"Turkey" Brine Recipes for Vegetarians

This Holiday Isn't Just for Meat-Eaters!

You won't find "turkey" brine recipes like this on Food Network. If you want a "turkey" brine recipe you can use on Tofurky or a nice Quorn roast this holiday season, welcome! This isn't the turkey brine Martha Stewart recommends, it's not the turkey brine Alton Brown may use, but vegans and vegetarians will get as much enjoyment as everyone else out of Thanksgiving while keeping their consciences clear.

"Brine" is a soak for your turkey substitute used to add flavor and juiciness-- and you can use it without animals. It's also used in making gravy, either directly from the brine or traditionally from the "drippings" of turkey. Your brine can be made 24 hours in advance, so your substitute has a day to soak before cooking as Kim O'Donnel at the Washington Post sometimes suggests (as do many other turkey eaters). You could let your roast soak overnight, if time is a factor.

Most brine recipes are intended for 10-18 pounds of meat, like the recipe described by Sheri Gailey at Allrecipes. Your roast may be much smaller; if so, downscale accordingly, or you'll wind up with much wasted brine.

Here are the basic ingredients you will need:

1 Gallon (cold) water

1 ½ cups salt

1 gallon vegetarian broth

Main cooking materials:

5 gallon bucket (used by most, like Jim Phelps)

(You may use a smaller container if you plan on downscaling -- at your discretion!)

One large pot

Here are optional ingredients; I recommend keeping it to 5 or less, to avoid over-seasoning:

2 cups brown sugar

1 Tablespoon rosemary

10 cloves crushed garlic

1 Tablespoon sage

8 crumbled bay leaves

1 Tablespoon thyme

12 cloves

1 Tablespoon savory

6 Tablespoons pepper

Orange or lemon zest

Instructions:

1. Heat broth on your stovetop in large pot. Add chosen salt, spices, and/or sugar. Stir often! Once finer materials have dissolved and mixture boils, remove pot from heat and let it cool.

2. Pour mix into bucket; add cold water. Stir.