Vegan Feast

Following a strict vegan diet this year? No problem, we’ve got you covered. Our Vegan Feast includes plant-based yet satisfying versions of your Thanksgiving favorites to ensure no one misses out at this year’s Thanksgiving table.

 

Hors d’oeuvre

 

Cranberry and Pecan Vegan Cheeseball
 
Serves eight
Ingredients
  • 1 ½ cups raw cashews (soaked in water for four hours then strained)
  • ¼ cup coconut oil
  • 2 tbsp fresh lemon juice
  • 1.5 tbsp water
  • ¼ teaspoon pink salt
  • 1 cup unsweetened dried cranberries
  • ½ cup chopped pecans
Instructions
  1. Place drained cashews, coconut oil, lemon juice, water, and salt in a blender.
  2. Blend until smooth.
  3. Add in ¾ cup of cranberries and blend until they are finely chopped and incorporated into the mixture, approx 15 to 30 seconds.
  4. Transfer to a sealed container and store for three to four hours.
  5. Combine remaining cranberries and pecans.
  6. Remove mixture from the fridge and roll into a ball. Press the cranberry-pecan mix on the top.
  7. Serve immediately (or chill until ready) with crudite or gluten-free crackers.

Pumpkin Hummus Recipe
 
Serves 8 to 10
Ingredients
  • 2 15-ounce BPA-free cans of organic garbanzo beans
  • 1 15-ounce BPA-free can of organic pureed pumpkin
  • ½ cup raw tahini
  • 3 tbsp extra virgin olive oil
  • Juice of ½ a lemon
  • 2 tsp allspice (or a mixture of cinnamon and nutmeg)
  • 1 tsp pepper
  • Sea salt to taste preference
  • 5 sage leaves
  • Optional: may need a little filtered water to loosen up a bit
Instructions
  1. Combine all ingredients in a food processor, and blend until smooth. Adjust seasoning to taste preference, and add a little filtered water if a looser consistency is desired.
  2. Serve with crudite and gluten-free crackers.

 

Appetizer

 

Butternut Squash Soup With Cinnamon And Sage
 
Serves eight
Ingredients
  • 2 large butternut squashes peeled, seeded, and chopped into one-inch pieces
  • 2 yellow onions, chopped
  • 8 sage leaves
  • 4 garlic cloves
  • 2 tbsp avocado oil
  • 6 cups vegetable broth
  • 2 tsp cinnamon
  • Sea salt and pepper to taste preference
Instructions
  1. Preheat oven to 425 degrees.
  2. Place squash, onion, and garlic on a parchment paper lined sheet pan, and coat well with avocado oil.
  3. Roast for 40 to 50 minutes.
  4. Remove and transfer to a blender with vegetable broth, sage, and seasonings.
  5. Blend until smooth, adjust seasoning to taste preference, and serve.

 

Entree

 

Vegan Shepherd's Pie Recipe
 
Serves six
Ingredients
  • 1 tbsp extra virgin olive oil
  • 2 cups button mushrooms, chopped
  • ½ cup carrots, chopped
  • 3 cloves of garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 tsp fresh thyme, finely diced
  • 1 tbsp chickpea flour
  • 1 cup vegetable broth
  • ½ cup peas
  • 1 ½ cups cooked lentils
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • Top with garlic-infused sweet potato mash (Boil seven small, chopped sweet potatoes, drain once soft. Combine with two cloves of minced garlic, ½ cup of almond milk. One tablespoon of olive oil and salt and pepper to taste. Blend until smooth or slightly chunky.)
Instructions
  1. Preheat oven to 400 degrees.
  2. In a pan over medium-high heat, heat the olive oil.
  3. Add mushrooms, carrots, garlic, onion, celery and thyme. Stir together and allow to cook until onion is translucent and the garlic is fragrant, and veggies and cooked down, about 10 minutes.
  4. Stir and add salt and pepper to taste.
  5. Add chickpea flour and stir to coat vegetables.
  6. Pour in the vegetable broth and simmer for five minutes to thicken slightly.
  7. Remove from heat and add in lentils and peas.
  8. Add in salt and pepper if needed.
  9. Pour into casserole dish and spread with mashed sweet potato over the top.
  10. Bake for 15 minutes then broil on low until sweet potato is golden brown.
  11. Cool slightly then serve.

 

Dessert

 

No-Bake Chocolate Crunch Brownies
 
Serves six
Ingredients
Base
  • 1 cup medjool dates
  • 1 cup walnuts
  • ½ cup raw cacao powder
  • Pinch of sea salt
  • 2 tbsp water
Topping
  • 50 g dark chocolate, roughly chopped
  • ¼ cup almond butter
  • ½ cup puffed quinoa
  • ½ tbsp coconut oil, melted
Instructions
  1. Pulse the walnuts in a food processor until it becomes a crumble.
  2. Add dates, cacao, and sea salt.
  3. Pulse until a dough forms.
  4. Keep the dough pulsing and slowly add water through the top of the machine. Dough should begin to stick together, but don’t let it become too wet.
  5. Once dough is sticking together, place it in a pan and spread out, pressing down with fingertips. Place in freezer.
  6. Melt the chocolate, almond butter, and coconut oil over a low heat. Stir in the puffed quinoa.
  7. Once the base has hardened, pour the warm chocolate mix on top and put back in the freezer to harden.
  8. Slice into six servings and serve.

 

Fish Feast