Thanksgiving Archives - Epicurean Vegan

25 Vegan Thanksgiving Recipes

November 26, 2013 by epicureanvegan

In case you’re still wondering what to make for Thanksgiving, here’s a few ideas. Whatever you decide, I hope you have a wonderful holiday filled with friends, family, and gratitude.

Brunch

Cinnamon Rolls
Hash brown Casserole
Stuffed French Toast
Breakfast Tarts

Soups

Pesto Potato Soup
Eggplant Parmagiano Stew
Carrot-Ginger Soup
Creamy Wild Rice Soup

Sides

Israeli Couscous with Pine nuts & Parsley
Roasted Asparagus
Twice-Baked Potatoes
Quinoa with Dried Apricots and Black Beans

Main Dishes

Field Roast with Fresh Blueberry Sauce
Gnocchi with Roasted Vegetables
Flaky Harvest Vegetable Squares
Stuffed Shells with Butternut Squash and Cashew Cheese
Vegetable Pot Pies
Field Roast with a Co Au Vin Sauce
Sweet Potato Ravioli with a Butter-Garlic Cream Sauce
Beet Ravioli with Garlic-Butter Walnut Sauce
Butternut Squash Lasagna

Desserts

Pumpkin Pie
Cranberry-Muffin Bundt
Fruit Tarts
Coconut-Lemon Bundt Cake

Red Quinoa Pilaf with Kale and Corn

November 25, 2012 by epicureanvegan

This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.

INGREDIENTS:
1-1/2 C red quinoa
3 C vegetable broth
1 bunch (8-oz) kale
2 Tbs olive oil
4-6 cloves garlic, minced
4 green onions (white and green parts) sliced thin
2 C fresh or frozen corn kernels
2 jarred roasted red peppers, chopped
2 Tbs lemon juice
1 tsp paprika
1 tsp cumin
1/2 tsp rosemary
Salt and pepper

DIRECTIONS:
Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn’t fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer. The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn’t really matter anyway. In a large skillet, heat the olive oil and saute the garlic until it begins to brown. Add the kale . . .

. . . and cook until wilted, about 3 minutes. Add the remaining ingredients and cook, stirring frequently for about 5 minutes. Serve immediately. Enjoy!

Red Quinoa Pilaf with Kale and Corn

This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.

Author: Epicurean Vegan

Ingredients

1-1/2 C red quinoa
3 C vegetable broth
1 bunch (8-oz) kale
2 Tbs olive oil
4-6 cloves garlic, minced
4 green onions (white and green parts) sliced thin
2 C fresh or frozen corn kernels
2 jarred roasted red peppers, chopped
2 Tbs lemon juice
1 tsp paprika
1 tsp cumin
½ tsp rosemary
Salt and pepper

Directions

Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn't fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer.
The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn't really matter anyway.
In a large skillet, heat the olive oil and saute the garlic until it begins to brown.
Add the kale and cook until wilted, about 3 minutes.
Add the remaining ingredients and cook, stirring frequently for about 5 minutes.
Serve immediately. Enjoy!

Cinnamon-Soaked Wheat Berry Salad

November 25, 2012 by epicureanvegan

I’ve never had anything with wheat berries in it . . . at least I don’t think so. I had bought a bag a while ago for another recipe (that I can’t even remember now) and so when I saw this recipe in Vegetarian Times, I decided to give it a try. Wheat berries refer to the entire kernel, or whole grain form of the wheat. They’re a great source of fiber and are used in breads, pilaf mixes, stir-fry . . . you name it. It usually needs to be soaked for several hours ahead of time, so keep that in mind, otherwise, they’ll take forever to cook! This salad is delicious warm or cold and was great as a side dish for Thanksgiving.

INGREDIENTS:
Salad
1 C wheat berries
1 2″ cinnamon stick
1/4 tsp salt
3 med carrots, peeled and cut into 1/4″ dice
1 heaping cup thinly sliced apricots
1/2 C toasted slivered almonds
6 Tbs chopped cilantro
Dressing
3 Tbs apple cider vinegar
3 Tbs olive oil
1 Tbs lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
1/4 tsp cinnamon

DIRECTIONS:
Soak the wheat berries and cinnamon stick in 3 cups of water for 8 hours or overnight. I didn’t have any cinnamon sticks, so I added a dash or two of cinnamon later on. Transfer the wheat berries and water to a medium saucepan and bring to a boil. (This is where I added the cinnamon.)

Reduce heat, cover, and simmer for an hour. Drain any leftover liquid and remove cinnamon stick. In a small saucepan, blanch the carrots, then drain. Toss the carrots with the wheat berries, apricots, almonds, and cilantro.

For the dressing, blend all of the ingredients until creamy and season with salt and pepper. Stir into the salad, cover, and chill for about an hour. Enjoy!

Cinnamon-Soaked Wheat Berry Salad

I've never had anything with wheat berries in it . . . at least I don't think so. I had bought a bag a while ago for another recipe (that I can't even remember now) and so when I saw this recipe in Vegetarian Times, I decided to give it a try. Wheat berries refer to the entire kernel, or whole grain form of the wheat. They're a great source of fiber and are used in breads, pilaf mixes, stir-fry . . . you name it. It usually needs to be soaked for several hours ahead of time, so keep that in mind, otherwise, they'll take forever to cook! This salad is delicious warm or cold and was great as a side dish for Thanksgiving.

Author: Epicurean Vegan

Ingredients

Salad
1 C wheat berries
1 2" cinnamon stick
¼ tsp salt
3 med carrots, peeled and cut into ¼" dice
1 heaping cup thinly sliced apricots
½ C toasted slivered almonds
6 Tbs chopped cilantro
Dressing
3 Tbs apple cider vinegar
3 Tbs olive oil
1 Tbs lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
¼ tsp cinnamon

Directions

Soak the wheat berries and cinnamon stick in 3 cups of water for 8 hours or overnight. I didn't have any cinnamon sticks, so I added a dash or two of cinnamon later on. Transfer the wheat berries and water to a medium saucepan and bring to a boil. (This is where I added the cinnamon.)
Reduce heat, cover, and simmer for an hour. Drain any leftover liquid and remove cinnamon stick.
In a small saucepan, blanch the carrots, then drain. Toss the carrots with the wheat berries, apricots, almonds, and cilantro.
For the dressing, blend all of the ingredients until creamy and season with salt and pepper. Stir into the salad, cover, and chill for about an hour. Enjoy!

Vegan Pumpkin Pie

November 25, 2012 by epicureanvegan

My mom’s always been in charge of making the pies for holidays and there’s a good reason why. She’s damn good at it. Since I’ve gone vegan, she’s tried to make them vegan whenever she can (thanks, Mom!) She made a vegan pumpkin pie from Vegetarian Times a couple of years ago, but this year, there was an even easier one to try. This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe’s suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.

INGREDIENTS:
2 C pureed pumpkin
1/2 pkg. firm silken tofu
1/2 C + 2 Tbs granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice mix

DIRECTIONS:
Preheat to 350. Combine pumpkin in a food processor with next 4 ingredients; process until smooth. Pour into crusts. Bake 40-45 mins, or until set and crust is golden.

Vegan Pumpkin Pie

This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe's suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.

Author: Epicurean Vegan

Ingredients

2 C pureed pumpkin
½ pkg. firm silken tofu
½ C + 2 Tbs granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice mix

Directions

Preheat to 350.
Combine pumpkin in a food processor with next 4 ingredients; process until smooth.
Pour into crusts.
Bake 40-45 mins, or until set and crust is golden.

Gearing up for Thanksgiving!

November 18, 2012 by epicureanvegan

I apologize for my absence! Between an illustration project, writers retreat, and a week in northern California . . .

. . . I’ve been pretty darn busy.

But now it’s cookin’ time!

I’m really looking forward to trying some recipes from Vegan Holiday Kitchen. There are so many recipes I want to try, that I’m going to try out a few this week for regular dinner meals. On the menu this week: Creamy Wild Mushroom Soup, Black Bean and Sweet Potato Tortilla Casserole, Rosemary-Citrus Sweet Potatoes, Classic Vegan Pumpkin Pie, and Red Quinoa Pilaf with Kale and Corn. I’m also going to attempt Vegetarian Times’ Flaky Harvest Vegetable Squares:

I’m also going to try making sweet potato or squash ravioli, so stay tuned for that recipe too!

What’s on your vegan Thanksgiving menu?

Give thanks . . . for vegan cinnamon rolls

November 24, 2011 by epicureanvegan

Ok, well, there’s so much more I’m thankful for: my family, my health, my friends, my house, and . . . after this morning’s, brunch . . . our treadmill.

It was just the three of us today and so The Husband made his favorite Hash Brown Casserole and I made vegan cinnamon rolls—recipe from Mike and Dan at The Gay Vegans. What a FABULOUS recipe!! I got a lovely baker’s dozen and they were so simple to make and absolutely delicious. This will be my go-to cinnamon roll recipe for future brunches to come.

I’m so thankful for all of my readers and I wish everyone a happy Thanksgiving!

Vegan Thanksgiving Brunch

November 25, 2010 by epicureanvegan

Vegan MoFo, Day 25

Happy Thanksgiving!

About a week and a half ago, we had our first vegan Thanksgiving dinner, so today, we had our first vegan Thanksgiving brunch. As much as I love vegan food, particularly breakfast foods, today wasn’t all about the food. The last few months for us have given us many reasons to be thankful for what we have. Earlier this month we lost a friend to cancer. She left behind a husband and two young daughters. Another friend is battling leukemia, while a blogging friend shared her own family’s tragedy of nearly losing her nephew to drowning. Unfortunately, it often takes these situations to make us appreciate what we have, one of which, is our health. So it was a day of thanks and remembrance—served with delicious vegan food!

The star of the show was Stuffed French Toast:

INGREDIENTS:

1 loaf French bread, sliced 3/4″ thick
8-oz Tofutti cream cheese
1 small can crushed pineapple, drained
1/2 C walnuts, chopped

Batter:

3 tsp Ener-G Egg replacer + 4 Tbs water
1/2 pkg of Silken Tofu (which worked perfectly since I used the other half to make the hash brown casserole)
1 C almond milk
1 tsp vanilla

DIRECTIONS:
Cream together the cream cheese and pineapple. Stir in the walnuts. If making this step the night before (like I did), add the walnuts the next day, just before using. Otherwise, they’ll get too soft. To make the batter, combine the egg replacer powder and water in the food processor and process until fluffy. Add tofu, milk and vanilla; combine well and transfer to a shallow bowl. Basically, create sandwiches with the French bread and the cream cheese filling.

Dip each “sandwich” in the batter to cover each side. Preheat a flat griddle on the stove and use some cooking spray. Brown each side as if making a grilled cheese. I then transferred them to a plate in a warm oven until ready to eat. Top with some Earth Balance and syrup.

I also made my favorite hash brown casserole:

I also made vegan cheese danishes that I made before, but this time, used cranberries for the filling.

INGREDIENTS:

4 oz Tofutti cream cheese
1/2 can cranberry sauce with whole berries
1 Tbs sugar
3 Tbs Earth Balance, melted and cooled

DIRECTIONS:
Cream everything together. I used the food processor, but I recommend using a mixer—I pureed it a bit too much.

Click HERE for the danish recipe.

We also had a great fruit salad with an agave-lime dressing. (I’ll get the recipe posted soon)

For dessert, my mom made Vegetarian Times’ Vegan Pumpkin Pie

Isn’t it gorgeous?! My mom has always made beautiful and delicious pies. The taste and consistency was outstanding and sure tasted like pumpkin pie to everyone. It was the perfect ending to a perfect brunch.

I hope everyone’s Thanksgiving has been filled with thanks, love and amazing food!

Vegan Gravy

November 15, 2010 by epicureanvegan

Vegan MoFo, Day 15

Thanksgiving leftovers are a given. We had some Field Roast leftover, so I made some vegan gravy to go with it. Luckily, we had some Israeli Couscous left, so I heated that up, too. Everything was even better the second time!

INGREDIENTS:
2 Tbs olive oil
2 C vegetable broth + some for thinning
4 cloves garlic, minced
4 green onions
4 mushrooms, diced small
1 Tbs Earth Balance margarine
1/4 C flour
1 tsp soy sauce
4 tsp nutritional yeast
1/4 tsp sage
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, heat olive oil and add the garlic and green onions. In a large bowl, combine the broth and flour with a whisk; combine thoroughly. Add to the saucepan, along with the nutritional yeast, sage, salt, pepper, margarine, and soy sauce. Season with salt, pepper and heat to a boil. Add more broth, if needed and reduce heat once gravy is thickened. Ladle over a Field Roast slice and enjoy!

My First Vegan Thanksgiving

November 14, 2010 by epicureanvegan

Vegan Mofo, Day 14

That’s right, Thanksgiving. No, you didn’t just skip a week and a half, we celebrated Thanksgiving early with The Husband’s side of the fam because they were going to be gone over T-Day. So for our first vegan Thanksgiving, I brought a Field Roast for the veg side of the table. I think I picked it up for sale for $17.99. It comes frozen, so all you have to do is thaw it in the fridge overnight and then bake it at 475 for 45 minutes.

It’s stuffed with hazelnuts and cranberries, wrapped in a flaky pastry dough. It tastes much like their Celebration roast, but I will say that it did need some kind of sauce or gravy. Otherwise, it was fantastic!! Loved it!

We had all the other trimmings, too (only veganized). My mother-in-law made some mashed potatoes without milk and butter for us, as well as some separate stuffing. The sweet potatoes were cooked to perfection with some brown sugar and I brought Israeli Couscous. We came, we drank, we ate, we napped.

INGREDIENTS: HAZELNUT CRANBERRY
ROAST: Filtered water, vital wheat gluten, expeller pressed safflower oil, cranberries, crystallized ginger (ginger, cane sugar), toasted hazelnuts, naturally flavored yeast extract, barley malt, organic wheat flour, dried apples (non-sulphured), granulated garlic, onion powder, ginger juice (ginger, citric acid), yellow pea flour, toasted sesame oil, lemon juice, sea salt, spices, irish moss (sea vegetable) extract, red wine, tomato paste, black pepper, garlic,
natural hickory smoke flavor with tortula yeast , rubbed sage, rosemary, natural liquid smoke and paprika.

PUFF PASTRY: Enriched wheat flour, water, expeller pressed palm oil and sea salt. Contains: Hazelnuts.

Feast On This!

November 5, 2010 by epicureanvegan

Vegan MoFo, Day 5

A Vegan Thanksgiving

I’m coming up on a year of being vegan. I actually went veg after Thanksgiving last year. Not because I wanted to gorge myself one last time on some poor dead bird, but because I didn’t discover Alicia Silverstone’s book, The Kind Diet, until after T-Day. I felt her book did a fantastic job of explaining the concepts of veganism in all aspects: health of your body, the health of the environment, and the health of animals. I read the book in a day and as they say, the rest is history.

I’ve learned over the course of a year, that converting recipes to a healthier, yummier (vegan) version has been quite easy, so I have no fear when it comes to making a vegan Thanksgiving. In fact, besides the dead bird, most of the traditional dinner is comprised mostly of veggies. Yams, mashed potatoes, stuffing, that green bean casserole, cranberries . . . c’mon, all that can easily be made vegan.

Cloe Coscarelli has a few ideas on how to have a thankful holiday vegan-style with Harvest-Stuffed Portobello Mushrooms, Maple-Roasted Brussels Sprouts With Toasted Hazelnuts, and Chocolate-Pumpkin Bread Pudding.

I’m not sure what I’ll be bringing to the table yet, but those recipes look outstanding.

What’s your vegan Thanksgiving look like?

The UNhappy Meal

For many, many reasons, please, please do not feed your kids McDonald’s (or any fast food for that matter). San Francisco (who leads the nation with the Meat Free Mondays campaign) agrees with me and has banned the ~~fat farm~~ fast food joint from putting toys into their Happy Meals. In an effort to combat childhood diabetes and obesity, the San Francisco Board of Supervisors made the bold move on Tuesday and “i’m lovin’ it.”

“This is a challenge to the restaurant industry to think about children’s health first and join the wide range of local restaurants that have already made this commitment.”

Eric Mar, SF Supervisor

By December 1st, Micky D’s has to either make their Happy Meals contain 600 calories or less, include fruits and vegetables, and the beverage without excess fat and sugar, or the toys are history. McDonald’s was pissed.

“We are extremely disappointed with today’s decision. It’s not what our customers want, nor is it something they asked for,” McDonald’s spokeswoman Danya Proud said in a statement. “Getting a toy with a kid’s meal is just one part of a fun, family experience at McDonald’s.”

Oh, boo-hoo. Get over it and start thinking about the kids that eat this crap. They need to take this as an opportunity to help feed kids a healthier meal. This reminds me of the segment in Food, Inc., where a family of 4 could only afford to eat off the McDonald’s Value Menu and were slowly becoming diabetic, obese and just plain unhealthy.

I’m anxious to see how this plays out if other cities will follow suit.

Source

“Dear Lord, I’ve been asked, nay commanded, to thank Thee for the Christmas turkey before us… a turkey which was no doubt a lively, intelligent bird… a social being… capable of actual affection… nuzzling its young with almost human-like compassion. Anyway, it’s dead and we’re gonna eat it. Please give our respects to its family.”

-Berke Breathed, Bloom County Babylon

25 Vegan Thanksgiving Recipes

Brunch

Soups

Sides

Main Dishes

Desserts

Red Quinoa Pilaf with Kale and Corn

Cinnamon-Soaked Wheat Berry Salad

Vegan Pumpkin Pie

Gearing up for Thanksgiving!

What’s on your vegan Thanksgiving menu?

Give thanks . . . for vegan cinnamon rolls

Vegan Thanksgiving Brunch

Vegan Gravy

My First Vegan Thanksgiving

Feast On This!

A Vegan Thanksgiving

The UNhappy Meal

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