We hosted Thanksgiving this year, so I had the perfect excuse to make all these delicious holiday foods -- vegan style!
There were some non-vegan entrees for the non-vegans, but here is the veggie-goodness I made for Thanksgiving dinner:
Green bean casserole
Mashed potatoes and gravy
Whole Wheat, Whole Grain homemade bread
And the veggie-goodness Grandma made:
Gluten-free, vegan patties and gravy
Stuffing with carrots and celery
Plus some veggie-goodness that Aunt M made:
Salad with vegenaise dressing
Some items aren't pictured because we were all starving by the time all the food was ready and I barely had a second to take these photos!
|Spaghetti Squash, a tradition in my family|
|Fluffy, mashed potatoes made with soy milk and Earth Balance|
|Chopped salad with vegenaise dressing|
|Whole Grain, Whole Wheat bread freshly made in the bread maker|
|The best green bean casserole ever|
Finally it was time to eat, and everything was amazing! I (and I think everyone else) especially loved the green bean casserole, but I'm just saying...
FYI, here is the recipe for the green bean casserole from www.fatfreevegan.com. I've made it three times since last Thanksgiving, and it never fails. It's amazing; so creamy and mushroomy and delicious.
Bring the water to boil in a large pot. While its heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.