VegMichigan Highlights

Welcome to VegMichigan

A nonprofit organization promoting awareness of the health, environmental and ethical benefits of a plant-based diet.


 

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Meatless Monday: Celebrating a Vegan Thanksgiving

Capture

Meatless Monday: Celebrating a Vegan Thanksgiving

CaptureYou don’t need to consume animal products to capture the flavor and spirit of Thanksgiving. These delicious recipes will please the palate, giving everyone, including animals, something to be thankful for this Thanksgiving.

 

 

 

 

 

Cranberry Chutney Salad

  • 1 12-ounce back fresh cranberries, rinsed
  • 118-ounce jar orange marmalade
  • 1 8-ounce can crushed pineapple with liquid
  • 3/4 cup turbinado sugar

Place cranberries and marmalade into a food processor and pulse until you get a course texture. Do not over-process into a sauce. Pour into a bowl and stir in the pineapple and sugar. Cover the bowl and allow to chill a day or two before serving. (Do not serve right away after preparing it – the flavors need time to develop).

Thanks-Living Stuffing Casserole

  • 1/4 cup olive oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups cooked brown rice
  • 1/2 cup cashews, finely chopped
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond or soy milk
  • 2 cups seasoning dry stuffing (Pepperidge Farm brand is fine)
  • 1 tsp. poultry seasoning
  • 1 tsp. dried thyme
  • 1/4 tsp. sea salt
  • 1/2 tsp. black pepper

Heat the olive oil in a large skillet and saute’ celery and onion until softened. Pour into a large mixing bowl along with the rest of the ingredients and combine well. Spread evenly into an oiled 9″ x 13″ baking dish. Bake at 350 degrees for 45 minutes.

Baked Acorn Squash Wedges

  • 2 medium acorn squashes
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 4 tsps. vegan butter spread

Using a sharp knife, cut each squash lengthwise in half and remove seeds and stringly membrane. Cut these in half for a total of 8 wedges. Sprinkle flesh side lightly with salt and pepper. Combine the brown sugar and cinnamon in a small bowl. Place squash wedges, flesh side up, in a large roasting pan. Spoon a tablespoon of the brown sugar mixture, followed by 1/2 teaspoon of vegan butter into the cavities of each. Cover the roasting pan with foil and bake at 400 degrees for 1 hour. Remove foil and serve.

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Upcoming Events

Jul
1
Wed
all-day VegMichigan’s July Downriver Lib... @ Library Display at Allen Park Community Center
VegMichigan’s July Downriver Lib... @ Library Display at Allen Park Community Center
Jul 1 – Jul 31 all-day
Please check out our display at the Allen Park Community Center, located at 15800 White Ave., Allen Park, Mi. 48101. ... Read More >
Jul
7
Tue
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Jul 7 @ 7:00 pm – 8:30 pm
Attendees will learn the nutritional aspects of a plant-based diet and taste samples of the prepared food. These classes are ... Read More >
Jul
12
Sun
6:00 pm VegMichigan Greater Lansing Vega... @ Clerical Technical Union - MSU
VegMichigan Greater Lansing Vega... @ Clerical Technical Union - MSU
Jul 12 @ 6:00 pm – 8:00 pm
Come and enjoy this vegan potluck at the Clerical Technical Union (Conference Room) located at the Northeast corner of Hagadorn and Lake ... Read More >
Jul
15
Wed
10:00 am Ann Arbor Art Fair @ VegMichigan at Art Fair
Ann Arbor Art Fair @ VegMichigan at Art Fair
Jul 15 @ 10:00 am – Jul 18 @ 6:00 pm
VegMichigan will be distributing literature about the multiple benefits of a vegan lifestyle. To volunteer, please contact paul@vegmichigan.org.
Jul
19
Sun
1:00 pm VegMichigan’s Annual Non-dairy I... @ VegMichigan Non-Dairy Ice Cream Social and Vegan Potluck
VegMichigan’s Annual Non-dairy I... @ VegMichigan Non-Dairy Ice Cream Social and Vegan Potluck
Jul 19 @ 1:00 pm – 6:00 pm
Join us for the VegMichigan Non-dairy Ice Cream Social and Vegan Potluck on Sunday, July 12.  It will take place in ... Read More >

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