10/15 Meatless Goes Vintage-Turkey Divan
Happy Meatless Monday. This week I want to rock meatless in a vintage way so I am starting us off with a dish that any child of the seventies will have heard of, Turkey Divan.
When I was little, my mom used to make Turkey Divan. It was a concoction of turkey and copious amounts of broccoli in a cheesy sauce, baked in a casserole dish. I hated it. I can’t remember why.
When I lived in my first apartment, a thousand miles away from home, I had the nerve to ask my mom for the recipe. I was poor, and it was cheap. Being young and broke can quite often negate prideful behavior. I continued to make Turkey Divan until I went vegetarian, fifteen years ago. I had never looked back until Sunday, when, “Lets make Vegan Turkey Divan crossed my lips.”
Sandy added brown basmati and wild rice to our Divan for an earthy, warm meal. Though we could have used a Tofurky roast, we used Gardein vegan chicken because it is easy to find and is quick to prep for cooking.
We have found that compared with some other vegan chicken products, the Gardein keeps it’s integrity better and does not fall apart when cooked in a casserole. It is turkey like enough for me.
Turkey Divan
by: S. Boulton
Ingredients
2 C cooked rice of your choice (I combined wild and brown basmati)
1 10 oz pkg of vegan chicken, cubed (I like the Gardein scallopini cutlets in the frozen section, they add a touch of flavor)
2 C broccoli florets, cut into bite size pieces
2 C cauliflower florets, cut into bite size pieces
1/2 C bread crumbs (halved)
Cheese sauce to coat thoroughly, about 2 cups
Vegan Cheese sauce Ingredients (hollandaise sauce in brunch post here)
1 pkg Silken tofu (approx 15 oz)
1 C nutritional yeast (this is double the original recipe for a cheesier flavor)
1 Tbsp white or yellow miso (we used white paste)
2 Tbsp tamari
1 lemon, juiced
1/2 tsp turmeric
Dash black pepper
1/2 tsp paprika
1 Tbsp arrowroot
Unsweetened non-dairy milk as needed to thin sauce (we used about a 1/4 C)
Make it Happen
Prepare rice according to instructions for 2 C of cooked rice. Steam or par boil broccoli and cauliflower for 5 min to soften, but not too soft. Meanwhile, put all cheese sauce ingredients in food processor or blender and process until smooth. It wants to be able to pour, so if you need to add any of the non-dairy milk to thin it a bit, do so in small quantities.
In large bowl, mix together rice, chicken, broccoli, cauliflower, 1/4 C bread crumbs and fold in cheese sauce to completely coat. Lightly spray 9 x 13 inch casserole dish and pour in the chicken mixture. 
Cover with foil and bake 30 minutes at 350 degrees fahrenheit. Remove from oven, sprinkle remaining 1/4 C of bread crumbs on top and bake uncovered for additional 8-10 minutes until top browns slightly and casserole bubbles in middle.
This casserole is like a hug from vegan Betty Crocker. It is cheesy and creamy and will feed an army of comfort seekers. This is tummy lovin from your oven without the dairy or deceased turkey. Truly comforting food.
What is your favorite vintage dish?
Have a delicious day.
Tags: compassionate eating, dairy free, Meatless Monday, Meatless Monday entree, Meatless Monday recipe, plant based diet, vegan casserole, vegan cheese sauce, vegan chicken casserole, vegan comfort food, vegan dinner recipe, vegan Turkey Divan
