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Vegan Thanksgiving: 1 Divine Feast, Zero Guilt

Vegan Thanksgiving
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Celebrate a compassionate and flavorful holiday with this amazing vegan Thanksgiving menu. This collection of plant-based dishes offers two hearty mains, four delightful sides, and two indulgent desserts, ensuring a satisfying feast for everyone.

Ingredients

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  • Savory Stout and Vegetable Pies
  • 3 cups Mixed Vegetables (Chopped seasonal veggies like carrots, peas, and potatoes)
  • 1 cup Stout Beer (Choose a dark variety for more intense taste)
  • 2 units Vegan Pie Crust (Pre-made options or homemade)
  • 1 cup Vegetable Broth (Enhances flavor in filling)
  • Cauliflower Steaks
  • 1 unit Cauliflower Head (Slice into thick pieces)
  • 2 tablespoons Olive Oil (Drizzle for richness)
  • 2 teaspoons Spices (Mix of smoked paprika and cumin)
  • Pumpkin Mousse Pie
  • 1 can Pumpkin Puree (Canned or homemade)
  • 1 cup Coconut Cream (Chilled beforehand)
  • 1/2 cup Maple Syrup (Natural sweetener)
  • Roasted Apple and Root Vegetable Stuffing
  • 2 units Apples (Sweet varieties like Fuji or Honeycrisp)
  • 4 cups Root Vegetables (Mix of carrots, parsnips, and potatoes)
  • 1 cup Vegetable Broth (Keeps stuffing moist)
  • Creamy Mac and Cheese
  • 1 lb Gnocchi (Alternative to traditional pasta)
  • 1 cup Cashews (Soaked for creamy sauce)
  • 1/4 cup Nutritional Yeast (Adds cheesy flavor)
  • Brussels Sprouts with Coconut Bacon
  • 1 lb Brussels Sprouts (Firm, bright green)
  • 1 cup Coconut Flakes (Optionally substitute with regular bacon)
  • 2 tablespoons Balsamic Vinegar (Enhances sweetness)

Instructions

  1. Prepare the Savory Stout and Vegetable Pies: Preheat your oven to 400°F (200°C). In a large pot, sauté a mix of chopped seasonal vegetables until tender, about 10 minutes. Add stout beer and vegetable broth for flavor. Fill your vegan pie crusts with this hearty mixture, ensuring they’re fully packed, and bake for 30-35 minutes until the pies are bubbling and golden brown on top.
  2. Roast the Cauliflower Steaks: While the pies are baking, slice a cauliflower head into thick steaks and place them on a baking tray. Drizzle with olive oil and sprinkle a blend of smoked paprika and cumin. Roast them in the oven for 20-25 minutes until they’re tender and golden, turning halfway through for even cooking. This delicious side will complement your amazing vegan Thanksgiving beautifully.
  3. Make the Roasted Apple and Root Vegetable Stuffing: In a large skillet, combine diced apples and a mix of seasonal root vegetables like carrots and parsnips with vegetable broth. Sauté over medium heat for 15 minutes until vegetables soften, absorbing all the flavors. Once the stuffing is nicely heated through, transfer to a baking dish and keep warm while you prepare the remaining dishes, allowing those savory flavors to meld for your plant-based Thanksgiving.
  4. Prepare the Creamy Mac and Cheese: Cook the gnocchi according to the package instructions, typically 2-3 minutes in boiling water until they float. Meanwhile, blend soaked cashews with nutritional yeast, water, and seasonings to make a creamy sauce. Toss the gnocchi in the sauce, ensuring every piece is coated, and transfer to a baking dish. Bake at 375°F (190°C) for 15 minutes until bubbly and golden on top to complete this comforting dish for your vegan holiday feast.
  5. Roast the Brussels Sprouts with Coconut Bacon: Trim and halve your Brussels sprouts, then toss them with coconut flakes and a drizzle of balsamic vinegar. Place them on a baking sheet and roast at 400°F (200°C) for about 20 minutes, shaking the pan halfway through. The sprouts should be crispy and caramelized, creating a savory contrast to your amazing vegan Thanksgiving feast.
  6. Assemble the Pumpkin Mousse Pie: While everything is roasting, whip chilled coconut cream until fluffy and combine it gently with pumpkin puree and maple syrup. Pour this luxurious mousse into a pre-baked pie crust, smoothing the top with a spatula. Chill the pie in the refrigerator for at least 1 hour to set, ensuring a smooth and creamy slice when it’s time to indulge in this dairy-free Thanksgiving dessert.
  7. Serve the Feast: Once all dishes are prepared, plate them beautifully for an enticing table display. Arrange the savory stout and vegetable pies, roasted cauliflower steaks, apple and root vegetable stuffing, creamy mac and cheese, and Brussels sprouts artfully around the pumpkin mousse pie. Showcase these vibrant colors and textures for your amazing vegan Thanksgiving, inviting everyone to gather and enjoy this delightful feast.

Notes

  • Ensure even roasting of vegetables by cutting them into uniform sizes.
  • Always taste your dishes as you prepare them and adjust spices and seasoning according to your preference for your vegan Thanksgiving dinner.
  • Be cautious not to overbake the savory stout and vegetable pies; aim for a golden crust to prevent dryness.
  • Consider making some components, like the pumpkin mousse, in advance to free up time on the day of your celebration.
  • Don’t hesitate to switch out ingredients based on availability or dietary restrictions; use different vegetables for stuffing or alternative sweeteners for desserts without compromising flavor, making it a truly custom plant-based Thanksgiving.
  • Leftovers can sit out for up to 2 hours after serving; beyond that, refrigerate to ensure freshness.
  • Store any remaining dishes in airtight containers for up to 4 days in the fridge.
  • To preserve your amazing vegan Thanksgiving dishes longer, freeze in individual containers for up to 3 months, ensuring they’re well-sealed to prevent freezer burn.
  • When ready to enjoy leftovers, reheat in the oven at 350°F (175°C) until warmed through to revive textures and flavors.

Nutrition

Find it online: https://sarecipe.com/vegan-thanksgiving-divine-feast/