Cruelty-free Thanksgiving and Fall So Delicious Giveaway!

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…


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!

a Raf­fle­copter give­away

Here are some Thanks­giv­ing recipes that will knock people’s socks off.


Por­to­bello 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.

8. Enjoy!

Gin­ger Carrots

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.

4. Enjoy!


Oy Vegan!

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12 Responses to Cruelty-free Thanksgiving and Fall So Delicious Giveaway!

  1. Austen October 19, 2014 at 6:15 pm #

    I would love a recipe for a great vegan pump­kin pie!

  2. Lisa October 19, 2014 at 7:43 pm #

    I have never liked cheese cake, even before I changed my diet, but my fam­ily loves it, would be great to see a vegan recipe we could all enjoy

  3. Sasha October 19, 2014 at 7:50 pm #

    I would love to see some kind of inter­est­ing take on an apple crum­ble! Or per­haps, some home­made vegan Hal­loween treats like candy bars! 🙂

  4. Barbara Allen October 19, 2014 at 8:19 pm #

    Brus­sel sprouts are HOT right now and I mean that in the best pos­si­ble way. How about roasted brus­sel sprouts with gar­lic, yum? They go with absolutely every­thing. It might be fun to pro­file brus­sel sprouts…how did these mini-cabbages come to be any­way? And please bring back those Hallowe’en ghoulie bars! Thanks Jamie!

  5. Soycrates (@Soycrates) October 20, 2014 at 8:06 pm #

    An easy/fun take on caramel apples or a creamy soup that uses pumpkin!

  6. Jen Autumn October 20, 2014 at 10:50 pm #

    I would love a veg­a­nized recipe for but­ter tarts.

  7. Stephanie Tam October 21, 2014 at 7:22 am #

    I’d love to see vegan cock­tail meat­balls — sooo yummy and so good to bring to a Thanks­giv­ing din­ner (par­tic­u­larly with unsus­pect­ing omni­vores who can’t tell the dif­fer­ence between vegan and actual meat­balls any­ways)! I tried to make them once and utterly failed. It would be great to see it done prop­erly and deliciously =)

  8. Ashley October 21, 2014 at 4:36 pm #

    Would love to see a great Vegan sweet potato or pump­kin pie!

  9. Julie October 22, 2014 at 7:01 pm #

    Your Thanks­giv­ing food looked amaz­ing! Def­i­nitely gave me ideas for next year. I would love to get a really good recipe for vegan cup­cakes with a vegan recipe for cream cheese frost­ing. Per­fect time of year for car­rot cake or pump­kin spiced cup­cakes paired with a faux cream cheese frosting 🙂

  10. Patricia Blair Alner October 23, 2014 at 11:32 pm #

    I would love some vegan pump­kin pie

  11. claire October 24, 2014 at 6:08 pm #

    t Vegan sweet potato pie!!

  12. Traveldog October 24, 2014 at 6:14 pm #

    I would really love some Vegan Pecan Pie! 🙂

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