From Christian Vegetarian Association (CVA)
The torte makes the ideal vegan Thanksgiving dish with its varied
textures and savory flavors from the combination of wild rice, mushrooms,
nuts, and sage. Served with a robust Mushroom Sauce on the side, this makes
a hearty main dish and goes well with all the typical side dishes like
cranberry sauce, sweet potatoes, chestnut stuffing, and a few veggie
For dessert, itís pumpkin and apple pies, of course.
the feast-day preparations, I usually make the Torte the day before, store
it in the fridge, and reheat it at 350 degrees 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 Allenís The Nut Gourmet.
Serves: 6 to 8
2/3 cups wild rice
3/4 teaspoon salt
3/4 pound red or white rose potatoes, unpeeled, scrubbed, and cut into
1/2 cup coarsely chopped pecans
1/4 cup coarsely chopped walnuts
1 (14-ounce) package vegan ground sausage
3/4 pound portobello mushrooms, chopped (about 4 large mushrooms)
1 large onion, diced
2 tablespoons extra-virgin olive oil
2 teaspoons poultry seasoning
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hickory liquid smoke
1 1/4 teaspoons salt or to taste
2 ripe tomatoes, sliced
1/2 pound sliced button mushrooms
1/4 soy sauce
1/4 cup dry red wine
2 tablespoons lemon juice
3 tablespoons cornstarch
Torte - Preparation:
- Lightly oil a 9-inch spring form 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
- 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 degrees.
- 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, 1/3 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
- 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.
Mushroom Sauce - Preparation:
- Prepare it while the torte is baking.
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
- 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.