Food For Thought X: My Plant-Based Thanksgiving!

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This is my second year of being the only herbivore at Thanksgiving.  The first two years, I was vegetarian, so that was pretty easy.  Pass up the turkey and the ham, and you’ve got yourself a vegetarian Thanksgiving.  But after I went totally plant-based, most of the Thanksgiving dishes we’d always served were off limits.  Deviled eggs, hashbrown casserole, green bean casserole, sweet potato casserole, potato salad, and the list goes on.  So for the past couple of years, I’ve found veganized versions of some these things, and y’all, I don’t feel deprived one tiny bit.

We went to my parents’ house this year.  There were only six of us there, but MAN, you should have seen the spread.  I brought everything you see above, and my mom made all of their meat, a few vegetable sides, and all the desserts.  I feel like I kind of get the raw end of the deal here… I bring all this vegan stuff to share with everyone else, but they don’t have to share their meat and dairy-laden stuff with me!  haha  Although in the interest of full disclosure, I did cheat and have a piece of very much nonvegan chocolate chess pie.  I never claimed to be perfect.

So what did I bring?  Since I didn’t get a chance to get to Nashville (the nearest place that sells vegetarian roasts), I just made a hippie loaf as my main dish with golden gravy to smother it with.  This is seriously the best brown gravy ever.  The dressing was just plain old cornbread dressing, which is easily veganized from any recipe you might find just by using substitutes for the egg and milk in the cornbread and by using No-Chicken broth when you’re putting the dressing together.  The green beans are just plain ol’ green beans with a little no-beef broth powder and garlic added while they were simmering, and the turnip greens just had a splash of white vinegar and quite a bit of cayenne pepper.  The sweet potato casserole is my signature dish.  Everyone has asked me for years to bring this stuff, and no one batted an eye when I veganized it last year.  I don’t have a link to the recipe as it’s one I just have typed up and saved, so I’ll add the recipe to the bottom of this post.  The only new-to-me recipe I tried this Thanksgiving was Cookin’ Crunk’s Deviled Tofu Bites.  They were AMAZING.  It was remarkable how much they tasted like deviled eggs.  These will definitely be a new holiday staple!

Sweet Potato Casserole:

  • 4-1/2 cups mashed sweet potatoes
  • 1/2 cup Earth Balance, melted
  • 1/3 cup unsweetened almond milk
  • 1 cup white sugar
  • 1/2 tsp vanilla extract
  • 2 egg equivalent of Ener-G egg replacer
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup Earth Balance, melted
  • 1 cup chopped pecans

Preheat oven to 400.  Grease an 8 x 8 glass baking dish.  In a food processor, mix together mashed sweet potatoes, 1/2 cup Earth Balance, almond milk, sugar, vanilla, and egg replacer.  (I have to do this in two rounds because it won’t all fit in my food processor.)  Spread mixture into dish.  In a small bowl, mix brown sugar and flour, then mix in the other 1/3 cup of Earth Balance until mixture is crumbly, then mix in pecans.  Sprinkle pecan mixture over the sweet potatoes.  Bake for approximately 25 minutes or until the pecan topping is golden brown.

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