Thanksgiving just came and went here in Canada and I thought I would share some of the recipes we made in honour of the upcoming fall season (also benefitting all those celebrating American Thanksgiving next month).
You can find the Fall So Delicious Giveaway in the middle of this post!
We made a bunch of amazing dishes (pictured above). Oven-roasted Brussels sprouts with garlic, ginger carrots (recipe below), garlic mashed potatoes (recipe below), vegan stuffing, all slathered in Portobello mushroom gravy (recipe below), cranberry sauce, and the Holiday Roast from Gardein.
For dessert I made the chilled chocolate-espresso torte with toasted hazelnut crust and raw pumpkin-maple pie with baked oat crust (both pictured below) from The Oh She Glows Cookbook. My family LOVED these tortes. I definitely recommend them!
We also enjoyed So Delicious’ new winter beverages. Pumpkin Spice, Mint Chocolate, and Nog coconut milk. They were all super tasty and we were all very impressed with how low-fat and low-cal they were in comparison with the real thing– not to mention being cruelty-free!
Which brings me to my next announcement…
THE FALL SO DELICIOUS GIVEAWAY!
We are giving five lucky readers a VIP coupon for a free So Delicious product like their new holiday beverages.
TO ENTER, look below to like Oy Vegan! on Facebook, follow us on twitter, and respond to this blog post with an answer to the following question: What autumn recipes do you want me to veganize?
This contest closes next Saturday October 25 at midnight. Contest open to residents of Canada.
Best of luck!
Here are some Thanksgiving recipes that will knock people’s socks off.
Portabello Mushroom Gravy
Yield: Just over 2 cups of gravy
• 1 tablespoon of extra-virgin olive oil
• 1 onions, chopped
• 2 cloves of garlic, minced
• 2 medium portobello mushrooms cleaned and chopped
• 2 1/4 cups of vegetable broth
• 3 tablespoons Tamari or soy sauce
• 1/4 teaspoon dried thyme
• 1/8 teaspoon of sage
• 3 tablespoons of corn starch
• 6 tablespoons of water
• Pepper to taste
1. Heat oil in a medium saucepan over low to medium heat.
2. Add onion and cook for 4 minutes until softened and translucent. Add garlic and cook for another 30 seconds to a minute.
3. Add mushrooms and cook, stirring often, till they begin to release their juices for about 10 minutes.
4. Add broth, Tamari/soy sauce, thyme, and sage and simmer for 10 minutes.
5. Mix cornstarch and water in a small bowl. Once thoroughly combined, add to gravy and stir until thickened about 10 more minutes. Season with pepper.
6. For a smooth gravy, pour into a blender or Vitamix OR use a handheld immersion blender to purée .
7. Slather over everything and enjoy!
Sasha’s Garlic Mashed Potatoes
Yield: Serves 7 people
• Head of garlic
• 6 large Russet potatoes, washed, peeled and quartered
• 1/2–1 cup of Earth Balance/ vegan margarine (amount depends on preference)
• teaspoon of salt
• handful of chives, chopped (optional)
1. Preheat the oven to 375 degrees F
2. Slice the top off the head of garlic and wrap the head of garlic in aluminium foil and place in the oven for 25 minutes.
3. Meanwhile, bring a large of pot of salted water to boil. Add potatoes and simmer on low, covered for 20 minutes or until a fork can be inserted into potatoes. They should be soft but not falling apart.
4. Once cooked, drain potatoes in a colander.
5. Once garlic is cooked, unwrap and squeeze the garlic out a clove at a time into a big bowl. It should be cooked and gooey. Add Earth Balance or vegan margarine to garlic paste and mix together with a fork.
6. Put the potatoes through a ricer into the bowl with the garlicky buttery mixture. If you don’t have a ricer, you can mash with a potato masher or with the back of a big fork.
7. Stir in chives if using.
Yield: Serves 7 people
• 2 lb bag of carrots, washed and peeled
• 1/2 cup of Earth Balance/vegan margarine
• 2 tablespoons of ginger, peeled and roughly chopped
1. Cut carrots length-wise into small sticks
2. Place Earth Balance and ginger in a medium pot and heat over a medium heat until Earth Balance is melted.
3. Add carrots and cook for 15–20 minutes or until carrots are softened. Carrots should be partially submerged in the vegan margarine. Add more vegan margarine as needed.