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VEGAN RECIPES

A Vegan Thanksgiving!

November 22, 2014

 

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Happy Thanksgiving!!!

In honor of this being my 1-year vegan anniversary and also being my 1st blog post, I’m bringing you a fully VEGAN THANKSGIVING MENU!! I know for vegans (or people with dietary restrictions) the holidays can be semi-dreadful if your family does not share the same eating habits as you (since, after all, Thanksgiving literally revolves around food…and being thankful of course!). But for those of us not shoving face with bacon wrapped turkey, heavy cream-filled mashed potatoes, and turkey organ infused gravy, this menu is here to save the day! It consists of a few of my family’s traditional Thanksgiving recipes (veganized) –  and also a couple recipes from one of my favorite vegan cookbooks; The Oh She Glows Cookbook by Angela Liddon of ohsheglows.com. The best thing about this menu…. NO FOOD COMA! It’s filled with all good-for-you ingredients that leave your belly feeling full and warm, but without the heavy, can’t get off the couch, want to throw up in the cornucopia feeling. Let me know if you choose any of these recipes to make to enjoy with your family on Thanksgiving! I hope everybody has a safe, happy, and yummy holiday!

P.S. Always choose organic when you can 🙂

 

ROASTED BRUSSEL SPROUTS WITH TEMPEH BACON + A FIG BALSAMIC REDUCTION

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2 10oz packages of brussel sprouts

1 package Lightlife organic smoky tempeh strips – “Fakin Bacon” flavor

1/3 cup fig balsamic vinegar (regular balsamic is completely fine but if you can find fig or any other fall flavored balsamic, it’s awesome!)

Salt & pepper to taste

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1. Preheat oven to 350 degrees.

2. Prepare the brussel sprouts – peel off some outer leaves if they’re brown or weird. Then cut off the ends and cut in half length-wise.

3. Steam the brussel sprouts for about 5-10 minutes until tender (not tinder, tender).

4. While the brussels are steaming, fry up your tempeh bacon in a frying pan coated with oil just as you would regular bacon. Flip and fry each side until crispy.

5. Place the steamed brussel sprouts in a baking dish and drizzle with olive oil and salt and pepper to taste. Cut up the tempeh bacon into small pieces and sprinkle over the sprouts.

6. Bake for 30 minutes until slightly browned.

7. While everything is in the oven, prepare the balsamic reduction. This is basically just a fancy term for heating the balsamic on low heat until it thickens. So…. do that.

8. Transfer the finished sprouts & facon to a serving dish and drizzle with balsamic reduction and enjoy!

 

 

SWEET POTATO CASSEROLE TOPPED WITH VEGAN MARSHMALLOWS AND PECANS

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3 cups sweet potatoes (I used a mix of actual sweet potatoes and a can of organic sweet potato puree which made it super sweet and creamy and yummy)

1 cup vegan marshmallows (Sweet & Sara brand, or Dandies brand!!! – regular marshmallows contain gelatin, making them not vegan)

1 handful chopped pecans

1/4 cup non-dairy milk of your choice

1 tsp pumpkin pie spice

1 tsp salt

1/2 tsp pepper

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1. Pierce sweet potatoes with a fork and bake in a 350 degree oven for about 45 minutes to an hour depending on their size. This step is very easily done the night before to cut down on cooking time on Thanksgiving Day.

2. Combine sweet potatoes, non-dairy milk, pumpkin pie spice, and salt and pepper into a mixing bowl and whisk until blended smooth.

3. Transfer to a baking dish and top with marshmallows and pecans.

4. Bake until marshmallows are melted and tops are slightly browned, about 15 minutes. Enjoy!

 

LENTIL GRAIN STUFFING WITH TEMPEH BACON, WALNUTS, AND DRIED CRANBERRIES  – (This was my favorite!)

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2 cups chopped celery

2 tbsp Earth Balance butter

1-1/2 cup chopped white onion

1 tbsp chopped rosemary

1/2 tsp nutmeg

salt and pepper to taste

1 package Lightlife organic smoky tempeh strips – “Fakin Bacon” flavor

6 cups cubed bread (about 2/3 of the loaf of bread) – I used One Degree Organic Foods Veganic Lentil Grain Bread (this is not gluten free, but obviously just sub with your favorite GF bread!)

1 box (4 cups) veggie broth

1 cup dried cranberries

1/2 cup walnuts

 

1. In a large skillet, heat the Earth Balance until lightly browned. Toss in the onion and cook until translucent. Toss in the celery and cook for another few minutes.

2. In the meantime, fry up your tempeh bacon in a frying pan coated with oil just as you would regular bacon. Flip and fry each side until crispy.

3. Once completed, dice up the tempeh bacon and toss it in with the celery and onions along with the veggie broth, rosemary, nutmeg, salt and pepper for another few minutes until fragrant and heated throughout.

4. In a large mixing bowl, place the cubed bread in the bowl and pour the veggie, bacon, broth mixture on top. Mix until combined.

5. Transfer to a baking dish and top with cranberries and walnuts and bake in a 350 degree oven for 30 minutes or until desired crispiness on top.

 

EASY MUSHROOM GRAVY

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VIA THE OH SHE GLOWS COOKBOOK – RECIPE INCLUDED WITHIN THIS RECIPE HERE

This was soooooo good and absolutely perfect on top of the stuffing. Also would be perfect to add some Daiya vegan cheddar shreds to and put on top of a green bean casserole!

 

 

RAW PUMPKIN MAPLE PIE WITH BAKED OAT CRUST

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VIA THE OH SHE GLOWS COOKBOOK

I decided to make these in little individual servings in small mason jars instead of having a whole pie to cut up – perfect size!

 

 

 

 

 

 

 

 

 

  • Reply
    Denise
    November 24, 2014 at 2:53 pm

    I don’t mind doing a vegan Thanksgiving with these delicious recipes….congrats on your first blog post! xo

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