It’s Thanksgiving next week!
I can’t believe how fast this year flew by. Thanksgiving is a special time for me because I get to spend quality time with all my family members while eating delicious food.
I get a lot of questions about what I eat on Thanksgiving as a vegan. So I made a feast (minus a few dishes) of what my dinner table will look like. I bought the ingredients from Trader Joe’s, Whole Foods and Sprouts. Hope you enjoy these recipes! The star of the show is this beautiful holiday roast by Gardein. It’s super easy to prepare, it’s filled with so many holiday flavors and it comes with the gravy. Now, these sell out fast so you may want to snag a few as early as possible. I live in San Diego and I know just last week Sprouts and Whole Foods in North County were completely sold out! Yes, guys.. they’re that good!
Next is the green bean casserole.
Green Bean Casserole
Ingredients
- 1 lb fresh green beans
- 2 cups mushrooms chopped
- 1/2 tsp salt
- 1 tbsp garlic minced
- 2 tbsp all purpose flour
- 1 cup vegetable broth
- 1 cup full fat coconut milk
- 1/2 cup friend onions I used store bought
Instructions
- Wash green beans and trim off the ends and cut into small pieces (or any size you desire)
- Boil a pot of water and boil green beans for 5 minutes. After 5 minutes, drain and rinse green beans in ice cold water to retain green color.
- Sauté garlic, mushrooms, salt and pepper in a skillet over medium heat until mushrooms have shrunken.
- Sprinkle flour over mushrooms, stir and cook for a minute. Add milk and broth and cook until sauce thickens.
- Lastly, add green beans and cook for 5 minutes. Transfer into a pretty serving dish and top with fried onions.
Now on to the cranberries. Every time I think of cranberries I can’t help but think about the Friends episode where Chandler made his
very special Chanberries
Cranberry sauce
Ingredients
- 12 oz cranberries
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup water
Instructions
- Add all ingredients into a sauce pan over medium heat. Simmer and cook for 15 mins until cranberries have popped. That’s it you’ve made cranberry sauce 🙂
It’s dessert time. Thanksgiving dinner isn’t complete without a slice of pumpkin pie
Vegan Pumpkin Pie
Ingredients
- 14 oz pumpkin puree canned
- 3/4 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup corntarch
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 vegan pie crust mine was store bought
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Place all ingredients into a bowl, stir until well combined
- Pour mixture into the uncooked pie crust, spread evenly and bake for 60 minutes
- Allow pie to cool before serving
Notes
My sister loves a good cheese platter so I made her one 🙂 This is a great appetizer that your guests can enjoy.
CHEESE PLATTER
INGREDIENTS
1 pack of Follow Your Heart cheese
1 pack of Yve’s vegan pepperoni (or any cooked vegan deli meat)
1 box of crackers
1 cup Cranberries
1/2 cup Banana chips
1/4 Cup Kalamata olives
INSTRUCTIONS
Assemble onto platter and enjoy
Now wasn’t that easy? Hope your friends and family enjoy your labor of love.
I am grateful to live in abundance, but I know there are some that are less fortunate. My family and I always find ways to give back to our community throughout the year. During the holidays we love to donate food, clothing and our time. I encourage everyone to count your blessings, be grateful and to open your hearts and give to others in need. Spread the love.
I hope your holidays are filled with love and laughter.
Wishing you all a Happy Thanksgiving!
Love always,
Jasmine
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