Tuesday, November 30, 2010

What do Vegans eat on Thanksgiving?

This is a question I get asked commonly… the answer……A ThanksLiving Feast

For the simple Chefs like me:
Holiday Lentil Loaf
Autumn Wild Rice Rissoles
Creamy Mashed Potatoes
Cranberry Berry Stuffing
Roasted Eggplant, Zucchini and Asparagus
Pumpkin Pie
Pecan Pie
Vanilla Bean Ice Cream
Snickerdoodle Ice Cream

For the fancy Chefs: (courtesy of Chef S)
Hazelnut Cranberry Roast En Croute
Vegan Thanksgiving Dinner Roast
Herb Stuffing with Smoked Sage “Sausage”
Rustic Roasted Three Squash Soup
Garden Greens with Maple Balsamic Dressing
Creamy Herbed Mashed Potatoes
Garlic Glazed Green Beans
Double Layer Pumpkin Cheesecake with Oatmeal Cookie Crust

Here are the Recipes and Pictures!

Holiday Lentil Loaf  (courtesy of VegNews):

Autumn Wild Rice Rissoles (courtesy of Chef TK from Vegetarian times):


Very easy to make…. Except I forgot to buy saltines and only had graham crackers and pretzels in our house Thursday morning. So we made a casserole instead of rissoles. It was still yummy!!!!

Creamy Mashed Potatoes:

What you need:
5 small yellow potatoes
5 small red potatoes
5 small purple potatoes (from TJs)
1 container vegan sour cream
1 container vegan cream cheese
1 stick Earth balance
1 tsp chives
1 tsp onion salt
1 tsp garlic powder ( or 1 clove garlic)
Salt and pepper to taste

What to do:
Cook potatoes till soft. Drain water. Add the rest of the ingredients and mash. Creamy and good and pink!!!!

Gravy (Courtesy of Vegweb):
There are many vegan varieties out there, but I think this one is my fave.

Cranberry Berry Stuffing:
This year I decided to put a twist on my usual Cranberry Stuffing – in addition to the fresh cranberries and sugar – I added 1 cup fresh blueberries and blackberries! Yum!

Roast Eggplant, Zucchini and Asparagus:
Very easy. I bought frozen sliced Eggplant and Zucchini. Placed them on a baking sheet with the fresh asparagus and drizzled with olive oil, salt and pepper and roast in the oven at 350 for 15 minutes.

All the above recipes received
Adult: 2, Child: 0 (thanksgiving has never been a big hit in our house)

Pumpkin Pie:

What you need:
2 eggs (or Energy Egg replacer)
½ cup sugar (or evaporated cane juice)
1 tsp cinnamon
½ tsp salt
½ tsp ginger
1/8 tsp cloves
1/8 tsp mace
1.5 cups fresh pumpkin (from Halloween)
1 cup soy milk

What you do:
1.) Preheat oven to 425
2.) Beat all ingredients together
3.) Pour into pastry shell (9 inch)
4.) Bake at 425 for 15 minutes
5.) Reduce heat to 350 and bake for 45 minutes

Pastry shell (9 inch):
1 cup flour
¼ tsp salt
¼ cup sugar
1/3 cup shortening or Earth balance (cold)
2 tbs soy milk

Use pastry cutter to mix into coarse crumbles. Then gather into a ball, flatten and roll into a circle. Put into pie plate.

Pecan Pie:

What you need:
1 cup broken pecans
1 cup sugar
3 eggs (or energy egg replacer)
1 cup Earth Balance (melted)
½ tsp salt

What you do:
1.)    Preheat oven to 375
2.)    Mix above ingredients together with whisk.
3.)    Pour into prepared pastry shell
4.)    Decorate the top with pecan halves
5.)    Bake 40-50 minutes
6.)    Enjoy!

Vanilla Bean Ice Cream (modified: Courtesy of the Vegan Scoop)
What you need:
1 cup soy milk (or any vegan milk)
2 tbs arrowroot (sold at WFs, sunflower, sprouts – baking aisle)
2 cups soy creamer (or could use mimiccreme or coconut milk)
¾ cup evaporated cane juice (or sugar)
1 vanilla bean

What you do:
1.)    In a small bowl combine ¼ cup soymilk with arrowroot and set aside
2.)    In sauce pan mix soy creamer, remaining soy milk, and sugar
3.)    Cook over low heat, till boils
4.)    Remove from heat add the arrowroot and soymilk mixture and continue stirring
5.)    Add Vanilla Bean
6.)    Put in refrigerator for 2-3 hrs till cool
7.)    Add to Ice maker and then Enjoy!

Snickerdoodle Ice Cream (a variation of my Snickerdoodle cookie dough ice cream)

Use same base as above but substitute 1 tbs vanilla extract for the vanilla bean and then add 1tsp cinnamon.
Then when freezing the ice cream in your ice cream maker, 5 minutes before done; add broken pieces of snickerdoodle cookies. I bought my vegan snickerdoodles at TJs. Yum!

The desserts received
Adults: 2, Child: 4.

Chef S Recipes:

Hazelnut Cranberry Roast en Croute:
This you can buy in the frozen section at WFs

Vegan Thanksgiving Dinner Roast:
Recipe at:

Herb Stuffing with Smoked Sage “Sausage”:
Use Arrowhead Mills Organic Savory Herb Stuffing
Cook on your stove top and add additional celery and Field roast “sausage”

Rustic Roasted Three Squash Soup:
Recipe at:

Garden Greens with Maple Balsamic Dressing:
Recipe at:

Garlic Glazed Green Beans:
Recipe at:

Double Layer Pumpkin Cheesecake with Oatmeal Cookie Crust:
Recipe at:


1 comment:

  1. OK. I admit it. Your mashed potatoes look AMAZING! And they're fat free, too!! Ha ha! This Thanksgiving feast literally needs to be entered into VegNews next year for a Thanksgiving meal competition! You would win hands down. I wish I could eat the screen. I actually tried. . .