Every year at Thanksgiving time, PlantDiego holds the Gratitude Food Fest! It's an opportunity for the community to come together and enjoy a delicious healthy oil-free, cruelty-free Thanksgiving-Themed meal!  CLICK HERE to see the amazing ORIGINAL RECIPES we made from scratch and served to over 130 people! During the event we discussed the many reasons to go plant based! 

I enjoy creating the menu with the PlantDiego event team! 

We know that we don't need turkey to get the authentic holiday flavors, it's really about the spices! This year I realized that many people would like a short cut to get that traditional flavor in gravy, loafs, tofu, and stuffing. Hence my new Poultry Free Seasoning! It's every bit as flavorful and delicious ( as well as low in sodium and organic) as my Chicken-Free Seasoning but specifically designed for comforting holiday dishes. 

 Here are two of the most yummy recipes we will be serving to our guests at the sit-down meal. Enjoy and have a great turkey-free holiday! 


This gravy is a creamy crowd-pleaser on holidays, but why not eat guilt-free gravy any day? 

(makes about 8 one-half cup servings)

2 cups sliced mushrooms

1 tablespoon water

1 tablespoon braggs aminos or tamari sauce

2 cups water or low-sodium vegetable broth

1 cup unsweetened plant milk

2 tablespoons raw cashews 

2 tablespoons potato starch (or 1/4 cup flour of choice) 

2 tablespoons Tracy’s Real Foods Poultry-Free Seasoning (see chef’s note)


  1.   In a heated medium saucepan, place the sliced mushrooms and  sauté for 1 minute, adding 1 tablespoon water and the Bragg’s  to prevent burning and sticking. Cover the pan, turn to low and allow the mushrooms to release their natural juices for 5 minutes. Uncover and continue to saute until softened. 
  2.   Meanwhile, combine the rest of the ingredients in a blender and process until completely smooth. 
  3.   Transfer this mixture to the saucepan, adding to the sautéed vegetables. Heat on medium high while stirring constantly until thickened, adding additional water or plant milk if needed. Taste and add seasoning if needed. 


  • If not using Tracy’s Real Foods Poultry-Free seasoning, you can add 1 teaspoon each poultry seasoning, Italian seasoning, onion powder, garlic powder or to taste and 2 tablespoons nutritional yeast and salt/pepper to taste.  


Recipe adapted from the  up-coming book  by Glen Merzer, recipes by Tracy Childs.

Tofu is a protein-rich favorite world-wide but has a shorter history here in America. It’s a wonderful food to add to your diet, especially if you’re missing a firm, chewy consistency in your meals. These crispy nuggets are a great way to create the flavor and texture of fried tofu without frying. Use this tofu as a snack (ideas below) or on your stir fries, buddha bowls, tacos, etc. 

(makes about 3 cups) 

1 16-oz package extra firm tofu – cut into about 40  ¾ - 1-inch cubes or irregular “ Thanksgiving Turkey-like” pieces (press your tofu to remove excess water as needed – (see Chef’s Note)

1 tablespoon tamari soy sauce, Bragg's Aminos, coconut aminos, etc.

2 tablespoons almond flour or 1 tablespoon tapioca flour or a mix. 

2 tablespoons Tracy’s REAL Foods Poultry-Free Seasoning


  1.   Preheat to 425 and line a cookie sheet with parchment paper or silicon baking sheet.
  2.   In a large bowl, add the tofu and toss it gently with the tamari sauce, then add the almond flour and Poultry-Free seasoning on top and gently toss again to coat the tofu completely.
  3.   Pour the tofu onto the lined sheet and space the pieces apart to allow for even baking. 
  4.   Bake for 20 minutes, then remove from the oven and if they’re still moist turn them gently and return to the oven for about 5-10 more minutes or until golden and firm on the edges. Remove, cool, and use any way you like. 


  •     Tofu varies in firmness. Some that are labeled extra-firm, still contain quite a bit of water. Other brands are quite firm and require no pressing. To press tofu, slice it width-wise to thin it and put the pieces side by side on the counter wrapped in a towel and place some pressure on top with either your hands/weight or something slightly heavy, but be careful not to crush the tofu. 
  •     You can also use this method to make roasted veggies like cauliflower, zucchini, mushrooms and more. 







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