Vegan Thanksgiving Feast (Realistic, Cozy, Loudly Delicious)

Game plan (so everything lands hot)

1. Press tofu, preheat oven, start sweet potatoes.
2. Bread and bake tofu cutlets.
3. Make gravy while tofu bakes.
4. Cook green beans last, right before serving.

1) Press tofu and preheat

1. Press tofu for 20 to 30 minutes. (Wrap in paper towels, place on a plate, put a heavy skillet on top. You know the drill.)
2. Heat oven to 425°F. Line 2 sheet pans with parchment. If you have a wire rack, set it on one pan for extra crisp cutlets.

2) Roast the sweet potatoes

1. Toss sweet potatoes with olive oil, maple syrup, salt, cinnamon, and cayenne if using.
2. Spread on a sheet pan in a single layer. Roast for 30 to 40 minutes, tossing once halfway, until caramelized at the edges and tender.

3) Slice and season the tofu

1. Slice each block of tofu into 3 wide slabs (you will have 6 slabs total). Pat dry.
2. Rub both sides with olive oil, then sprinkle with 1 tsp of the salt, garlic powder, smoked paprika, and black pepper.

4) Bread the cutlets

1. Set up 3 shallow bowls: one with flour, one with soy milk whisked with Dijon and soy sauce, and one with panko mixed with nutritional yeast and remaining 1/2 tsp salt.
2. Dredge tofu in flour, dip in milk mixture, then press into panko on both sides. Really press. We are building crunch architecture.
3. Place on the rack or parchment-lined pan. Lightly spray or drizzle the tops with a bit more oil for better browning.

5) Bake the tofu cutlets

1. Bake at 425°F for 22 to 28 minutes, flipping at the halfway mark, until deeply golden and crisp.
2. If you want extra crunch, broil for 1 to 2 minutes at the end. Stay nearby. Broilers love drama.

6) Make the mushroom gravy

1. In a saucepan over medium heat, melt vegan butter. Add onion and cook 4 to 5 minutes until softened.
2. Add mushrooms and cook 8 to 10 minutes, stirring occasionally, until they release moisture and start to brown. Add garlic and cook 30 seconds.
3. Flour version: Sprinkle flour over the mushrooms and stir 1 minute. Slowly whisk in broth. Simmer 4 to 6 minutes until thickened.
4. Cornstarch version: Skip the flour. Whisk 1 1/2 tbsp cornstarch into 1/2 cup cold broth, then add to the pan with the remaining broth. Simmer until glossy and thickened.
5. Stir in soy sauce, balsamic, and thyme. Taste and adjust salt and pepper. If it gets too thick, add more broth a splash at a time.

7) Cook the garlicky green beans (last minute)

1. Bring a large pot of salted water to a boil. Blanch green beans 2 to 3 minutes until bright green and crisp-tender. Drain and rinse briefly under cold water, then shake dry.
2. Heat olive oil or vegan butter in a large skillet over medium heat. Add sliced garlic and cook 30 to 60 seconds until fragrant.
3. Add green beans, toss 2 to 3 minutes until hot. Finish with lemon zest, lemon juice, salt, pepper, and almonds if using.

8) Serve

1. Plate sweet potatoes and green beans.
2. Top with tofu cutlets and spoon mushroom gravy over everything like you are proud of yourself. Because you should be.