my very vegan thanksgiving

unfortunately for me, all of my veggie loving friends are spread out all over the united states. i have no one to cook for this thanksgiving. (insert sad face here) i also have to go to work tomorrow evening (yay! the life of a bartender – please note use of extreme sarcasm here) so i slaved away in the kitchen today for my early thanksgiving dinner.

the menu
*field grain hazelnut cranberry roast en croute
*gravy from scratch
*roasted root veggies
*”boston market” squash casserole
*quinoa holiday salad

*pumpkin cheesecake with gingersnap crust

no animals were harmed in the making of this thanksgiving feast

roasted root veggies

*brussel sprouts
*sweet potato
*small red potatoes
*any other root vegetable you love!

the roasted root veggies are simple. wash, peel, and chop your veggies.  add some EVOO, salt & pepper and any other seasonings you like. i used thyme & rosemary today. roast in the oven at 400 degrees for about 45 minutes or until cooked through and veggies are a bit caramelized. yum.

before the roasting!

the field grain hazelnut cranberry roast en croute is a great product. for the holidays it’s especially wonderful because there are so many side dishes to make… who has time to create a vegan roast from scratch? not me!!!!! i will forever miss the vegetarian plus vegan whole turkey as i have not been able to purchase it since moving away from northern california…. sad. the gravy recipe is super simple.

vegan holiday gravy
*better than bouillon “no chicken” flavor
*tamari / soy sauce
*spicy mustard
*salt, pepper, sage, any other seasonings you love
*nutritional yeast
*earth balance
*all purpose flour

combine all ingredients over medium heat. i gradually add the flour, stirring well until the gravy reaches the consistency i like. super easy, super quick, super yum. i’ve made it for many holiday roasts and everyone always enjoys it.

my squash casserole recipe came from craving the boston market squash casserole. i looked up copy cat recipes, discovering the boston market version has CHICKEN STOCK and LARD in their side dish. NOT a fun discovery considering i use to eat the squash casserole when i was vegetarian! this recipe is fairly time consuming, as you have to make the cornbread first. i recommend this recipe for cornbread. i always add 1 cup of frozen corn kernels to the batter before baking.

“Boston Market” Squash Casserole
*4 cups zucchini, chopped
*4 cups yellow squash, chopped
*1 large onion, chopped
*1-1/2 sticks earth balance
*salt, pepper, sage, thyme, parsley
*1 package cheddar daiya (or other vegan shredded cheese)
*better than bouillon (no chicken – vegan)
*one loaf of freshly baked vegan cornbread

preheat the oven to 375. in a large pot add chopped zucchini and yellow squash (covered with water) cook until squash is tender. in another pan melt earth balance. saute onions until tender. add no chicken better than bouillon, thyme, salt, pepper and parsley. drain squash (reserve ONE CUP of this water) and add the squash to the onion mixture. combine well. add one package of cheddar daiya, mixing well. crumble cornbread into mixture and add the one cup of reserved water – make sure everything is well combined. add mixture to a lightly greased casserole dish, cover and bake at 375 for about an hour.

components of the squash casserole
cornbread for the squash casserole
my all time favorite side dish. ever.

seriously everyone who has tried this squash casserole LOVES it. it’s totally worth the effort!

while i was picking up ingredients at whole foods yesterday i found a bag of mixed quinoa (regular, red and black) that i wanted to try… so i decided to also make a salad with my vegan thanksgiving dinner.  this was a great dish to make early on in the morning so the flavors could gel in the fridge all day. this salad is best served cold.

Holiday Quinoa Salad
*one package of quinoa (rinse quinoa before cooking for best taste!)
*chopped almonds
*dried cranberries
*green onions, chopped
*red or green apple, chopped
*red bell pepper, diced
*dressing:  balsamic vinegar, EVOO, spicy mustard, agave nectar

cook quinoa according to package directions. when the quinoa has cooled, add all ingredients, mix well and refrigerate until dinner is served! 😉

ingredients for the quinoa salad: red bell pepper, green onion, cranberry, almonds (not pictured – apple)
holiday quinoa salad

yummy vegan thanksgiving. my very-unvegan parents actually tried everything and enjoyed it. especially the field grain roast. 😉

my very vegan thanksgiving dinner

and i saved the best part for last. pumpkin cheesecake with gingersnap crust. this recipe can be found in the spork fed cookbook. i made this last thanksgiving and fell in love. yummers.

pumpkin cheesecake

no matter how you celebrate your holidays… i wish you a very happy thanksgiving to you and yours. ❤


2 thoughts on “my very vegan thanksgiving

  1. looks amazing. I was just about make the quinoa salad when I noticed there is no measurements on any of it, more importantly the dressing 😦 I just know I am gonna ruin it.

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