I hope all of you had a wonderful Thanksgiving holiday!
With Christmas quickly approaching, I decided to dedicate an entire blog post to the amazing refined-sugar-free and vegan foods I prepared, served and ate this Thanksgiving.
My intention is to shed light on how easy cooking without refined sugars, meat, dairy and eggs can truly be. Whether your intention is to host a more inclusive and cruelty-free holiday meal in the future, or simply to contribute a vegan dish to an otherwise non-vegan-friendly family gathering, I’m here to help.
To me, being truly thankful for this human experience means honoring all beings on this planet as equally as possible. Eating plants is compassionate, nourishing, and kind – to ourselves, our earth, and the animals we are blessed enough to live amongst. Let’s cook more peacefully.
Thanksgiving Eve Dinner: Vegan “Hamburger Helper”
We have a tradition that when possible my sister will stay the night before major holidays, so I wanted to cook us a yummy vegan dinner. I decided to use this delicious mushroom stroganoff recipe by Ela Vegan. I made the recipe as directed, but doubled the seasoning, liquids and cornstarch, added a bag of slightly thawed (but not cooked) Boca Crumbles, and about 8oz of cooked Fusilli pasta noodles. And there you have it- my version of Hamburger Helper- delicious and vegan.
Thanksgiving Brunch: French Toast & Sausage
This recipe seems like it should be simple, but until recently there just simply was not an egg replacement product that I deemed worthy of using for a real, delicious french toast. Then Just Egg happened.
I haven’t used this product for scrambling or savory cooking yet, but it’s now a staple for my french toast making, and the fact that it’s cholesterol-free and packed with protein is just a plus. I purchase mine at my local COOP, but Safeway and other major chains are now carrying it.
1 loaf Sweet French Bread cut into 1″ slices
(I use Brio bread from a local bakery because it’s vegan. Check the ingredients on any bread you buy, but most home-made or bakery-fresh bread will be vegan.)
1 container Just Egg
1 Tbsp Vanilla Extract
2 Tbsp Plant Milk of Choice
Cinnamon to taste (I add a lot.)
Whisk together, soak bread on both sides, then cook in a non-stick pan.
This makes plenty of toast for 3 or 4 people. Serve with pure maple syrup, and Earth Balance butter. As a side I cooked a package of Beyond Meat sausages.
Snacks & Desserts:
-Spinach Dip & Bread: We cut up little squares of Brio Sourdough bread (also vegan) and make the Spinach Dip recipe on the back of this Knorr packet. It’s so yummy, and the mix only has a tiny bit of added sugar. I prefer to use Follow Your Heart brand vegan mayonnaise and Tofutti brand sour cream as substitutes.
-Blueberry Muffins: These muffins are super simple, healthy, and delicious! I got the recipe from the Two Raspberries blog, but use 1/2 cup of pure maple syrup mixed into the wet ingredients instead of cane sugar. They bake the same.
-“Twix Bars:” These bars of peanut butter chocolate goodness do not taste at all like Twix to me, but are very similar to Reese’s Peanut Butter Cups, in a bar form. I got the recipe from the Ambitious Kitchen blog. Since I use dark chocolate chips with no sweetener (Pascha brand), I added a touch of maple syrup to the top layer mixture as well. They keep best in the refrigerator in a Pyrex container with parchment paper separating them.
-Chocolate Chip Cookes: I got my friend Kelly’s permission to post her amazing chocolate chip cookies. They’re THE ONLY refined sugar free cookie recipe that I’m obsessed with. They’re also vegan and gluten free! I use the Pascha chocolate chips in this recipe as well.
Dinner: Tofurky, Mashed Potatoes, Broccoli Cheese Casserole
-Tofurky: We bought the Tofurky that comes in a set with gravy and a mini chocolate cheesecake. You can purchase this almost anywhere now, but I do notice that the health food stores tend to sell out closer to the holidays.
The Tofurky is extremely easy to make- you essentially thaw it overnight in the refrigerator, then bake it for an hour and 45 minutes, and baste it twice with veggie broth. For those of you that are curious, it does not taste like tofu, and it has more of a substitute meat-type texture. Think Garde-in chicken tenders. The gravy is not phenomenal, but is good. And the cheesecake has sugar so I did not eat it, but I remember it being pretty delicious in previous years.
-Mashed Potatoes: Use whatever recipe you have and prefer but substitute Earth Balance butter and Tofutti sour cream for your dairy additions!
-Broccoli Cheese Casserole: I got this recipe from the Connoisseurus Veg blog and make it exactly as directed, but I bake mine in the oven to melt some Follow Your Heart vegan Parmesan on top at the end.