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

Gravy

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):

Recipe:

http://www.vegnews.com/web/articles/page.do?pageId=239&catId=11

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

Recipe:

http://www.vegetariantimes.com/recipes/11091

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.

http://vegweb.com/index.php?topic=12302.0

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.

VOTES:

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

Enjoy!

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!

VOTES:

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:

http://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html

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:

http://kblog.lunchboxbunch.com/2010/10/three-squash-soup-easy-vegan-recipe.html

Garden Greens with Maple Balsamic Dressing:

Recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000550064

Garlic Glazed Green Beans:

Recipe at:

http://www.foodnetwork.com/recipes/emeril-lagasse/spicy-green-beans-with-garlic-recipe2/index.html

Double Layer Pumpkin Cheesecake with Oatmeal Cookie Crust:

Recipe at:

http://fatfreevegan.com/

Enjoy!!