Thanksgiving is the perfect time to try out a few new recipes that will have your mouth watering.
Of course, having a healthy vegan Thanksgiving can be a bit of a challenge, since many traditional recipes include animal products.
But with some ingenuity and imagination we can all enjoy some delicious holiday fare.
Here are two vegan Thanksgiving recipes that you can try this year.
The flavors of pumpkin pie – soooo good!
4 cups cubed yams (or sweet potatoes)
1 tbsp lemon juice
1/2 tsp salt
4 tbsp non-dairy butter
1/2 cup rice milk
1/2 tsp vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
3/4 tsp. ground nutmeg
1/2 cup pecans, chopped
Place yams or sweet potatoes in a medium saucepan and cover with water. Cook at medium-high heat until they are tender, then drain and mash. Mix yams with salt, butter, milk, vanilla, and spices.
Place yams or sweet potatoes in a serving dish and sprinkle with the chopped pecans.
Vegan Pot Pie
While it’s not a turkey, this recipe incorporates many of the traditional herbs and spices used in turkey dishes. You can get the essence of turkey without the meat!
2 vegan pie crusts
1 cup corn (fresh or frozen)
1 cup frozen green peas
2 large carrots, peeled and sliced
2 stalks celery, chopped
1 large yellow onion, chopped
2 medium russet potatoes, cubed
2 cups water
1 vegetable bouillon cube
2 1/2 tsp salt
1 tsp black pepper
1 tsp thyme
2 tsp sage
1 tsp cumin
1 tsp ground ginger
1/3 cup olive oil
1-2 cloves garlic, chopped
3 tbsp non-dairy butter
3 tbsp whole wheat flour
3/4 cup rice milk
Preheat oven to 400°F. Take pie crusts out of freezer to let them defrost. Combine corn, peas, potatoes, carrots, celery, water, bouillon, salt, pepper, and spices in a medium pot and bring to boil. Reduce heat and simmer until potatoes are tender.
In a skillet heat up olive oil, and add the garlic and onion. Sauté until brown. Add in rice milk and butter and stir well. Pour mixture into vegetable mixture and simmer about 15 minutes, or until a thick sauce is created. If it’s not thickening up to your liking you can add 1 tbsp of cornstarch.
Fill one pie plate with the mixture, and remove the second crust from its tin and place on top. Use a fork to crimp the edges, and a sharp knife to poke a few holes in the top. Bake 30-35 minutes, until crust is evenly brown.
With recipes like these, you and your family can all enjoy Thanksgiving favorites with a vegan twist.
All of us at 22 Days Nutrition wish you a very Happy Thanksgiving!