Plant-Based Thanksgiving Menu

Aunt Karen’s Meatloaf

INGREDIENTS:

1 Package Garden Beefless Ground

1 Yellow onion, chopped

6 Slices of bread- cubed ( you may use wheat or white bread, un-toasted)

4 Ener G eggs

1/2 cup vegan cheese ( 365 or violife brand)

1 stick of earth balance butter

1 tsp sage

1 tsp garlic powder

1 tsp onion powder

Sauce

1/2 cup brown sugar

1/2 cup ketchup

1/2 cup water

DIRECTIONS:

Pre-heat oven to 350

Mix all ingredients, once mixed add cheese and mix again.

Place in a 9x12 baking dish

You want the bread to be moist but not soupy.

Heat brown sugar, ketchup, and water just until sugar melts. Pour mixture over meatloaf.

Bake for 45 minutes, remove from oven and let cool. Then cook again for 20 minutes until it’s set.

Serve.

Traditional Stuffing

INGREDIENTS:

2 packages of Annies crescent rolls ( about 6 cups)

1 cup of celery ( about 4 stalks, chopped)

1 large yellow onion ( chopped

3 cloves of garlic ( minced)

1 green apple ( cored and chopped)

2 cups vegetable broth

1/2 stick of butter ( earth balance)

2 Ener G eggs

2 tsp McKaysChicken seasoning ( see link at end of post)

1 tsp sugar

1 tsp salt

Fresh sage, rosemary, thyme, ( about 3 sprigs of thyme and rosemary and 3-4 sage leaves)

DIRECTIONS:

A day or two prior cook croissants as indicated on packaging. Once cooked let sit out for a day or two so the bread dries out.

Preheat oven to 350

In a saucepan melt butter. Then add chopped onion and sauce for 3 minutes. Add garlic, celery, and apple. Sprinkle with tsp of salt. Cook for another 2-3 minutes. Do not overcook.

In a separate dish mix 2 cups of vegetable broth with the ener G eggs. Pour into saucepan with celery, onion, etc. Mix well.

While things are on stovetop cooking take previously cooked croissants and roughly chop. Place in large mixing bowl and add fresh sage, thyme, and rosemary. You can decide how much of the fresh herbs you’d like. For a stronger flavor add more, for more subtle add less.

Take stovetop mixture and pour over croissants. Gently fold together. Do not crush bread. You just want to moisten it with the mixture but not get it too soggy.

Pour onto baking dish

Sprinkle with brown sugar and salt one more time. Add a dash of crushed pepper if desired.

Bake for 35-40 minutes or until bread is golden and toasted.

Serves 6-8

Mashed Potato Casserole

Ingredients

10-12 Russet Potatoes (medium size)

1 12oz package vegan sour cream (tofutti)

1 8oz package vegan cream cheese (tofutti)

1 stick of butter (earth balance)

1 Tbs better than bouillon ( organic)

4 Tbs minced garlic

salt & pepper to taste

paprika to sprinkle

minced chives

Directions

1.Preheat oven to 350

2.Boil, peel, & mash potatoes.

3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed pour over potatoes and mix well.

4. Pour onto baking dish and bake for 30 minutes.

5. Top with sprinkled paprika and chives.

Serves 8

Aunt Karen’s Pomegranate salad

INGREDIENTS:

1 large pack of cherry jello ( Bakol Natural foods Jel Dessert. This is a kosher jello)

1 ( 15 oz) can of crushed pineapple . Drained and save the juice

1 1/2 cups of sugar

1/2 large package of fresh ground cranberries

2 cups of pomegranate seeds ( 2 large or 3 small)

DIRECTIONS:

Add enough water to pineapple juice to make 2 cups of water.

Heat juice with water to boiling

Add sugar and jello and stir until dissolved. Remove from heat

Add pineapple, cranberries, and pomegranate.

Pour into bowl and chill overnight

Serve

You can also add 1 ground up orange to recipe or a dash of orange zest!

Britteny’s Corn pudding casserole

INGREDIENTS:

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 3/4 oz) can cream style corn

1 (8 oz) package Jiffy corn muffin mix ( labeled vegetarian)

1 cup sour cream (Toffutti)

4 Tbs melted butter ( Earth Balance)

1.5 cups shredded cheese ( violife cheddar shreds or 365 vegan cheese)

DIRECTIONS

1.Preheat oven to 350

2.Grease a 9x9 inch baking dish or 2 quart casserole dish

3. Mix together the corn, muffin mix, sour cream, and butter. Once mixed, stir in the cheese.

4. Pour onto the prepared pan and bake for 55 minutes or until golden brown. Let stand 5 min before serving.

Pesto Green Beans

INGREDIENTS:

6 cups of green beans cooked ( if not fresh I use the organic frozen french style green beans )

1/2 a cup of pine nuts

4 cloves of garlic

2 Cups of fresh basil

1/ 4cup olive oil

Salt to taste

DIRECTIONS:

Cook green beans until cooked but still crunchy and bright green. While cooking make the pesto.

Toast pine nuts in skillet over medium heat until browned.

In a food processor add pine nuts, basil, garlic, & salt. Process the ingredients until everything is chopped.

Slowly add olive oil until it is all mixed. ( This is less olive oil than or a standard past pesto sauce) You don’t want it to get too mushy. Almost more crumbly.

Once green beans are cooked mix in dish with the pesto mixture. Salt everything taste once again and serve!!