I’ll be making my second ever Thanksgiving meal for David and I this year. While I am excited about the turkey, I started to realize many of the traditional dishes I love like mashed potatoes and stuffing are now off limits due to my food sensitivity.
Because I really love left overs and want to be able to partake I did some cooking earlier this week to test out Vegan options for myself and friends. Luckily I found some great recipes to adapt and thought I would share them with you in case you are trying to please a variety of picky eaters.
- 1 small onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced (or lazy me used McCormick Garlic Powder)
- 1 cup cooked brown or green lentils
- 1 cup cooked kidney beans
- 1 cups certified GF rolled oats
- 1 slice whole wheat bread, pulsed in food processor
- 2 tbsp ground flax
- 1/3 cup warm water
- 1/2 cup shredded carrots
- 1 cup mushrooms
- 3/4 cup bbq sauce (I used Stonehouse 27 Tomatoes and Chiles)
- McCormick salt and pepper grinders to taste
- Preheat oven to 375℉.
- In a small bowl, mix flax seed and water, and let sit to thicken – creates an egg substitute.
- In a small pan, cook the onions and garlic until soft and translucent, about 5-7 minutes.
- Add the mushrooms, celery and carrot. Cook another 3-5 minutes.
- In a food processor, process 1 cup of the red beans and 1/2 cup of the oats until coarsely ground.
- Spoon mixture in to a bowl and add the cooked ingredients.
- Add the flax egg, remaining lentils, pulsed bread, and 1/2 cup of BBQ sauce.
- Stir or dig in with your hands to really mix.
- Spray a 9″x5″ loaf pan with non-stick cooking spray. — I would actually recommend making mini loaf cakes using a cupcake pan instead.
- Spoon the lentil mixture into the loaf pan and pack down (will not create slices if don’t pack down).
- Brush or spoon the reserved bbq sauce on top.
- Bake for 40 minutes.
- Allow to cool in the pan for at least 10 minutes before slicing.
I served this with a baked sweet potato and that made all the difference! It was tasty on its own, but out of this world with the added sweetness of the potato.
If you are ready to take your cooking one step farther, then checkout this Vegan Side Dish:
Butternut Squash Wild Rice Pilaf
- 1 tablespoon extra virgin olive oil
- 1 cup diced sweet onion
- 1/2 cup diced celery
- 1/2 cup chopped peeled carrot (save time with pre-shredded carrots)
- 1 garlic clove, minced
- 3 cups butternut squash (or 1 bag frozen chunks)
- 1 and 1/2 cups wild rice
- 1 apple, peeled, cored, diced
- McCormick Ground Cinnamon to taste
- 2 cups vegetable broth (GF brand)
- 1 and 1/2 cups water
- 2 teaspoons salt
- 1/2 cup crushed walnuts
- Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes.
- Add garlic; stir 1 minute.
- Stir in squash, uncooked rice, apple, vegetable broth and water. Bring to boil.
- Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes.
- Remove from heat. Season to taste with salt and pepper.
- Top with walnuts and dried cranberries if desired.
Adapted from recipe originally on Bon Appetit.
Have you ever made a Vegan holiday meal? How did your friends and family react?
I am grateful for the internet providing me with a variety of resources to make cooking substitutions and a variety of foods that both taste great and a good for us.