A Very Vegan Thanksgiving

By Rona Berg / November 25, 2014

vegan thanksgiving_feature

Courtesy of Native Foods

Farm Sanctuary, America’s leading farm animal protection organization, has teamed up with Native Foods Cafe, a premier vegan chain that is expanding across the US, to share these delicious vegan Thanksgiving recipes. If you would like to help a turkey this year by “adopting” one throughout the Farm Sanctuary, take a look: “Adopt a Turkey Project,” 

Here are a few tips, and recipes, for a yummy vegan feast.

The Un-Turkey: Instead of turkey, the folks at Farm Sanctuary recommend Tofurky® Feast, Native Foods Wellington, Field Roast Hazelnut Cranberry Roast en Croute. Or serve up a gorgeous vegetable main, like apple- stuffed acorn squash or vegan pot pie.

The Non-Dairy Mashed Potatoes: Sub in a nondairy spread like Earth Balance and a dairy-free milk alternative like almond, rice, or coconut (plain, unsweetened varieties). 

Vegan Gravy Veganize your recipe with substitutions like nondairy butter and broth made from Better Than Bouillon No Chicken Base instead of turkey stock. 

Cranberry Sauce Most homemade and many store-bought cranberry sauces are already vegan. Double-check the ingredients to make sure they don’t contain any animal by-products like gelatin.

Pumpkin Pie No Thanksgiving meal is complete without pie! You can find a crowd-pleasing recipe on our website, from the Delicious Holiday Dishes story in our November/December issue, here.

VEGAN THANKSGIVING ALMOND PEAR STUFFING

Serves 14

1 loaf wheat or multi-grain bread, sliced (Rudi’s brand is good.)

3 sweet onions, chopped

3 medium pears, peeled, cored, and chopped (Bosc or Bartlett are good.)

1 pound seitan sausage, crumbled or diced

1 cup celery, diced

1 tablespoon dried savory

2 teaspoons lemon zest

1 1/2 teaspoons orange zest 1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon fennel seed, crushed 1/2 cup vegan butter

1 1/2 cups slivered almonds, toasted 1/2 cup currants

1 cup veggie stock or water

1/2 cup apple juice

1. Cut the bread into 1/2-inch cubes and lay them out in a single layer on a baking sheet. Bake at 325 degrees for 20 to 22 minutesor until the bread is dry.

2. In a large skillet, sauté the onions, apples, celery, seitan, and spices in the butter for about 15 minutes or until the apples are soft. Transfer the mixture to a bowl and add the bread cubes, almonds, currants, stock/water, and juice. Toss all ingredients together well.

3. Place the mix in a greased 3-quart dish. Cover and bake at 350 degrees for 45 minutes. Uncover the stuffing and bake for another 10 minutes to get the top nice and golden brown.

VEGAN THANKSGIVING POTATO FENNEL GRATIN

vegan thanksgiving_inline1

Courtesy of Native Foods

This year, we’re grateful for gratin. We’re grateful for the cashew cream, caramelized fennel, and sweet apples that make the gratin. Oh, and we are also thankful for our friends and family (as long as they do not eat all the gratin).

Serves 8

Potatoes and Fennel

2 pounds Yukon Gold potatoes

2 tablespoons olive oil

2 bulbs fresh fennel, sliced thinly lengthwise 1/2 cup yellow onion, sliced thinly

1/4 teaspoon sea salt

1/4 teaspoon white pepper

1. Preheat oven to 350 degrees.

2. Fill a pot with enough water to cover the potatoes. Boil potatoes for 30 minutes. Drain, then let cool and peel. Set aside.

3. Heat olive oil in a skillet. Add sliced fennel, onion, salt, and white pepper. Sauté slowly until golden brown and caramelized, then remove from heat.

Creamy Cashews

2 cups cashews, soaked in 2 cups hot water for 20 minutes 2 cups water

1 clove garlic

1 teaspoon sea salt

1 whole lemon, zested

1. Drain the water from soaking cashews.

2. Blend cashews, water, garlic, salt, and lemon zest in a blender until creamy

Assembly

1 recipe Potatoes and Fennel

1 recipe Creamy Cashews

3/4 cup apples, cored and sliced thinly 2 tablespoons olive oil

2 cloves garlic, minced

2 cups breadcrumbs

1/4 teaspoon sea salt

1. Thinly slice potatoes into rounds, place in a bowl, and toss with Creamy Cashews.

2. Layer potatoes so they’re slightly overlapping in a 9 x 13- inch pan (or some size close to that), then top with fennel- onion mixture and spread evenly.

3. Place apple slices on top of fennel-onion mixture.

4. Layer the rest of the potatoes on top and any remaining cream left in bowl or blender. Use a spatula, so you get it all!

5. In a skillet, heat olive oil and add minced garlic. Remove from heat when lightly browned and add breadcrumbs and salt. Mix well.

6. Top entire dish with breadcrumbs and bake for 40 to 50 minutes.

Connect with Rona @RonaBerg

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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