Vegan Thanksgiving- Updated

What are you cooking for Thanksgiving? Here's the top recipes we found. Enjoy!

 

 “Chloe’s Kitchen”

Pumpkin Tiramisù

For the Pumpkin Crème:
1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
3/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

For the Vanilla Cake:
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups soy, almond or rice milk
1 cup canola oil
1/4 cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract

For the espresso soak:
1/2 cup amaretto
1/4 cup water
3 tablespoons instant espresso

For assembly:
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

1. To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.

2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.

3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.

4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.

6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.

7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

Yield: 1 (8-inch) trifle or 6 to 8 mini-trifles.

 

Chloe Coscarelli’s

Harvest-Stuffed Portobello Mushrooms

 

1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper

1. Preheat oven to 350 degrees Fahrenheit.

2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.

3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)

4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)

5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

Yield: Serves 6.

 

Curried Lentil, Squash and Apple Stew

 

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

1. In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.

2. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Yield: 6 servings.

 

Stir-Fried Brussels Sprouts With Shallots and Sherry Via NYtimes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chipotle carrot soup via SheKnows.com

Chipotle carrot soup

This vegetarian Thanksgiving soup recipe will spice up the palates of your turkey-free guests. Distinctively smoky chipotle gives the usual carrot soup a mouthwatering depth of flavor.

Serves 8

Ingredients:

• 1/4 cup olive oil
• 16 large carrots, coarsely chopped
• 1 large onion, roughly chopped
• Salt and freshly ground black pepper
• 2 cloves of garlic, roughly chopped
• 2 heaping tablespoons minced chipotle in adobo sauce
• Zest and juice of 1 orange
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 bay leaves
• 6 cups vegetable broth
• 1/2 cup coarsely chopped fresh cilantro plus more for garnish
• Sour cream
• Roasted pumpkin seeds for garnish

Directions:

1. Heat oil in a large pot over medium heat.
2. Add carrots, onion, a pinch of salt and a few grinds of black pepper, and cook, stirring often, until onions are softened, about five minutes.
3. Stir in garlic, chipotle, orange zest and juice, cinnamon, coriander and cumin, and cook, stirring, for one minute.
4. Stir in bay leaves and broth and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 15 to 20 minutes or until carrots are tender.
5. Remove bay leaves and stir in cilantro. Carefully, in batches, puree soup in a food processor or blender. Season with salt and pepper.
6. Serve warm swirled with a little sour cream and garnished with extra cilantro and a few roasted pumpkin seeds.

Six Bean Salad Via Vega Kitchen

Ingredients:

 

• 2 cups of 6 types of beans (or whatever beans you prefer)
• 1 can of corn
• 1 cup of cooked or soaked wild rice
• 10 chopped grape tomatoes
• 2 thin slices of red onion – chopped
  • Vega EFA Antioxidant Oil
  • Lemon juice
  • Agave nectar
  • Pink salt to taste

• Dressing:

   

  Mix all ingredients in a large bowl and let sit over night.

Sweet Potato and Green Bean Salad Via NYtimes

Arugala Salad with Mango Vinaigrette via Vega Kitchen

Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp Vega Shake & Go Smoothie - Tropical Tango
• 1 tsp dried Oregano
• Sea Salt and fresh black pepper to taste

Whisk ingredients together well. Season with sea salt and black pepper to taste.

Salad:

• 4 cups arugala
• 1 cup sunflower sprouts
• 1 poached pear, sliced
• 1/2 cup SaviSeed - Karmalized
• 1/2 red online, sliced

Toss dressing with arugala and sunflower sprouts. Plate arugala and sunflower sprouts and top with pear, SaviSeed and red onion.

Raw Carrot Cake with Vanilla Cashew Icing

Carrot Cake:

• 3 Cups carrot, finely grated
• 2 Scoops Vanilla Chai Vega Whole Food Health Optimizer
• 2 CUP pecans
• 1 TSP nutmeg
• 1 TSP ginger, ground
• 1 TSP cinnamon
• 1/2 TSP orange zest
• 1/2 CUP coconut, dried and shredded
• 1 CUP fresh dates
• 1/2 CUP orange juice, freshly squeezed
  (1 tsp ground cloves, 1 tsp ground corriander)

Vanilla Cashew Icing:

• 1 1/2 CUP cashews
• 1/2 CUP water
• 2 TBS agave syrup
• 3 TBS coconut oil
• 1 TBS vanilla
• 1/4 TSP salt

Directions:

1. Soak cashews and pecans in separate bowls with water for 2-4 hours. Drain, rinse and place the nuts onto separate kitchen towels to gently roll them dry.
2. Add dates and orange juice in a food processor and blend into a smooth paste. Set aside.
3. Making sure your food processor is dry, add the pecans and chop until crumbed.
4. Peel and grate the carrots finely and place in a bowl. Except for the icing ingredients, add everything in with the grated carrots, including the 'date paste' and chopped pecans.
5. Line a baking tray with greaseproof paper and spread the mixture to about 1 1/2cm in thickness. Cover and chill for hours.
6. Vanilla cashew icing, blend all the 'icing' ingredients until creamy and smooth. Place in a container and refrigerate for a few hours to thicken up. Keep the icing and cake separate until serving.

 

Make sure to share your creations on the community or our Facebook page! We would love to see what you come up with!

 

-VegaCristina