This Thanksgiving why not try the latest diet trend and lets go vegan! Who says vegan has to be boring, it can actually be a whole lot of fun and fantastic with just a little meal planning.
1. Vegan Sweet Potato Casserole with Pecan Crumble
By Jim Robinson, Owner Clean Green Simple
Sweet Potato Filling
- 4 large sweet potatoes
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons vegan butter
Pecan Crumble Topping
- 1/2 cup all-purpose flour
- 1 cup pecans
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 4 tablespoons vegan butter softened
- Wash the sweet potatoes, peel, and cut into 1-inch cubes.
- Bring a large pot of water to a boil and add the sweet potatoes. Boil for 20 to 30 minutes or until tender.
- While the sweet potatoes are boiling, prepare the pecan crumble topping. Pulse the pecans in a food processor until crushed but still chunky. Add the flour, brown sugar, vegan butter, and salt. Pulse 3 to 5 times until combined.
- Once the sweet potatoes are ready, pre-heat the oven to 350 degrees Fahrenheit. Drain the sweet potatoes and mash. Add the non-dairy milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and vegan butter. Mix well.
- Transfer the mixture to a greased 9×13 casserole dish or deep pie dish. Top with the pecan crumble topping, spreading it into an even layer. Bake for 25 to 30 minutes or until the sweet potato is bubbling and the pecan topping has browned. Garnish with pecans and serve warm.
2. Vegan Pumpkin Pie
- 3/4 cup almonds
- 1/2 cup shredded coconut
- 2 cups dates
- Pinch Himalayan pink salt
- 3 Tablespoons melted coconut oil
- 1.5 cups soaked cashew
- 1 cup pumpkin purée
- 1 cup coconut oil
- 2/3 cup agave nectar (could use maple syrup)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- In food processor combine all ingredients for crust. In a pie tin with removable bottomform the crust by pressing into the tin with your hands.
- In vitamin or other high speed blender, combine all ingredients for the filling.
- Pour filling over top of the crust to desired thickness. Place pie tin on a level surface in the freezer. The pie will firm within an hour.
- Top the pie with sliced almonds and ground cinnamon, or topping of choice, such as dairy free whipped cream.
By Amy Mehrtens, Chef, Copper Vine in New Orleans
- 2 oz. Eggplant peeled and sliced 4 mm thick
- 2 oz. Zucchini sliced 2 mm thick
- 2 oz. Yellow squash sliced 2 mm thick
- 2 oz. Heirloom tomatoes sliced 2 mm thick
- ¼ cup 3 Pepper puree
- 2 tbsp Extra virgin olive oil
- ½ tbsp Balsamic glaze
- Drizzle 1 tbsp olive oil over all the vegetables and season with salt and pepper.
- Layer eggplant and zucchini flat and layer tomato and yellow squash vertically.
- Lay the eggplant and zucchini on a sheet tray and spread the squash and tomato over the top. Pick each end and bake at 425F for 10 minutes. Remove from the oven.
- Spread pepper puree on the plate to form a circle. Place the vegetable stack on the plate off center. Drizzle with olive oil and balsamic glaze. Garnish with micro green salad in the center of the plate.
4. Lentil Pilaf
By Executive Chef Kevin Templeton, Barleymash
- 3 tbsp. coconut oil (divided)
- 3 tbsp. minced shallots
- 2 cups chicken or vegetable stock
- 1 cup lentils, any color
- ¼ cup chopped cauliflower
- ¼ cup chopped carrots
- ¼ cup chopped onions
- ¼ cup chopped celery
- Salt and pepper, for taste
- Butter (optional)
- Heat 1 tbsp. coconut oil in a saucepan and stir in shallots. Sauté shallots until they are a nice golden brown.
- Add stock (chicken or veggie) and bring to a boil.
- Stir in lentils and reduce heat to a low simmer. Simmer uncovered for 5 minutes or until lentils are tender but not too soft. Be aware: Different types of lentils take less or more time to cook.
- Drain excess liquid and set aside.
- Heat remaining 2 tbsp. coconut oil in a large sauté pan over high heat. Stir in cauliflower, carrots, onions and celery and sauté for 5 minutes or until tender.
- Add lentils and sauté for 2 more minutes.
- Season with salt and pepper.
- Stir in butter (if you like).
By Executive Chef Michael C. Brown of Jalisco Cantina and Barrel Republic
- 2 cups roasted garnet yams, peeled and smashed
- 1 ½ cup tomatoes, diced
- ¾ cup white onion, diced and rinsed
- 2 to 3 jalapenos, minced
- ½ cup fresh lime juice
- ¼ cup avocado oil
- Sea salt to taste
- Mix all ingredients and adjust seasoning.
- Serving suggestions: with chips, yam’amole tostada, on top of carne asada fries or finish off your veggie burger.
6. MIXT Sunrise Salad
- 8 oz organic butter lettuce
- 4 oz organic mixed baby lettuce
- 2- 3 sunchokes
- 1 small butternut squash
- 2 oz radishes
- 2 oz sunflower seeds
- 3 tbsp basil and mint leaves
- 1 tbsp furikake (a dry Japanese seasoning featuring sesameseeds and seaweed you can find at a specialty grocer)
- 6 tbsp olive oil
- salt and pepper
- ¼ cup autumn-spiced vinaigrette (see recipe below)
- Heat oven to 350 degrees. Thoroughly rinse raw sunchokes to remove any debris. Dicesunchokes into ¼ inch pieces and toss with half of the olive oil, salt and pepper to taste.
- Toss onto a parchment-lined cookie sheet and set aside. Peel and cut open butternutsquash. Remove seeds and cut into ¼ inch pieces. Toss with other half of olive oil, salt and pepper to taste. Place on another parchment-lined cookie sheet.
- Bake sunchokesand butternut squash for 15-20 mins in preheated oven until fork tender. During the last 4 minutes of roasting vegetables, place raw sunflower seeds on a small baking sheet and toast.Set aside and allow roasted ingredients to cool to room temperature.
- While other ingredients are roasting, wash and thoroughly dry lettuce. Tear butterlettuce into ¼ inch pieces. Thinly slice the radishes into coin shapes, tear washed and
MIXT Autumn Spiced Vinaigrette
(makes approximately 16 ounces )
- 2 cups extra virgin olive oil
- ¼ cup lime juice
- ¼ cup champagne vinegar
- 1 tbsp shallots, chopped
- 1 tbsp Dijon mustard
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- pinch dried chili flakes (optional)
- Place all ingredients in a blender and pulse for one minute. Remove from blender andplace in a lidded container or jar. Shake before serving. Store remaining vinaigrette inrefrigerator for use up to one week.
7. Cabernet Cranberries
By Jim Mumford, Jimcooksfoodgood.com
- 12oz Fresh Cranberries
- 6oz Frozen Blueberries
- 2oz Frozen Blackberries and/or Raspberries
- 1 ½ cups Cabernet Sauvignon
- 1 ½ cups Sugar
- 1 tsp Ground Clove
- 1 tbs Ground Cinnamon
- Combine all ingredients in a large sauce pot.
- Bring the ingredients to a boil. Watch the pot closely during this step! The sauce will boil quickly. Reduce the heat immediately to keep it from boiling over.
- Simmer for 20-30 minutes. The sauce will reduce slightly and thicken.
- Remove from heat. The sauce will continue to thicken as it cools.
8. Wild Mushroom & Kale Stuffing
By Jenni Kayne
- 1 cup cornmeal
- 1 cup all-purpose gluten-free flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup sugar
- ½ cup extra-virgin olive oil
- 1¼ cup buttermilk
- 1 cup fresh corn or frozen organic corn
- 5 eggs
- 2 cups vegetable stock
- 1 tablespoon lemon zest
- ¼ cup olive oil
- 1 onion, diced
- Salt & black pepper
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- ¼ cup dry white wine
- 3 pounds oyster mushrooms, sliced
- 2 tablespoons apple cider vinegar
- 2 bunches lacinato kale, stemmed & torn
- 8 cups cornbread, cubed
- 1 Tablespoon dried sage, chopped
To prepare the cornbread: Preheat oven to 375° F. Grease a 9-by 13-inch baking dish and set aside.. In a medium mix bowl, stir together the cornmeal, gluten-free flour, baking soda, and salt. In a separate large mixing bowl, beat together the eggs and sugar. Add the extra-virgin olive oil and buttermilk and stir to combine. Add the dry ingredients to the wet ingredients, and stir together until just combined. Fold in the corn and transfer to the prepared baking dish. Bake for 23-25minutes, until a toothpick inserted in the center comes out clean. Let cool, then cut into 1-inch cubes and spread out on a baking sheet. Let sit out, uncovered, for 1-2 days to dry.
To prepare the stuffing: In a mixing bowl, combine eggs, vegetable stock, and lemon zest. Set aside. Heat the olive oil in a large sauté pan over medium heat. Add onions and a large pinch of salt, and sauté for 4-5 minutes, until the onions are soft and translucent. Add the shallots, garlic, thy me, bay leaf and another pinch of salt and a pinch of pepper. Stir to combine and sauté for 2-3 minutes, until shallots and garlic soften. Add white wine and increase the heat. When the liquid has reduced by half, add the mushrooms, a generous pinch of salt, and stir to combine. Sauté the mushrooms for 5-6 minutes, until they just begin to soften. Add the apple cider vinegar, sauté for 1 minute, and then add kale. Sauté for 2 minutes until kale begins to wilt, taste for seasoning, then remove from heat. Transfer the mushroom mixture to a large mixing bowl, add the cornbread, sage, and egg mixture. Mix to combine and transfer to the prepared baking dish.
To bake stuffing: Preheat oven to 325° F. Cover with foil and bake 35 minutes. Remove foil and bake for another 10-15 minutes, until cornbread turns golden brown.
9. Keto Peanut Butter Pie
- Gluten-Free Chocolate Pie Crust:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 2-4 tablespoons granulated sweetener
- 1/2 teaspoon salt
- 2 flax eggs 2 tablespoons flax meal soaked in 1/3 cup water for 10 minutes
- 1/3 cup melted coconut oil
- 1/2 teaspoon vanilla extract
Vegan Peanut Butter Pie Filling:
- 1 can coconut cream or milk, chilled
- 1 cup PB2 Pre+Probiotic powder
- 1/4 cup liquid sweetener
- 1/4 cup water
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 tablespoon cocoa powder
- 1/2 tablespoon coconut oil
- 1/2 tablespoon liquid sweetener
- 1 tablespoon PB2 Pre+Probiotic powder
- 3/4 tablespoon water
Chocolate Pie Crust:
- To make the chocolate pie crust start by preheating your oven to 350°F. Stir together the flax meal and water and let the mixture gel for 10 minutes.
- In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
- To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
- You can chill the dough and then roll it out between two pieces of parchment.
- Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
- Poke the crust all over with a fork, then bake for about 15 minutes. Let the baked chocolate pie crust cool to room temperature before adding the peanut butter filling.
Peanut Butter Pie Filling:
- Add chilled coconut cream (separated cream part from a chilled can of coconut cream or milk) to a bowl. Whip with an electric mixer until it looks aerated and increased in volume.
- In a separate bowl combine the PB2 Pre+Probiotic peanut powder, sweetener, water, coconut oil, vanilla extract, and salt.
- Fold the whipped coconut cream into the peanut mixture in 2 additions. Add the pie filling into the cooled pie crust and smooth out the top with a spatula. Chill the pie in the fridge for at least 1 hour (or in the freezer for 1/2 hour) until the filling is set and firm.
- To make the chocolate drizzle either melt some chocolate (chips) or make your own. In a small bowl combine the cocoa powder, melted coconut oil, and sweetener. Drizzle it all over the chilled peanut butter pie.
- Now combine the PB2 powder and water. Drizzle the peanut butter over the pie as well.
- Store the pie in the fridge until ready to serve (up to 4 days).
10. Pumpkin Spice Cinnamon Roll Muffins
By Vegan Chef and Influencer Alexa Peduzzi of Fooduzzi
- 4 1⁄2 c. all-purpose flour, plus more for rolling
- 2 tbsp. baking powder
- 1 tbsp. pumpkin pie spice
- Pinch of salt
- 1 c. and 1 tbsp. cold vegan butter, cut into small cubes
- 1 1⁄4 c. cold So Delicious Organic Unsweetened Vanilla Coconutmilk
- 1 c. brown sugar
- 1 tbsp. and 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1⁄3 c. pumpkin puree
Granulated sugar for sprinkling
- Add your flour, baking powder, pumpkin pie spice, and salt in the bowl of your stand mixer with the paddle attachment attached. Mix on low to combine.
- Add your vegan butter, one chunk at a time, with the stand mixer running on low. Drizzle in the So Delicious Organic Unsweetened Vanilla Coconutmilk and mix until the dough forms a ball and pulls away from the sides of the bowl.
- Remove the dough from the stand mixer, form it into a disk, and wrap in plastic wrap. Allow it to rest in the fridge for 15 minutes.
- Meanwhile, preheat your oven to 390° F. Line a 12-cup muffin tin with liners.
- Mix your brown sugar, pumpkin pie spice, and cinnamon for the filling in a medium bowl. Set aside.
- Remove your dough from the fridge, place it on the back of a baking pan or large cutting board, and roll the dough into a flat 16″ x 11″ rectangle. Spread with your pumpkin puree and sprinkle with your brown sugar mixture, making sure to cover the entire rectangle.
- Tightly roll the dough from the long side. If it’s particularly warm and the dough is getting too warm, take the entire log on the baking pan or cutting board and place in the fridge to chill for 10 minutes. Cut into 12 equal pieces.
- Place the rolls in the muffin tins (they’re big, so they might not reach the bottom of the muffin tin – that’s okay!), and bake for 20-25 minutes, or until slightly golden on top.
- Remove from the oven and immediately remove the muffins from the tin and place them on a cooling rack. Sprinkle with sugar while hot so that it sticks. Allow to cool slightly and enjoy!
11. Miso Gravy
By Ruth Tal | Fresh L.A.
- 4.5 Tbs spelt flour
- ¼ tsp garlic powder
- ¾ cup powdered nutritional yeast
- 1.5 cups vegetable stock or water
- 1/3 cup sunflower oil
- 1.5 tsp Dijon mustard
- 3 Tbs mild soy miso
- ¾ tsp sea salt
- Combine flour, garlic powder, and yeast in a saucepan over low heat. Whisk in stock to make a paste.
- Bring to a boil, then reduce heat and simmer for 30 seconds. Add oil, mustard, miso, and salt. Cook, whisking constantly, until mixture is smooth.
- Serve hot or let cool, transfer to an airtight container, and refrigerate for up to 5 days.