My Vegan Thanksgiving Plate 2017

Happy Thanksgiving to all who celebrate and for those who don't I hope you are having a nice Thursday!

As I have done in previous years I am sharing my Thanksgiving plate with you.  Mine being vegan, of course!

Starting with the Mashed Potatoes and moving clockwise to the Green Bean Casserole, then Carrots, then Yams, and finally Vegan Stuffing!  Everything was YUMMY!

Here's another look at the plate!  DH and I went over to my parents for dinner.  I helped my mother with some things.  I have to say I'm pretty proud of the vegan options I made this year.  This year my sister, her husband, and Trinity (my niece) didn't spend Thanksgiving with us.  But they stopped in the evening when we were getting ready to leave.  At least I got to see my niece for about a half hour.  Then again I took one of my remaining vacation days yesterday and spent a good portion of the day with her.  

Vegan Green Bean Casserole Ingredients:

Green Beans (of course)

1/2 C Cashews

2 T Vegan Margarine

1 Small Onion

10 Ounces Mushrooms

2 t Thyme

1/2 C Dry White Wine

1 1/2 T Nutritional Yeast

2 C Almond Milk

2 t Lemon Juice

1 t Bragg's Liquid Aminos

1/4 C Flour

Nutmeg, Sea Salt, Black Pepper, Old Bay Seasoning all to taste

I put everything (except green beans and flour) into a high speed blender until smooth.  I heated the mixture on stove top and whisked in flour.  Just for good measure I did throw it back into the blender one last time. I then coated the cooked green beans with the mixture and baked for about 15 minutes at 350.  I also topped with store bought fried onions that just so happened to be vegan!

This was VERY rich!  I didn't use all of the mushroom cream but I have a plan for the leftovers already!

Vegan Stuffing Ingredients:

2 C Bread, chopped

2 T Grapeseed Oil (I used Garlic flavored Grapeseed Oil)

1/2 t each of Dried Minced Garlic, Sea Salt, Black Pepper, Old Bay Seasoning

I took these ingredients and worked them together and put the seasoned bread on to a baking sheet at 350 for 10 minutes until slightly crispy.

I then took 2 chopped celery stalks, 2 chopped carrots, 1 small onion and cooked them down on the stove top.  I then add it to 1 C Vegetable Broth, 1 T Vegan Margarine for another 5 minutes on stove top.  I then combined everything and mixed well.  I put in the oven for another 20 minutes at 350.

This may have been my favorite stuffing EVER if I do say so myself.

It was not too moist but not dry either.  Plus there were a few little crispy ones on the top!  YUM!  So YUM I thought I would do a close up!

With the carrots we just added some Earth Balance (Vegan Margarine) and BAM there's a side!  For the Yams we added a little Earth Balance and a handful of brown sugar.  For the mashed potatoes I used - you guessed it - Earth Balance, Almond Milk, and a few tablespoons of Vegan Sour Cream!

If you blogged about Vegan Thanksgiving dishes and recipes feel free to slap the direct URL in comments!!!  CHEERS!