VEGAN THANKSGIVING!

Posted on by Loryn Vegan Lunch & Dinners


tg (Medium)

Thanksgiving can be celebrated with friends family and good food… without hurting any of our feathered friends!  In addition to countless vegan “turkey substitutes”  you can try making a homemade lentil loaf with all of the fixins!

vegn thanksgiving (Medium)

 

Lentil-Walnut loaf with a maple glaze:

  • I basically used this recipe from Oh She Glows… because it’s pretty awesome
  • http://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/
  • (however, I just used maple syrup for the glaze)

 

Sweet Potato Casserole:

  • 4 cups sweet potato
  • 1/2 cup sugar
  • 2 Tbs flax seed, mixed with 6 Tbs water
  • 1/2 tsp earth balance
  • 1/2 cup non-dairy milk
  • 1/2 tsp vanilla extract
  • TOPPING:
  • 1/2 cup brown or coconut sugar
  • 1/3 cup flour
  • 3 Tbs earth balance
  • 1/2 cup chopped pecans

preheat oven to 325.

peel and cube sweet potatoes and boil until soft enough to mash.

mash and add all ingredients (not inducing topping) and transfer to baking dish

Make topping mix in separate bowel and sprinkle over mashed sweet potato mix.

bake in oven for 30 mins

 

Roasted Brussels Sprouts

wash and prep fresh sprouts, toss with olive oil, salt and pepper and roast on 350 for approximately 30 mins.

Homemade Cranberry Sauce:

  • 12 oz fresh cranberries
  • 1/3 cup water
  • 1.5 cup maple syrup

add all ingredients to saucepan and bring to a boil.  reduce heat to a simmer and cook for about 20 mins.  transfer into bowl and place in fridge to cool (sauce will thicken once cool)

SWEET POTATO CASSEROLE

Posted on by Loryn Vegan Lunch & Dinners

sweet-pot-

Sweet Potato Casserole

4 Cup  Sweet potatoes, cubed

½ Cup sugar (I used coconut sugar)

2 egg replacer (3 tsp energy & 2 Tbs water)

½ tsp salt

4 Tbs earth balance butter

½ cup non-dairy milk (soy, rice, almond etc.)

½ tsp vanilla extract

 

Topping:

½ Cup brown or coconut sugar

1/3 Cup flour

3 Tbs earth balance, soften

½ Cup chopped pecans

 

Preheat oven to 325. Boil sweet potatoes in water until soft.  Drain and mash with the rest of the ingredients (except topping).   Put in baking dish, top with “topping” mix.  Bake for 30 mins.

Sweet Potato & Carrot Bisque

Posted on by Loryn Vegan Appetizers, Vegan Lunch & Dinners

Sweet Potato & Carrot Bisque   – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)

 

–          In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

–          Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

–          Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

–          Pour smooth soup back into pot and add milk, heat on low until you serve!

Sweet potato & Carrot Bisque

Posted on by Loryn Vegan Lunch & Dinners

Sweet potato & Carrot Bisque

1 Tb Olive oil

1 onion, diced

1-2 celery stalk, chopped

3 cloves garlic, crushed

2 Cups Vegetable broth

2 Cups Water

2 Cups sweet potatoes, peeled & diced

1 Cup Carrots, diced

1 tsp cumin

1/2 tsp salt

½ tsp Curry powder

½ pepper

1 Cup Soy Milk

In a large pan, cook onion, celery & garlic in olive oil for a few minutes.  Add everything else EXCEPT soy milk.  Bring to a boil, then simmer over medium until potatoes & carrots are soft (about 20 mins). Put soup in blender/food processer – blend until smooth. (if using a blender – make sure to use an oven mitt to hold down cover, otherwise you may burn your hand or it could “explode” all over the  kitchen!)  Return to pan & stir in soy milk over low heat. Ready!