Thanksgiving cannot be complete without a feast. It’s a day when family and friends gather over a table of delicious food and eat until they can no longer chew. For me, I planned to cook a hearty vegan dish my carnivorous family would find insatiable. But to do this, I planned to match the same flavors Thanksgiving meals are famous for: sweet, heavy, and savory-yet familarly Filipino but innovatively vegan.
My boyfriend, Chris had an idea: because we wouldn’t be able to celebrate Thanksgiving together, we should make a dish for each other’s family. So for my family, Chris made what he calls, ”Fried Whole Asian ‘Fish’ “, and for his family, I cooked “Seitan Tocino”.
The Seitan proved tricky to make from scratch. I used the recipe from Post Punk Kitchen then marinated with brown sugar, little bit of white wine, and red food coloring. In a pan over medium heat, I fried the Seitan bits until they were extra firm.
Per my family’s request, I also made my Squash Coconut Curry (which reminded me, it’s not too late to enter this for the Blog Hop, Squash Love). I served it with a side of vegan bagoong mady by sauteeing minced onions and tomatoes then adding black bean garlic sauce. To make it spicy, Thai Chili pepper would do the trick.
- 2 eggplants, sliced
- 1/2 kabocha squash, chopped
- half bunch of String Beans, quartered
- 1/2 lb mushroom, quartered
- 1 pack extra firm tofu, cubed
- 2 cans coconut milk
- 1 cup water
- 1 onion, peeled and chopped
- 4-6 cloves garlic, minched or grinded
- 1 tbsp Sea salt
- 4-6 pcs Thai Chili pepper, chopped (take it out if you don’t want it spicy)
- cooking oil
- Fry the tofu in a pan over high heat until tofu is crispy. Set aside.
- Meanwhile, in a pot over medium heat, add oil
- Sautee the garlic until light brown, add the onions. Sautee until tender.
- Add the coconut milk and chopped Kabocha squash, simmer and boil until squash is soft enough to be mashed
- Mash the squash to dissolve in the soup
- Add salt and Thai pepper
- Add the tofu and the rest of the vegetables, simmer until boiling
- You’re done! Serve with black bean garlic sauce or vegan “shrimp paste”