Vegan Gravy
This recipe rivals the original, as a matter of fact at our Thanksgiving dinner most of our guests preferred this gravy over the traditional turkey variety!
1 medium onion, diced
1 ½ Cups mushrooms, diced
4 Tbsp. olive or vegetable oil
2 Tbsp. Braggs (or another all natural soy- like sauce)
3 Cups vegetable stock (liquid)
5 Tbsp. (heaping) nutritional yeast
3 Tbsp. red wine
1 vegetable bouillon cube
½ tsp. onion powder
1 tsp. garlic powder
2 tsp. poultry seasoning
5 drops liquid smoke (optional but good!)
2 tsp. salt (or to taste)
3 Tbsp. Cornstarch with 2 Tbsp. water mixed until smooth, approximately- adjust to your desired thickness.
In a large pan saute the onion in half of the oil, braggs, salt, sage, onion and garlic powder until soft. Add the mushrooms and red wine and cook until mushrooms are softened 3-5 minutes. Whisk in remaining ingredients except the corn starch and bring to a boil, then reduce heat to a simmer stirring frequently for 5 minutes. Slowly add the corn starch and water mixture whisking until desired thickness is reached. Remove from heat and serve. If you like your gravy free from chunks you can blend it with an immersion blender but I prefer having the diced onion and mushroom left as is!
Enjoy,
Olive
1 medium onion, diced
1 ½ Cups mushrooms, diced
4 Tbsp. olive or vegetable oil
2 Tbsp. Braggs (or another all natural soy- like sauce)
3 Cups vegetable stock (liquid)
5 Tbsp. (heaping) nutritional yeast
3 Tbsp. red wine
1 vegetable bouillon cube
½ tsp. onion powder
1 tsp. garlic powder
2 tsp. poultry seasoning
5 drops liquid smoke (optional but good!)
2 tsp. salt (or to taste)
3 Tbsp. Cornstarch with 2 Tbsp. water mixed until smooth, approximately- adjust to your desired thickness.
In a large pan saute the onion in half of the oil, braggs, salt, sage, onion and garlic powder until soft. Add the mushrooms and red wine and cook until mushrooms are softened 3-5 minutes. Whisk in remaining ingredients except the corn starch and bring to a boil, then reduce heat to a simmer stirring frequently for 5 minutes. Slowly add the corn starch and water mixture whisking until desired thickness is reached. Remove from heat and serve. If you like your gravy free from chunks you can blend it with an immersion blender but I prefer having the diced onion and mushroom left as is!
Enjoy,
Olive
Vegan Mashed Potatoes
Mashed potatoes are a big favorite around my dinner table. I used to add milk and cream cheese to mine to make them creamy and cloud like. This recipe doesn’t have a single ounce of dairy and still tasted just like holiday mashed potatoes should taste.
Ingredients:
10 potatoes, peeled and chopped
Water for boiling
1 tsp of salt
2 tbsp olive oil
2 cloves of garlic
1 cup of soy milk
½ cup vegan margarine
3 tbsp nutritional yeast (add more if you like)
Braggs Soy Flavoring to taste
Instructions:
In a large pot, cover chopped potatoes with water. Add tsp of salt and bring to a boil. Cook potatoes until soft, about 30 minutes. Drain and allow to cool.
Once they have cooled, mash and while mashing add milk, margarine, nutritional yeast, and Braggs until soft. Use egg beater to soften further. Serve with vegan gravy.
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Ingredients:
10 potatoes, peeled and chopped
Water for boiling
1 tsp of salt
2 tbsp olive oil
2 cloves of garlic
1 cup of soy milk
½ cup vegan margarine
3 tbsp nutritional yeast (add more if you like)
Braggs Soy Flavoring to taste
Instructions:
In a large pot, cover chopped potatoes with water. Add tsp of salt and bring to a boil. Cook potatoes until soft, about 30 minutes. Drain and allow to cool.
Once they have cooled, mash and while mashing add milk, margarine, nutritional yeast, and Braggs until soft. Use egg beater to soften further. Serve with vegan gravy.
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Vegan Stuffing
Vegans and Vegetarians don’t eat turkey, so the only time of the year that stuffing is relevant is on Thanksgiving. This recipe does not need to be cooked inside a turkey, a casserole dish will do just fine. Enjoy!
Ingredients:
10 cups of whole wheat vegan bread cubes
2 tbsp + 1 tbsp olive oil
1 tbsp of minced garlic
1 onion, finely chopped
2 sticks of celery, chopped
¼ cup of parsley (fresh or dried), minced
1 tsp of dry sage
1 tsp of dried thyme
2-3 cups of vegetable stock
Instructions:
Preheat oven to 400 degrees. Oil a large casserole dish. Toast bread cubes in a baking dish until golden brown. Set aside.
Turn oven to 350 degrees. Heat oiled frying pan on medium heat. Saute onions, garlic, and celery until softened. Transfer veggies to bowl with bread cubes and add all your spices. Salt and pepper to taste. Stir until mixed and then add 2 cups of vegetable stock. If mixture is not soggy, add more stock as needed. You want the mixture to be moist and clumping.
Transfer to a covered casserole dish and put in the oven for 25 minutes. If you want the top of the stuffing to be golden brown uncover and bake for another 15 minutes.
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Ingredients:
10 cups of whole wheat vegan bread cubes
2 tbsp + 1 tbsp olive oil
1 tbsp of minced garlic
1 onion, finely chopped
2 sticks of celery, chopped
¼ cup of parsley (fresh or dried), minced
1 tsp of dry sage
1 tsp of dried thyme
2-3 cups of vegetable stock
Instructions:
Preheat oven to 400 degrees. Oil a large casserole dish. Toast bread cubes in a baking dish until golden brown. Set aside.
Turn oven to 350 degrees. Heat oiled frying pan on medium heat. Saute onions, garlic, and celery until softened. Transfer veggies to bowl with bread cubes and add all your spices. Salt and pepper to taste. Stir until mixed and then add 2 cups of vegetable stock. If mixture is not soggy, add more stock as needed. You want the mixture to be moist and clumping.
Transfer to a covered casserole dish and put in the oven for 25 minutes. If you want the top of the stuffing to be golden brown uncover and bake for another 15 minutes.
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Spiked Pumpkin Cake
Instead of the traditional pumpkin pie at Thanksgiving dinner Olive and I decided to experiment with similar flavors and make a cake instead. It was a major hit amongst our dinner guests. We loved it so much to add it to our regular recipe rotation. Enjoy!
Ingredients:
1 cup sugar
½ cup olive oil
½ cup maple syrup
2 ½ cups flour (we used organic white flour but you could use whole wheat)
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
1 can of pumpkin puree (15 oz can yields about 2 cups)
1 tsp rum extract
1 tsp vanilla
For the Glaze:
1/8 cup maple syrup
1/8 powdered sugar
2 tbsp plant based milk
Instructions:
Preheat oven to 375 degrees.
Mix together dry cake ingredients in a bowl and set aside.
Mix together oil, ½ cup maple syrup, and 1 cup sugar until well mixed.
Add pumpkin puree and dry ingredients a little at a time, add rum extract while mixing.
Pour batter into greased bundt cake pan. Bake for 35-40 minutes. Oven times may vary.
When cake has cooled mix together ingredients for the glaze and pour over top. Dust with powdered sugar.
Olive and Button~
Ingredients:
1 cup sugar
½ cup olive oil
½ cup maple syrup
2 ½ cups flour (we used organic white flour but you could use whole wheat)
1 tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
1 can of pumpkin puree (15 oz can yields about 2 cups)
1 tsp rum extract
1 tsp vanilla
For the Glaze:
1/8 cup maple syrup
1/8 powdered sugar
2 tbsp plant based milk
Instructions:
Preheat oven to 375 degrees.
Mix together dry cake ingredients in a bowl and set aside.
Mix together oil, ½ cup maple syrup, and 1 cup sugar until well mixed.
Add pumpkin puree and dry ingredients a little at a time, add rum extract while mixing.
Pour batter into greased bundt cake pan. Bake for 35-40 minutes. Oven times may vary.
When cake has cooled mix together ingredients for the glaze and pour over top. Dust with powdered sugar.
Olive and Button~
Thanksgiving Punch
This punch is great for those who prefer not to drink around the holidays. Make it in a punch bowl or a nice carafe. Serve in your finest glassware. Enjoy!
Ingredients
1Litre Ginger Ale
1Litre Cranberry Juice
Pour both into a nice glass jug or punch bowl. Add ice, and some orange and lemon slices. Serve chilled. Button~
Ingredients
1Litre Ginger Ale
1Litre Cranberry Juice
Pour both into a nice glass jug or punch bowl. Add ice, and some orange and lemon slices. Serve chilled. Button~
Creamy Faux "Fromage" Broccoli Bake
You really cannot go wrong with a broccoli and cheese combination. This is a great dish for kids who don't eat their vegetables. Add the Faux Fromage sauce and your set!
Ingredients:
2 large heads of Broccoli, chopped
1 cup of Nutritional Yeast
1 tbsp of Tahini
1 medium yellow or orange pepper, chopped
2 cloves of garlic
1 medium onion, chopped
1 cup bread crumbs (whole wheat)
Braggs or any other natural soy flavoring
Instructions:
Steam broccoli florets in a medium sized pot. Once broccoli is softened put into a casserole dish and set aside. Preheat oven to 350 degrees.
In a large pot saute onion, peppers and garlic. To keep the vegetables from sticking to the pot, add small amounts of Braggs. Saute until mushy and softened.
In a food processor add sauteed vegetables, tahini, nutritional yeast and emulsify till creamy.
Spread the Faux "Fromage" onto the top of the steamed broccoli, spread bread crumbs on top and bake until golden brown. About 10 minutes.
Enjoy!
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Ingredients:
2 large heads of Broccoli, chopped
1 cup of Nutritional Yeast
1 tbsp of Tahini
1 medium yellow or orange pepper, chopped
2 cloves of garlic
1 medium onion, chopped
1 cup bread crumbs (whole wheat)
Braggs or any other natural soy flavoring
Instructions:
Steam broccoli florets in a medium sized pot. Once broccoli is softened put into a casserole dish and set aside. Preheat oven to 350 degrees.
In a large pot saute onion, peppers and garlic. To keep the vegetables from sticking to the pot, add small amounts of Braggs. Saute until mushy and softened.
In a food processor add sauteed vegetables, tahini, nutritional yeast and emulsify till creamy.
Spread the Faux "Fromage" onto the top of the steamed broccoli, spread bread crumbs on top and bake until golden brown. About 10 minutes.
Enjoy!
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