“¿Que? Ummm….Well….” My dad was pensive as he tried to wrap his brain around the concept of having no turkey for this year’s Thanksgiving. “I’ll ask your brother and sister and let you know.” I really had no desire to be around a dead body this year, but I also had no expectations when I suggested that we have an all vegan Thanksgiving. To my surprise, my family was open to the idea and so this year, my family will have their first vegan Thanksgiving.
1/4 c. agave nectar
1 tbsp. orange juice
1/2 tsp. Dijon style mustard
Insert cloves all over Tofurkey roast. Mix the remaining ingredients, then glaze the Tofurky, close it up in the foil, let it cook up until 30 minutes before it’s supposed to be done. Open oven, foil, glaze again. 15 minutes later, open, glaze again. Done!
4 lbs. potatoes (preferably yukon golds), peeled, and cut into cubes
2/3 cup soy milk, rice milk, or other non-dairy milk of choice
salt and white pepper, to taste
2 T. freshly snipped chives
paprika, for garnish
Place the unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender. Drain the potatoes, saving the cooking liquid for use in the mashed potatoes, and the remaining cooking liquid can be used in soups or sauces. Transfer the drained potatoes to a mixer (or return to the large pot if using a hand mixer or potato masher) and set aside for 5 minutes to dry. Using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste. Add the mashed garlic, soy milk, sprinkle with a little salt and white pepper, and whip the potatoes until smooth. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust seasonings, as needed. Transfer the mashed potatoes to a large bowl, sprinkle with the snipped chives and a little paprika before serving.
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
12 cups bread crumbs
Salt to taste
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 – 4 1/2 cups veggie broth
Sauté onion, celery, mushroom, and parsley in a little veggie broth. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing). Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes; reduce to Low and cook for 3 – 4 hours.
1 1/2 pounds fresh green beans, trimmed and cut into bite-size piecesBring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
6 to 8 yams
5 to 6 pippen or golden delicious apples
1/2 cup sugar
1 cup water
1/4 cup margarine
1 1/2 tablespoon cornstarch
1/2 teaspoon salt
Boil yams until barely tender (whole or cut width wise, in big pieces). Peel. Cool. Slice and alternate yams and peeled apple rings in margarined casserole dish. Boil together: 1/2 c. vegan sugar, 1 c. water, 1/4 c. margarine, 1 1/2 T cornstarch and 1/2 t salt, until it begins to thicken. Pour over yams and apples and bake covered at 350 for 1 hr.
15 oz can whole kernel corn
1/2 cup of sugar
1 15 oz. can of pumpkin
1 cup of soy milk (plain)
1/2 block silken tofu
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 container of vegan cream cheese
1 tablespoon (or more) of maple syrup
Keebler Graham Cracker Crust
1 1/2 – 2 cups fresh cranberries
1 cup orange juice
1 cup sugar (or other granulated sweetener)
Dad’s plate gets served first