Vegan Thanksgiving


 

Its almost time for Thanksgiving and I am giving you a preview of what the menu looks like me and my family. 

 

Chickpea Cutlets with Gravy 

 This is one of my favorite recipes from Isa Chandra.  When I make this recipe I don’t use the gluten or the broth but it still makes a nice cutlets that don’t hold up as well but still taste great.

 

Baked Mac No Cheese

I have so many vegan mac and cheese recipes but this is my go to for Thanksgiving because it bakes nicely.

Cheese Sauce
1/3 Cup Earth Balance Margarine
1/4 Cup All Purpose Flour
2 1/2 Tbs Low Sodium Tamari or Soy Sauce
1 Tbs Lemon Juice, fresh
1 Tbs  Miso
1 Tbs Tahini
1 Tbs Tomato Paste (not sauce!)
1 1/4 Cup Non-Dairy Milk
1/3 Cup Nutritional Yeast
1 Pinch Salt
Black Pepper, to taste
3 cups of dry pasta, cooked

Heat a sauce pan and add the earth balance. As soon as it melts,, add flour and whisk until a paste forms. Add tamari, lemon, miso, tahini, and tomato paste and whisk until well incorporated. The mixture will be paste-like. Then slowly whisk in the non dairy milk, add the yeast and mix well. Cook and whisk the mixture until it thickens, which doesn’t take long, then remove from heat. Add salt and pepper to taste. Add pasta and cheese sauce to a casserole dish and coat the pasta with the sauce. Bake at 350 for 20min.

 

Whipped Potatoes

Can’t have Thanksgiving with out em’! They also pair nicely with the cutlets and gravy of course!

Green Bean Casserole

 

1 Tbs Olive Oil
2 Cups Sliced Mushrooms
2 Ribs Celery, diced
1 pinch Salt
4 Tbs Earth Balance Margarine
4 Tbs Flour
1 1/2 Cups Plain Non Dairy MIlk
1/4 tsp Salt
1/2 tsp Thyme
Black Pepper
2 1/2 to 3 Cups of  Green Beans Trimmed and Cut

In a skillet, saute sliced mushrooms and celery in 1 Tbs of oilve oil until tender. Season with a pinch of salt. Remove to a bowl and add earth balance margarine to the same pan over low heat. Once melted, add flour and whisk well. Slowly add in the non dairy milk while whisking, turn the heat up, and whisk while it thickens to form a smooth sauce. Add thyme and salt to taste, adjusting the thickness by adding more soymilk if needed. Stir the mushrooms and celery in. Move  to a casserole dish and coat sauce with the green beans. Bake for 30min on until green beans soften enough to your taste. Top with crispy onions. 

Kale Salad with Candied Walnuts are Citrus Vinaigrette  

 

Sweet Potato Lentil Roulades

1/2 Onion Diced 
1 Cup of Cooked Lentil
3/4 Cup of Cubed  Sweet Potatoes
1 Teaspoon of Fresh Thyme
1 Teaspoon of Fresh Rosemary
Salt and Pepper to Taste
8 to 10 pieces of Phyllo Dough 

 

 

 

 

 

 

 

 

 

 

 

 

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