Recipes and Tips for a Vegan Thanksgiving
Whether you’re calling it Thanksgiving, Thanksliving or Thanksvegan… a master chef or just an eater… you’re hitting that countdown to the Super Bowl of food related holidays!
If you’re like me – you’re plotting and planning what dishes to make this year to “wow” the vegan foodies and win over the meat loving critics. Thanksgiving is the perfect opportunity to really showcase how far veganism has come and how living a compassionate lifestyle doesn’t mean sacrificing any of the beloved traditional holiday favorites. All over the USA, shopping carts are filling up with sweet potatoes, green beans, squashes, stuffing fixins, a variety of cranberry and pumpkin goodies and a vegan roast or two.
Vegan Thanksgivings have come a long way since my first Tofurky dinner. There are now numerous cruelty-free options to replace the 65 million birds who are killed every November. Tofurky is still probably the most well known and available. Most people can find them in their local grocery store and you might even find some Tofurky vegan gravy to go with it. Over at Meet The Shannons, we tried out a ridiculously dangerous but incredibly delicious Southern tradition and made Cajun Deep Fried Tofurky with Okra “Giblets. If you’re feeling brave – I would recommend giving it a shot!
Field Roast has a Celebration Roast that is stuffed with butternut squash, mushrooms and apples and is more than just delicious – it’s epic enough to create a new family tradition.
Over at Match Vegan Meats they’ve created a holiday roast that is the perfect canvas to glaze, marinade, bake or grill however you like. You can can use soy sauce, ginger, garlic and chili peppers to make a Spicy Hot Schezuan dinner or go traditional and just brush with some olive oil and white wine. You can also get the Match Vegan Chicken and create your own roast using your favorite stuffing. This video can show you how. Over at the Meet The Shannons house we’ll be rocking the Match Vegan Holiday Roast this year!
Check my Meet The Shannons pages this week for recipes including Apple Stuffed Squash, Au Gratin Potatoes, Candied Orange Sweet Potatoes, Vegan Gravy, Citrus & Garlic Glazed Holiday Roast, Pumpkin Tarts, Beer Can Tofurky, Italian Chopped Salad, Rosemary Garlic Bread, Smokey Collared Greens with Bacon, Macaroni and Cheese Cups and Garlic – Cheesy Biscuits .
Of course no Thanksgiving will be complete with these two favorites!
Green Bean Casserole
- 1/4 cup of Margarine
- 1/4 cup of Whole Wheat Flour
- 1 1/2 cup of Faux Chicken Broth
- 2 tbsp Braggs Amino Acid
- 1/2 tsp Garlic Powder
- 2 tbsp Olive Oil
- 1/2 cup Nutritional Yeast Flakes
- 3-4 cans of Green Beans – I prefer Italian cut style but it depends on how gravy you like
- 1 2.8 oz can of French-Fried Onions
Preheat over to 350F.
Melt margarine over low heat. Add the flour and whisk until it forms a roux. Add the Faux Chicken Broth, Braggs and Garlic Powder – while still whisking – until thick and bubbly. Add the Vegetable Oil and Nut. Yeast. Continue whisking the mixture. Make sure it is like a gravy – if it is too dry add more Broth – too wet add more Nut.Yeast. Pour into a small casserole dish and then mix in green beans – do it gently so the beans stay intact. Bake casserole for 10 minutes, top with the French Fried Onions and baked 10 more minutes or until brown and bubbly.
Apple Corn Bread Stuffing
- 1 large Red Delicious Apple
- 1/2 Red Onion onion
- 1 Cup Celery (chopped)
- 4 Cups Dried Corn Bread (cubed)
- 1 Cup Vegetable Broth
- 1/2 Teaspoon Dried Sage
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Dried Rosemary
- Olive Oil for Cooking
Heat oven to 350.
In a warm skillet, heat around 2 Tablespoons of Olive Oil. Once the Oil is warm, toss in Red Onion and Celery and cook till tender. Remove from heat and add Corn Bread. Add the remaining ingredients to the Vegetable Broth and pour over the Corn Bread and stir well while heating on low. Place stuffing in a baking pan or glass dish and cover with foil. Bake for 30-40 minutes. Check on it often and remove from the oven when it reaches the desired texture – little crispy – tender but not moist.
If you’re planning a vegan spread this holiday – Please send us photos with a description of what you made to Annie@idausa.org. We’d love to showcase your Compassionate Thanksgiving on our social networking pages!