Vegan Thanksgiving meals

Mushroom lentil loaf with smokey cheddar cheeze

Ingredients

  • 1 cup red lentils
  • 1 red pepper diced
  • 2 cups diced mushrooms
  • 1 onion diced
  • 6 garlic cloves
  • 2 tbs ground flax
  • 1/2 cup shredded carrots
  • 1 cup quick cooking oats
  • 1/2 lemon
  • 1/2 tbs smoked paprica
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Worcestershire sauce(vegan)
  • 1 container of Prana Kitchen 111 smokey cheddar cheeze

Method

  1. Cook 1 cup of lentils with 3 cups of water until done about 20 mins.
  2. Preheat oven to 400 DEGREES and line a 9x5 baking dish with parchment paper.
  3. Mix 2 tbs of flax with 4 tbs of water then set aside.
  4. Sauté onions, mushrooms and papers until soft then add garlic.
  5. Pulse lightly (3-4 times) in food processor oats and lentils.
  6. Add spices and remaining ingredients to the sautéed veggies then mix with lentil and oat mixture.
  7. Push mixture into backing dish and even out.
  8. Mix cheeze with 1/2 cup of water
  9. Bake for 1 hr then remove from oven and add Cheeze mixture and bake for 15 more minutes.
  10. Remove from oven and let cool and enjoy.

Herb and garlic mashed potatoes

Ingredients

  • 4 large potatoes
  • 1 container of Prana Kitchen 111 herb and garlic cheeze
  • 1 Tbs of vegan butter
  • salt and pepper to taste

 

  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  2. Add vegan butter, herb and garlic cream cheeZe, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Green beans and almonds

Ingredients

  • 1 lbs green beans
  • 1 tbs vegan butter
  • 1/4 cup toasted slivered almonds
  • 1 tbs minced garlic
  • 1/2 lemon

Method

  1. Bring large pot of water to boil. Add beans for 2 mins then drain and let cool.
  2. On medium heat add butter to frying pan to sauce garlic for 1 min then add beans for 5-6 more unitil just tender but still crispy
  3. Remove from heat then squeeze lemon juice all over and add almonds.

Pumpkin Chai Pudding

Ingredients

 

  • 1 medium pumpkin
  • 1 can of coconut milk
  • 1 tbs of pumpkin spice
  • 2 tbs of chia seeds
  • 3/4 cup + 2 tbs coconut sugar
  • 1/2 cup crushed pecans

Method

  1. Preheat oven t 350 , cut and de seed pumpkin and place upside down in about a half inch of water in a baking dish. Bake for 35-40 mins or until soft.
  2. Remove flesh from pumpkin after cool and place in high speed processor with coconut milk, coconut sugar, chia seeds and spices
  3. Divide evenly into bowls and let chill, garnish with pecans and serve.