Thanksgiving is around the corner and it's the perfect excuse to indulge in some delicious, mouth-watering, comfort foods! Who cares for a little extra pounds during the holiday season?!
If you're still wondering what to serve for Thanksgiving day, no need to stress! This plant-based Thanksgiving menu is so indulging, your guests would reach for seconds, or even thirds!
These lovely dishes are from a beautiful friend of ours, Annette, from Azure Farm. Be sure to have a look at her website and Social Media pages. Azure Farm is a gorgeous homesteading inspirational and educational account!
PLANT-BASED THANKSGIVING MENU
Aunt Karen’s Meatloaf
1 Package Garden Beefless Ground
1 Yellow onion, chopped
6 Slices of bread- cubed ( you may use wheat or white bread, un-toasted)
4 Ener G eggs
1/2 cup vegan cheese ( 365 or violife brand)
1 stick of earth balance butter
1 tsp sage
1 tsp garlic powder
1 tsp onion powder
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup water
Pre-heat oven to 350
Mix all ingredients, once mixed add cheese and mix again.
Place in a 9x12 baking dish .
You want the bread to be moist but not soppy.
Heat brown sugar, ketchup, and water just until sugar melts. Pour mixture over meatloaf.
Bake for 45 minutes, remove from oven and let cool. Then cook again for 20 minutes until it’s set.
2 packages of Annie's crescent rolls ( about 6 cups)
1 cup of celery ( about 4 stalks, chopped)
1 large yellow onion ( chopped
3 cloves of garlic ( minced)
1 green apple ( cored and chopped)
2 cups vegetable broth
1/2 stick of butter ( earth balance)
2 Ener G eggs
2 tsp McKays Chicken seasoning ( see link at end of post)
1 tsp sugar
1 tsp salt
Fresh sage, rosemary, thyme, ( about 3 sprigs of thyme and rosemary and 3-4 sage leaves)
A day or two prior, cook croissants as indicated on the packaging. Once cooked, let sit out for a day or two, so the bread dries out.
Preheat oven to 350
In a saucepan, melt butter. Then add chopped onion and sauce for 3 minutes. Add garlic, celery, and apple. Sprinkle with tsp of salt. Cook for another 2-3 minutes. Do not overcook.
In a separate dish mix 2 cups of vegetable broth with the ener G eggs. Pour into saucepan with celery, onion, etc. Mix well.
While things are on cooking on the stovetop, take previously cooked croissants and roughly chop. Place in a large mixing bowl and add fresh sage, thyme, and rosemary. You can decide how much of the fresh herbs you'd like. For a stronger flavor, add more. For more subtle, add less.
Take stovetop mixture and pour over croissants. Gently fold together. Do not crush the bread. You just want to moisten it with the mixture but not get it too soggy.
Pour onto a baking dish.
Sprinkle with brown sugar and salt one more time. Add a dash of crushed pepper if desired.
Bake for 35-40 minutes or until bread is golden and toasted.
Mashed Potato Casserole
10-12 Russet Potatoes (medium size)
1 12oz package vegan sour cream (tofutti)
1 8oz package vegan cream cheese (tofutti)
1 stick of butter (earth balance)
1 Tbs better than bouillon ( organic)
4 Tbs minced garlic
salt & pepper to taste
paprika to sprinkle
1.Preheat oven to 350
2.Boil, peel, & mash the potatoes.
3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed, pour over the potatoes and mix well.
4. Pour onto baking dish and bake for 30 minutes.
5. Top with sprinkled paprika and chives.
Aunt Karen’s Pomegranate salad
1 large pack of cherry jello ( Bakol Natural foods Jel Dessert. This is a kosher jello)
1 ( 15 oz) can of crushed pineapple . Drained and save the juice
1 1/2 cups of sugar
1/2 large package of fresh ground cranberries
2 cups of pomegranate seeds ( 2 large or 3 small)
Add enough water to pineapple juice to make 2 cups of water.
Heat juice with water to boiling point.
Add sugar and jello and stir until dissolved. Remove from heat.
Add pineapple, cranberries, and pomegranate.
Pour into a bowl and chill overnight.
You can also add 1 ground up orange to recipe or a dash of orange zest!
Britteny’s Corn pudding casserole
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream style corn
1 (8 oz) package Jiffy corn muffin mix ( labeled vegetarian)
1 cup sour cream (Toffutti)
4 Tbs melted butter ( Earth Balance)
1.5 cups shredded cheese ( violife cheddar shreds or 365 vegan cheese)
Preheat oven to 350.
Grease a 9x9 inch baking dish or 2 quart casserole dish.
Mix together the corn, muffin mix, sour cream, and butter. Once mixed, stir in the cheese.
Pour onto the prepared pan and bake for 55 minutes or until golden brown. Let stand 5 min before serving.
Pesto Green Beans
6 cups of green beans cooked ( if not fresh I use the organic frozen french style green beans )
1/2 a cup of pine nuts
4 cloves of garlic
2 Cups of fresh basil
1/ 4cup olive oil
Salt to taste
Cook green beans until cooked but still crunchy and bright green. While cooking make the pesto.
Toast the pine nuts in a skillet over medium heat until browned.
In a food processor, add pine nuts, basil, garlic, & salt. Process the ingredients until everything is chopped.
Slowly add olive oil until it is all mixed. ( This is less olive oil than a standard pesto sauce). You don’t want it to get too mushy. Almost more crumbly.
Once green beans are cooked, mix into the dish with the pesto mixture. Salt everything according to taste and serve!!
Rebeca’s Pumpkin Pie
1 Can of pumpkin puree ( Farmer’s Market organic brand, which comes with some seasonings and sweeter already)
1 and 1/4 cup Organic coconut milk ( full fat, 365 brand)
1 cup or raw cane sugar
6 Tbs of cornstarch
2 Tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 ground ginger
1/4 ground nutmeg
1/4 tsp ground cloves
1 pre-made pie crust ( recommend to use Wholly Wholesome organic traditional 9” pie shell. )
Or use your favorite homemade recipe in a 9” dish
Preheat oven to 350.
Make sure the coconut milk is mixed well before using.
Place all ingredients in a high powered blender and blend until smooth.
Fill pie shell with pumpkin mixture.
Bake for about 1 hour until crust is golden and pie is set.
Pie will still be soft and needs to set more once baked.
Place in refrigerator over night before serving.
Serve with your favorite whipped topping ( suggest using Coconut whip cream)
Melanie’s pumpkin crisp
1 can of pumpkin (plain pumpkin)
1 cup of coconut milk ( the refrigerated kind, not canned. Plain or sweetened is fine)
1/2 cup raw cane sugar
1 Tbs vanilla
1/2 cup vegan butter (earth balance)
3/4 box of vegan cake mix
Chopped pecans to sprinkle
Preheat oven to 350.
Mix all ingredients except the butter and cake mix.
Pour onto a 8x10 baking dish.
Sprinkle cake mix evenly over the dish.
Pour melted butter over dish.
Sprinkle with pecans.
Bake until bubbling and light brown on top.
Serve with cool whip (coconut whip)
We hope you enjoy and have a lovely time with your family and friends!