My crazy Family Living in Japan

Military Family Living Abroad

Thanksgiving Vegan Style November 26, 2009

Filed under: Life,Vegan Recipes — Annastasia @ 22:23

This holiday season, I think the #1 question I get asked is “what are you making for Thanksgiving”? Normally one doesn’t put too much thought into this, as it is normally the same stuff each year. It is made up to the “traditional” things that family wants for Thanksgiving. Turkey, mashed potatoes, green bean casserole, cranberry sauce, stuffing, a jello salad, rolls, and pumpkin pie were all regular things at my family dinners.  This year is a little different, because we are now vegan. Now most people would think that meant that Thanksgiving would need to be canceled, but that isn’t the case.  My family and I had the most wonderful dinner, and it was all very flavorful, filling, and 100% vegan!  We had a Veg Loaf (like a meat loaf, but with no meat), mashed garlic potatoes, green bean casserole, stewed soy chunks, and toasted bread.  I normally would have made a pie, but since it was also my son’s 1st birthday, I made chocolate cupcakes with chocolate frosting.  I thought I would share some of the recipes from dinner with you all so you can see what we weird eating vegans actually eat on holidays like Thanksgiving.

K-Chick Veg Loaf (courtesy of vegweb)

1 can chick peas (garbanzo beans)

1 can kidney beans (or pinto beans)

1 small onion

2 -3 cloves garlic

5-6 small-medium carrots

1 cup bread crumbs

1/2 cup unsalted cashews

1 -2 Tblsp Olive Oil

cumin, basil, rosemary, cinnamon, salt, pepper 1 tsp or more of each

Preheat oven to 375 degrees

Boil carrots for approximately 10 min, drain and mash.

Saute onion in olive oil on medium low heat until softened.

Add garlic and spices and heat another few minutes.

Chop (or Food process) cashews until grainy in texture.

Mash beans, add cashew crumbs, and bread crumbs in large bowl.

Once veggies are done, add to bowl and mix/mash very well until combined and sticky in consistency.

Pack mixture into an oiled bread pan and bake for approx 1 – 1.5 hr.

The last 15 min of cooking, I spread ketchup and brown sugar mixed together on the top and let it cook.

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This next recipe was SUPER yummy. It had a little bit of an ‘asian’ feel to it for me, as it tasted like sweet & sour sauce over veggies and “un-meat”.  It was super yummy by itself, though I could easily see it being put on top of some brown rice and being an entire meal in itself! Definately going to be a keeper in my house!

Stewed soy chunks (recipe from HERE; link copied 11/24/2009)

1/2 pack soya chunks

2 tbsps brown sugar

1/4 cup green peas

2 carrots peeled and chopped

1/2 onion chopped

1/4 cup cilantro

1/4 cup celery chopped

3 cloves garlic peeled and chopped

1 spring onion chopped

2 green chillies (to taste)

2 tbsps oil

1/4 cup tomato ketchup

Salt to taste

Boil water in a pot and add Soya chunks. Take off heat and stir occasionally until cooked. Strain, squeeze and keep aside.

Grind celery, cilantro, green chillies, spring onion, chopped onion, chopped garlic and salt.

Add grounded mixture to soya and season soya.

Heat oil in a low-based pan and add brown sugar.

When sugar melts and starts to bubble in the oil, add seasoned soya chunks and ketchup into pan and mix. Cook for 2-3 mins.

Add peas and carrots and mix. Cook for 4-5 mins.

Cover and cook on low heat for 6-7 mins.

Remove from heat and serve hot.

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Due to the fact that I am living overseas, I can not find many “convenience” vegan items. These would be things like soy cheese, soy yogurt, soy coffee creamer, and even something as simple as ‘cream of mushroom’ soup.  I really wanted to have the classic dish of green bean casserole, but this calls for cream of mushroom soup. The only one we can get here is campbells, which is not vegan. What is a hungry vegan girl to do? Well, some other hungry vegan girl had this very same problem it appears, because she wrote a recipe for ‘condensed cream of mushroom soup’ and posted it to vegweb! She did note that this is not for eating “soup” purposes. It is solely for dips and casseroles, things that you put the soup into. Here is her recipe for that ~

Cream of Mushroom ‘soup’ (courtesy of vegweb)

1 pkg  silken tofu

1 envelope of vegan onion soup or mushroom soup mix

4 oz can of mushroom (any kind works)

Put all items into blender, and blend until all combined.

Equals 2 cans ‘condensed’ cream of mushroom soup.

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I needed this to make green bean casserole. I used the regular recipe, just subbed rice milk for the regular milk called for. It came out super yummy! My family was very satisfied, and VERY full!! Even without the turkey, we ate an amazing meal.  Dessert was super yummy too!! Chocolate cupcakes with chocolate frosting, how can you go wrong with that combo?

Happy Cooking & Happy Thanksgiving!


*The soy chunks used above are also known as “textured soy/vegetable chunks”. They come dry, and get re-hydrated.  They have a similar texture to meat, and are very easy to cook. They soak up flavors well too. They can be found in my store, under the “store” tab at the top right.

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One Response to “Thanksgiving Vegan Style”

  1. Tara H Says:

    Very cool. I was wondering what the heck you were gonna do without a tofurkey. No clue if I spelled that right.


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