Warm and delicious vegan thanksgiving recipes
Vegan candied yams
3-4 medium garnet yams
½ cup freshly squeezed orange juice
½ tsp. ginger powder
¼ cup maple syrup
2 Tbsp. olive oil
1 packet Truvia or Stevia
2 tsp. cinnamon
1 Tbsp. fresh lemon juice
½ tsp. sea salt
¼ cup water
Preheat oven to 350 degrees. Boil the yams with skins on for 25 minutes. Cool yams, remove skins and cut crosswise. Place yams in layers in a lightly sprayed baking dish. Sprinkle yams with olive oil.
Mix the orange juice, ginger, maple syrup, Truvia, cinnamon, lemon juice sea salt and water in a separate bowl. Pour over the yams. Cover with aluminum foil and bake for 30 minutes. Pour juices over yams to baste. Remove foil and bake for another 15 minutes.
Squash soup with apples
1 tbsp. olive oil
1 medium onion, diced
1 butternut squash, peeled, seeded and chopped
2 large gold apples, peeled, cored and diced
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. ground coriander
¼ tsp. ground ginger
2 cups low-sodium vegetable broth
Salt and freshly ground pepper to taste
2 cups water
Heat olive oil in a large pot over medium heat. Add diced onions cooking until tender, about 10 minutes. Stir occasionally. Add nutmeg, cinnamon, coriander, ginger, cayenne, vegetable broth. Continue adding the apples and squash and simmer until tender, about 30 minutes stirring occasionally. Add salt and pepper to taste.
Puree in batches using a food processor or blender. Transfer to a large bowl. Return to pot and heat on very low heat adding extra water to thin if needed. Ladle soup into bowls and top with thin slices of apple if desired.
Portabella mushrooms stuffed with kale and leeks
4 Portabella Mushrooms
Olive oil cooking spray
1 Tbsp. olive oil
2 leeks cleaned and cut crosswise into slices
1 clove fresh garlic
2 Tbsp. balsamic vinegar
¼ cup water
1 bunch kale
1 cup of vegan mozzarella or cheddar cheese
Salt and pepper to taste
Preheat oven to 400 degrees. Spray both sides of portabella mushroom with olive oil cooking spray. Turn upside down with bottom side up and sprinkle with salt and pepper. Place portabella mushroom on a sprayed baking pan. Add 1 tbsp. olive oil to a skillet. Add the garlic and leeks and sauté about 3 minutes.
Add the kale, vinegar and water and increase the heat briefly for a few minutes and then turn down low. Remove from heat and drain off liquid. Divide the kale mixture into each of the 4 mushrooms. Bake for 5 minutes. Remove briefly from oven. Add ¼ cup of the vegan cheese on top and bake for another 5 minutes.
1 bag of cranberries
½ cup honey
¼ tsp. cinnamon or 1 cinnamon stick
½ cup water
Zest of ½ orange
Combine all of the ingredients together in a pot. Cook stirring frequently for 20 minutes or until desired consistency is reached. Remove from heat, remove cinnamon stick and allow sauce to cool.