Ingredients for Cranberry Surpise Vegan Style
- Frozen Cranberries
- White Grape Juice Concentrate
- Brown Sugar
- Almond Extract
- Low Fat Tofu
- Prune Puree
- Canned Pumpkin
- Ground Allspice
- Ground Cinnamon
- 1/4 cup granulated sugar
- Vanilla Extract
- 1/4 cup slivered almonds
- Apricot Brandy
- Pecans
- 1/4 teaspoon nutmeg
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How to Make Cranberry Surpise Vegan Style
- Preheat oven to 350°F (175°C).
- In a 2-quart oven-safe casserole dish, combine 12 ounces fresh cranberries over medium heat.
- Add 1/2 cup cranberry juice concentrate.
- Stir in 1/4 cup granulated sugar.
- Add 1 teaspoon almond extract and cook for 8-10 minutes, stirring frequently, until the mixture thickens and the cranberries begin to pop.
- Remove from heat.
- In a food processor, blend 1 (14-ounce) package firm or extra-firm tofu until smooth.
- Add 1/2 cup prune puree, 1 1/2 cups canned pumpkin puree, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground cinnamon to the food processor.
- Blend until completely smooth and creamy.
- Pour the cranberry mixture into the prepared casserole dish (or leave it in the dish if you cooked it there).
- Spread the pumpkin mixture evenly over the cranberries.
- In a small saucepan, combine 1/4 cup slivered almonds and 2 tablespoons brandy.
- Simmer for 5 minutes, or until the liquid is mostly absorbed. Remove from heat and stir in 1/4 cup chopped pecans.
- Spread the almond-pecan mixture evenly over the pumpkin layer.
- Sprinkle with 1/4 teaspoon of nutmeg.
- Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
151g
Fat
4g
Carbs
15g
