So here is an easy way to get your full holiday meal. It's all here. Vegan turkey, mashed potatoes, green bean casserole, stuffing, gravy, pumpkin pie, whipped cream, and a pear apple crisp. Yum. All of the recipes contain a video to show you exactly how to make each recipe, just in case you need the extra help. All videos are below. Enjoy and share!
2 1/2 lbs potatoes (use half Idaho potatoes and half Yukon potatoes)
1/2 cup unsweetened milk alternative (soy, rice, whatever type you want)
1/2 cup melted vegan butter (Earth Balance, Smart Balance)
1-2 tsp of salt
1 tsp rosemary (optional)
2 Tbsp minced and sautéed garlic (optional)
Cut and peel potatoes into 1/2 inch cubes. Placed potatoes in a steamer pot once the water is boiling. Leave the potatoes in the steamer for about 20-25 minutes, stirring once or twice to make sure they are being steamed evenly. Once they are finished steaming place them in a bowl and mix them either with a Kitchen Aid or a hand mixer. The trick to fluffy mashed potatoes is not to mix them too much, so make sure you're only mixing them as little as possible, while still making sure they're nice and creamy. In a separate bowl mix the rest of the ingredients, then pour it over the mashed potatoes and stir until it is mixed well.
You can make these potatoes a day before. All you need to do is heat them up before you are wanting to serve them. Just heat the oven to 350 degrees and let them warm up for about 20-25 minutes.
2 1/2 c. vital gluten flour
1/2 c. nutritional yeast flakes
1 tsp thyme
1/2 tsp rubbed sage
1 tsp onion powder
1 tsp salt
2 tsp McKay's Chick'n seasoning (optional)
2 c. vegetable broth
1/4 c. olive oil
1 Tbsp soy sauce
Puff Pastry (vegan)
In a mixing bowl add all dry ingredients and stir. In another bowl add all liquid ingredients. Combine both dry and wet ingredients and with a spoon or hand, until it is mixed well. Form into a loaf with your hands. Unwrap the cheese cloth and place the loaf on the cheese cloth. Roll up the cheese cloth, and place string on the ends to hold the loaf in the cheese cloth.
In a pot fill with water, enough to cover the loaf, and bring to a boil. Place loaf in a pot of boiling water. Make sure it is enough water to keep the loaf the entire time. Once you place the loaf in the bowling water, bring the heat down to a medium-high heat. Leave in water for 50-60 minutes. Remove loaf with tongs. Allow it to cool off and then remove the cheese cloth.
You can serve the loaf like this or add puff pastry to the outside of the loaf, to make it look more like a turkey. Roll out the puff pastry and wrap the loaf in it. Brush on olive oil on the top of the puff pastry to help brown it. Place the loaf in the oven at 400 degrees for 20-25 minutes, or until you see that it is golden brown.
Serve and enjoy!
Green Bean Casserole
1 pound green beans, rinsed, trimmed and cut in half
salt to taste
2 Tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 cup chopped mushrooms
2 Tbsp flour
3/4 cup vegetable broth
1 cup almond milk ( unsweetened)
1 cup crispy fried onions
Preheat oven to 400 degrees. In a large pot add water and bring it to a boil. Once water is boiling add green beans and cook them for 5 minutes. Remove green beans from boiling water and place them in ice water bath to stop the cooking. Drain green beans and put into your casserole dish.
Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent, about 2-3 minutes. Add mushrooms and salt to taste. Cook for another 2-3 minutes.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, and then add in the vegetable broth, slowly. Add almond milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly. Taste to see if you need more salt.
Remove from heat and pour over green beans. Stir if needed. Place the fried onions on top of green bean casserole.
Bake at 400 degrees for 15 minutes, until it is warmed all over and slightly browned.
Eat and enjoy!
Stuffing & Gravy
1 package bread crumbs
5 Tbsp vegan butter
1/2 onion, diced
2 stalks celery, diced
5 cloves garlic, minced
2 cups vegetable broth
1 1/2 Tbsp McKay's Chick'n Seasoning
1 tsp sage
1/2 tsp thyme
In a pan on medium-high heat, sauté the vegan butter, onions, garlic and celery until the onions are translucent (about 5 minutes). Add the vegetables broth, vegan chick'n seasoning, sage and thyme, and stir well. Bring to a boil, then stir in the bread crumbs. Turn off heat, and cover. Let it sit for 5-10 minutes until the breadcrumbs are completely soft. Fluff with a fork before serving.
1/3 cup vegan butter
1/3 cup flour
1 Tbsp McKay's beef seasoning