http:\/\/www.vegparadise.com<\/a><\/p>\nThe Torte makes the ideal vegan Thanksgiving dish with its varied textures and savory flavors from the combination of wild rice, mushrooms, nuts, and sage. Served with a robust Mushroom Sauce on the side, the Torte makes a very hearty main dish and goes well with all the typical side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and a few veggie combinations. For dessert, its pumpkin and apple pies, of course. To ease the feast-day preparations, we usually make the Torte the day before, store it in the fridge, and reheat it at 350 degrees for 20 to 25 minutes before serving.<\/p>\n
One little hint, the Torte preparation comes together more quickly if you cook the wild rice before beginning the torte or even the day before.<\/p>\n
THANKSGIVING TORTE<\/b><\/p>\n
Yield: 6 to 8 servings<\/p>\n
2 cups water
\n2\/3 cups wild rice
\n3\/4 teaspoon salt
\n3\/4 pound red or white rose potatoes, unpeeled, scrubbed, and cut into
\n1-inch cubes
\n1 cup water
\n1\/8 teaspoon salt (optional)
\n1\/2 cup coarsely chopped pecans
\n1\/4 cup coarsely chopped walnuts
\n1 (14-ounce) package vegan ground sausage
\n3\/4 pound portobello mushrooms, chopped (about 4 large mushrooms)
\n1 large onion, diced
\n1\/3 cup water
\n2 tablespoons extra virgin olive oil
\n2 teaspoons poultry seasoning
\n1\/4 teaspoon freshly ground black pepper
\n1\/2 teaspoon hickory liquid smoke
\n1 1\/4 teaspoons salt or to taste
\n2 ripe tomatoes, sliced<\/p>\n
Mushroom Sauce
\n1\/2 pound sliced button mushrooms
\n1 3\/4 cups plus 3 tablespoons water
\n1\/4 soy sauce
\n1\/4 cup dry red wine
\n2 tablespoons lemon juice
\n3 tablespoons cornstarch
\n3 tablespoons water<\/p>\n
1. TO MAKE THE TORTE, lightly oil a 9-inch springform pan, line the base with parchment paper (for easier cleanup), and set it aside. Combine the 2 cups water, wild rice, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to medium-low and steam for 45 to 50 minutes, or until the rice is tender. Drain off excess liquid and set the rice aside.<\/p>\n
2. Combine the potato cubes, 1 cup water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn the heat down to medium and simmer for 5 to 7 minutes, or until the potatoes are fork tender. Using a slotted spoon, transfer the potatoes to a medium bowl, mash them, and set them aside.<\/p>\n
3. Preheat the oven to 375 degrees. Toast the pecans and walnuts in a 10-inch skillet over high heat, stirring constantly for 1 to 2 minutes.
\nImmediately transfer them to a dish to cool.<\/p>\n
4. Combine the vegan sausage, mushrooms, onion, the 1\/3 cup water, olive oil, poultry seasoning, and pepper in a large, deep skillet. Cook over high for 5 to 7 minutes, or until the onion is transparent, stirring frequently with a wooden spoon or paddle to break up the sausage chunks. Drain and reserve any excess liquid. Add the salt and hickory liquid smoke to the sausage mixture and mix well.<\/p>\n
5. Add the mashed potatoes to the skillet along with the toasted nuts and cooked wild rice. Mix well to combine the ingredients thoroughly. Adjust seasonings if needed.<\/p>\n
6. Press the mixture firmly into the prepared springform pan, and attractively arrange the tomato slices over the top, covering most of the
\nsurface. Bake uncovered for 1 hour. Allow the torte to stand for 15 to 20 minutes before removing from the pan.<\/p>\n
7. TO MAKE THE MUSHROOM SAUCE, prepare it while the torte is baking. Combine the mushrooms, water, soy sauce, red wine, and lemon juice in a 2-quart saucepan and bring to a boil. Turn heat down slightly and simmer for 5 minutes.<\/p>\n
8. Combine the cornstarch and water in a small bowl and stir with a spoon to make a runny paste. Add the paste to the bubbling sauce, a little at a time, stirring constantly, for about 1 minute, until the sauce has thickened to the desired consistency.<\/p>\n","protected":false},"excerpt":{"rendered":"
Thanks to Zel and Reuben Allen for sharing this recipe with us. It’s from Zel Allen’s book, The Nut Gourmet, which can be ordered for $25 including postage and handling in the US (foreign postage possible as well at additional cost) by calling us (VRG) at 410-366-8343, 9-5, M-F. With Thanksgiving only one month away, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1246","post","type-post","status-publish","format-standard","hentry","category-vegan-recipes"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/1246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=1246"}],"version-history":[{"count":14,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/1246\/revisions"}],"predecessor-version":[{"id":1260,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/1246\/revisions\/1260"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=1246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=1246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=1246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![](\"http:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2010\/11\/nut_gourmet.jpg\")
<\/p>\n