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Vegan Holiday Main Dish: Holiday Dinner Torte
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Holiday Dinner Torte

This will make a beautiful centerpiece for any holiday dinner, and looks so festive all flecked with cranberries and herbs. Plus, it offers traditional savory flavors that are homey and comforting. Serves 6-8.
Course entree, Main Course
Keyword chickpeas, christmas, holidays, thanksgiving

Equipment

Ingredients

  • 1 1/2 cups diced apple not large chunks
  • 1 tablespoon fresh lemon juice
  • 1/4 cup dry white wine or water
  • 11/2 cups diced onion
  • 2 large cloves garlic roughly chopped
  • 2 1/2 teaspoons poultry seasoning (see note)
  • 1/4 teaspoon sea salt for saute
  • Freshly ground black pepper
  • 2 cans 15-ounce chickpeas, rinsed and drained
  • 3 1/2 tablespoons vegan Worcestershire sauce, plus 1-2 tablespoons for topping
  • 1 tablespoon fresh thyme leaves optional
  • 1 tablespoon tahini
  • 1/2 tsp rounded salt (for puree)
  • 21/2 cups cooked brown rice
  • 3/4 cup toasted pumpkin seeds + 2 tbsp for topping, see note
  • 1 cup rolled oats
  • 2 -3 tablespoons dried cranberries or sliced fresh cranberries, for topping (optional)

Instructions

  • Preheat the oven to 375. Prepare a 9" springform pan with a swipe of oil (optional).
  • In a small bowl, toss the apples with the lemon juice and set aside.
  • Heat a large skillet over medium heat.
  • Pour in the wine and add the onion, garlic, poultry seasoning, 1/4 teaspoon of the salt, and a few grinds of pepper.
  • Cook for 9–10 minutes, stirring occasionally, until the onion has softened and is turning golden.
  • If the mixture is sticking while cooking, add a few teaspoons of water. Use a teaspoon of water to deglaze the skillet after cooking.
  • With a silicone spatula, scrape the contents of the skillet into a food processor.
  • Add the chickpeas, 3 1/2 tablespoons Worcestershire, tahini, and remaining 1/2 teaspoon sea salt to the food processor.
  • Puree until fairly smooth, then add the brown rice, pumpkin seeds, and oats and pulse to mix.
  • Scrape down the food processor and process again, just until the mixture reaches a fairly uniform consistency, but it’s fine to keep some texture. Don’t overprocess or the rice will become sticky.
  • Scrape the bowl again if needed.
  • Remove the blade from the food processor.
  • Add the apple and mix with a spatula.
  • Transfer the mixture to the prepared springform pan.
  • Use a spatula to smooth out the mixture, lightly pressing down as you spread mixture evenly.
  • Add the additional vegan Worcestershire to the top and spread over the surface.
  • Sprinkle on the additional pumpkin seeds and the optional cranberries.
  • Bake for 30 minutes, or until slightly firm and the top is lightly browned.
  • Remove and let sit for 5–10 minutes.
  • Remove the outer ring from the springform pan and slice the torte to serve.

Notes

Poultry Seasoning Note: Poultry seasoning is a blend of dried herbs that can
include sage, thyme, rosemary, marjoram, nutmeg, black pepper, and/or
celery seed. If you don’t have poultry seasoning, try a mix of 1 1/2 teaspoon
dried marjoram or oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried
rosemary or sage, and a pinch of ground nutmeg.
Food Processor Note: Use a large capacity food processor, mine is 16 cups.
Pumpkin Seed Note: Toasting the pumpkin seeds will add greater depth of flavor to this torte. To toast, place seeds on a baking sheet lined with parchment (I use my toaster oven). Bake at 400 for 8-10 minutes, moving the seeds around a few times through cooking, until seeds are golden. Keep an eye on them so they don’t burn.
Serving Suggestion: Serve with Cran-Apple Compote from Dreena’s Kind Kitchen, and Golden Gravy.