GUIDE TO A VEGAN THANKSGIVING / HOLIDAY FEAST (2016)

GUIDE TO A VEGAN THANKSGIVING / HOLIDAY FEAST (2016)

hey guys and welcome back to my channel here’s a recipe video for vegan versions of all the good old classic Thanksgiving foods or at least the ones that I think of as classic in my own family I tried to keep everything moderately normal as in not a lot of fancy alternative vegan products that are hard to find or expensive but if you have any trouble feel free to comment your questions and I or somebody else will try to help you out with them also a little side note some of these recipes are not mine so for those ones I will be just showing you how I did it what’s in it and how it turned out for me without giving the specific details because like I said they’re not mine and so I want you to go to the original blog or website that I got them from which will all be linked below along with written versions of my own recipes in here so the first thing I’m going to show you how to make is this green bean casserole it came out amazing and was one of my favorites from all the things that I made for this video so first you’re going to start off by boiling your green beans which you have already cut and be stemmed for five minutes and then removing them from the heat and placing in an ice bath to keep them from getting all mushed up however before we get to the mushrooms this is just the way that I did it because it’s what the recipe said but I realized later that it seemed like a bit of unnecessary work so if you’re low on time and you want to just skip this step and just make the mushroom sauce and combined with raw green beans in the oven and cook for a bit longer till the beans are cooked I’m sure that that would be fine but so now for the mushroom sauce first get yourself a pan and heat up some oil and minced garlic until it is browned and then add in your seasoning salt and pepper and cook for another minute and then your shrooms and stir them till they’re browned and then it’s flower time so it gets real nice and thick and last but not least slowly stir in some veggie broth and then some non-dairy milk just make sure that it’s not vanilla flavored though once that gets all thick and stuff you’re going to remove from the heat and add your freshly bathed green beans put in a casserole dish and cook in the oven and now while that’s cooking in the oven you are ready to fry up some homes the recipe said to soak the onions in soy milk and vinegar for a half hour but just so you know five minutes worked just fine in another Bowl or something combine flour and seasoning and then you’re going to make yourself a little frying station with some vegetable oil or canola oil heating up on the stove and dip the wet onions in the dry mixture and then fry them just be careful not to splash you or your friends and family and place them on a paper towel to cool and soak up the extra grease when they’re done and then once you get the casserole out of the oven you’re just going to put those on top of the casserole real nicely and you’re done and then now for the main course kind of the vegan turkey loaf which I made myself out of seitan and if you don’t know what seitan is it’s a vegan meat substitute that’s made out of wheat but side note this is just one option if you want to save some time and effort on Thanksgiving and you can find one near you there are many different kinds of pre-made vegan turkeys or turkey loafs on the market some cheaper than others but definitely check those out if you have the option but making your own is pretty fun and pretty interesting so now back to the recipe for the wet ingredients of this I used soy milk olive oil onion and boo-yan I used a vegan chicken bullion but you’d be fine using a vegetable boil and also and then for the dry ingredients you’re going to need chickpea flour vinyl wheat gluten and nutritional yeast and then for the seasoning you’re going to need black pepper garlic powder onion powder poultry seasoning which is vegan it’s just a mixture of seasonings that are used for poultry first you’re going to start off with your wet ingredients are going to heat up some olive oil in a pan and then you’re gonna toss in your chopped onion and some minced garlic did I say that there was garlic in this okay I think I put garlic in here on my own cuz I just wanted it in here I don’t think that was part of the recipe but you’re going to saute that for a little bit and let it brown and then add in all of your seasonings and then you’re going to put your water boo-yan soy sauce and onion mixture into a blender and blend it till it’s fairly smooth so basically pretty self-explanatory you’re going to add all your dry ingredients into the bowl and then you’re going to pour your wet blended liquid thing over that and you’re going to start all together and mix it up until it makes sort of like a dough it’s gonna seem kind of like you’re making a loaf of bread like a meaty loaf of bread after you start mixing it into the dry mixture I would definitely taste some of the mixture to see if you need to add more seasoning or add more salt or boo-yan or anything like that and now you’re free to mold it into whatever shape or size you want you can make one big loaf like me or multiple smaller loaves if you want the world is yours wrap your loaf or lobes in foil and steam them for about an hour when that’s almost done you can pre-heat your oven and when it’s actually done you can place it on a pan and bake it for 30 to 45 minutes but that’s it and then you can slice it up and serve and now if we’re gonna make vegan stuffing and I actually just used a mix for the base of this a lot of just conventional stuffing mixes are actually already vegan and so for this bag it tells you to use a cup and a half of broth and 1/3 cup of olive oil or butter and then after it’s brought to a boil you’re just going to turn it off and pour in the stuffing mixture and stir that around so it’s like pretty evenly coated and then before I put the little into mine I added in chopped onion and chopped celery and so you just put the lid on and let that sit for five minutes and then after that I added in some cashews craisins and chopped apple and then all that’s left is pouring it all into a dish and baking in the oven at 350 degrees for ten minutes to make it a little bit more crispy but I would also suggest adding a little salt and pepper and whatever other seasonings to your preference and now for what’s probably my favorite thing of this whole Thanksgiving feast candied apples and sweet potatoes first you’re going to mix together your spices including ginger nutmeg cinnamon cloves and a little bit of salt and then in a pot you’re going to steam your peeled and diced sweet potatoes for about ten minutes while that is happening you’re going to melt your vegan butter or shortening in a pan if you don’t have these I’m sure it would still be amazing if you just use some oil especially coconut oil instead to the melted butter add your brown sugar and spices and boil for about a minute then add your walnuts or pecans or nothing if someone in your family has a nut allergy and boil that for another minute once your sweet potatoes are cooked but still firm you can mix those in with your diced granny smith apples in a pan or casserole dish and coat them all in the sauce you just made and then pop that in the oven to bake at 350 degrees for 45 minutes and I took out mine halfway to stir it again but that’s not necessary it’s just me being extra now for another very important part of your Thanksgiving dinner we’re going to make some good old mashed potatoes and for these I actually made my own roasted garlic definitely not necessary if you don’t want to do that but here’s how you do it so first you’re going rip all that papery stuff off the garlic cloves and then cut them all down until all of the cloves are exposed then you need to place that on a sheet of foil pour some olive oil over all the cloves sprinkle on salt and pepper to your liking and pop in the oven at 400 degrees for about an hour or at least that’s what one video said but other videos said more like 30 minutes so do whatever suits your lifestyle best okay but basically you’re just going to dice up your potatoes and I use Yukon potatoes because I prefer those the best for mashed potatoes but russet potatoes whatever other ones that there are those are fine too and you’re just gonna boil those until they’re pretty soft like you’re just going to want to test it with your fork um stick a fork in it and see how soft they are but yeah when you actually do take them off the stove you’re going to want to drain all the water from them into your sink so you’re going to scoop all your potatoes into a bowl and mash those up if you have a potato masher that’s cool but I didn’t so I just used Forks and that worked perfectly fine but I added in 1/4 cup of Earth Balance which is vegan butter but if you don’t have that of course you can just use olive oil or whatever and I also added in a little bit of soy milk or whatever non-dairy milk or you can just not even use that you don’t need it and then I put salt and pepper in mine and the roasted garlic and then I also put in a bunch of chives and I put some in and stirred that around and then I also put some just on the top to make it pretty and then you’re done that’s it for the mashed potatoes super easy super great and now for the cranberry sauce which was never a favorite of mine but it’s very pretty to look at homemade cranberry sauce is typically already vegan it’s basically just cranberries water and sweetener but here’s the recipe that I use I used 3 cups of cranberries 1 cup of water and 1 cup of you can use whatever kind of sweetener that you want I saw a recipe that had AG of a syrup or recipe that had maple syrup but I’m sure you can use whatever you just cook that for about 10 minutes or until the berries start to like pop and just stir it up a bunch and then once that’s done turn it off and put it into a container to chill until you want to serve it and don’t worry about it still being liquid it’s gonna thicken up as its chilling and turn into more of a sauce so that’s it on to the next thing and obviously what even is Thanksgiving without some gravy for my gravy I use the same vegan chicken bullion from before mixed with water of course vegetable boo-yan or broth is fine too I use some olive oil salt and pepper liquid aminos but soy sauce would also work just fine a generic seasoning mix from Costco and some flour to thicken and I basically just combine all of that into a pan and whisk or start around until it gets to the consistency that you want and you just basically keep adding each ingredient to your preference so if you want it to be thinner add more broth if you want it to be thicker use more flour and then that’s basically it I found this out later I didn’t do this for my gravy but if you don’t want to like spend so much effort trying to mix the flour and really smoothly a tip would be to combine flour and water into a jar put the lid on and shake it up really really good and then you can just keep adding that to your gravy to thicken it up so that way the flour is easier to mix in but that’s it and now I’m going to make some dinner rolls these are just store-bought half-baked rolls where you just follow the directions on the package and bake them until they’re golden and then you can spread some vegan butter on that ish just make sure you don’t get distracted and burn them like I did but anyways lots of store-bought rolls and half baked rolls are vegan just make sure you check your ingredients and enjoy yourself and for dessert I made a pumpkin pie which turned out darker than I expected still delicious might I add I think partly because I overdid the spices a bit but regardless amazing and everyone loved it so before you start making your pie crust you’re going to want to make sure your ingredients and your mixing bowl are chilled and then I didn’t realize until after I actually finished making the crust that it’s enough for two layers of crust on the pie so like if you wanted to do a top layer of crust or like a lattice on top of your pie so if you don’t want to do that you could probably cut this recipe in half so basically for my pie crust recipe I use two cups all-purpose flour and one teaspoon of salt and mix that together with the fork then I cut up into it a cup of vegan shortening but I’m sure you could use a margarine instead like Earth Balance and you should be using like a pastry cutter or whatever but I didn’t have that so I just used a fork once again and it worked perfectly fine though and you basically just cut that into the flour which takes a little while but you know play some music while you’re doing it and you’ll be fine and then after that’s pretty well cut up into there you are gonna start adding your water and you should add it in tablespoon by tablespoon just to make sure you don’t put too much and then stir that in until it gets to the point where you start feeling like you can make a dough out of it so once you’ve rolled your dough into like a ball you’re going to put that into a plastic ziplock bag and push all the air out of it and make sure it’s really tight and seal it and put it into your fridge for about 30 minutes and once that’s done chilling you’re ready to roll out your dough and please take a sec to check out the how to make a perfect pie crust video I linked in the description because it helped me a lot make sure you have enough dough to cover your pan I clearly did and fold it in half twice to help you place it in and then place it in carefully and cut the sides till it’s real nice then I did a fancy thing where I made it wavy but you could just do that for courage thing or leave it if that’s more your style and now to make the filling first you’re going to start by mixing together your corn starch and maple syrup and setting that aside and then in a larger bowl you’re going to mix together your dry ingredients and then you’re going to put in your canned pumpkin your vegan butter or I’m sure you’d be fine using like coconut oil instead your vanilla extract and coconut cream this is going to make it a lot more like rich and creamy but if you don’t have access to that you can of course use like almond milk or soy milk or whatever it’s just going to be not quite as rich and then once that’s smooth you can spoon it into the crust and bake it at 425 degrees for about an hour and then when that’s done place it on a cooling rack for another hour and chill overnight or for at least three hours before serving and then of course to go with your pumpkin pie a lot of people might want to put whipped cream on it or Cool Whip or whatever and so I made this coconut whip stuff which is basically like a vegan Cool Whip all you need for this is just another can of coconut milk or coconut cream just make sure it’s not light and it is full fat and you’re going to actually want to make sure it’s in a cold environment so like the fridge or if your house is cold enough so that this will separate because you’re going to only use the top layer which is like the cream and then after you’ve spooned out the coconut cream you will get out your mixer and I know ours is from like the literal 70s but mix that until it forms stiff peaks like so and then add in one teaspoon of vanilla and two tablespoons of sugar there are plenty of recipes that use other healthier sweeteners but I’m just showing this method because it’s what most people will have in their house and then whip that up until it’s as smooth as you can get it or another option is just to buy some vegan vanilla ice cream and just put that on top of your pumpkin pie that’s probably what I would do just cause it’s easier and I love ice cream and you are done and that’s it finally that’s all the things that I made I hope that you really enjoy this and I hope that you made it this way through I’m sure this is gonna be a really long video but I really hope that you guys use these recipes and that you find this helpful thank you so much for watching I really appreciate it because I did put in a lot of effort into this video and I washed many a dish for this to happen so yep that’s it see you later guys

Please give this video a like if you found it helpful! 🙂

AHHH i’m so excited to share all this with you guys! i hope you like it!!
I know the vid is super long but hopefully people will still watch it because it is full of useful content I swear!!

This video includes 10 different vegan recipes for you to share with your friends/family this Thanksgiving! (or any other time really!)

Let me know if you guys make any of these & how they turned out!

☆ ☆ ☆ ☆ ☆ ☆ ☆ INGREDIENTS / RECIPES ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆

→ GREEN BEAN CASSEROLE
For my casserole, I used the green bean/mushroom mixture from this recipe: http://minimalistbaker.com/vegan-green-bean-casserole/ (Just ignore the “crispy fried onions” part if you’re gonna use the below…)
& the “French Fried Onion Topping” from this recipe: http://ohmyveggies.com/vegan-green-bean-casserole/
Rice vinegar was fine for me though

Like I said in the video, I don’t think the boiling then ice bath step is necessary, so when I make it for actual Thanksgiving, I’m probably going to just make the mushroom sauce on the stove then combine that with raw green beans in the oven & bake for longer than the recipe originally says.

→ SEITAN TURKEY LOAF
http://inhabitat.com/make-your-own-tasty-vegetarian-turkey-for-thanksgiving-with-this-recipe/
For this, I was using a bouillon cube & the recipe used a bouillon paste, so I didn’t know really how much to put & ended up not putting enough, because you couldn’t really taste it in the end product. So just try your mixture before you cook it to make sure it’s seasoned enough.

→ STUFFING
For my stuffing, I just bought a packaged stuffing mix (Mine was from Sprouts, but many of them are already vegan – just check ingredients)
So just follow the directions on the package for cooking & then here’s some good add-ins:
chopped celery
chopped onion
chopped cashews/almonds/walnuts
craisins or raisins
chopped apple

→ CANDIED SWEET POTATOES & APPLES
2 large or 4 small sweet potatoes, peeled and diced
2 Granny Smith apples, diced
1 cup brown sugar (or 1/2 cup maple syrup)
1/2 cup non-dairy shortening
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup walnuts or pecans

MAKE THE SAME DAY YOU’RE GONNA SERVE IT. After it’s been in the fridge for a day, it starts lookin real ugly because of the apple (still delicious, just not pretty).

EDIT: I don’t recommend oil or earth balance! Coconut oil doesn’t want to mix & ends up clumpy. Earth Balance works OK but the oil tends to separate from the seasoning & doesn’t absorb as well as shortening.
Let me know if u tried a different fat & it worked for you.

→ ROASTED GARLIC MASHED POTATOES
For Roasted Garlic: https://youtu.be/gGXBpvLxwgI
For Mashed Potatoes:
I used 5 large yukon potatoes (but that ended up not fitting in my pot so i took a lil bit out)
1/4 cup vegan butter or olive oil
A splash of non-dairy, non-vanilla milk (optional)
Your Roasted Garlic (If you don’t want chunks, mash in a separate bowl first) or sautéed minced garlic
salt & pepper
chives

→ CRANBERRY SAUCE
3 cups cranberries
1 cup water
1 cup sugar

→ GRAVY
Everything to preference:
Olive oil
Vegan Bouillon+Water or Broth
Soy sauce or Liquid Aminos
All-Purpose Flour
seasoning / salt & pepper

→ DINNER ROLLS
I used store bought, half-baked rolls & followed the directions on the package (well not really, since I burnt them), but many generic (fully baked or half baked) rolls are already vegan – just check the ingredients.

→ PUMPKIN PIE
http://dish.allrecipes.com/how-to-make-a-pie-crust-step-by-step/ (video at the bottom)
For the CRUST:
2 Cups Flour
1 Cup non-dairy shortening or butter
1 Teaspoon Salt
about 1/2 cup of cold water (add spoon by spoon as you stir it in)

Then for the FILLING, I used the CLASSIC pie filling from this page on Oh She Glows, BUT NOT ANY OF THEIR CRUSTS so ignore that: https://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/
Modified from the recipe page:
In a small bowl or mug, whisk together the maple syrup and arrowroot powder (or cornstarch).
In a large bowl, whisk together all ingredients, adjusting spices to taste.
To bake: Scoop the filling into crust and smooth. Bake for about an hour at 350F.
Place on cooling rack for 1 hour.
Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)

→ COCONUT WHIP
1 can coconut cream/milk (just make sure it’s full-fat)
2 tablespoons sugar
1 tsp vanilla

☆ ☆ ☆ ☆ ☆

(~˘▾˘)~ TODAY’S SONG FOR YOU, MY FRIEND:
Where Are We Going – Marvin Gaye ITS A GOOD SONG

MUSIC USED:
Flashback by Jeff Kaale: https://soundcloud.com/jeff-kaale/flashback
Canals by Joakim Karud: https://soundcloud.com/joakimkarud/canals-chilihop-essentials-summer-2016