Hello everyone, this is my first blog post & this one is going to be a reflection on my Vegan Thanksgiving I had with my family this year! I made all of the dishes for our Thanksgiving, except they sadly did still order chicken because they think it's necessary 😅 At least I was able to have and promote a plant based thanksgiving that was just as delicious! I love cooking so much and for me Thanksgiving is an excuse to spend the whole day cooking a delicious meal. 🙂 I hope you guys will enjoy these recipes, and Happy Thanksgiving! 🦃 Let's start the recipes! I will put them in order of which I made first. Cranberry Stuffing 🍞Stuffing used to always be my favourite dish for Thanksgiving! I loved my Nana's stuffing, but sadly she uses butter and real chicken seasoning so I am not able to have it. I use oregano from our garden in this recipe. Oregano is a plant that takes over the garden and we have so much that I have been using it a lot in pestos and such. Ingredients: - 4 cups bread crumbs (I used old bread in our freezer) - 1 teaspoon vegetarian/vegan chicken soup seasoning (I get mine from Bulk Barn) - 1/4 cup fresh oregano - 1 tablespoon nutritional yeast - 1/2 teaspoon himalayan salt - pepper to taste - 1/2 cup onion - 1/2 cup celery - 1/2 cup cranberries - 1/4 cup cashews - 2 tablespoons coconut aminos, tamari, or soy sauce - 1/2-1 cup vegetable broth Instructions: Preheat your oven to 350 degrees F. Heat upvegetable broth in a pot on the stove. Chop bread into cubes, and chop up the onion, celery, and cashews. In a large both, mix together bread, onion, celery, cashews, seasoning, oregano, nutritional yeast, salt, and pepper.Add on top the soy sauce and hot veggie broth and immediately mix together. Transfer into a 2 quart baking dish and bake covered for 20 minutes (I used aluminum foil). Take off the cover and bake for another 10 minutes. Enjoy! Garlic Rosemary Mashed Potatoes 🥔I currently have so many potatoes in our house! I have ours from our garden, my grandmother's, ones I bought from the farmers market, and a big bag of potatoes I bought from Walmart right before it was potato season... Yep, regrets. Ingredients: - 4 potatoes - 5 garlic cloves - juice of 1 lemon - 1/4 cup almond milk - 1 tablespoon fresh rosemary - 1 tablespoon coconut aminos, tamari, and soy sauce Instructions: Peel potatoes and cut them into hash brown sized chunks. Put potatoes in a steamer and steam them for approximately 15 minutes until mash-able. Once steamed, put them into a bowl, along with the other ingredients and mash and mix together. Done! Caramelized BeetsSadly I ended up burning these beets since I was focused on the other dishes. 😳 But the recipe is so easy! All you need to do is peel, chop, and coat the beets in olive oil and salt and pepper, and roast in the oven. :) I'm not sure of the exact time since I ended up burning mine, but test them often and see what seems to work for your oven! Extra Side DishesHere are a few extra side dishes I incorporated into my Thanksgiving Vegan Feast. None of these are hard to make, and are quick easy sides to through together: - Gardein "Turkey Feast" - vegan gravy (sorry I don't have a recipe, I used a prepackaged one that came with my Gardein turkey!) - mini whole wheat dinner rolls, warmed in the oven and slathered with Earth Balance butter - mixed green salad - cranberry sauce - steamed green beans - Daiya Pumpkin Spiced Cheesecake - Homemade vegan blueberry pie (my mom made it and used Minimalist Baker's Pie crust recipe) I really hope you guys have enjoyed my first ever blog post! Let me know what you're enjoying this Thanksgiving and if you try out any of these recipes. 🙂
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Charlotte Winslow ♡Here's some posts for you guys to help you along the journey :) ArchivesCategories |