Thanksgiving Recipes for Vegans
A Vegan Thanksgiving Feast
Thanksgiving leaves out a large chunk of Americans each season...the vegans. There is a large table topped with roasted turkeys, glazed hams, marshmallow yams, bacon and green beans...you see? Where are the roasted vegetables sans the grease or dairy? No where. That is okay, we vegans are making a comeback with all of these ridiculous hype diets. I'll baste in the spotlight until it falls away.
This season, let's show everybody the deliciousness of wholesome fruits, vegetables, and whole grains at the Thanksgiving Feast. Here are some amazing recipes for the best Vegan Thanksgiving the pilgrims have seen in five hundred years.
Eggplant Pepper Lasagne
2 eggplants, sliced lengthwise 3/4-inch thick (8 slices)
1 large sweet pepper, or 2 regular, slized into rounds
2 tomatoes, sliced
8 lasagna noodles (we used the no-boil variety)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
2 cups cooked bulgur
1 cup fresh basil leaves, roughly torn or left whole
2 1/2 cups mashed white beans
2 cups marinara sauce
1. Preheat oven to 350 degrees. Slice eggplant lengthwise into 3/4 inch thick slices. Arrange in a single layer on 2 baking sheets. Brush both sides with oil and salt and pepper and bake until the centers turn golden, around 25 minutes.
2. Spray or oil the bottom of a baking dish. Add a thin layer of pasta sauce. Then begin by layering lasagna single-layer slices of eggplant, sweet pepper, tomatoes, pasta sauce, bulgur, basil, and beans. The ingredients are enough for 2 layers, but add more layers (with obviously) more ingredients if you like. I would have layered it to the sky if I could.
3. Top with remaining beans and basil and sprinkle with grated parmesan. Bake covered with foil at 350 degrees for 45 minutes. Uncover, and return to oven for an additional 20 minutes until golden brown.
Spicy Cranberry Sauce
2 dried chipotle chiles*
1 12-ounce package fresh cranberries
1 1/3 cups sugar or honey
3 tablespoons fresh orange juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.
Combine softened chipotles, cranberries, sugar, and orange juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill.
Vegan Mushroom Gravy
2 tablespoons olive oil
2 cups white mushrooms, sliced (button mushrooms are best)
2 shallots, minced
2 cups mushroom stock (made with dried porcini mushrooms, see note)
1/2 cup red wine
3 tablespoons flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
freshly ground black pepper, to taste
1 tablespoon tamari (or soy sauce)
Heat olive oil in a large skillet. When the oil is hot, add the mushrooms and saute over high heat, 8-10 minutes or until mushrooms are turning gold. Add the shallots, and cook 5 minutes more. Meanwhile, whisk 3 tablespoons flour into the mushroom stock, making sure there are no lumps.
Pour the red wine into the mushroom/shallot mixture. Let it boil down over medium heat about 5 minutes, careful not to let the mixture dry out completely.
With the heat on medium, whisk the flour/mushroom stock mixture into the skillet, about a half cup at a time. Add the thyme, salt, pepper, and tamari. Stir the mixture over medium heat until it's thickened and taste to adjust seasonings if necessary.
Serve immediately. It will thicken if left off the heat; if that happens stir in a small amount of soy milk.
Note: To make mushroom stock with dried porcini mushrooms, bring 2 cups of water to boil and pour over 1/2 cup loosely packed porcini mushrooms, in a glass measuring cup. Let sit for 15 minutes, then drain the mushrooms using a coffee filter, reserving the liquid. You can chop the mushrooms and add them to the gravy if you wish, or discard them, or save them for another dish. You can also use prepared mushroom stock cubes for this, although you may want to adjust the salt if so.
Whats Your Favorite Thanksgiving Side Dish?
6 oz dried chickpeas
1 small onion, roughly chopped
3 tbsp finely chopped fresh parsley
4 tbsp finely chopped fresh cilantro
1 tsp dried hot pepper flakes
3 cloves of garlic
1 tsp cumin powder
1 tsp baking powder
Salt to taste
5-6 tbsp of flour
1. Wash and soak the chickpeas overnight. Drain the chickpeas and add to a food processor. Pulse. Add the onions, parsley, cilantro, salt, hot pepper, garlic, and cumin to the processor. Process until blended but not pureed.
2. Sprinkle in the baking powder and 4 tbsp flour- pulse. Add enough flour so that a dough forms and no longer sticks to your hands. Put the dough into a bowl and refrigerate, covered for about an hour.
3. Form the dough into small balls. Heat 3 inches of oil to 375F in a deep pan. Fry one ball to test the mixture. If the ball falls apart, then add more flour to the dough and reform the balls.
4. Fry the balls for several minutes on each side; until they turn golden brown. Drain on paper towels. Serve at warm.
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) (or use fresh puree)
2 tsp pumpkin pie spice
1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 - 1 tsp of salt to the bowl - mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe.
2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don't soak for more than two days or the cashews can get grimy in my opinion.
3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.
4. Preheat your oven to 400 degrees.
5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor .
6. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason - you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. I added in about 1/3 tsp extra salt. But taste before adding.
7. Pour your mix into a par-baked vegan pie shell (I toast my raw pie shell in the 400 degree oven for about 8 minutes). You can buy a frozen crust or make your own per instructions linked in recipe above.
8. Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes - or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet - but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge.
9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference. A warm pie will be tasty, but still a bit "wet" to slice.
Red Curry Brussels Sprouts
1-2lb Brussels Sprouts, chopped in half
1 heaping spoonful Red Thai Curry Paste
2 garlic cloves minced
a pinch of fine sea salt
1/2cup- 3/4cup low sodium soy sauce
ginger oil, or any oil that you have, or you can use water
6-8 leaves Thai Basil, chopped
A handful crushed peanuts
The Brussels Sprouts were cleaned and chopped in half.
In a small bowl, combine all ingredients except for the oil and the peanuts. Whisk the ingredients well, until everything is well combined.
Heat the oil in a large sauce/saute pan. When it is heated to medium-high heat, add the Brussels Sprouts.
After 2-3 minutes of tossing and turning the sprouts in the pan, add the sauce. Stir well to coat the sprouts. Cook the Brussels Sprouts until they are cooked through, but still crisp.
Green Bean Casserole
3tbsp. olive oil
1 sweet onion, 1/2 diced, 1/2 sliced
1/2lb. mushrooms, chopped up
1 tablespoon onion powder
1 1/4 teaspoons sea salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup whole,grain flour, divided
1 cup non fat soy milk
3 tablespoons dry sherry,
1 pound green beans
1/3 cup nonfat soy yogurt
3 tablespoons buttermilk powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1. Preheat the oven to 400F. Spray a baking dish with cooking spray.
2. In a large saucepan, heat 1tbsp. of olive oil over medium heat. Add the diced onion and cook until lightly translucent. Add the mushrooms, onion powder, tsp salt, thyme, and the pepper. Cook, stirring often for 5 minutes. Sprinkle 1/3 cup flour over the veggies. Stir up.
3. Add the milk and the sherry. Bring to a simmer for a minute or two. Stir in the yogurt and the buttermilk powder. Transfer to the baking dish.
4. In a shallow dish, whisk the remaining flour, paprika, garlic powder, and the salt together. Add sliced onions and toss to coat. Heat the remaining olive oil in a large skillet over med-high heat. Saute the onions until crispy(5 minutes). Spread over the casserole.
5.Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
1 Red onion, sliced
7 cloves of garlic, chopped
1 cup tomato, chopped
1 cup pumpkin, pureed
1 cup yukon potatoes, chopped
1 cup green bell pepper, sliced
1 cup carrots, sliced
Â½ to 1 cup pasta, preferably small pasta
1 tbsp olive oil
2 tbsp tomato sauce
1 tbsp Tabasco sauce
1 tsp dried thyme
1. Heat olive oil in a big pot. Add garlic and onion and fry till transparent. Add the tomatoes and cook till soft. Now add rest of the veggies and mix well.
2. Add 6-7 cups of water and bring it to a boil. Add the seasonings; salt, thyme, tomato paste and tobacco sauce. Mix and taste and adjust the amount of spice and salt according to your taste. Now let it simmer till all the vegetables are soft.
3. Toss the dry pasta in, turn of the heat and cover the pot with a lid. The pasta will cook slowly and absorb a lot of water so make sure there is extra water in there. It will cook and thicken the soup.
Avocado Polenta with Cilantro Pesto
1 cup polenta
3 cups water or vegetable broth
A dash of sea salt
2 chopped avocados
1 cup chopped olives
A bunch of cilantro
1 serrano pepper
1 cup chopped walnuts
1 clove garlic
squeeze of lemon juice
1. Bring the water and salt to a boil. Slowly stir in the polenta. Turn it down to a very low simmer. Keep stirring.
2. After 25 minutes have passed, the polenta will become very thick. That is when you know you are done!
3. In 3-4 oiled ramekins, add the chopped avocados and olives. Pour the polenta onto the olives. Press down to make it firm. Let them rest for 10 minutes.
1. Blend everything up in a processor. If it is too thick, add more lemon juice.
1. Steam the vegetables for about 10-15 minutes.
On plates, stack the steamed vegetables. On the other side of the plate, scoop some cilantro pesto across the plate. Lastly, turn out the polenta on top of the pesto.
1 1-pound eggplant, cut crosswise into 1/2 rounds, then into 1/2 -thick strips
Olive oil, for basting
1 cup whole wheat flour
2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
1 TBSP cumin
1/2 TBSP smoked parika
1 tablespoon garlic powder
1 teaspoon fine sea salt plus more for seasoning
1. Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
2. Put the oven on Broil mode. Have the rack near the top. Line a baking sheet with foil.
3. Toss the eggplant strips in a SMALL amount of olive oil.
4. In a small bowl add the ingredients. Stir it up. Pour out onto a flat surface. Add the eggplant strips. Turn to coat well.
5. Place on the baking sheet. Broil for 5-7 minutes. Check every couple minutes or so. Turn the eggplant around if desired.
Serve with cool hummus.
Peanut Butter Fudge
2 TBSP All natural crunchy peanut butter. Or smooth.
2 TBSP Coconut Butter
2 TBSP Cocoa powder
1/2 medium banana
A fingertip of salt
1. Combine all of the goods into the food processor.
2. Scoop into a shallow container. Let it firm up and then eat it.
Raw Red Beet Salad
3 red beets, scrubbed, peeled, and grated
2 Granny Smith Apples, peeled and grated
2 stalks of celery, thinly sliced
3 tbsp olive oil
1 tbsp apple cider or red wine vinegar
a dash of black pepper
1. After grating everything, which feels like it takes a life time, toss all of the fruits and vegetables together in a large bowl.
2. Add the olive oil, vinegar, and black pepper. Mix to coat everything. Chill for at least two hours.
Pasta e Fagioli
4oz penne, whole wheat
1 tbsp olive oil
1 can white beans
1 clove garlic minced
2 ripe tomatoes diced
2 tbsp olives diced
This super simple dish is just that, simple. Cook the pasta al dente and toss all of the ingredients to combine. Top with freshly grated Parmesan if your soul desires.