I went overboard this year… I cooked and ate way too much over Thanksgiving. The holidays are for binge eating though, at least in the US. Last year, I posted recipes from Thanksgiving and I thought I would continue the tradition this year.
Here is a rundown on what I ate…
- Pumpkin and Maple Scones.
- Apple and Pear Crisp.
- Vegan Spinach Artichoke Dip.
- Vegan Stuffing.
- Sweet Potato and Bean Chili.
- Tempeh (sautéed).
Some of the recipes I have already posted, so I will link to that specific post.
Pumpkin and Maple Scones
The recipe can be found here: Vegan Recipes for Fall (Sweet and Savory).
Pear and Apple Crisp
This one was a hit and you can find the recipe in this post: Vegan Recipes for Fall (Sweet and Savory).
Vegan Spinach Artichoke Dip
A Vegan Thanksgiving (2018): SidesCourse: Sides, AppetizersCuisine: Vegan, AmericanDifficulty: Easy
These side dishes are perfect for your Thanksgiving dinner. Super comforting and no one will even know they’re vegan!
- For the Spinach Artichoke Dip
2 packages daiya vegan cheese or any cheese substitute
1/4 yellow onion
1/2 tbsp minced garlic
1 15 oz jar artichoke hearts
3 cups chopped spinach
1 tsp salt
1/2 tsp paprika
1/2 tbsp italian seasoning optional
1/2 cup vegan friendly crackers
2 tbsp vegan butter divided
1/2 cup almond or soy milk
- For the Stuffing
1 lb vegan friendly bread
1-2 tbsp vegan butter or margarine
1/2 yellow onion diced
4 stalks celery diced
1 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried dill
1/4 tsp pepper or to taste
1-2 cups vegetable broth
- For the Dip
- Saute onions and garlic in a sauce pan with 1 tbsp of vegan butter or olive oil. While that is cooking, cube vegan cheese.
- Add in vegan cheese with almond milk and the spices. Cook over medium-low heat until everything is melted.
- Stir in the spinach. Add more soy milk if the mixture is too sticky. Preheat oven to 350 degrees Fahrenheit.
- Crush up vegan crackers and mix in the remaining vegan butter. Add cheese mixture into a baking dish and cover the top with the cracker mixture. Bake for 30 minutes at 350 degrees Fahrenheit or until top is golden brown.
- For the Stuffing
- Preheat oven to 350 degrees Fahrenheit. Saute onion and celery over medium heat (with vegan butter or oil). While the onions and celery are cooking, cube the bread.
- When the onion is translucent in color, add in the herbs, salt, and pepper. Stir in vegetable broth. Add cubes of bread into a glass baking dish. Pour vegetable broth mixture over the bread cubes. If the bread is still too dry, add more broth. I started out with around 1 cup, then added more.
- Put foil over the baking dish, then bake for around 30 minutes. For the remaining 10 minutes, bake without foil on the top.
- You can use any type of cheese substitute. For a healthier option, you can make a cashew cheese. To do this, blend together soaked cashews with nutritional yeast, garlic, salt, lemon juice, almond milk, and a boiled potato.
- The herbs can be adjusted to your personal preferences. I do not like soggy stuffing, so I was conservative with the vegetable broth. I also baked it until the edges were slightly crispy.
My sister made this salad. This has spring mix, green apples, dried cranberries, pumpkin seeds, and a vinaigrette dressing.
This year I made a sweet potato and bean chili. I didn’t write down the recipe, but I have some similar recipes already posted: Colorful Winter Chili & Simple Vegan Chili. I also made tempeh, but I don’t have a specific recipe for that either. I soaked it for about 30 minutes, then I sliced it. I pan-fried it until it was golden brown and I added soy sauce and other spices.
If you celebrated Thanksgiving, let me know your favorite food in the comments. Thanks for reading and I hope you enjoy these recipes!