Vegetarian Thanksgiving Dinner Bake Recipe

About this recipe

A hearty vegetarian twist on a classic Thanksgiving dish, featuring crunchy stuffing balls and a creamy mushroom gravy. Perfect for dinner and packed with comforting flavors.

Ingredients

• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 500 g Dairy Craft Unsalted White Butter
• 10 g Fresh Thyme
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 80 g Knorr Vegetables Stock Cubes
• 250 g Spinach - Chopped
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Akar Powder Salt
• 200 g Mushroom Button
• 500 G Kinwaaquinoa

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a baking sheet.
2. 2. Mix together 2 cups of bread flour and 2 cups of chopped spinach in a large bowl.
3. 3. Add 1 egg and mix thoroughly until well combined.
4. 4. Form the mixture into 1-1/2 to 2-inch balls using your hands and place them on the greased baking sheet.
5. 5. Bake the stuffing balls in the preheated oven for 15-20 minutes, or until heated through and slightly crunchy on the outside.
6. 6. While the stuffing balls are baking, prepare the gravy. Start by sifting 5 tablespoons of flour, 1/2 teaspoon of thyme, and 1/2 teaspoon of salt together in a small bowl.
7. 7. Melt 5 tablespoons of butter in a saucepan over medium heat.
8. 8. Gradually add the seasoned flour to the melted butter, one tablespoon at a time, whisking after each addition to create a smooth roux.
9. 9. Once the roux is bubbling and smooth, remove it from the heat and slowly add 1 cup of vegetable stock, stirring continuously to incorporate.
10. 10. Stir in 1 cup of milk and return the saucepan to the heat. Bring the mixture to a slow boil, stirring constantly, until thickened and smooth.
11. 11. Add 1-1/2 cups of chopped spinach to the gravy and heat through. Adjust the consistency with additional broth or milk if needed.
12. 12. Serve the gravy over the crunchy stuffing balls. Pair with a green salad or any leftover vegetables for a complete meal.