Mock “Turkey” Loaf + Fresh Cranberry–Orange Sauce
A raw, nut-and-seed holiday loaf crowned with bright cranberry relish. Simple to make, full of fall herbs, and beautiful on the table.
Mock “Turkey” Loaf + Fresh Cranberry–Orange Sauce | Perfect Raw Vegan Entrée
Thanksgiving is my favorite kind of cozy—family, gratitude, and a table full of color. If you’re looking for delicious ways to keep it light and feel-good, I’m bringing back the raw vegan holiday dishes that my family loved years ago and still ask for today. These recipes are simple, vibrant, and full of fresh herbs, crunchy veggies, and bright cranberry citrus. Think hearty “turkey” loaf with a jewel-toned relish, creamy cauliflower “potatoes,” and all the familiar flavors without the heavy crash. Let’s flex your plant power and build a beautiful, nourishing feast you’ll be proud to serve.
A little history
Cranberries have been used by Indigenous communities for centuries, often combined with maple and citrus. The idea of a centerpiece loaf comes from pâtés and nut roasts that became popular with vegetarian cooks in the 60s and 70s. This raw version keeps the comfort and adds freshness.
Ingredient spotlight and benefits
- Cashews and pumpkin seeds: Plant protein, magnesium, zinc.
- Brazil nuts: A natural source of selenium.
- Celery and scallion: Hydration and gentle crunch.
- Poultry herbs: Sage, thyme, rosemary, oregano, and parsley bring aroma and digestive support.
- Cranberries and orange: Polyphenols and vitamin C.
What you need
Food processor, microplane for zest, mixing bowls, loaf platter.
Step-by-step
- Prep nuts and seeds in advance by soaking, then dehydrating until dry.
- Pulse loaf ingredients to a coarse pâté that holds when pressed. Salt and pepper to taste.
- Shape into a compact loaf, then chill to set.
- Blend cranberry sauce with cranberries, orange zest and segments, dates or maple, lemon, and a pinch of salt. Keep it spoonable.
- Finish by spreading the sauce over the cold loaf. Garnish with parsley and sage.
Make-ahead and storage
- The loaf can be shaped 1 to 2 days ahead.
- The relish keeps 3 to 4 days in a sealed jar.
- Leftovers hold 3 to 4 days. Slice and store flat for easy plating.
Variations and swaps
- Nut-free: Replace cashews and Brazil nuts with soaked sunflower and extra pumpkin seeds, plus 2 to 3 Tbsp tahini for creaminess.
- Oil-free: No oil needed. Moisture comes from veg and nuts.
- No dates: Use 2 to 3 Tbsp maple syrup in the relish.
Serving and plating
Cut thick slices with a sharp knife. Add herb sprigs and a dusting of orange zest. Serve with Mashed Mock Potatoes and Mushroom Gravy.
Nutrition (about 1 of 8 servings, loaf with a light spoon of sauce)
Calories: ~290 | Carbs: 16 g | Fiber: 4 g | Protein: 8 g | Fat: 22 g | Sodium: varies
FAQ
It crumbles when sliced. Pulse a little longer or add 1 to 2 Tbsp water, then rechill.
Too soft. Dehydrate the shaped loaf 30 to 60 minutes to firm, then chill.
Too tart. Add another date or a splash of maple.
Next post: Pecan-Cranberry “Stuffing”
Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.
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