Thanksgiving

Thanksgiving Plant Based Main Dishes

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Cooking a Thanksgiving feast shouldn’t be stressful. Most of the recipes listed here can be partially made up a head of time and then finished right before dinner, leaving you to be with your family and friends.

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Stuffed Portobello Mushrooms (Makes 8 servings)

- 8 large Portobello mushrooms (stems and gills removed)
- 2 pounds of potatoes, chopped
- 1 large package of baby spinach
- 3-4 cloves of garlic, peeled
- 1 C vegan cheese shreds (I used Daiya mozzarella)
- 1 C bread crumbs*
- 3 Tbsp vegan butter
- 1 Tbsp olive oil
- 2 tsp each: salt and chopped fresh rosemary
- 1 tsp pepper

Directions:

- Cook the potatoes and garlic in a medium pot for about 15-20 or until soft. Drain and add salt, pepper, rosemary, butter, and mash until they are the consistency you like. Stir in the spinach.
- While the potatoes are cooking, remove the mushroom stems (you can chop these and add to the potato mixture if you like). Remove the gills with a small spoon. Wash and dry the mushrooms and brush them with oil. Place on a large baking sheet lined with parchment paper.
- Heat the oven to 375 Fahrenheit and cook the unstuffed mushrooms for 10 minutes. Remove from oven and let cool slightly.
- Using a large spoon overfill each mushroom with the potato mixture. Then top with 1/8 of the cheese and 1/8 of the bread crumbs. (at this point you can cover the tray and wait until you are ready to cook).
- Cook the stuffed mushroom for 15-20 minutes at 375 degrees or until golden brown.

*You can use seasoned croutons and crush them with a rolling pin or put in a food processor.

OPTION:

- You can replace the potato/spinach mixture with about 4-5 cups of uncooked vegan stuffing. Recipe follows:

BASIC VEGAN STUFFING
- 2 Tbsp of olive oil or vegan butter
- 2 of each, chopped: celery stock, carrot and onion
- 1 cup of mushrooms, chopped
- 1 1/2 cup each: cooked rice and dried out bread cut into cubes
- 1 cup of vegetable or mushroom stock
- 2 tsp each: ground sage, thyme, rosemary, salt & pepper

DIRECTIONS
- Heat up oil or butter in a large pan on medium heat, add celery, carrots, onions, mushrooms and spices.
- Cook for about 5-6 minutes.
- Place rice, bread and veggie mixture into a large bowl and add as much stock as you need to make the mixture moist. Taste and add more salt and pepper if needed.
- Put the mixture into a baking dish that has been greased with oil or butter. Cover with foil and cook at 375 for about 30 minutes. 

OPTIONS
- The sky is the limit with stuffing, add nuts, dried fruit or other vegetables.

Stuffed Sweet Peppers (Makes 8 servings)

These stuffed pepper are so easy and taste amazing. If you don’t like barley, you can easily replace it with rice, quinoa or any other grain you prefer. Also, changing the veggies to whatever you like or have on hand is perfectly fine. Just make sure you keep the total amounts close to the recipe.

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- 8 medium to large green, yellow or red sweet peppers
- 2 C cooked barley (see package for instructions)
- 1 C each: chopped mushrooms, onions, zucchini and spinach
- 2 Tbsp chopped garlic
- 1 Tbsp each: Thyme, Parley
- 1 tsp each: salt, pepper and chili powder
- 1-2 Tbsp olive oil
- 2 C of tomato or spaghetti sauce
- 1 C of non dairy cheese shreds (optional)

Directions:

- Rinse the bell peppers. Cut off the tops and carefully remove and remove the seeds and pith. If they wont stand up, cut a small slice off the bottom of the pepper.
- In a large pan, add the oil and heat to medium. Add vegetables, garlic, spices, salt and pepper. Cook for about 5-6 minutes or until soft. (if you are using other veggies that are firm, you may need to increase your cooking time).
- Stir the barley into the vegetables and mix until completely combined.
- Pour 1 C of the tomato sauce in the bottom of a baking dish large enough to hold 8 peppers (or two dishes if you need to).
- Add the barley/veggie mixture to each pepper and place in the baking dish.
- Top the peppers with the remaining tomato sauce and top with cheese shreds if using.
- Bake at 375 degrees Fahrenheit for 30 minutes uncovered.

We don’t all have time to make everything from scratch. Today there are quite a few tasty options available to serve as a main, that will please everyone at your table. Gardein has some great options that come with the stuffing, gravy and cranberries, making your job easier. 

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Almost anything you can think of is now available in a plant based recipe and at your local supermarket. Remember, if you don’t see what you are looking for, ask for it. The more we demand these products, the more our grocery stores will stock them.

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Your New Thanksgiving Tradition - Plant Based Side Dishes

There are hundreds of easy vegan Thanksgiving recipes out there that will satisfy all of your friends and family. Here are just a few - as always, you can change these to match up with your tastes or whatever you have on hand. These recipes make about 4-5 servings and can be easily doubled or tripled.

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OVEN ROASTED BALSAMIC BRUSSEL SPROUTS:
- 3 cups Brussel sprouts cut in half
- 3 Tbsp each: balsamic vinegar and olive oil
- Salt and pepper to taste

DIRECTIONS:
- Heat oven to 350 degrees F.
- Arrange Brussel sprouts on a baking sheet.
- Mix together oil, vinegar, salt and pepper and drizzle over sprouts.
- Bake in the oven for 25-30 minutes.

SPICY CORN
- 2 cups of frozen organic corn
- 1 tsp each: garlic powder, chili powder, lime juice
-  ½ tsp cayenne
- 1-2 Tbsp of Vegan Parmesan cheese or nutritional yeast

DIRECTIONS:
- Mix all spices and add to frozen corn.
- Heat up in microwave or on stove top.
- Sprinkle with cheese or yeast and serve.
 

MAPLE CARROTS:
- 5-6 medium carrots, sliced on diagonal
- 1 Tbsp each: Vegan butter and maple syrup
- 2 tsp fresh rosemary, chopped
- Salt & pepper

DIRECTIONS:
- Boil carrots in water for about 15 minutes.
- Drain and stir in maple syrup, butter, rosemar.y, salt and pepper.
 

ROASTED ROOT VEGGIES WITH CURRY
- 4-5 cups of peeled and chopped root veggies: carrots, parsnips, turnip
- 1 large onion, chopped in big chunks
- 1/4 cup olive oil
- 2 tsp curry powder
- 4 garlic cloves, chopped fine 
- Salt & pepper
- 2-3 Tbsp Cilantro or parsley, chopped

DIRECTIONS:
- Preheat oven to 425. Toss all ingredients except cilantro together and layer on to two baking sheets. Cook for 15 minutes and turn over (or just stir them around). Cook another 15 minutes. Sprinkle with cilantro and serve.

OPTIONS:
- Replace curry powder with 1 tsp each: rosemary and thyme
 

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ASIAN STYLE GREEN BEANS
- 2 cups of frozen or fresh green beans
- 1/4 cup organic soy sauce
- 1 Tbsp each: garlic-minced, brown sugar and sesame oil
- 1/2 tsp red pepper flakes

DIRECTIONS:
- Mix in medium bowl soy, garlic, brown sugar and pepper flakes.
- Toss green beans on mixture.
- Heat up sesame oil over medium heat. Add green beans and cook for 3-5 minutes –keep stirring.

OPTIONS:
- Use broccoli instead of green beans. Add sliced mushrooms or red pepper.
- Change up the spices - use olive oil, thyme, salt and pepper-delete soy, sugar and sesame oil.
 

CREAMED KALE
- 1 Tbsp coconut oil or olive oil
- 1-2 garlic cloves, minced
- 1 large onion, chopped
- 1 big bunch of kale cut into bite size pieces
- 3/4 cup coconut milk
- Salt & pepper
- Grated coconut (optional)

DIRECTIONS:
- Heat oil over medium high heat in a large pan. Add onion and cook for 4-5 minutes. Add garlic and cook for 1 minute. Add kale, stir and cook for 2-3 minutes.
- Add coconut milk, salt and pepper and cook for 5 minutes. Top with coconut flakes if using.

OPTIONS:
- Replace kale with Swiss Chard or spinach.
 

GARLIC MASHED POTATOES
- 8 medium potatoes cut in chunks, peel if you prefer
- 3-4 Tbsp of vegan butter
- 5 cloves of roasted garlic (see note)
- salt, pepper and chives

DIRECTIONS
- Put potatoes in a large pot and cover with cold water. Boil for about 30 minutes.
- Drain potatoes and add to a large bowl. Add butter, salt and pepper.
- Mash with a potato masher or use a hand mixer (don't over mix).
- Mash the roasted garlic and stir into potatoes.
- Taste and add more salt and pepper if needed. Sprinkle with chives and serve.

NOTE:
- To roast garlic, wrap cloves in tin foil add a few drops of olive oil and roast in oven at 400 for 30 minutes.

OPTIONS:
- Replace potatoes with sweet potatoes. Replace garlic with a small sprinkle of cinnamon and nutmeg.
 

BASIC VEGAN STUFFING
- 2 Tbsp of olive oil or vegan butter
- 2 of each, chopped: celery stock, carrot and onion
- 1 cup of mushrooms, chopped
- 1 cup each: cooked rice and dried out bread cut into cubes
- 1 cup of vegetable or mushroom stock
- 1 tsp each: sage, thyme, rosemary, salt & pepper

DIRECTIONS
- Heat up oil or butter in a large pan on medium heat, add celery, carrots, onions, mushrooms and spices.
- Cook for about 5-6 minutes.
- Place rice, bread and veggie mixture into a large bowl and add as much stock as you need to make the mixture moist. Taste and add more salt and pepper if needed.
- Put the mixture into a baking dish that has been greased with oil or butter. Cover with foil and cook at 375 for about 30 minutes. 

OPTIONS
- The sky is the limit with stuffing, add nuts, dried fruit or other vegetables.

Easy Thanksgiving Starters - All Plant based and All Easy!

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We are starting new traditions! A delicious plant based Thanksgiving dinner that everyone will love! 

Here are a couple of starters that can be served for a casual dinner or can be adapted to serve a large group of your friends and family.

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Spiced Pumpkin Soup (Serves 6 - 8)
- 1 Tbsp olive oil
- 1 1/2 cups medium chopped onion
- 2 tsp. each: minced ginger and garlic
- 1 tsp. each: ground cumin, coriander, cayenne, cinnamon, salt and pepper
- 4 cups low vegetable stock
- 2 x 15 oz cans pumpkin puree or 4 cups of chopped roasted pumpkin purée*
- 1 C coconut milk
- Toasted pumpkin seeds (optional - for garnish)
- Pomegranate seeds (optional - for garnish)

Directions:
- In a large stockpot heat oil and add onion and cook for 3-4 minutes. Then add ginger, garlic and spices. Cook over medium heat until onions are soft – about 4-5 minutes.

- Add stock and pumpkin puree. Increase temperature and bring to a boil, then reduce heat, cover and cook for about 15 minutes.

- Stir in coconut milk and cook for another two minutes.

- Top with toasted pumpkin and pomegranate seeds.

* If you are making your own pumpkin puree, cut your pumpkin in half, remove seeds and place cut side down in a microwavable container. Add about 1 cup of water and heat on high for about 15 minutes (or until soft). Cool and then puree in a blender or food processor.

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This salad is easy to put together and you can change it up and add your fav ingredients. Also, use a bottled vegan salad dressing if you are in a hurry.

Spinach Salad with Cranberries and Pumpkin Seeds (6-8 servings)

- 1 large package of baby spinach
- 1 C of dried cranberries
- 1 C of roasted pumpkin seeds
- 1 C of drained mandarin oranges
- 1/2 C thinly sliced onions

Dressing:
- 2 Tbsp each: Olive oil, Apple Cider vinegar, honey, water
-2 tsp. Dijon mustard
- 1/2 tsp each: cinnamon, salt and pepper
- Mix all ingredients together is a container with a lid - shake well before dressing the salad.

Directions:
- Combine spinach, cranberries, oranges, onion and pumpkin seeds and toss with salad dressing.

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Here is a classic vegan cornbread that is both delicious and very easy to make. This recipe is dense and not too sweet, so if you like your corn bread sweet, just increase the maple syrup.

Vegan Corn Bread (8 - 10 servings)

- 2 C organic cornmeal
- 1 C all purpose flour
- 2 tsp baking powder
- 1/2 tsp each: salt and cayenne powder
- 2 C nut milk (your choice)
- 1/2 C melted coconut oil
- 2-3 Tbsp. maple syrup
- 2 tsp apple cider vinegar

Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together milk, coconut oil, vinegar and maple syrup in a large bowl. Taste and add more maple syrup if you like it sweeter.
- Combine all dry ingredient and mix well, then add to wet ingredients and stir until combined.
- Pour the mixture into an 8 x 8 pan lined with parchment paper, and cook for about 30-35 minutes, or until top is golden brown.

Easy Plant Based Desserts for Your Thanksgiving Dinner.

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Easy Apple Strudel - serves 6-8 and can be doubled easily

-  2 packages of Vegan puff pastry (usually found in the freezer section of your grocery store)
-  7-8 sweet apples
-  1 Tbsp cinnamon
-  1 tsp cardamon
- 1 Tbsp maple syrup
- Splash of lemon juice

Directions:
- Take the puff pastry out to thaw according to the package instructions.
- Heat oven to 250 degrees.
- Peel/core and thinly slice apples and toss with lemon juice.
- Add cinnamon, cardamon and maple syrup and toss to coat.
- Layout 1 piece of the pastry dough on a slightly floured surface and add 1/4 of the apple mixture onto half of the pastry. Fold over and pinch the edges. Repeat with the next 3 pieces of dough.
- Place on a baking pan lined with parchment paper and put in oven for 15-20 minutes.
- Remove and enjoy hot or let it come to room temperature. Serve with Vegan ice cream-YUM!

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PUMPKIN PIE – SERVES 8

- 2 cups of canned Pureed Pumpkin (not pumpkin pie filling)
- 1 cup full fat Coconut milk
- ½ cup brown sugar
- ¼ cup each: organic cornstarch and maple syrup
- 1 tsp each: vanilla and cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp each: salt and nutmeg
- 1 Store bought vegan pie crust – do not precook

DIRECTIONS:
- Heat oven to 350 F.
- Add all of the ingredients into a bowl and mix well. You can use a hand mixer.
- Pour the mixture into the pie shell and bake for 60 minutes. The middle should be a bit wobbly.
- Let cool and refrigerate for 3-4 hours or overnight.

OPTIONS:
- Top with Vegan whipped cream and a light sprinkle of cinnamon.
- Serve with Vegan ice cream.

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If you don't have time or don't feel like making from scratch, there are a ton of choices out there!  One of my favorites are the cheesecakes and key lime pies made by Daiya. Never have any of my friends or family realized these were plant based. 

There is also a huge variety of non-dairy ice creams and most stores are offering plant based desserts in their bakery section. If they don't, just ask!

Thanksgiving Dinner Side Dishes - Yum!

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For me, it really is all about the side dishes. Lots and lots of delicious veggies!  Here are some quick and delicious side dishes.

SPICY CORN
- 2 cups of frozen organic corn
- 1 tsp each: garlic powder, chili powder, lime juice
-  ½ tsp cayenne
- 1-2 Tbsp of Vegan Parmesan cheese or nutritional yeast

DIRECTIONS:
- Mix all spices and add to frozen corn.
- Heat up in microwave or on stove top.
- Sprinkle with cheese or yeast and serve.

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OVEN ROASTED BALSAMIC BRUSSEL SPROUTS:
- 3 cups Brussel sprouts cut in half
- 3 Tbsp each: balsamic vinegar and olive oil
- Salt and pepper to taste

DIRECTIONS:
- Heat oven to 350 degrees F.
- Arrange Brussel sprouts on a baking sheet.
- Mix together oil, vinegar, salt and pepper and drizzle over sprouts.
- Bake in the oven for 25-30 minutes.

MAPLE CARROTS:
- 5-6 medium carrots, sliced on diagonal
- 1 Tbsp each: Vegan butter and maple syrup
- 2 tsp fresh rosemary, chopped
- Salt & pepper

DIRECTIONS:
- Boil carrots in water for about 15 minutes.
- Drain and stir in maple syrup, butter, rosemary, salt and pepper.

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ROASTED ROOT VEGGIES WITH CURRY
- 4-5 cups of peeled and chopped root veggies: carrots, parsnips, turnip
- 1 large onion, chopped in big chunks
- 1/4 cup olive oil
- 2 tsp curry powder
- 4 garlic cloves, chopped fine
- Salt & pepper
- 2-3 Tbsp Cilantro or parsley, chopped

DIRECTIONS:
- Preheat oven to 425. Toss all ingredients except cilantro together and layer on to two baking sheets. Cook for 15 minutes and turn over (or just stir them around). Cook another 15 minutes. Sprinkle with cilantro and serve.

OPTIONS:
- Replace curry powder with 1 tsp each: rosemary and thyme

GARLIC MASHED POTATOES
- 8 medium potatoes cut in chunks, peel if you prefer
- 3-4 Tbsp of vegan butter
- 5 cloves of roasted garlic (see note)
- salt, pepper and chives

DIRECTIONS
- Put potatoes in a large pot and cover with cold water. Boil for about 30 minutes.
- Drain potatoes and add to a large bowl. Add butter, salt and pepper.
- Mash with a potato masher or use a hand mixer (don't over mix).
- Mash the roasted garlic and stir into potatoes.
- Taste and add more salt and pepper if needed. Sprinkle with chives and serve.

NOTE:
- To roast garlic, wrap cloves in tin foil add a few drops of olive oil and roast in oven at 400 for 30 minutes.

OPTIONS:
- Replace potatoes with sweet potatoes. Replace garlic with a small sprinkle of cinnamon and nutmeg.

Thanksgiving Stuffing and Gravy - Easy and Cruelty Free!

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In the US, Thanksgiving is coming up soon so that means lots of friends, family, food and football!  Last time we covered a main dish plant based alternative, but no thanksgiving meal would be complete without stuffing and gravy. Here are some great options to buy or make.

Grocery stores like Whole Foods carry plant-based packaged stuffing mix and they are all easy, quick and cruelty free. If you would like to make your own, here is an easy recipe with a couple of variations.

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Basic Easy Stuffing – 6-8 servings, can be doubled or tripled

-  6 cups of cubed bread, whatever type you like
-  2 cups of cooked rice, white, brown or wild
-  1 large onion, diced
-  2 of each: stalks of celery, carrots and apples, diced
-  2 cups of mushroom or vegetable stock
-  1 Tbsp each: Thyme, Rosemary, Sage, Salt & Pepper
-  2 Tbsp of Olive Oil or Vegan butter

Directions:
-  Heat oven to 350 degrees.
-  Add oil or vegan butter to a large pan on medium heat. Add onion, celery, carrots and apples and all spices. Cook until soft (about 7-10 minutes). Mix in cooked rice and remove from heat.
-  Place bread cubes in a large bowl and add onion mixture, and 1 ½ cups of stock. If mixture is dry add more stock. Taste and adjust seasoning.
-  Place mixture in a lined or greased 9x13 pan and cover with tin foil.
-  Cook for 35-40 minutes.

To make Cornbread Stuffing, use the above recipe and replace the bread with homemade or prepared cornbread.

To make Mushroom Stuffing, use the above recipe, add 2 cups of sliced mushrooms and use mushroom broth. Add the mushrooms to the pan when cooking onion mixture.

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Again, many grocery stores offer plant based gravy mixes. Just add water and you are done. If you would like to make your own, here is an easy and delicious one:

Basic Turk’y Gravy, makes about 2 cups, can be doubled

-  ¼ cup Vegan butter
-  ¼ cup AP flour
-  2 cups Vegetable broth
-  1 tsp each: poultry seasoning (or ½ tsp each dried sage, thyme, rosemary), salt & pepper

Directions:
-  In a saucepan over medium heat, melt butter, add spices and flour and stir until completely combined.
-  Slowly add broth, stirring constantly until there are no lumps and gravy has thickened.

Easy Mushroom Gravy, makes about 2 cups, can be doubled

-  1 Tbsp Olive Oil
-  1 cup mushrooms, chopped finely (any type will work)
-  ¼ cup of minced onion
-  ¼ cup Vegan butter
-  ¼ AP flour
-  2 ½ cups mushroom broth
-  1 tsp each: thyme, salt & pepper

Directions:
-  Heat oil in a large saucepan over medium heat, add onions, mushrooms and spices. Cook until soft (about 7-10 minutes).
-  Add butter and flour and mix until it is completely combined.
-  Slowly add broth, stirring constantly until there are no lumps and gravy has thickened.

Easy Plant-Based Thanksgiving Main!

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Thanksgiving really is a time to spend with your family and friends celebrating what you are truly thankful for. But it is also well known for everyone sitting down to a huge meal that traditionally is laden with meat products.  I have celebrated decades of this holiday serving plant based products only. It is absolutely delicious and much easier than you think. Today, we are going to cover Main Dish alternatives that will leave your guests wanting seconds and thirds!

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No Need For Turkey or Ham!

There are so many options out there, and your supermarket most likely has at least a couple of choices, but here are some that I like:

1)      With only a 22 minute cook time Gardein Savory Stuffed Turk’y is a great choice. Delicious and easy!
2)      Field Roast Stuffed Celebration Roast - Stuffed with a savory sausage-style stuffing made with butternut squash, apples and mushrooms makes this plant based roast and great addition to your meal!
3)      To feed a big crowd try the Vegetarian Plus – Whole Vegan Turkey. Tastes great and can feed over 20 people. And for those of you who want the “look” it does look like the meat option.
4)      Vegetarian Plus also makes a ham substitute with an apricot plum glaze.
5)      For cozier dinners, Gardein offers a selection of Turk’y cutlets which I quite often include at my holiday dinners and my guests love them!
6)      If you want to make a main from scratch, here is a great recipe:

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Portobello Mushroom with Savory Stuffing and Gravy – 4 servings, easy to double or triple

-  4 portobello mushrooms, stems trimmed
-  4 cups of cubed bread, whatever type you like-leave out to dry for an hour
-  1 of each diced: onion, celery stalk, carrot, apple
-  1 cup of cooked rice, white or brown or wild
-  2 cups of mushroom or vegetable stock
-  1 tsp each (dried): thyme, rosemary, sage, salt, pepper
-  Olive oil

Directions:
-  Preheat oven to 350.
-  Trim the Portobello mushrooms and brush both sides lightly with olive oil. Season with salt and pepper and place on parchment lined baking tray. Bake for 15 minutes and remove. Let cool slightly.
-  While mushroom caps are cooking, add oil to a pan on medium heat, and add chopped vegetables and all spices. Cook until soft (about 7-10 minutes). Do not brown.
-  Add rice and stock. If the mixture is dry add a bit more stock, then remove from heat.
-  Mound stuffing into each mushroom cap. Place in 350 degree oven and cook for 15-20 minutes.

Gravy
-  2 Tbsp Olive Oil or Vegan butter
-  3 cups of sliced mushrooms, whatever type you like
-  1 small onion, diced fine
-  2 cloves of garlic, minced
-  1 tsp each salt, pepper, thyme-dried
-  2 cups of mushroom or vegetable stock
-  2 Tbsp organic corn starch or 3 Tbsp of flour

Directions:
-  In a medium saucepan heat oil or vegan butter over medium heat.
-  Add onions and garlic and spices, cook for 1-2 minutes and then add mushrooms. Sauté until soft (about 7-10 minutes).
-  Add your corn starch or flour to the pan and stir until veggies are coated.
-  Slowly add your stock, stirring constantly. Cook for about 5 minutes.
-  Taste and adjust seasoning if needed.

Thanksgiving Desserts - Yum!

The very best part of any dinner is the dessert!! These vegan choices are a perfect ending for your Thanksgiving dinner.

APPLE CRISP – 4 servings

- 4 medium apples, peeled and chopped, sprinkled with a little lime or lemon juice
- ½ cup of walnuts or pecans, chopped
- 1/3 cup each: brown sugar, flour and rolled oats
- 3 Tbsp of Vegan butter or coconut oil
- 1 tsp each: cinnamon, cardamom and nutmeg
- Pinch of sea salt

DIRECTIONS:
- Heat oven to 375 F.
- Mix oats, flour, nuts, spices and butter or oil until it becomes crumbly.
- Butter or oil four small ramekins or one large  or 8 x 8 baking dish and add apples.
- Add topping, sprinkle with salt, and bake covered for 20 minutes and then uncovered for 10 minutes.

OPTIONS:
- Use a combination of pears and apples.
- Add ½ cup of raisins in with the apples.

PUMPKIN PIE – SERVES 8

- 2 cups of canned Pureed Pumpkin (not pumpkin pie filling)
- 1 cup full fat Coconut milk
- ½ cup brown sugar
- ¼ cup each: organic cornstarch and maple syrup
- 1 tsp each: vanilla and cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp each: salt and nutmeg
- 1 Store bought vegan pie crust – do not precook

DIRECTIONS:
- Heat oven to 350 F.
- Add all of the ingredients into a bowl and mix well. You can use a hand mixer.
- Pour the mixture into the pie shell and bake for 60 minutes. The middle should be a bit wobbly.
- Let cool and refrigerate for 3-4 hours or overnight.

OPTIONS:
- Top with Vegan whipped cream and a light sprinkle of cinnamon.
- Serve with Vegan ice cream.

RICE PUDDING – 4-6 servings

- 1 cup of cooked rice (basmati rice works good)
- 2 cups vanilla almond milk
- 1 can of full fat coconut milk
- ¼ cup brown sugar
- ½ cup each: flaked coconut, raisins and chopped pistachios
- 1 tsp each: cardamom, cinnamon, vanilla

DIRECTIONS:
- In a large pan over medium heat cook rice and milk until it starts to boils, turn down and cook for 5 more minutes.
-  Increase heat to medium and add coconut milk, sugar, cardamom and cinnamon. Cook until it starts to thicken about 10 minutes. Remove from heat and add vanilla, coconut, raisins and pistachios.
- Eat warm or cover with plastic wrap and put in fridge. 

 

Thanksgiving Main Dishes

For a lot of families, it is all about the turkey. Our Vegan Thanksgiving is all about the taste! Check out these great ideas for an amazing meat-free dinner.

Our holiday dinners always include a holiday roast from Gardein. They offer full stuffed roasts with gravy and cranberry sauce, or for a smaller meal you can use their delicious individual Turk'y cutlets. Either way you will definitely not miss the meat!

ROASTED ACORN SQUASH WITH WILD RICE

Roasted Acorn Squash
- 2 acorn squash, halved lengthwise and seeds removed
- 1 Tbsp. Vegan butter, melted
- 1 Tbsp. light brown sugar, packed
- salt and pepper

DIRECTIONS:
- Heat the oven to 450 degrees F and place the rack in the center of the oven.
- Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with some of the brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.

Wild Rice Salad
- 2 cups freshly cooked wild rice (1 cup uncooked)
- 3/4 cup pecans, toasted and finely chopped
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup fresh basil, finely chopped
- Grated zest of 1 naval orange
- Juice of 2 naval oranges
- Salt and pepper to taste

DIRECTIONS:
- Reduce oven temperature to 350 degrees F.
- In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary.
- Divide the wild rice mixture among the squash halves, about a 1/2 cup each. Return the stuffed squash to the oven and continue to bake at 350 degrees F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges.
- When ready to serve garnish with additional chopped basil and orange zest if desired

Recipe courtesy of Beardandbonnet.com

Coming up next - it is all about the desserts!

 

Thanksgiving Side Dishes

Thanksgiving is all about family, friends and food. These easy side dishes can make your day a little easier! These recipes are about 4 servings but can easily be doubled or tripled.

SPICY CORN
- 2 cups of frozen organic corn
- 1 tsp each: garlic powder, chili powder, lime juice
-  ½ tsp cayenne
- 1-2 Tbsp of Vegan Parmesan cheese or nutritional yeast

DIRECTIONS:
- Mix all spices and add to frozen corn.
- Heat up in microwave or on stove top.
- Sprinkle with cheese or yeast and serve.
 

HONEY CARROTS:
- 5-6 medium carrots, sliced on diagonal
- 1 Tbsp each: Vegan butter and maple syrup
- 2 tsp fresh rosemary, chopped
- Salt & pepper

DIRECTIONS:
- Boil carrots in water for about 15 minutes.
- Drain and stir in maple syrup, butter, rosemar.y, salt and pepper.
 

ROASTED ROOT VEGGIES WITH CURRY
- 4-5 cups of peeled and chopped root veggies: carrots, parsnips, turnip
- 1 large onion, chopped in big chunks
- 1/4 cup olive oil
- 2 tsp curry powder
- 4 garlic cloves, chopped fine 
Salt & pepper
- 2-3 Tbsp Cilantro or parsley, chopped

DIRECTIONS:
- Preheat oven to 425. Toss all ingredients except cilantro together and layer on to two baking sheets. Cook for 15 minutes and turn over (or just stir them around). Cook another 15 minutes. Sprinkle with cilantro and serve.

OPTIONS:
- Replace curry powder with 1 tsp each: rosemary and thyme
 

ASIAN STYLE GREEN BEANS
- 2 cups of frozen or fresh green beans
- 1/4 cup organic soy sauce
- 1 Tbsp each: garlic-minced, brown sugar and sesame oil
- 1/2 tsp red pepper flakes

DIRECTIONS:
Mix in medium bowl soy, garlic, brown sugar and pepper flakes.
- Toss green beans on mixture.
- Heat up sesame oil over medium heat. Add green beans and cook for 3-5 minutes –keep stirring.

OPTIONS:
- Use broccoli instead of green beans. Add sliced mushrooms or red pepper.
- Change up the spices - use olive oil, thyme, salt and pepper-delete soy, sugar and sesame oil.
 

CREAMED KALE
- 1 Tbsp coconut oil
- 1-2 garlic cloves, minced
- 1 large onion, chopped
- 1 big bunch of kale cut into bite size pieces
- 3/4 cup coconut milk
- Salt & pepper
- Grated coconut (optional)

DIRECTIONS:
- Heat oil over medium high heat in a large pan. Add onion and cook for 4-5 minutes. Add garlic and cook for 1 minute. Add kale, stir and cook for 2-3 minutes.
- Add coconut milk, salt and pepper and cook for 5 minutes. Top with coconut flakes if using.
 

GARLIC MASHED POTATOES
- 8 medium potatoes cut in chunks, peel if you prefer
- 3-4 Tbsp of vegan butter
- 5 cloves of roasted garlic (see note)
- salt, pepper and chives

DIRECTIONS
- Put potatoes in a large pot and cover with cold water. Boil for about 30 minutes.
- Drain potatoes and add to a large bowl. Add butter, salt and pepper.
- Mash with a potato masher or use a hand mixer (don't over mix).
- Mash the roasted garlic and stir into potatoes.
- Taste and add more salt and pepper if needed. Sprinkle with chives and serve.

NOTE:
- To roast garlic, wrap cloves in tin foil add a few drops of olive oil and roast in oven at 400 for 30 minutes.

OPTIONS:
- Replace potatoes with sweet potatoes. Replace garlic with a small sprinkle of cinnamon and nutmeg.
 

BASIC VEGAN STUFFING
- 2 Tbsp of olive oil or vegan butter
- 2 of each, chopped: celery stock, carrot and onion
- 1 cup of mushrooms
- 1 cup each: cooked rice and bread cut into cubes
- 1 cup of vegetable or mushroom stock
- 1 tsp each: sage, thyme, rosemary, salt & pepper

DIRECTIONS
- Heat up oil or butter in a large pan on medium heat, add celery, carrots, onions, mushrooms and spices.
- Cook for about 5-6 minutes.
- Place rice, bread and veggie mixture into a large bowl and add as much stock as you need to make the mixture moist. Taste and add more salt and pepper if needed.
- Put the mixture into a baking dish that has been greased with oil or butter. Cover with foil and cook at 375 for about 30 minutes. 

OPTIONS
- The sky is the limit with stuffing, add nuts, dried fruit or other vegetables.