I've been collecting recipes all month and I just finalized my wfpb Thanksgiving menu. Here are the recipes I'm using:
I'll be adapting many of these to eliminate or replace added oil and sugar. Here's my plan:
Cranberry Sauce with Orange Juice
4 cups fresh cranberries (or frozen defrosted)
1 cup water
1/2 cup freshly squeezed orange juice
1/3 cup pure maple syrup, plus more to taste
1 tablespoon finely grated orange zest
2 teaspoons minced fresh ginger, plus more to taste
2 teaspoons ground cinnamon plus more to taste
Pinch of sea salt
In a medium saucepan, combine all of the ingredients, and on a high heat, bring the mixture to a boil.
Reduce the heat to medium-high, and simmer, uncovered for 10 to 15 minutes until some of the cranberries have burst open, and the mixture reduces and thickens. Smash the remaining cranberries with a wooden spoon or use a stick blender to reach your desired consistency.
Remove from the heat, and allow to cool.
Chill in the fridge for a few hours or overnight to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.
Easy Vegan Brown Gravy
1/4 cup + 1 tbsp. whole wheat flower
1/4 cup nutritional yeast
1 1/2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. rosemary
1/8 tsp. thyme
2 cups low sodium veggie broth
2 tbsp. low sodium tamari or soy sauce
salt to taste
Pre-heat medium sized sauce pan on medium high heat.
Add all dry ingredients to sauce pan and whisk for about 30 seconds.
Whisk in broth and soy sauce until all ingredients are well combined.
Lower heat to medium and bring to a boil. Reduce heat once more to low, let simmer and whisk to thicken.
Remove gravy once it reaches desired consistency.
Vegan Apple Crisp
3 medium sized sweet apples
2 cups of rolled oats
1/2 cup maple syrup (split)
1 tsp vanilla extract
1 tsp cinnamon (split)
Slice the apples into 1/8"-1/4" pieces.
In a large bowl mix the sliced apples with 1/2 tsp cinnamon and 1/4 cup maple syrup.
Layer the apples on the bottom of your baking dish (I love using a glass pie dish).
In a large bowl mix the oats with 1/2 tsp cinnamon, 1/4 cup maple syrup and the tsp of vanilla extract.
Cover the layered apples with the oat mixture.
Bake at 375 F for 35-40 minutes.
Pecan Sweet Potato Casserole
5 cooked sweet potatoes
1/2 cup maple syrup
1/4 cup pecan pieces
2 tsp vanilla extract
1 tsp cinnamon
Mash your sweet potatoes inside the baking dish.
Add the remaining ingredients to the mashed sweet potatoes.
Mix together well.
Smooth out the mixture.
Bake at 375 F for 25-30 minutes.
Roasted Brussels Sprouts with Toasted Pine Nuts and Balsamic Glaze
10 brussels sprouts, stems cut off and cut in half
1/2 cup balsamic vinegar
2 tablespoons pine nuts
Pinch of salt
Pinch of black pepper
Clean and cut brussels sprouts and place in air fryer at 400 for 10-15 minutes.
While brussels sprouts are in fryer, pour balsamic vinegar in a small sauce pan over medium-high heat. Once balsamic vinegar comes to a boil, lower the heat and simmer for about 10-15 minutes or until it coats the back of a spoon.
To toast pine nuts, place in a small fry pan over medium-low heat. Shake pan every 30 seconds until the pine nuts become fragrant and golden, takes just a few minutes.
Drizzle with balsamic glaze, sprinkle toasted pine nuts on top, and season with salt and pepper.
Garlic Thyme Mushrooms
12 oz white mushrooms stems trimmed
3/4 cup veggie broth
4 cloves garlic finely minced
1 tablespoon chopped thyme
1/2 tablespoon garlic powder
Pinch of salt or to taste
3 dashes ground black pepper
Pinch of cayenne pepper
1 tablespoon lime juice
2 tablespoons bread crumbs
Preheat oven to 400F.
Heat up a skillet and add the broth. Add the garlic, thyme, garlic powder, salt, pepper and lime juice. Stir to combine well before adding the mushrooms. Stir the mushrooms to coat well with the ingredients. Sprinkle the breadcrumbs on top of the mushrooms.
Transfer the skillet to the oven and roast the mushrooms for 12 minutes. Serve immediately.
Roasted Garlic and Kale Vegan Mashed Potatoes
6 cloves garlic
2 lbs yukon gold potatoes (scrubbed clean & cut into 1 inch cubes)
4 cups unsweetened soy milk
2 tsp sea salt (divided)
4 cups fresh kale (chopped)
1 tsp black pepper
1 tbsp fresh chives (chopped)
½ cup veggie broth
Preheat the oven to 350°F.
Wrap garlic in foil and bake in 350 degree oven and roast until very tender, about 40-45 minutes.
In the meantime, add the potatoes, soy milk and 1 tsp sea salt to a large pot.
Place on the stove over medium-high heat and bring to a low simmer. Continue to cook, stirring occasionally, for 15 minutes.
While the potatoes are cooking, heat veggie broth in a large skillet over medium-high heat. Add the kale, remaining 1 tsp sea salt and black pepper, cook for 4-5 minutes, then set aside.
Once the potatoes are cooked fork-tender, drain and reserve the soy milk.
Mash the potatoes with a masher, then add the reserved soy milk back in ¼ cup at a time until you’ve reached your desired level of creaminess (I added 1 ½ cups of soy milk back to the potatoes). Add the roasted garlic cloves and mash into the potatoes. Mix in the kale and top with the fresh chives.
Agave Glazed Carrots
1 16oz bag baby carrots
1/4 cup agave
1/2 teaspoon fresh thyme leaves
2 teaspoons lemon juice
Heat agave in medium sauce pan.
Toss in carrots and cover and let cook for 10-15 minutes stirring every now and then until fork tender.
Add the thyme and lemon juice, stir to combine, and serve.
Wish me luck--I'll let you know how it all turns out!