Thanskgiving Dash- Vegan and Standard- Style
Happy Thanksgiving!!! ( Warning: this post is loaded with recipes!)
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As this is my FOURTH Thanksgiving being vegan and as you know the family is standard I will get to some recipes. I have noticed I have not been compliant with the recipes! Here is our cooking schedule:
Monday: Checklist and items! The list is food and pantry items. There are mostly standard sides that have been made in the past. The family voted on desserts.
Tuesday: Shopping and Desserts! I started some mild shopping but we need more items! Here are our desserts and recipes! ( These are taken from websites so we will see if I can comply.
Moist Vegan Lemon Pound Cake with Vanilla Glaze
Description
This soft and fluffy vegan lemon pound cake is “buttery,” sweet, tender, and dense- and made in just one bowl within 5 minutes! Topped with a deliciously sweet vanilla bean glaze that makes this lemon pound cake better than any Starbucks pound cake!
Ingredients
Scale
- 3 cups (375) g all purpose flour or gluten free 1:1 baking flour*
- 1 1/2 tsp cornstarch
- 3 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature
- 1 cup + 2 tbsp (225 g) organic granulated sugar
- 1 1/2 tbsp dairy free yogurt, room temperature
- 1 1/2 tbsp vanilla extract
- 1 1/8 cup (270 mL) unsweetened dairy free milk (such as oat milk or soy milk), room temperature
- 1/3 cup (90 mL) lemon juice (about 2 large lemons)
- 1 tbsp lemon zest (from 1 lemon)
Vanilla Glaze
- 2 cups (320 g) vegan powdered sugar
- 1/4 tsp vanilla paste
- 2–3 tbsp dairy free milk
Instructions
- Prep: Preheat the oven to 350F. Line an 8″ or 9″ loaf pan with parchment paper and lightly greased.
Make the batter: In a large bowl, whisk together the melted vegan butter, sugar, dairy free yogurt, vanilla extract, dairy free milk, lemon juice, and lemon zest until combined. Add in the flour, cornstarch, baking powder, and sea salt, and gently whisk just until the flour is combined into the wet ingredients.- Bake: Pour the batter into the prepared loaf pan, and bake for 55-60 minutes, or until the top of the loaf is lightly golden.
- Cool: Remove the lemon pound cake from the oven, and allow the pound cake to cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
- Make the glaze: When ready to glaze after the loaf is cool, whisk together all of the vanilla glaze ingredients. Pour over the lemon pound cake.
- Slice and enjoy! Slice your vegan lemon pound cake and enjoy! Freeze in an airtight container or wrapped tightly in plastic wrap for up to 3 months, or store in the fridge for up to 4 days.
Vegan Chocolate Pudding Pie
Vegan Chocolate Pudding
When we want something chocolatey, this super easy Vegan Chocolate Pudding is quick and satisfying beyond belief. Ready quickly and uses almond milk! Eggless, dairy-free yummy!
Servings: 8 Servings for Pie, 4 servings for individual
Calories: 263kcal
Ingredients
Vegan Chocolate Pudding
- 1 cup sugar can reduce down to 3/4 cup
- 1/2 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups unsweetened almond milk or milk of choice
- 1 teaspoon vegan butter optional
- 1 teaspoon vanilla extract optional
Graham Cracker Crust
- 1 1/2 packs of graham crackers (vegan, like keebler or nabisco) crushed into crumbs or 1 1/2 cups or 21 crackers, (could also use cookies, reduce vegan butter to 1/4 cup and omit sugar)
- 1/3 cup vegan butter melted
- 2 tablespoons sugar
Instructions
Instructions
Graham Cracker Crust
- Crush graham crackers using food processor into crumbs, add in melted butter and sugar and press into a pie pan. Place in freezer while making pudding or you could use a pre-made crust. Pie crust can also be put in fridge for 15 minutes before preparing pudding.
Vegan Chocolate Pudding
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time.
- Place saucepan over medium-high heat and cook, stirring continuously, until mixture comes to a simmer and starts to thicken nicely, about 5 minutes.
- Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowls, pie crust, layered pudding dessert and refrigerate until chilled. Refrigerate pie 1 hour. Pudding is also excellent semi-hot after serving too! Add your favorite fruits or vegan whipped cream too!
Notes
- For a darker chocolate flavor, use the 1/2 cup of unsweetened cocoa powder as specified in the ingredients list.
- If you prefer a milder, milk chocolate flavor, you can reduce the cocoa powder to 1/4 cup.
Wednesday: Work on selected sides. The turkey is usually thawing at this time. I will make sides since I have full access to the kitchen. Here is a wonderful recipe for vegan green bean casserole (Side note: I do NOT cook or bake with Olive Oil. It does not have a high heat point. I only use Olive Oil for salads, dressings, creating herbal remedies that require room temperature and beauty such as hair oil. I will use Avocado oil for cooking as it has a higher heating point if I do not use Coconut Oil. Sometimes, I will use grapeseed oil but it is rare.)
Vegan Green Bean Casserole
Finally! A vegan green bean casserole that doesn't taste like it's missing anything. In fact, it's possibly better than the original!
Servings12
Calories243kcal
Ingredients
For the Soup
- 24 oz. baby bella mushrooms finely diced
- 3 Tbsp. olive oil
- ½ tsp. black pepper
- 1 Tbsp. garlic minced
- 3 cup plain, unsweetened milk alternative soymilk or almond milk
- 2 tsp. onion powder
- ¼ cup cornstarch
For the Casserole
- 36 oz frozen green beans
- 12 oz gluten-free French fried onions
Instructions
Make the Soup
- In a large saucepan, add 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
- Sauté over medium-high heat for 10-15 minutes until mushrooms release their juices and most of the liquid evaporates.
- In a medium bowl, combine 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch. Mix well, ensuring there are no lumps.
- Add the milk mixture to the sautéed mushrooms. Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.
Blanch the Green Beans
- Bring a large pot of water to a boil. Add the green beans and cook for 5 minutes after the water returns to a boil.
- Drain green beans in a colander and return them to the pot.
Assemble and Bake the Casserole
- Preheat oven to 350 degrees.
- Mix the soup and half of the fried onions with the green beans in the pot, ensuring everything is coated.
- Transfer the mixture to a 13x9 casserole dish and bake for about 25 minutes, until hot and bubbling.
- Remove the casserole from the oven, mix well, and add the remaining fried onions evenly on top.
- Return to the oven and bake for an additional 10 minutes, until the onions are golden and crispy. Serve and enjoy!
Notes
Expert Tips
- Don’t Skip the Stirring Step: Stirring after the first bake ensures the casserole is evenly cooked and enhances the final flavor.
- Check for Gluten-Free Labels: Ensure all your ingredients, especially the French-fried onions, are certified gluten-free. Stores often carry them as a seasonal item. If you have difficulty finding gluten-free French-fried onions, you can also make your own using one of the many recipes available online.
- Make the Soup Ahead: Prepare the cream of mushroom soup a few days in advance to save time on the day of your big meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350 degrees for about 15 minutes or until heated through.
Thursday: Get the vegan roast/turkey in the oven! We have a convection oven in which the vegan roast goes into while the turkey gets the oven. Talk about washing dishes!! Yikes! I will make breakfast in the morning- vegan cinnamon rolls which the kids love, or vegan pancakes. (Believe it or not, they are also a fave for the kids.) I watch the National Dog Show, may be go for a walk or ride my bike. We eat by the evening or slightly earlier. We start the Christmas movie watching, take out our Christmas decorations and that is a wrap!!! ( I am also posting pics of my food and pics while we are cooking.)
Our Thanksgiving have been pretty chill the past couple of years. Some years, we will have my mother-in-law with us. We play music in the house.
So, I am throwing up the links for these websites that have provided great recipes and have a great Thanksgiving!
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