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25 Vegan Thanksgiving Recipes

November 26, 2013 by epicureanvegan

25 Vegan Thanksgiving Dishes -- Epicurean VeganIn 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

Vegan Thanksgiving Brunch Recipes -- Epicurean Vegan

Cinnamon Rolls
Hash brown Casserole
Stuffed French Toast
Breakfast Tarts

Soups

Vegan Thanksgiving Soup Recipes -- Epicurean VeganPesto Potato Soup
Eggplant Parmagiano Stew
Carrot-Ginger Soup
Creamy Wild Rice Soup

Sides
Vegan Thanksgiving Side Dish Recipes -- Epicurean Vegan

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

Main Dishes

Vegan Thanksgiving Entree Recipes -- Epicurean VeganField 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

Vegan Thanksgiving Dessert Recipes -- Epicurean Vegan

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

Filed Under: My Vegan Life Tagged With: meat-free Thanksgiving, Thanksgiving, vegan meal ideas for Thanksgiving, vegan Thanksgiving

Butternut Squash and Mushroom Lasagna

November 22, 2013 by epicureanvegan

Butternut Squash and Mushroom Lasagna -- Epicurean Vegan

Looking for Thanksgiving meal ideas? You’ve come to the right place! This lasagna, is downright amazing—your guests will be demanding the recipe.  A similar dish that would also be great for Stuffed Bird Carcass on the Table Day, would be these Butternut Squash Stuffed Shells with Cashew Cheese. So this dish is definitely less complicated than you might think. I recommend preparing the squash and tofu ricotta ahead of time and keeping them in the fridge until ready to use. Because I didn’t saute the mushrooms, the only things I had to do come suppah-time, was boil the noodles and make the white sauce—both no-brainers . . . I promise. Speaking of noodles, I prefer to use the old fashioned kind simply because the no-boil ones are too short and I have found that they don’t always get cooked completely. Should your noodle preference differ from mine, that’s quite all right . . . you get to make those executive decisions in your own kitchen 🙂 I just like that I can cut the cooked noodles to fit my pan. Either way, this won’t disappoint!

INGREDIENTS:
1 large butternut squash, peeled and diced
4-5 garlic cloves
Olive oil
1/8 C almond milk
4-5 C mixture of shiitake and button mushrooms
Salt and pepper
15 + a few extra lasagna noodles
Tofu ricotta
14-oz tub extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/4 C vegan mozzarella, shredded
White sauce
1/4 C Earth Balance margarine
6 Tbs flour
1 C vegetable broth
1/2 C almond milk
1/4 tsp nutmeg
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 425. To prepare the squash, I recommend peeling the squash and dicing it up. I have found that if you’re going to just puree it anyway, this is the fastest way to roast a butternut squash. As long as you have a decent potato peeler, this step will be a breeze.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganToss in a bowl with a little olive oil and some salt and pepper. I decided I might as well roast some garlic too, so I took about 6 cloves, cut the tops off (leaving them in the skins), placed them on some foil, drizzled some olive oil on them, then loosely wrapped them up.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganSpread the diced squash on a large baking sheet (along with the garlic) and roast for 30 minutes.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganNext, transfer the squash and the garlic cloves (which should slip right out of the skins) into a food processor. Add about an 1/8 C of almond milk and puree. It’s up to you how smooth you want to puree the squash, but I recommend not having too many big chunks remaining. To prepare the ricotta, throw all of the ingredients in a food processor, except the cheese, and puree until smooth. Transfer to a bowl, and if using the cheese, stir it in.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganSlice up the mushrooms. I had just about 4 cups of sliced shiitakes and since we’re obsessed with mushrooms, I decided that wasn’t enough, so I added some white button mushrooms . . . perfect.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganPreheat oven to 375. To begin, I suggest starting the sauce about 5 minutes before you start the water for the noodles. In a medium saucepan, melt the Earth Balance, then whisk in the flour until fully incorporated and you have a thick paste. Add a little broth, then whisk until smooth. Do this until you’ve added all the broth. Whisk it constantly over medium heat until it begins to thicken. Slowly, and bit by bit, add the almond milk, whisking continuously until it thickens. Reduce heat and season with nutmeg, salt, and pepper. Keep an eye on it and don’t let it burn. Hopefully by now, the noodles are about ready. Don’t over-boil them—they’ll cook more once in the oven. Otherwise, they’ll rip while assembling the lasagna. Rinse thoroughly with cold water to keep them from sticking to each other. Ladle some sauce on the bottom of the pan—not a lot; just enough to coat the bottom. I used a 9×13″ baking dish, so I placed 5 noodles vertically in the dish and cut a couple of inches off one end. Spread half of the squash mixture on the lasagna noodles. Then spread a couple of tablespoons of the tofu ricotta on each noodle. (I didn’t use all of the ricotta–I had about a full cup leftover). Next. layer on half of the mushrooms.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganRepeat process with another 5 noodles, the rest of the squash mixture, more ricotta, and the remaining mushrooms. Top with the last 5 noodles and pour sauce on top. (I added a little more almond milk to the sauce because it had gotten a bit thick). Cover with foil and bake for 35-40 minutes. Let it sit for 5-10 minutes, then enjoy!

Butternut Squash and Mushroom Lasagna -- Epicurean Vegan

Butternut Squash and Mushroom Lasagna
 
Print
This lasagna, is downright amazing---your guests will be demanding the recipe. A similar dish that would also be great for Stuffed Bird Carcass on the Table Day, would be these Butternut Squash Stuffed Shells with Cashew Cheese. So this dish is definitely less complicated than you might think. I recommend preparing the squash and tofu ricotta ahead of time and keeping them in the fridge until ready to use. Because I didn't saute the mushrooms, the only things I had to do come suppah-time, was boil the noodles and make the white sauce---both no-brainers . . . I promise. Speaking of noodles, I prefer to use the old fashioned kind simply because the no-boil ones are too short and I have found that they don't always get cooked completely. Should your noodle preference differ from mine, that's quite all right . . . you get to make those executive decisions in your own kitchen 🙂 I just like that I can cut the cooked noodles to fit my pan. Either way, this won't disappoint!
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 1 large butternut squash, peeled and diced
  • 4-5 garlic cloves
  • Olive oil
  • ⅛ C almond milk
  • 4-5 C mixture of shiitake and button mushrooms
  • Salt and pepper
  • 15 + a few extra lasagna noodles
  • Tofu ricotta
  • 14-oz tub extra firm tofu, drained and pressed
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ¼ C vegan mozzarella, shredded
  • White sauce
  • ¼ C Earth Balance margarine
  • 6 Tbs flour
  • 1 C vegetable broth
  • ½ C almond milk
  • ¼ tsp nutmeg
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 425.
  2. To prepare the squash, I recommend peeling the squash and dicing it up. I have found that if you're going to just puree it anyway, this is the fastest way to roast a butternut squash. As long as you have a decent potato peeler, this step will be a breeze.
  3. Toss in a bowl with a little olive oil and some salt and pepper. I decided I might as well roast some garlic too, so I took about 6 cloves, cut the tops off (leaving them in the skins), placed them on some foil, drizzled some olive oil on them, then loosely wrapped them up.
  4. Spread the diced squash on a large baking sheet (along with the garlic) and roast for 30 minutes.
  5. Next, transfer the squash and the garlic cloves (which should slip right out of the skins) into a food processor. Add about an ⅛ C of almond milk and puree. It's up to you how smooth you want to puree the squash, but I recommend not having too many big chunks remaining.
  6. To prepare the ricotta, throw all of the ingredients in a food processor, except the cheese, and puree until smooth. Transfer to a bowl, and if using the cheese, stir it in.
  7. Slice up the mushrooms. I had just about 4 cups of sliced shiitakes and since we're obsessed with mushrooms, I decided that wasn't enough, so I added some white button mushrooms . . . perfect.
  8. Preheat oven to 375.
  9. To begin, I suggest starting the sauce about 5 minutes before you start the water for the noodles. In a medium saucepan, melt the Earth Balance, then whisk in the flour until fully incorporated and you have a thick paste. Add a little broth, then whisk until smooth. Do this until you've added all the broth. Whisk it constantly over medium heat until it begins to thicken. Slowly, and bit by bit, add the almond milk, whisking continuously until it thickens. Reduce heat and season with nutmeg, salt, and pepper. Keep an eye on it and don't let it burn.
  10. Hopefully by now, the noodles are about ready. Don't over-boil them---they'll cook more once in the oven. Otherwise, they'll rip while assembling the lasagna. Rinse thoroughly with cold water to keep them from sticking to each other.
  11. Ladle some sauce on the bottom of the pan---not a lot; just enough to coat the bottom. I used a 9x13" baking dish, so I placed 5 noodles vertically in the dish and cut a couple of inches off one end. Spread half of the squash mixture on the lasagna noodles. Then spread a couple of tablespoons of the tofu ricotta on each noodle. (I didn't use all of the ricotta--I had about a full cup leftover). Next. layer on half of the mushrooms.
  12. Repeat process with another 5 noodles, the rest of the squash mixture, more ricotta, and the remaining mushrooms. Top with the last 5 noodles and pour sauce on top. (I added a little more almond milk to the sauce because it had gotten a bit thick).
  13. Cover with foil and bake for 35-40 minutes.
  14. Let it sit for 5-10 minutes, then enjoy!
3.4.3177

Filed Under: Dinners Tagged With: butternut squash, butternut squash lasagna, easy, shiitake mushrooms, tofu ricotta, vegan lasagna, vegan Thanksgiving

Flaky Harvest Vegetable Squares

November 25, 2012 by epicureanvegan

Flaky Harvest Vegetable Squares -- Epicurean Vegan

These were amazing! I thought they’d be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I’d probably chop the carrots  smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

INGREDIENTS:
1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + 1/2 tsp olive oil, divided
1-1/4 tsp salt, divided
3/8 tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

DIRECTIONS:
Preheat oven to 425. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and 1/8 tsp pepper.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

(I’d break up the cauliflower more than this)

Spread onto a baking sheet. Wrap up the garlic and 1/2 tsp of the olive oil in some foil and place on the baking sheet.

Roast 30 to 45 minutes. I roasted them for about 25 minutes—the onions were getting too browned. (Another reason to break the cauliflower up smaller).

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Squeeze the warm garlic from it’s skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you’d like.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, 1/4 tsp salt, 1/8 tsp pepper, and 1/2 C water in a small bowl; set aside.

Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.

 

The recipe says to place a 1/4 C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a 1/2 cup of the vegetable mixture. Again, so easy on the 1/2 cup–it was close.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Fold corners of the dough over the vegetable mixture, pinching the corners together.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Flaky Harvest Vegetable Squares
 
Print
These were amazing! I thought they'd be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I'd probably chop the carrots smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.
Author: Epicurean Vegan
Serves: 8
Ingredients
  • 1 head of cauliflower, broken into small florets
  • 1 medium onion, sliced
  • 3 Tbs + ½ tsp olive oil, divided
  • 1-1/4 tsp salt, divided
  • ⅜ tsp black pepper, divided
  • 2 heads elephant garlic (again, I used 2 regular cloves of garlic)
  • 2 tsp vegan Worcestershire sauce, divided
  • 3 Tbs white wine
  • 1 Tbs cornstarch or arrowroot
  • 1 tsp thyme
  • 10 stalks of asparagus, cut into thirds or fourths
  • 10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
  • 10 button mushrooms, halved
  • 6 shallots, peeled and quartered
  • 2 sheets of frozen puff pastry, thawed
  • Almond milk, for brushing dough
Directions
  1. Preheat oven to 425.
  2. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and ⅛ tsp pepper.
  3. Spread onto a baking sheet. Wrap up the garlic and ½ tsp of the olive oil in some foil and place on the baking sheet.
  4. Squeeze the warm garlic from it's skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you'd like.
  5. Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, ¼ tsp salt, ⅛ tsp pepper, and ½ C water in a small bowl; set aside.
  6. Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.
  7. Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.
  8. The recipe says to place a ¼ C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a ½ cup of the vegetable mixture. Again, so easy on the ½ cup--it was close.
  9. Fold corners of the dough over the vegetable mixture, pinching the corners together.
  10. I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: asparagus, carrots, cauliflower, garlic, pastry pockets, puff pastry, shallots, vegan Thanksgiving, Vegetarian Times

Cinnamon-Soaked Wheat Berry Salad

November 25, 2012 by epicureanvegan

Cinnamon-Soaked Wheat Berry Salad -- Epicurean Vegan

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

Cinnamon-Soaked Wheat Berry Salad -- Epicurean Vegan

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
 
Print
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
  1. 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.)
  2. Reduce heat, cover, and simmer for an hour. Drain any leftover liquid and remove cinnamon stick.
  3. In a small saucepan, blanch the carrots, then drain. Toss the carrots with the wheat berries, apricots, almonds, and cilantro.
  4. 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!
3.4.3177

Filed Under: Sides Tagged With: apricots, cilantro, easy, salad, Thanksgiving, vegan Thanksgiving, wheat berries

Vegan Pumpkin Pie

November 25, 2012 by epicureanvegan

Vegan Pumpkin Pie -- Epicurean Vegan

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
 
Print
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
  1. Preheat to 350.
  2. Combine pumpkin in a food processor with next 4 ingredients; process until smooth.
  3. Pour into crusts.
  4. Bake 40-45 mins, or until set and crust is golden.
3.4.3177

 

Filed Under: Desserts Tagged With: canned pumpkin, fast and easy, silken tofu, Thanksgiving, Vegan Holiday Kitchen, vegan pumpkin pie, vegan Thanksgiving

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?

Filed Under: My Vegan Life Tagged With: Thanksgiving, Vegan Holiday Kitchen, vegan Thanksgiving

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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