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Vegetarian “No Tom” Turkey

Vegetarian "No Tom" Turkey recipe image
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 saut&# 195;©ed 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 96.4
Dietary: Vegan
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
  • 2 cup Brown rice
  • 4 tablespoon Powdered vegetarian
  • 5.5 cup Chicken-flavored broth
  • 0.75 cup Wild rice
  • 1 teaspoon Sage
  • 1 teaspoon Rosemary
  • 2 teaspoon Thyme
  • 5 tablespoon Butter
  • 1 medium Onion, chopped
  • 5 stalks Celery, chopped
  • 1 teaspoon Dill
  • 2 teaspoon Onion salt
  • 1 lb Mushrooms, sliced
  • 2 teaspoon Garlic powder
  • 1 lb Meat of Wheat (Chicken style or Sausage style)
  • 1 lb Monterey Jack cheese, grated
  • 16 oz Herb stuffing mix (e.g., Pepperidge Farm)
  • 5 teaspoon Poultry seasoning
  • 1 cup Pecan halves, for garnish
  • 2 tablespoon Oil, for sautéing
  • 4 cup Water
  • 1.5 cup Water, for wild rice
  • to taste Salt and pepper
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    In a medium saucepan, sauté 2 cups brown rice with 4 tablespoons powdered vegetarian broth and 2 tablespoons oil over medium heat for 4 minutes.
  3. 3
    Add 4 cups 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.
  4. 4
    In a separate small saucepan, combine 0.75 cup wild rice, 1 teaspoon sage, 1 teaspoon rosemary, 1 teaspoon thyme, and 1.5 cups water. Bring to a boil, reduce heat, cover, and simmer for 1 hour until tender.
  5. 5
    In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion, celery, 1 teaspoon dill, and 2 teaspoons onion salt. Sauté until vegetables are soft and translucent.
  6. 6
    In another skillet, melt remaining 2 tablespoons butter. Add sliced mushrooms, 2 teaspoons garlic powder, and remaining 1 teaspoon thyme. Sauté until mushrooms are well done and browned.
  7. 7
    In a large mixing bowl, combine the cooked brown rice, cooked wild rice mixture, sautéed vegetables, sautéed mushrooms, 1 lb Meat of Wheat, 1 lb grated Monterey Jack cheese, 16 oz herb stuffing mix, and 5 teaspoons poultry seasoning.
  8. 8
    Season the mixture with salt and pepper to taste. Mix thoroughly until all ingredients are evenly distributed.
  9. 9
    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.
  10. 10
    Press pecan halves into the surface of the loaf to resemble feathers and garnish the head.
  11. 11
    Bake for 30-45 minutes, or until the loaf is heated through and the top is golden brown.
  12. 12
    Let rest for 10 minutes before slicing. Serve with cranberry sauce and mushroom gravy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 96.4kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.1mg1%
Total Carbohydrate 21.3g8%
Dietary Fiber 1.1g5%
Sugars 7.7g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or oven until warmed through.

Substitutions: For a vegan version, use vegan butter, omit the cheese or use a vegan alternative, and ensure the Meat of Wheat and broth are plant-based. You can substitute the Meat of Wheat with lentils or additional mushrooms for a different texture.

Tips: Ensure the rice is fully cooked and cooled slightly before mixing to prevent the loaf from becoming too wet. If the mixture feels too dry, add a splash of broth. Shape the loaf firmly to help it hold its turkey shape during baking.

Variations: Add diced dried cranberries or apricots to the mixture for a hint of sweetness. You can also use different herb stuffings to change the flavor profile.

Keywords: vegetarian, turkey, stuffed, loaf, rice, mushrooms, herbs, holiday, main-dish, plant-based, comfort-food, pecans, cheese, stuffing, thanksgiving
Read it online: https://www.chefs-mate.com/recipe/vegetarian-no-tom-turkey/