Hello and thanks for stopping by the Planet Forward blog on this Meatless Monday. We took the pledge to support this sustainable practice that promotes eliminating meat from your diet one day per week as a simple way to reduce meat consumption by 15% to improve personal and planetary health.

Our recipe today is a holiday dinner including Faux Meatloaf from Yummly, Mushroom Stuffing with Shallots and Fresh Herbs and Vegan Mushroom Gravy from Whole Foods Market. You don’t need meat to have a special (and delicious) roast dinner.

Faux Meatloaf Ingredients

Faux meatloaf image courtesy of yummly.com

• 1 onion
• 1 cup rolled oat breadcrumbs
• 1 1/2 lbs tofu (crumbled)
• 1/2 cup chopped parsley
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 2 tbsps dijon mustard
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Directions:

1. Preheat oven to 350F and oil a bread pan or small lasagne pan.
2. Mix all of the goodies together and press into prepared pan.
3. Bake for 20 minutes or until brown on the top.
4. Slice and serve warm.

Vegan Mushroom Gravy Ingredients

• 3 1/2 cups low-sodium vegetable broth, divided
• 1 cup chopped white onion
• 4 cloves garlic, finely chopped
• 8 ounces wild mushrooms, trimmed and chopped
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1/4 cup Merlot, or other spicy red wine
• 2 tablespoons reduced-sodium tamari
• 3 tablespoons nutritional yeast
• 2 tablespoons whole-wheat or spelt flour
• 1/4 teaspoon ground black pepper

Directions

1. In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer. ??Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.

Mushroom Stuffing With Shallots And Fresh Herbs Ingredients

Mushroom Stuffing with Shallots and Fresh Herbs image courtesy of wholefoodsmarket.com

• 1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 pound chopped white mushrooms
• 4 large shallots, chopped
• 3 celery stalks, chopped
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
• 1 1/4 teaspoons fine sea salt
• 1/2 teaspoon ground black pepper
• 3 cups low-sodium vegetable broth

Directions:

1. Spread bread cubes on two large baking sheets; let sit on the counter overnight, or bake in a 300°F oven until just dried, about 15 minutes. Place in a large bowl. In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook 3 minutes longer. Stir in parsley, herbs, salt and pepper; remove from heat and spoon mixture over bread. Stir in broth and let sit a few minutes for it to be absorbed. If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, heat oven to 350°F. Spoon stuffing into a large buttered baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.

If you want to learn more about the sustainable Meatless Monday movement, please visit meatlessmonday.com.

Happy holidays and enjoy!

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