Espresso Soak:

1/2 cup amaretto1/4 cup water3 tablespoons instant espresso

farmsanctuary.org

chefchloe.com

1 1/2 pounds Brussels sprouts1/4 cup olive oil3/4 teaspoon sea salt1/4 teaspoon (or 10 grinds) black pepper2 tablespoons maple syrup1/2 cup toasted hazelnuts, coarsely chopped (optional)

For Assembly:

1. Preheat oven to 375 °F.

2. To prepare the Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.

3. In a large bowl, toss the Brussels sprouts, olive oil, salt, and pepper together. Once all of the Brussels sprouts are coated in oil, spread them in a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Place in oven. (You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.)

4. After 15 minutes, stir the Brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.

5. Continue to roast the Brussels sprouts for about 15 more minutes or until they are fork-tender (about 45 minutes total).

6. Toss the roasted Brussels sprouts with the hazelnuts and devour!

Maple-Roasted Brussels Sprouts withToasted Hazelnuts

3 large garnet or other yams, peeled and cut into 2-inch pieces1 cup canned coconut milk, mixed well before measuring1/3 cup maple syrup or packed brown sugar1/2 teaspoon sea salt1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground ginger1/3 cup currants, soaked in warm water for 10 to 15 minutes and drained

For Assembly:

1. Place yam pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.

2. Add coconut milk, maple syrup, salt, and spices and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in currants and serve.

Yield: 6 servings.

Coconut Mashed Yams with Currants

Yield: 6 servings.

Note: Steps 1 through 4 can be done a day in advance. Store Brussels sprouts covered in the refrigerator, and finish with Steps 5 and 6 right before serving.

Quick Biscuits

2 cups all-purpose flour, plus extra for work surface1 tablespoon baking powder3/4 teaspoon salt1/2 cup vegan margarine, plus extra for brushing3/4 cup soy, almond, or rice milk

Whipped Maple “Butter”

1 cup vegan margarine, at room temperature1/4 cup maple syrup

For Assembly:

1. Preheat oven to 375 °F. You can make the dough by hand or by using a food processor.

2. By hand: Whisk together flour, baking powder, and salt in a large bowl. Add margarine and cut it roughly into the flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly, so the margarine does not melt. Add non-dairy milk and stir with a wooden spoon, until just combined. Do not overwork.

3. Food processor: Combine flour, baking powder, and salt in the food processor and pulse for about 5 seconds, until ingredients are combined. Add margarine and pulse, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly, so the margarine does not melt. Add non-dairy milk and pulse a few times, until just combined. Do not overwork.

4. Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden brown. Remove biscuits from oven immediately and transfer to a wire rack to cool.

5. Make the maple “butter”: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup, until light and fluffy. Refrigerate until serving.

Quick Biscuits with Whipped Maple “Butter”