That is the question many will take into consideration this holiday season.
For those who choose not to eat turkey http://www.vegsource.com might be some help.
This vegetarian resource has a wide listing of creative recipes for a turkey free holiday season.
Here are just a few examples...
Holiday Recipes from Chef Deb
Deb's Tofu-Kofu "Turkey"
Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered "chicken"-style TVP (or powdered unflavored TVP)
2 Tbs "chicken"-style vegetarian bouillon powder
1 Tbs "beef"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes
1 Tbs sugar
Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, well-mashed
1/4 cup pureed canned asparagus tips
1 Tbs vegetable oil
Bryanna's Vegan Holiday Menu
by Bryanna Clark Grogan
BRYANNA'S ARUGULA AND BEET SALAD WITH BALSAMIC DRESSING AND WALNUTS
serves 4 to 5
SALAD:
5 c. of cleaned and trimmed arugula leaves
1 and 1/4 c. julienned cooked or canned beets
1/2 c. chopped, toasted walnuts
OPTIONAL: 1 crisp, red apples, or pears, or Asian pears, unpeeled and sliced thinly, then julienned (keep in acidulated water water with a little lemon juice added until serving time to prevent browning)
Just before serving, arrange the arugula leaves evenly on salad plates, then scatter the beets evenly over them. Top with a couple of tablespoons of nuts, and then the optional fruit, if using. Drizzle each serving with some of the dressing.
BRYANNA'S BALSAMIC VINAIGRETTE
makes 1 and 1/2 c.
It keeps for several weeks in the refrigerator, just shake it a little before serving.
1 c. water or light broth
2 tsp. cornstarch or potato starch
1/4 c. extra-virgin olive oil
10 T. balsamic vinegar
1 to 3 cloves of garlic, crushed
1 and 5/8 tsp. salt, OR 2 and 1/8 tsp. herbal salt
OPTIONAL: 2 and 1/2 T. brown sugar or Sucanat
Place the water or broth and starch in a small pot and stir over high heat until it thickens and turns clear (cornstarch has to boil; potato starch does not). Whisk or blend in the remaining ingredients, bottle and store in the refrigerator.
ROASTED BEETS, ITALIAN-STYLE
Roasted beets are sweet, with a slightly smoky taste. To roast beets, wrap small beets, or chunks of large ones (unpeeled) in two layers of aluminum foil. Bake them on a cookie sheet at 400 degrees F for about two hours, or until tender when pierced with a fork. If you have a woodstove or wood heater, you can place the foil packets of beets right in the coals of your fire.
