This impressive Vegetarian “No Tom” Turkey is a festive centerpiece perfect for holiday gatherings or special weeknight dinners. Combining nutty brown and wild rice with savory Meat of Wheat, this loaf delivers a satisfying texture and rich, herbaceous flavor. The mix of sage, thyme, rosemary, and dill infuses every bite with aromatic warmth, while sautéed mushrooms and onions add depth and umami. Bound together with Monterey Jack cheese and seasoned stuffing, it holds its shape beautifully when baked. Garnished with crunchy pecan halves, this dish offers a comforting, home-style experience that appeals to both vegetarians and meat-eaters alike. Serve it warm with cranberry sauce and mushroom gravy for a complete, celebratory meal.
Vegetarian “No Tom” Turkey
Description
This impressive Vegetarian "No Tom" Turkey is a festive centerpiece perfect for holiday gatherings or special weeknight dinners. Combining nutty brown and wild rice with savory Meat of Wheat, this loaf delivers a satisfying texture and rich, herbaceous flavor. The mix of sage, thyme, rosemary, and dill infuses every bite with aromatic warmth, while sautéed mushrooms and onions add depth and umami. Bound together with Monterey Jack cheese and seasoned stuffing, it holds its shape beautifully when baked. Garnished with crunchy pecan halves, this dish offers a comforting, home-style experience that appeals to both vegetarians and meat-eaters alike. Serve it warm with cranberry sauce and mushroom gravy for a complete, celebratory meal.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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In a medium saucepan, sauté the brown rice with the powdered vegetarian broth and oil over medium heat for 4 minutes.
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Add the water to the brown rice mixture, bring to a boil, then reduce heat, cover, and simmer for 1 hour or until water is absorbed and rice is tender.
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In a separate small saucepan, combine the wild rice, sage, rosemary, thyme, and water for wild rice. Bring to a boil, reduce heat, cover, and simmer for 1 hour until tender.
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In a large skillet, melt half of the butter over medium heat. Add the onion, celery, dill, and onion salt. Sauté until vegetables are soft and translucent.
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In another skillet, melt the remaining butter. Add the mushrooms, garlic powder, and remaining thyme. Sauté until mushrooms are well done and browned.
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In a large mixing bowl, combine the cooked brown rice, cooked wild rice mixture, sautéed vegetables, sautéed mushrooms, Meat of Wheat, Monterey Jack cheese, herb stuffing mix, and poultry seasoning.
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Season the mixture with salt and pepper to taste. Mix thoroughly until all ingredients are evenly distributed.
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Transfer the mixture to a baking dish or loaf pan. Shape the mixture into a turkey-like form, creating a rounded body and a protruding neck/head area.
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Press the pecan halves into the surface of the loaf to resemble feathers and garnish the head.
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Bake for 30-45 minutes, or until the loaf is heated through and the top is golden brown.
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Let rest for 10 minutes before slicing. Serve with cranberry sauce and mushroom gravy.
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Cholesterol 55mg19%
- Sodium 850mg36%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
