Thanksgiving Cooking Class | Plant Based Meals

Thanksgiving dinner recipes!

On the Menu: Pecan Apple Stuffing, Lentil Loaf and Miso Gravy

Vegan Pecan Sausage Apple Stuffing

Ingredients:

2 loafs of white bread cut into cubes and dried. (you can also purchase prepared bread stuffing
cubes at bakeries)
½ cup Earth Balance
3 stalks Celery diced
1 large white onion chopped
4-6 beyond meat sausage sliced into small pieces
3 apples peeled and diced
1 cup pecans
2 cloves garlic chopped
1/3 cup braggs liquid seasoning
4-5 cups homemade or premade veggie stock
5-6 tbs poultry seasoning
salt and pepper to taste

Instructions:

Preheat oven 375.In a large cooking stock pot melt Earth Balance. Sautee celery, onions, garlic and apples. Cook 3 min. Add chopped beyond meat sausage. Sautee until cooked through. Add pecans. Add Braggs . Remove from stove.
While still warm add in dried bread crumbs and poultry seasoning. Add bread crumbs. Slowly add veggie stock until bread is moist. Add more poultry seasoning to taste and salt and pepper
Place in covered baking dish . Bake 40 min.

Lentil Loaf

Ingredients:

Glaze Ingredients:

Instructions:

Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
Mix 1/3 cup water and ground flaxseed together in a bowl; set aside until thickened, at least 10 minutes.
Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

Miso Gravy

Ingredients:

Instructions:

Combine the miso and the water and whisk them both together until the miso is completely dissolved in the water. You can also heat the water up a bit first in order to speed up this process.
In a large skillet, melt the vegan margarine over medium-low heat and whisk in the flour until a paste forms.
Add the miso and water mixture,vegetable broth soy sauce, nutritional yeast, and black pepper. Stir to combine very well.
Allow to cook over low heat until thickened, stirring frequently. Just like when making a non-vegan gravy, you will need to do a lot of stirring to avoid any lumps forming as the liquid thickens up.
Add the cornstarch, if needed, to make the gravy even thicker. But don't forget that your gravy will thicken slightly as it cools, just like a meat-based gravy.
Serve and enjoy!

On the Menu: Best Ever Brussel Sprouts, Mashed Potatoes, Cranberry Sauce

Roasted Brussels Sprouts With Coconut Bacon & Caramelized Onions

Ingredients:

Roasted Brussel Instructions:

Preheat the oven to 375 degrees
Toss brussel sprouts with melted coconut oil and salt and roast for about 20-25 minutes, or until golden brown. On the stovetop, saute sliced onion, drizzle of maple syrup and 1 tsp coconut oil and cook on low heat until onion is brown and caramelized.
When brussel sprouts are done, toss them with onion mixture and transfer to a shallow serving dish. Sprinkle with coconut bacon and serve warm.

Coconut Bacon Ingredients:

Coconut Bacon Instructions:

Preheat the oven to 300 degrees. Place coconut in a shallow baking pan (we lined 2 baking sheets with parchment paper to assure there would be no sticking). Combine remaining ingredients in a small bowl and drizzle over coconut. Use your hands to mix and make sure the coconut is evenly coated.
Bake at 300 degrees for 20 minutes or until crisp, checking every 5-10 minutes. It will continue to crisp as it cools, and it is best eaten at room temperature. Can be stored in an airtight container in the fridge for about a week.

Cranberry Sauce

Ingredients:

Instructions

Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
Add cranberries, salt, cinnamon stick and orange peel.
Bring to a simmer over medium heat, stirring frequently.
Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
Can be made up to 3 days in advance.

Garlic Mashed Potatoes

Ingredients:

6-8 medium yukon gold potatoes Cut into same sized pieces
1 tsp sea salt (divided)
Water to cover
1/2 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)
1/4 cup fresh chives (for topping // optional)

Instructions

For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
Mash your potatoes using a potato masher until fluffy.
Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.