Vegan Thanksgiving Recipes
For a visual tutorial, watch this...
Cauliflower Steak with Sweet Potato Mash and Wild Rice
2 cups sweet potato, peel and chopped
1 cup uncooked wild rice
1/2 tsp ground white pepper
1/2 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 large cauliflower
1/2 yellow onion, chopped
2 cups sweet potatoes
2 tbsp tahini
1 tbsp lemon juice
1/2 cup water
1/4 cup pecans, chopped
Pre heat oven to 350 degrees Fahrenheit.
Start off by cooking the wild rice mix according to the package instructions. Add sage, pepper and salt. Stir cover and cook for the directed amount of time.
Lay out the chopped sweet potato onto a baking sheet. Drizzle with some olive oil, sprinkle on some salt and ground black pepper.
Chop half a yellow onion and add that next to the sweet potatoes for baking and bake for 40 minutes or until sweet potatoes become fork tender.
Using the largest cauliflower you can find, remove the leaves and cut of a piece of the stem. Making sure to leave enough of the stem intact to hold the cauliflower together.
Slice the cauliflower down the middle and slice each half in half once again. This recipe will give you two cauliflower steaks. Save the remaining cauliflower for another recipe. You can freeze them for longer storage time.
Drizzle the cauliflower steaks with olive oil, flip and rub around on the baking sheet or dish to coat both sides with olive oil.
Mix the spices together. Sprinkle over the cauliflower steaks making sure to season both sides.
Sprinkle on a small pinch of salt per side. Easy on the salt, it doesn’t take much to make cauliflower salty.
Bake for 30-35 minutes or until fork tender.
Moving on to the sweet potato mash. Place roasted sweet potato and onion into a large mixing bowl. Add tahini, lemon juice, a bit of water to smooth everything out and mash with a potato masher leaving some larger pieces for a rustic feel. Sprinkle on some ground black pepper and salt if you like.
Now that the rice is completed mix in chopped pecans for added taste and texture and you are ready to serve.
Garnish with some pea sprouts or you favorite greens and ENJOY!
Pumpkin Kale Pasta
1 tbsp virgin oil
2 garlic cloves, minced
1/2 yellow onion, chopped
1 cup pumpkin puree
1 cup crushed tomatoes or fresh cherry tomatoes added at the end
1/4 cup water
1/2 tsp ground cinnamon
1/2 tsp ground sage
1/2 cup coconut milk, full fat
1 tbsp maple syrup
1/4 tsp ground black pepper
Salt to taste
Pre heat oven 350 degrees Fahrenheit.
Next up is a delicious pumpkin kale pasta.
Start off by adding a bit of oil into a pan heated to high. Toss in chopped onion and cook until translucent, 2-3 minutes. Make a well in the center, add in minced garlic and cook for an additional minute or until garlic becomes fragrant.
Add in 1/2 cup full fat coconut milk, for added creaminess. Also add in pumpkin puree.
Add in the spices at this time. Add in a bit of water and stir all together until combined.
Sprinkle in some ground black pepper, a generous pinch of salt or to taste, and maple syrup to take this dishes richness even further. Stir in chopped cherry tomatoes and cook for an additional 2 minutes.
Pour in your cooked pasta into the sauce and mix well until combined.
Stir in a handful of chopped kale, the heat will wilt them just enough. Serve as you wish and enjoy!!