If you’re anything like me, you may be searching for Thanksgiving recipes right about now. I won’t let you down, you ambitious, vegan, Thanksgiving food-maker! Check out the delightful dishes below to cook up for your holiday guests. Make sure to grab a napkin, because you’re going to be drooling by the end of this.
Smoky Sweet Potato Soup with Jalapeno Cornbread
Roasted Fruit Bulgur Wheat Salad
Roasted Brussels Sprouts with Raisin Vinaigrette
Squash Au Gratin
Quinoa-Stuffed Acorn Squash
Golabkis (Stuffed Cabbage Rolls)
Stuffed Seitan Roast
Apple Pear Crisp
Double Pumpkin Beer Float
Cran Apple Pie
Please, tell me I’m not the only one who is hungry after looking through those? Ok, good.
Everyone, enjoy your weekend and Happy Thanksgiving!
With Thanksgiving looming around the corner, I have a serious centerpiece to offer you. Now, this was inspired by the Great Isa’s Seitan Roast, but is really only the same in that it’s stuffed, seitan and a roast. This roast, right here, is filled with quinoa and roasted vegetables, plus herbs that really give it that “stuffing” flavor.
Honestly, the recipe for that came from a happy accident a week or so ago. When I had some lady friends over for dinner, same night that I served the Smoky Pumpkin Bisque, I made roasted veggies atop savory quinoa as a dish and one of my friends said that it tasted like stuffing. Hmm.. I ate a few bites more, yup, it certainly did! That was when I thought to mix that all up and stuff it into a moist Seitan Roast.
Now, you can split the stuffing so that there is some as a side for your gluten-free friends, which would also make it easier for you to roll up the roast. Of course, I like to make things slightly harder for myself so I packed that baby full with all of it! Plus, I saved the remainder of the roll in the freezer so that I can thaw and bake it next week, when I go out to the desert for Thanksgiving.
Serve this roast with Roasted Brussels Sprouts, Bulgur Wheat Fruit Salad, Squash Au Gratin, and maybe some Smoky Sweet Potato Soup! I don’t know about you, but that sounds like a completely drool-worthy Thanksgiving meal.
Mic Check, *tap-tap*, 1, 2, 1, 2.. Is this thing on? Holy crap, people, it’s been a hot minute since my last recipe, hasn’t it? I can say with certainty that time has totally gotten away from me, no thanks to travels, exciting projects, and work. First, there was my trip to Michigan, which I briefly touched upon, then less than a week spent at home before I headed out to New York! Exciting stuff, I must say. But, now, I’m home and I’m finishing up The Great Vegan Pumpkin eBook! Yes, this eBook is filled with 20 recipes ranging from savory to sweet and healthy to downright decadent.
Oddly enough, the recipe that I’m showcasing today isn’t in said eBook. I actually made this smoky squash soup for a ladies’ night dinner, yesterday; along with a main course and dessert. What I love most about this, besides the flavors, is that it comes together in under a half hour, it’s oil-free, and the tofu sneaks in a decent amount of protein. Ta-dah! Topped with a crisp kale chip and you have yourself a faux-fancy dish that is perfect for warming up.
I’m also working on a Stuffed Seitan Roast recipe that I’m excited to take on. Nothing against delicious, pre-made holiday roasts, but making your own is just so satisfying. Make sure to check back next week for that recipe!
As mentioned in my last post, I’ve been in Michigan for the past week and a half. It’s been a nice, family “vacation” but I was pretty busy the first half of it because I was finishing the Vegan Cuts Fall Harvest eBook! Just like the Summer Bash eBook, there is a mix of recipes and photos (done by me), as well as tips from some of your favorite bloggers. I changed up the design of this eBook and really love how it turned out, plus it’s free to download!
I plan on doing a photo recap of my trip in Michigan once I get home, but above is a quick look at some cool things from the Eastern Market in DT Detroit. Also, I just want to say that it’s so exciting to see vegan options in so many cities! Talking about how excited I am about each one probably makes me sound like a total goober to my friends and family here, but it just shows that veganism is becoming more and more mainstream (yay!). Another thing that I can’t stop talking about is how beautiful Autumn is here. I may or may not have taken a hundred pictures of trees.
So that I don’t spend all of my money trying out restaurants here, I’ve purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash. Grab some bulk quinoa, some veggies, Dried Italian Herb Mix and Tofurky Kielbasa, and you have yourself a solid meal!