Happy Thanksgiving from Lauren and Eric in Philadelphia! Displayed on one of their plates here are, clockwise from the top, mashed potatoes, stuffing, mac ‘n’ cheese, brussels sprouts and garlic-sauteed green beans, a seitan cutlet, and a dinner roll in the center—and everything was homemade by the two of them. Can you stand it? Their adorable blog about their adorable life being adorably vegan together is almost too much, I mean honestly. Happy Thanksgiving, Lauren and Eric!
Happy Thanksgiving from reader Tami! This year, her family had this “seitan rouladey thing filled with seasoned spinach, mushrooms, red peppers and shallots, all wrapped in puff pastry. The hearts on top are to show that it’s cruelty-free. We served it with gravy (of course), mashed potatoes and green beans.” Anyone else wish they could have second (third? fourth?) Thanksgiving with her family? Happy Thanksgiving, Tami!
Robyn in Berkeley made a super-gravy-ful plate of leftovers: technically an open-face hot seitan sandwich with mushroom gravy, stuffing, mashed potatoes and cranberry sauce, but I bet about 35 percent of that plate is gravy alone. Still! Everything except the single slice of bread is homemade, and the seitan is Ellen’s chef Roberto’s recipe. Really, it looks delicious; hard to go wrong with homemade seitain and gravy! Happy post-Thanksgiving weekend, Robyn!
Happy Thanksgiving from reader Danya and her lovely, perfect table! Four courses, gravy, wine, dessert—honestly we don’t know how she managed to wait after setting it all out to take a photo!
Happy Thanksgiving, Danya!
Chef Tal Ronnen’s Thanksgiving menu: Sweet potato biscuits! »
More mashed potatoes? No problem at all, chef Tal Ronnen. Possibly we love nothing more than a double-carb-punch of mashed root + biscuit. Picture soaking up the mingled sauces on your Thanksgiving plate with a piece of warm biscuit, then scooping up a bit of cashewy mashed potatoes, and adding a wee slice of your Gardein on top: perfect bite, y/y?
Fun fact to tell small children (which they can and will later repeat to everyone they know, including many other small children, thus ensuring that The Truth will be spread throughout the world): the tuberous root we in North American call the “sweet potato” is just a variety of the tuber we call a “yam”—much like differentiating between types of apples. Those rusty-skinned, orange-fleshed roots labeled “yams” are legally required to also be labeled “sweet potatoes” within the U.S. because there is a proper vegetable called a yam, of which the starchy tuber is eaten. Yams and yams aren’t related at all! You are now the hero/bane of Thanksgiving.
Sweet potato biscuits
20 min prep
20 min cook
1 cup unbleached white flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. Earth Balance, chilled
1 tsp. agave nectar
¾ cup mashed sweet potatoes, cooled
¼ cup unsweetened soy milk
Sift together the flour, baking powder and salt in a mixing bowl. Cut in the margarine until well incorporated. Add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough.
Roll the dough out on a floured work surface to ½-inch thickness. Cut out biscuits of desired size. Bake in a preheated 400°F oven on a greased baking sheet for 12 to 15 mins.
Tomorrow is the last recipe! Yes, it’s dessert, but it doesn’t use pumpkin. So that’s something to look forward to.
Chef Tal Ronnen’s Thanksgiving menu: Creamy mashed potatoes with chives! »
Your Vegansaurus loves a mashed potato. We have before made dishes based on the amount of mashed potatoes in the recipe. Freshly mashed, several days old and spread on bread for a sandwich, baked to golden-brown-crusted perfection: O mashed potatoes, our affection for you has always been, and always will be.
This recipe by chef Tal Ronnen doesn’t mess around: instead of non-dairy milk, it calls for cashew cream. That would make for a rich mashed potato, and cut with the fresh chives, it sounds really amazing. Thank you again, Gardein, for sending us this menu!
Creamy Mashed Potatoes with Chives
20 min prep
20 min cook
Pre-prep tip: Soak raw cashews overnight!
(If you’re short on time, substitute soy milk.)
6 large potatoes, diced
1 cup cashew cream (recipe follows)
3 Tbsp. Earth Balance
¼ cup fresh chives, chopped
salt and pepper to taste
Soak 2 cups of raw cashews overnight.
Add the soaked cashews to a blender and fill with water sufficient to cover the cashews by 1 inch. Blend on high for 2 minutes. Tip: if not using a professional high-speed blender, you might need to strain the cream through a fine-mesh strainer or cheesecloth. May substitute soy milk for cashew cream, if needed.
Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth. Serve hot.
Easy-peasy lemon sqeezey. This one I would—WILL make ahead of time, you know, as a taste-test. Or supper. You know.