Seitan Roulade

I was seeking out something to make for Thanksgiving that was meatless and could accompany all the wonderful sides that go along with the holiday meal.

I've never even tried Tofurkey but it does not look appealing to me, nor do some of the other items like Quorn's Vegetarian Turk'y.

In the past we have made fish in a variety of preparations to go with the meal.  I wanted to do something else but yet we don't eat meat.  Not wanting to serve a premade vegetarian Thanksgiving entree I found several ideas online.  I adapted one I found on the Olives for Dinner site (olivesfordinner.com) by adding some spicing to the wheat gluten and making a different stuffing for the roulade.  I love how this came out.  I seared the outside a bit more than I may have liked--in fact I made this again and seared it less, it rolls better and stays moister.

I had extra seitan left so i coated those with coarse ground corn meal and seared those -- vegan cutlets.  They were very easy to make and really good also!

Creamy Kale Chestnut Gratin

Absolutely delicious!  A small amount of almond milk makes these creamy without adding a lot of fat.  You can use whatever your favorite dairy or nondairy milk is: soy, flax, oat or evaporated milk.  A firm type of greens work best, such as kale or collard.  You can use swiss chard but it will cook down a lot-- add more greens.
I like the addition of roasted chestnuts but if you prefer use pinenuts or leave out altogether.

Winter Herb Stuffed Squash

I absolutely love this dish!  And its so versatile, use whatever you like pairing with the sweetness of butternut squash.  Mushrooms would be great, certainly sage makes a great partner.  I've added some whole wheat breadcrumbs to these but that is purely optional.  Prepared quinoa would be a good addition or substitute, this would make it heartier and would be a great entree served with a salad or rapini.
I hope you enjoy this as much as I do!