- Green beans with horseradish sauce

- Veggie gravy (for tofu pockets)
- Brown rice and mushroom dressing (for tofu pockets)

Veggie Gravy recipe:

1 small onion, minced extra tofu from making Stuffed Tofu 1 clove garlic, minced 5 mushrooms, sliced 1/4 cup unbleached white flour (or gluten-free flour of choice) tofu marinade about 1 1/4 cups vegetable broth 1/2 cup plain soymilk 1 tsp. poultry seasoning 1 tsp. thyme 1 tbsp. nutritional yeast 1/8 tsp. Liquid Smoke seasoning salt and pepper, to taste

Brown rice and mushroom dressing:

Add enough vegetable broth to the reserved marinade to make 2 cups of liquid.

Spray a non-stick sauce pan with canola oil. Add the onion and sauté for about 3 minutes. Add the tofu and garlic, and cook, stirring, for 1 minute. Add the mushrooms and cook until they exude their juices. Stir in the flour and cook for about 3 minutes, stirring constantly. Slowly stir in the vegetable broth mixture. Add the remaining ingredients and cook, stirring, until mixture thickens, about 5 to 10 minutes.

Brown Rice and Mushroom Dressing 1 large onion, chopped 1 rib celery, chopped 2 tsp. garlic, minced 6 ounces mushrooms, chopped 1 1/2 tsp. thyme 1/2 tsp. rubbed sage 1/2 tsp. rosemary 1/8 tsp. black pepper 1 cup long-grain brown rice 2 1/2 cups water 1 tsp. salt (optional) 1/3 cup chopped fresh parsley