DELICIOUS, HEALTHY, PLANT BASED THANKSGIVING DINNER RECIPES THAT ARE VEGETARIAN AND VEGAN INCLUDING DESSERT! PLUS OUR FALL FOLIAGE LEAF PEEPING TRIP & RENEE GOT HER EARS PIERCED!
I LOVE SHARING HOMEMAKING, FAMILY, LIFESTYLE, MOM LIFE, CLEAN WITH ME, COOK WITH ME & HEALTHY, PLANT BASED & VEGAN RECIPES ALONG WITH HOME DECOR & SEASONAL HOLIDAY DECORATING!
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🍁 MY FALL PLAYLIST: https://www.youtube.com/watch?v=VuCTvd8oSk8&list=PLJ9xcOv2roKfd4XAGlfxEQiC68omM949r
🌲 WINTER WONDERLAND CLEAN & DECORATE WITH ME:
❤️ CANDY CHRISTMAS CLEAN & DECORATE WITH ME:
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🔸 STUFFED BUTTERNUT SQUASH 🔸
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2 MED BUTTERNUT SQUASH, HALVED & CLEANED OUT
3/4 CUP QUINOA
1 1/2 CUPS VEGETABLE BROTH
1 BUNCH KALE (STEMS REMOVED & CHOPPED)
2 CLOVES GARLIC
1 TSP OREGANO
1/2 TSP SALT
1/2 TSP PEPPER
1 CAN CHICKPEAS, RINSED, DRAINED
ZEST OF 1 ORANGE (LESS IF YOU PREFER)
1/3 CUP DRIED CRANBERRIES
BAKE SQUASH HALVES CUT SIDES UP AT 425F ABOUT 40-50 MIN TILL TENDER.
(OPTIONAL: DRIZZLE W/OLIVE OIL & SPRINKLE S & P BEFORE BAKING)
MEANWHILE BRING BROTH TO A BOIL, ADD QUINOA, REDUCE HEAT & SIMMER 12 MIN TILL MOST OF BROTH IS ABSORBED. FLUFF W/ FORK. SET ASIDE.
IN LARGE SKILLET, HEAT 1 TBSP OF OIL OVER MEDIUM HEAT, ADD KALE, COOK A FEW MINUTES TILL WILTED. REDUCE HEAT TO LOW, ADD GARLIC, OREGANO, SALT, PEPPER & STIR FOR 1 MIN. ADD CHICKPEAS, ORANGE ZEST, COOKED QUINOA, & CRANBERRIES. FILL SQUASH WITH THIS MIXTURE.
BAKE AT 375F FOR AN ADDITIONAL 10 MIN. SERVE HOT.
ORIGINAL RECIPE CREDIT: Well Plated
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🔸 MUSHROOM LENTIL LOAF 🔸
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2 CUPS COOKED GREEN LENTILS
1/2 MEDIUM ONION, DICED
1/2 CUP CARROTS, DICED
1/2 CUP CELERY, DICED
8 OZ BUTTON MUSHROOMS, CHOPPED
2 HEAPING TBSP TOMATO PASTE (OR TOMATO SAUCE)
2 TBSP LIQUID AMINOS (OR SOY SAUCE)
1 TBSP WORCESTERSHIRE SAUCE
1 1/4 TSP THYME
1 CUP OLD FASHIONED OATS, DIVIDED
1/2 CUP ALMOND MEAL
GLAZE:
1/2 CUP KETCHUP
1 TBSP COCONUT SUGAR (OR BROWN SUGAR WILL WORK TOO)
1 TSP DIJON MUSTARD
1 TSP APPLE CIDER VINEGAR
PREHEAT OVEN TO 375F & COMBINE INGREDIENTS FOR GLAZE.
SAUTE ONION IN OLIVE OIL OVER MED HEAT TILL TENDER. ADD CARROTS & CELERY. COOK 5 MORE MINUTES. ADD IN MUSHROOMS & SAUTE 5-10 MORE MIN TILL ALL VEGGIES ARE TENDER.
POUR COOKED VEGGIES INTO FOOD PROCESSOR WITH 1 1/4 CUPS COOKED LENTILS, 1/2 CUP OATS, TOMATO PASTE, LIQUID AMINOS (OR SOY SAUCE), WORCESTERSHIRE, THYME, SALT & PEPPER. PROCESS TIL ALL INGREDIENTS ARE COMBINED. POUR INTO A LARGE BOWL & ADD REST OF LENTILS, OATS & ALMOND MEAL. STIR TIL COMBINED & STICKING TOGETHER WELL.
FORM INTO A LOAF ON BAKING SHEET LINED WITH PARCHMENT PAPER.
ADD 1/2 THE GLAZE ON TOP & BAKE 30 MIN.
ADD THE REST OF THE GLAZE & BAKE ANOTHER 10-15 MIN.
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🔸 EZEKIEL BREAD STUFFING 🔸
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1/2 LOAF EZEKIEL BREAD CUT INTO 1/2″ CUBES
2 STALKS CELERY, DICED
1 LARGE CARROT, DICED
1 SMALL ONION, DICED
1 TSP SAGE
1/2 TSP ROSEMARY
1/2 TSP THYME
3 CUPS VEGETABLE BROTH
SALT & PEPPER TO TASTE
TO DRY THE BREAD CUBES, SPREAD THEM ON A BAKING SHEET & BAKE AT 325F TILL DRY & CRUNCHY, CHECKING ON THEM EVERY 5 MIN OR SO
ADD A FEW TBSP OF VEGETABLE BROTH TO AN OVEN SAFE PAN & SAUTE THE VEGGIES TILL TRANSLUCENT. ADD ALL THE SPICES. MIX WELL. ADD THE DRY BREAD CUBES WITH 1 CUP BROTH. STIR WELL, REDUCE HEAT TO MED-LOW, COVER & SIMMER 10-12 MIN, STIRRING EVERY FEW MINUTES.
ADD MORE BROTH AS NECESSARY TO CREATE A “STUFFING” TEXTURE.
ORIGINAL RECIPE CREDIT: FROMMYBOWL.COM
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🔸 GARLIC CREAM CHEESE MASHED POTATOES 🔸
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3 POUNDS PEELED, DICED POTATOES
8 CLOVES GARLIC
8 OZ VEGAN CREAM CHEESE
1/4 CUP DAIRY FREE BUTTER ( I USED SMART BALANCE)
1/2 CUP DAIRY FREE PLANT BASED MILK
1/4 CUP FRESH CHOPPED CHIVES (OR GREEN ONION CAN WORK)
SALT & PEPPER TO TASTE
BOIL POTATOES. ADD GARLIC & BOIL TIL TENDER.
DRAIN & MASH THEM ADDING VEGAN CREAM CHEESE, BUTTER & MILK. MIX WELL TO COMBINE.
SEASON W/ SALT, PEPPER, CHIVES & SERVE.
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🔸 VEGAN PUMPKIN MOUSSE PIE 🔸
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CRUST:
1 3/4 CUP GRAHAM CRACKER CRUMBS
1/2 CUP VEGAN BUTTER, MELTED
1 TBSP BROWN OR COCONUT SUGAR
FILLING:
8 OZ VEGAN CREAM CHEESE
1 CUP PUMPKIN
1 CUP POWDERED SUGAR
8 OZ VEGAN WHIPPED TOPPING (I USED SO DELICIOUS)
1 TSP VANILLA
1 TSP CINNAMON
PINCH OF SALT & NUTMEG
COMBINE CRUMBS, BUTTER, SUGAR & PRESS INTO A PIE PAN TO FORM CRUST. BAKE 10 -15 MIN AT 350F TIL FIRM & BROWN.
WHILE THE CRUST COOLS, COMBINE VEGAN CREAM CHEESE, PUMPKIN, SUGAR, VANILLA. FOLD IN REMAINING INGREDIENTS. SCOOP FILLING INTO CRUST AND CHILL FOR AT LEAST 4 HOURS OR OVERNIGHT.
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