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
Easiest Vegan 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
- 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.
Basic Vegan 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
- 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.
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!