I’m so proud of this. I’ve always wanted to make a vegan Thanksgiving turkey and this year I finally got my chance. Except this one is a bit different than others. Instead of making the common tofu turkey loaf (as I am allergic to soy) I stuffed sweet potatoes instead!
The farmer’s market near me always carry oodles of gorgeous sweet potatoes in a variety of crazy shapes and sizes. Some as large as a small football and it’s these giant ones that inspired me to make a vegan turkey out of them. Rummaging through “the herd”, I plucked out a nice fat one for the breast and two smaller curvy ones for legs. Put the three together and they totally resemble a turkey!
I baked these beauties in foil at 400°F for about 60 min. and then carefully stuffed with a savory lentil & walnut quinoa dressing. I brushed the skins with olive oil, dusted with sea salt and then dressed with fresh herbs, cranberries and brussels sprouts.
Then end result was just beautiful and I was surprised how much it looked like an actual roast turkey. Even the most carnivorous mouths were watering. Everyone agreed it was super yummy. Or should I say “yammy”. Ha ha! What a fun way to serve sweet potatoes!