A Vegan Thanksgiving

By Marcie - November 19th, 2018 in Uncategorized

The week of Thanksgiving is here!! I am stoked and thankful for this time of year. I love to be able to share my favorite vegan Thanksgiving recipes with my family and with all of you! So are some of my favorites that I will be serving this yummy holiday!

Holiday Stuffing:

  • 3 cups unseasoned whole wheat croutons
  • 1 cup vegetable broth
  • 1 (15-ounce) can black olives
  • 1 cup dried cranberries
  • 1 cup raw pine nuts (optional)
  • ¼ cup olive oil
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 cup onion, chopped
  • 1 cup celery, diced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ⅛ teaspoon dried marjoram
  • 1 teaspoon dried sweet basil
  • ⅜ teaspoon garlic powder
  • ⅜ teaspoon savory
  • ¼ teaspoon salt

Directions: Preheat the oven to 350 degrees. In a large mixing bowl, add croutons and pour the vegetable broth over the top. Mix well. Add the olives, cranberries, and pine nuts to the croutons and mix well. In a large skillet, sauté in the olive oil, all the remaining ingredients until the onions are tender. Pour the sautéed ingredients over the croutons and mix well. The stuffing should be moist, but not dripping. Spoon the stuffing into a sprayed glass baking dish. Bake at 350 degrees for about 30 to 45 minutes. Yield: 10 servings

Comments: We cut up our favorite bread into small cubes. We dry the cubes in the oven on low heat or out on the countertop for several hours, making sure to turn them over occasionally. My family loves for me to add extra mushrooms, olives, and cranberries. If the stuffing seems dry, pour additional vegetable broth over the top and mix.

Taylor’s Marinated Carrots

  • 20–25 carrots, peeled, sliced, and chopped into bite sized chunks
  • Dressing: ½ cup olive oil 10 garlic cloves, minced
  • 1 tablespoon dried basil 1 teaspoon dried oregano
  • ½–1 teaspoon dried mustard (optional)
  • ¼–½ teaspoon ginger (optional)
  • 2 lemons, juiced
  • 1 tablespoon raw agave (optional)
  • ¼ teaspoon salt

Directions: In a medium saucepan, boil the carrots until tender. Do not overcook. Place the cooked carrots in a strainer and run cold water over them. For a mild garlic flavor, sauté the garlic in oil in a skillet for a couple of minutes. If you are a garlic lover (like me) and prefer a stronger garlic flavor, add the raw garlic directly to the olive oil. In a jar with a secure lid, add all the dressing ingredients and shake well. In a mixing bowl, add the rinsed carrots and dressing. Stir until evenly coated. Set the carrots aside, at room temperature, for about 2 hours. Stir the carrots every 30 minutes, to complete the marinating process. Cover and refrigerate. Yield: 10 servings

Comments: These carrots are named after my best friend, Taylor. She was very instrumental in the making of this cookbook. This is her favorite recipe, so it is a must try for everyone. I like making this dish for family get togethers, because I can make it the day before. The taste gets better as it marinates overnight. This is a gluten free recipe.

 

Roasted Red Potatoes

  • 5 pounds red potatoes, cubed
  • ¼ cup olive oil
  • 6–10 garlic cloves, minced
  • 1 tablespoon dried basil
  • ¼ teaspoon salt

Directions: Preheat the oven to 400 degrees. In a small bowl, combine the olive oil, garlic, basil, and salt. You will need enough oil to cover all your potatoes. In a large baking dish, add the potatoes. Pour the oil mixture over the potatoes and toss until well coated. Place the potatoes in the oven for about 15 minutes or until tender. Remove the potatoes from the oven and toss one more time before returning them to the oven. Turn your oven from bake to broil and cook for about 4 to 5 minutes to brown the potatoes. Yield: 8 servings

Comments: We usually do not peel red potatoes but simply clean them well and eat the skin. Red potatoes are low in fat and high in potassium. This is a gluten free recipe.

Field Roast Celebration Roast 

The one-pound Field Roast Celebration Roast now comes in a two-pound version complete with all the trimmings! The roast is seasoned with sage, garlic, and lemon juice. The texture is outstanding, and the taste is unbelievable. It comes with a traditional bread stuffing made with onions, celery, cranberries and butternut squash. It gets topped off with a rich, earthy mushroom gravy made with mushrooms. This boxed dinner can feed up to eight people easily.

 

 

 

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