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Posts Tagged ‘vegan thanksgiving recipes’

This week, Granville Magazine Online asked The Vegan Project’s very own Jessica Grajczyk to write a vegan Thanksgiving themed article.  I tested the meal out on two carnivores a few days ago and they were more than pleased!  Check it out here: Thanksgiving without the turkey.

And now in the spirit of Thanksgiving, a few things I am most grateful for…

1) My beautiful cats – all four of them! They are healthy and happy and safe.

2) Jay, my loving boyfriend and new roommate (and also the fact that we have not killed each other yet…)

3) My besties since grade 8, Jen and Jessica, and partners on this amazing vegan journey.

4) My Mom, Aunts and Baba. My culinary experience began in the kitchen with them.

5) Vancouver, my hometown.  For being so beautiful and inching towards a greener image, making my plight easier.

6) The Vegan Project and all its supporters.  This community would not exist without you.

7) Animals.  I love them all and they continue to inspire me everyday.  They have purpose and spirit and there is so much that I learn from them.  I just watch the crows that return home to their wetlands from a day at the shore, together and on time everyday, to remind myself that everyone is experiencing this life.

Happy Thanksgiving!

~The Vegan Project

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This recipe is a variation of The Post Punk Kitchen’s legendary vegan sausage recipe.  We thought some poultry seasoning and dried cranberries would give this version that holiday feel.  The backbone of the vegan sausage is the vital wheat gluten and mashed beans.  From there the possibilities are endless!  Check out these ones at the PPK sausage forum.

1/2 cup pinto beans

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

3-4 garlic cloves, minced

1 1/4 vital wheat gluten

1/4 cup nutritional yeast

1 1/2 teaspoons fennel seeds

1/2 teaspoon chili flakes

1 teaspoon poultry seasoning

1 teaspoon pepper

1/4 cup chopped dried cranberries

Before mixing your ingredients, get your steaming apparatus ready.  Bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts. Place one part of dough into tin foil and mold into a sausage shape about a 5 inches log. Wrap dough in tin foil and twist both ends.  Place wrapped sausages in steamer and steam for 40 minutes.  Be careful when you remove the sausages and open them up – hot steam!  The sweet cranberries and savoury spices work wonderfully together and are perfect for a holiday meal.  Slice up the leftovers and pan fry for breakfast the next morning…YUM!

~The Vegan Project

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Just like Mom’s…

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 cloves of garlic

1 cup chopped mushrooms

1 chopped celery

1 package Homestyle Tempeh

1 tablespoon fresh rosemary

2 teaspoons poultry seasoning

1 teaspoon each of salt and pepper

2 cups vegetable broth

4 cups of sourdough bread, cut into cubes and lightly toasted

Set your oven to broil.  Spread the sourdough cubes onto a baking sheet and place under the broiler until golden brown. Remove from oven and set aside.  Switch oven to bake setting and turn down to 350F.

In a large saucepan, saute the onions and celery in olive oil on medium heat.  Add the mushrooms and garlic and crumble in the tempeh.  Add all other seasonings and 1 cup of the vegetable broth and let simmer for 5-10 minutes.  Mix this mixture in a large baking dish together with the cubes of bread and the remainder of vegetable broth.  Cover with aluminum foil and bake for 30 minutes.  Remove the foil and bake for another 10 minutes.  Sprinkle with fresh parsley and serve.

~The Vegan Project

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Roasted Garlic Mashed Potatoes

1 head of garlic

drizzle of olive oil

8 large potatoes

2 tablespoons earth balance

3/4 cup potato water

1/2 cup non-dairy milk

Salt and pepper to taste

Cut off the top of the garlic head and drizzle with olive oil and wrap in tinfoil.  Place in an oven safe dish and bake at 350F for 35-45 minutes.

Cut the potatoes into chunks (you can leave the skins on) and cover with water in a big pot and boil till tender.  Before you drain, be sure to reserve 3/4 cup of the water.  Add the earth balance, roasted garlic, potato water, non-dairy milk, and salt and pepper and mash until nice and creamy.  For an even smoother texture, use a hand blender to whip the potatoes into fluffy clouds.

Shiitake-Miso Gravy

1 tablespoon olive oil

1 tablespoon wholewheat flour

1/2 cup chopped shallots

3/4 cup chopped shiitake mushrooms

1 1/2 cups vegetable broth

1 tablespoon dark miso paste

dash of salt and pepper

Heat the olive oil in a small saucepan and add the flour to make a roux.  Add the shallots and mushrooms and cook for a few minutes.  Add the vegetable broth and bring to a boil.  Reduce heat and simmer fro about 10 minutes.  Turn off the heat and stir in the miso paste and add a dash of salt and pepper.  Then use a hand blender to blend everything together.  This step really thickened everything up and mixed the flavours beautifully. Pour generously over mashed potatoes, in fact pour over everything!

~The Vegan Project

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