Meatless Monday: Celebrating a Vegan Thanksgiving
You 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.
- 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).
- 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.
- 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.