Vegan Thanksgiving Feast - Recipes!

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 Beets

Sadly 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 Dishes

Here 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. 🙂