This Vegan Thanksgiving Torte combines all your favorite Thanksgiving varieties of classic textures and savory flavors which come from its combination of wild rice, mushrooms, nuts, and sage. This recipe makes a hearty main dish when served with a robust Mushroom Sauce (recipe below) and goes well with all the typical Thanksgiving side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and veggie combinations.
To ease the feast-day preparations, I usually make the torte the day before, store it in the fridge, and reheat it at 350°F for 15 to 20 minutes before serving. 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. This recipe is reprinted from Zel Allen's The Nut Gourmet.* Photo by Kimberly Jane Ward Burfoot.
Vegan Thanksgiving Torte
Serves: 6 to 8
- ⅔ cups wild rice
- ¾ tsp salt
- ¾ lb red or white rose potatoes, unpeeled, scrubbed, and cut into 1-inch cubes
- ½ cup pecans, coarsely chopped
- ¼ cup walnuts, coarsely chopped
- 1 (14 oz) package vegan ground sausage
- ¾ lb portobello mushrooms, chopped (about 4 large mushrooms)
- 1 large onion, diced
- 2 tbsp extra-virgin olive oil
- 2 tsp poultry seasoning
- ¼ tsp freshly ground black pepper
- ½ tsp hickory liquid smoke
- 1 ¼ tsp salt, or to taste
- 2 ripe tomatoes, sliced
- ½ lb sliced button mushrooms
- ¼ cup soy sauce
- ¼ cup dry red wine
- 2 tbsp lemon juice
- 3 tbsp cornstarch
- Lightly oil a 9-inch springform pan, line the base with parchment paper (for easier cleanup), and set it aside. Combine 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.
- Combine the potato cubes and 1 cup water in a 2-quart saucepan. Bring to a boil over high heat. Turn the heat down to medium, cover, 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.
- Preheat the oven to 375°F. Toast the pecans and walnuts in a 10-inch skillet over high heat, stirring constantly for 1 to 2 minutes. Immediately transfer them to a dish to cool.
- Combine the vegan sausage, mushrooms, onion, ⅓ cup water, olive oil, poultry seasoning, and pepper in a large, deep skillet. Cook over high heat 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.
- 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.
- Press the mixture firmly into the prepared springform pan, and attractively arrange the tomato slices over the top, covering most of the surface. Bake uncovered for 1 hour. Allow the torte to stand for 15 to 20 minutes before removing from the pan.
- Cut into wedges to serve.
- Prepare it while the torte is baking.
- Combine the mushrooms, scant 2 cups 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.
- Combine the cornstarch with 3 tablespoons 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.
- Pass around for guests to pour over their wedges of torte.
Per serving (without sauce): 239.2 calories; 11.6g fat; 869.9mg sodium; 23.7g carbs; 6.8g fiber; 10.7g protein
Mushroom sauce (in one serving, out of 8): 35.3 calories; 0g fat; 474mg sodium; 5g carbs; 0.8g fiber; 1.9g protein
- Here are more recipes to help you enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
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