The holidays are around the corner and that means it’s time to “pig out” at Thanksgiving with the family (with a vegan spin on things this time around). This year on December 1st it will mark the first year of my vegan journey and I’m ready to get in the kitchen and share my vegan Thanksgiving dishes with my family and to share the recipes with you all!
Main Course
Tofu Nuggets (my personal recipe)
Ingredients:
1 block of extra firm tofu
¼ Cup of corn starch
¼ Cup of all purpose flour
½ Teaspoon salt (*or to taste)
½ Teaspoon pepper
1 Teaspoon garlic powder
½ Teaspoon adobo (*or to taste)
Vegetable Oil
Directions:
1. Cut into slices and press between 2 towels with a weight for at least an hour, then cut them into cubes
2. Put all dry ingredients in a large bowl and mix
3. Place tofu into bowl and toss/shake until each cube is covered with mix
4. Fry in pot with vegetable oil on high
5. Cook until light – golden brown
Side
Tossed Salad
Ingredients:
Lettuce (packaged or unpackaged, to your choosing)
Baby Spinach
Dried Cranberries
Chopped Walnuts
Dessert Sweet Potato Casserole
Sweet Potato Mash Filling
Ingredients:
3 Sweet potatoes (peeled & diced)
⅓ Cup unsweetened plant milk (almond, coconut, etc.)
3 Tablespoons vegan butter or coconut oil (melted)
¼ Cup pure maple Syrup
1 Teaspoon of Vanilla
1 Teaspoon Salt
2 Tablespoons of Egg replacement
Directions:
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Place sweet potatoes in a large pot and cover by at least 2-3 inches of water. Bring to a boil over medium-high heat. Boil until completely tender (potatoes will pierce easily with a fork). Drain sweet potatoes.
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Transfer potatoes to a large mixing bowl. Add milk, butter/oil, syrup, salt, vanilla, and egg/egg sub. Mash until no lumps remain. If needed, add 2-3 Tbsp additional milk if your mixture seems too thick.
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Pour mash into an 8×8 or 2 quart baking dish and smooth the surface. (You can make the sweet potato casserole up to this point the day before Thanksgiving, if desired. Simple cover the baking dish and refrigerate)
Topping
Ingredients:
1½ Cups pecans (chopped)
2 Tablespoons vegan butter or coconut oil (melted)
3 Tablespoon pure maple syrup
1/2 Teaspoon Cinnamon
Salt (to taste)
Directions:
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When ready to bake the sweet potatoes, preheat the oven to 375 degrees and make the topping. In a medium bowl, combine pecans, butter/oil, syrup, cinnamon, and salt. Sprinkle over the sweet potato mash.
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Cover the dish with foil and bake 20 minutes at 375 degrees.
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Remove foil and bake another 20-25 minutes. If pecans begin to brown too quickly, simply cover with foil again.
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**If you’ve got multiple things in the oven (like on Thanksgiving), allow yourself some extra time. If your oven is set to a lower temperature or full of other dishes, you’ll need to bake this closer to an hour. Be sure to watch your pecans (I only remove the foil when there’s about 20 minutes to go).