Thanksgiving Round-Up

Each Thanksgiving, our family extends an invitation for our family to participate in a vegan meal with us. Thus far, it has centered around the traditional type meal. Last year the Tofurky was a big hit, so it will be making an appearance again.

It was not always so revered, until I discovered a fool-proof way to cook it. This my friends, included an important ingredient:

We roasted our Tofurky in the oven, half-submersed in Imagine Vegetarian Wild Mushroom Gravy. In a 1.5 quart (1.5 L) glass round pyrex bowl, we emptied two packages of the gravy, pouring some over the top of the roast. Then we baked it for 30 minutes, completely flipped it over, and roasted another 30 minutes. We basted the Tofurky half-way through the second round of roasting.

Viola! No spongy, chewy texture here, just nice and juicy Tofurky! Seconds please...

Below are some of our tried and true recipes, which would be a delicious addition to any Thanksgiving meal. There are also a couple non-traditional ones like Irish Stew, Pecan Pie Truffles, and Tofu Fingers, but they'd make an excellent option for anyone looking for dishes that are "off the beaten path."

Happy Thanksgiving everyone!

Green Bean Casserole

Squash Casserole

 Kale Chips

Breaded Crispy Tofu Fingers

Irish "Root" Stew

Pecan Pie Truffles

Pumpkin Pie Bars with Biscoff Crust

Easy Pumpkin Pie Bites with Pecan Butter Creme Topping

Green Bean Casserole

I must admit that green bean casserole did not grace my plate until I finally joined the grown-up club. Now I wouldn't pass it up. This is a fairly simple recipe, and it would be easy to add your own touch if you so desire.

Green Bean Casserole


4 cups of non-dairy cream of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup)
2 lbs. harticort vert green beans
6 cloves minced garlic
1 Tbsp. canola oil
1/2 cup slivered almonds (optional)
3 tbsp. corn starch
1 8 oz. can of fried onions

Preheat oven to 375 degrees Fahrenheit. Cut or snap off ends of green beans and steam. While steaming green beans, sautee garlic in canola oil. Mix together with cream of mushroom soup, almonds, and corn starch.

Layer the green beans into a well sprayed 9 x 13 casserole dish. Sprinkle with fried onions. Bake 20 minutes, and then cover with foil. Bake another 30-40 minutes until the casserole is set (doesn't slosh too much in pan).

Squash Casserole

Since it was my first year cooking the majority of the meal, I needed to veganize my family's classic Thanksgiving recipes. One of my hubby's favorites is squash casserole. This one is topped with ritz crackers, but it has also been done with potato chips.

I love making recipes for vegans and people with allergies. While the recipe typically has dairy and eggs, this one is dairy-free, egg-free, and soy-free.

Squash Casserole


3 cups cooked and strained yellow squash
1 can of cream of corn or creamy butternut squash (equivalent of 2 cups)
2 cups grated soy-free cheese (I used Cheezly soy-free cheddar)
3 Tbsp. corn starch
1 medium onion sauteed
1.5 cups crushed crackers or potato chips (note: ritz crackers ARE NOT soy-free)
1 Tbsp. olive oil

Pre-heat oven to 350 degrees Fahrenheit. First steam the squash until well cooked. While it is steaming, chop and sautee the onion in oil. Next put steamed squash into a strainer and press excess water out. In a mixing bowl combine the remaining ingredients (except cracker crumbs).

Spray a 9 x 13 inch casserole dish liberally with oil. Add mixture from bowl and press into pan. Sprinkle with cracker crumbs or potato chips. Bake in oven for 20 minutes or until golden, and then cover with foil for the remainder of baking time. Total bake time is 50-60 minutes. Remove from oven when set (ie doesn't slosh around in pan).

Crispy Seitan Bites and Rainbow Chard Mushroom Stir Fry

I wish that I could take credit for these, but this meal was completely prepared by my hubby while I baked 5 dozens cupcakes. It was so darn good, I wish there was more left. None of it lasted long.

Since I'm pretty sure most people can handle grapes and rolls, the recipes for the crispy seitan bites and rainbow chard mushroom stir fry is bekow.

Crispy Seitan Bites

1/4 cup corn starch
1/4 cup flour
1/4 cup  corn meal
1 tsp black pepper
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 c water (approx.)
canola oil (1/4-1/3 cup for frying)
1 package (8 oz) seitan

Add the oil to a small pan to a depth of 1/4-1/2" and heat on medium.

Mix all dry ingredients in a bowl then whisk in the water, adding more as necessary to make a thick batter.

Cut the seitan into small strips or cubes, then dip in the batter and place in the heated oil. Fry for a few minutes until golden brown, then flip and cook a few more minutes on the other side. Remove the seitan from the oil and dry on a paper towel-lined plate and serve hot.

If  you have any batter left over, slice up some dill pickles and fry them the same way.

Rainbow Chard Mushroom Stir Fry

1 bunch rainbow chard, chopped
2 medium onions, diced
8 oz crimini mushrooms, sliced
2 Tbsp. oil

Heat the oil in a large frying pan or wok over medium-high heat, then add all ingredients. Cook covered for about 10 minutes stirring occasionally, until the onions are soft. Remove the cover and cook a few more minutes until most of the liquid has cooked off. Salt to taste and serve hot.

Garden Salad with Lettuce Fresh from the Garden

Last year there was a lot of trial and error with our raised bed garden. It has been a lot more rewarding with a little experience to guide us. So far, we've gotten strawberries, onions, and red leaf lettuce from the garden this spring.

Here is a salad I made tonight with the lettuce fresh from our garden. It had lettuce, tomatoes, red onions, and walnuts. I simply love just walking out to the garden to harvest the food we'll be eating. Gardening is addictive! I've already been scheming on where to do more beds this fall.

There will be more to come as the season progresses. Stay tuned!

Vegan Naan Bread

This was my first time making naan bread. It turned out pretty darn good if I do say so myself. My family gobbled it up in no time, so I know this recipe will be a definite repeat in our household.

Naan Bread

2/3 cup soy, almond, rice, or hemp milk
2 tsp. sugar
2 tsp. rapid yeast
4 cups flour
1 tsp. baking powder
2 Tbsp. canola oil
2/3 cup plain soy yogurt

In a mixing bowl, add sugar, milk, and yeast and stir well. Let it sit until it starts to activate and becomes frothy looking. In a separate bowl mix in all of the dry ingredients, then add milk mixture, oil, and soy yogurt. Mix until it is formed into a dough ball and knead for about 5 to 7 minutes. Put dough ball into a dry bowl, cover with a cloth and allow it to rise for 1-2 hours.

Preheat oven to broiling temperature. Knead the dough another minute and then divide it into two parts. Oil a baking sheet and roll out one of the parts into an oval shat about 1/4"-1/2" thick. place in the oven for 2 to 3 minutes until it puffs up and appears golden brown. Watch it closely so it does not burn. Once it puffs up, take it out, flip it, then return it to the oven for another minute. Remove and serve warm. 

Roasted Kale Chips

Think your kids won't eat greens, think again. We've cooked these up a few times, and the kids consistently ask for seconds and even thirds. Part of the reason I think they go over so well is all in the name. For some reason, simply calling them "chips" was enough to get our kids excited. It probably didn't hurt to see and hear us gushing over how tasty there were the first time we made them.

My friend first posted about making these on Facebook and they sounded so delicious we had to try it out. It is unbelievably easy to make and can be used for other types of greens. We've also made baby spinach chips that were great too.

Roasted Kale Chips
1 bunch of kale
1-2 Tbsp. olive oil
salt to taste

Pre-heat oven to 400 degrees Fahrenheit. Wash kale well and remove center rib. Tear into small pieces. Toss in bowl with oil and salt. Spread out kale evenly on large cookie sheet. Roast in oven until it starts to brown on the edges and is crunchy (about 6-8 minutes).