Trumpet Turkey with Mushroom Gravy, Wild Rice, Mac n' Cheeze, and Rainbow Chard

Tommy Lucas

Trumpet Turkey with Mushroom Gravy, Wild Rice, Mac n' Cheeze, and Rainbow Chard


Trumpet Mushroom Turkey:
• 7 large Smallhold trumpet mushrooms (about 1 1/2 lbs/680 g)
• 1/2 cup plant-based butter, melted
• 1 Tsp each of Sage, Onion & Garlic Seasoning
• Salt and pepper

Wild Rice:
Cook as the bag instructs you to.

Mushroom Gravy:
• 6 Smallhold trumpet mushrooms, shredded
• 8 cups of water, or low sodium vegetable broth as an alternative
• 3 cloves of garlic, minced
• 1 tsp each of Sage, Onion, and Garlic seasonings
• A bundle of fresh sage
• 1 tablespoon of oil
• 1 teaspoon of ground black pepper
• A capful of Gravy Browning Season (optional for added color)
• Coarse salt, adjusted to your preference
• 1/4 cup of flour
• 3 tablespoons of plant-based butter

Cashew Cheeze Sauce: 
• 1 cup raw cashews
• 2 cups water (for soaking)
• 1 cup oat milk (for blending)
• 2 tablespoons nutritional yeast (for cheesy flavor)
• 1 clove garlic
• 1/2 teaspoon salt
• Optional: 1/4 teaspoon turmeric for color, 1/2 teaspoon onion powder for extra flavor

Baked Mac:
• 5 packs vegan cheese shreds (your favorite brands)
• 2 cups Oat milk
• 1 package of cooked macaroni noodles
• Tablespoon of grape-seed oil
• Paprika

Rainbow Chard:
• Spring water
• 2 tablespoons of vegetable bullion
• 2 tablespoons of smoked paprika
• Pink salt to taste
• 2 bunches of rainbow chard

Trumpet Turkey Directions

Step 1 - Preheat the oven to 400°F (200°C). Remove the caps from the trumpet mushrooms and tear them into sizable pieces, letting them fall into a mixing bowl. Separate the stems into large, elongated strips that resemble shredded turkey breast.

Step 2 - Add the melted plant-based butter to the mushroom pieces and quickly toss to ensure they are evenly coated. Season the mushrooms with the Sage, Onion & Garlic Seasoning, a good pinch of salt and pepper. Give it another toss to ensure the seasoning is well distributed.

Step 3 - Spread the seasoned mushrooms out onto a baking sheet lined with parchment paper, arranging them in a single layer for even cooking.

Step 4 - Bake in the preheated oven until the mushrooms begin to steam and lightly brown on the edges, which should take about 20 to 25 minutes. The mushrooms will release moisture; continue baking until most of the liquid has evaporated and they start to brown on the tops.

Mushroom Gravy Directions 

Step 1 - Shred your trumpet mushrooms.

Step 2 - On the stovetop, warm a tablespoon of oil in a saucepan over medium heat. Once hot, sauté the minced garlic until fragrant. Sprinkle in the flour, stirring constantly to blend it with the oil and garlic, forming the base of your roux. Cook this mixture for a few minutes, being careful not to let it darken too much.

Step 3 -  Introduce the sage, onion, and garlic spice into the roux, along with some freshly picked sage leaves, stirring continuously. Gradually add water or your choice of veg broth to the saucepan, whisking constantly to prevent clumping, until the liquid is fully incorporated and the mixture begins to thicken.

Step 4 - Allow the sauce to return to a gentle boil, then reduce the heat to low. Simmer for an additional 15 minutes, stirring often to ensure the gravy doesn’t stick or burn.

Step 5 - If you’re using the Gravy Browning Season, now’s the time to stir it in, starting with a small amount and adding more as needed to achieve the rich color and flavor you desire.

Step 6 - Lastly, fold in the shredded trumpet mushrooms, allowing them to warm through and absorb the flavors of the gravy. (I also like to sautè the mushrooms first and create a roux with them. Either way is fine find your way of making it).

Step 7 - Remove the saucepan from the heat and let the gravy stand for a moment before serving.

Mac n' Cheeze Directions

Step 1 - Soak the Cashews: Soak the cashews in 2 cups of water for at least 2 hours, or overnight. This softens them and makes them easier to blend.

Step 2 - Drain and Rinse: Drain the soaked cashews and rinse them under cold water.

Step 3 - Blend Ingredients: In a blender, combine the soaked cashews, 1 cup oat milk, nutritional yeast, garlic, and salt. Add turmeric and onion powder if using.

Step 4 ; Blend Until Smooth: Blend on high until the mixture is very smooth. If the sauce is too thick, you can add a bit more oat milk to reach your desired consistency.

Step 5 - Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You might want to add more nutritional yeast for a cheesier flavor or salt for overall flavor.

Step 6 - Heat If Desired: If you want to use this as a warm sauce, heat it gently in a saucepan over low heat until warm.

Step 7 - Preheat your oven to 350°F (175°C).

Step 8 - In a saucepan, gently heat the vegan cheese shreds (4 packs) with some oat milk until the cheese is completely melted. Stir occasionally to ensure even melting.

Step 9 - Once the cheese has melted, add the cooked macaroni noodles to the saucepan. Mix well to ensure the noodles are evenly coated with the cheese mixture.

Step 10 - Transfer the cheesy macaroni into a baking pan.

Step 11 - Pour your cashew cream over the Mac and mix it in very well.

Step 12 - Sprinkle additional vegan cheese shreds over the top.

Step 13 - Drizzle a little oil over the cheese and lightly sprinkle with paprika. This will help the cheese melt evenly and create a nice char on top.

Step 14 - Bake in the preheated oven for 10-15 minutes, or until the cheese on top is nicely melted and bubbly.

Rainbow Chard Directions

Step 1 - Bring water to a boil (enough water to completely cover the chard). Clean the rainbow chard. Remove some of the stem and then roll it up longways and cut into ribbon strips.

Step 2 - To the boiling water add the smoked paprika and the bullion stir it well. Bring down to a simmer and then add in your rainbow chard cover with a lid and let it simmer for 30-45 mins or until desired texture. The longer the more flavorful and tender the greens will be. Salt to taste.