Turkish Stuffed Veggies! Even Vegans can eat something Turkey-ish!

Chef Daniel Orr thinks you shouldn’t forget the vegetables when planning for Thanksgiving. Here’s how good stuffed veggies can be.

Chef Orr says, “This mixture is wonderful to fill a large variety of tender young veggies. I like using poblano chilies, tomatoes, young eggplants, assorted summer and winter squashes, colorful sweet peppers, and large mushrooms. The stuffed veggies can be made up to 3 days in advance and refrigerated until needed. They may be served with roasted red pepper sauce or your favorite tomato sauce and garnished with mesclun salad greens and herb oil. Note: When scooping out the vegetables, save the ‘meat,’ dice it up, and add it to the stuffing. This recipe makes enough stuffing for 4 portions.”

Ingredients

1/4 cup extra virgin olive oil

2 tablespoons minced garlic

1 tablespoon minced ginger

1/2 cup diced zucchini

1/2 pound tomatoes, roughly chopped

1 pound firm tofu, patted dry and diced

1 teaspoon grated lemon zest

1/4 teaspoon crushed red pepper flakes

1/2 cup of raisins

1/2 cup pinenuts, toasted until light brown

1/2 cup of parmesan cheese

2 cups panko breadcrumbs (Japanese breadcrumbs available in Asian markets and gourmet groceries

1/2 cup chopped herbs (mixture of parsley, cilantro, tarragon, chervil or whatever you like)

salt, pepper and hot sauce to taste

vegan nut milk cheese

Warm your olive oil gently in a sauté pan and add the garlic and ginger. Cook until lightly colored and aromatic. Add the zucchini and tomatoes and cook until just tender. Remove from heat and pour into a mixing bowl. Add remaining ingredients and toss to combine. The mixture should be able to hold its shape but not be too watery. Add more crumbs if watery, a touch of water if too dry. Season to taste and stuff your veggie "cups." Sprinkle with parmesan cheese. Reserve until needed. Preheat oven to 350. Bake stuffed veggies in a casserole dish with a little water until the vegetable bases are tender when pierced with a sharp knife and the stuffing is nice and crunchy. Serve with your choice of sauce, greens, or herbs.

Looking for the perfect spot to celebrate Thanksgiving this year? FARM Restaurant is ready to host you and your loved ones for a memorable holiday feast! The cost is $62 per person, plus a 20% service charge and 8% tax. Reserve your spot today by visiting our website at farm-bloomington.com, calling us at (812) 323-0002, or booking through the OpenTable app. Don’t wait—thanksgiving tables fill up quickly !