MENU

Vegan Thanksgiving Sides & Pumpkin Pie

Vegan Side Dishes.png

Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, wants to encourage us to have some plant-based side dishes at our Thanksgiving feasts. She stopped by with some delicious recipes.

Green Bean Mushroom Casserole

  • 1-1 ½ cup mushrooms, any variety you like
  • ¼ cup (1/2 stick) dairy-free margarine
  • ¼ cup flour
  • 1 ½ cups mushroom soup (or vegetable or faux chicken broth)
  • 1 Tbsp soy sauce
  • ½ tsp garlic powder
  • 2 Tbsp vegetable oil
  • ¼ cup nutritional yeast
  • 2 14.5-oz cans French-style green beans, drained
  • 1 2.8-oz. can French-fried onions

Preheat oven to 350°F.

1. In a skillet, sauté the mushrooms in a little water or cooking spray and set aside.

2. In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously until it forms a roux.

3. Add the vegetable broth, soy sauce, and garlic powder, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly.

4. Add the vegetable oil and nutritional yeast. Whip again until smooth.

5. Pour the sauce into a casserole dish, add the green beans and stir to coat.

6. Bake for 10 minutes, then top with the French-fried onions and bake for 10 more minutes until browned and bubbly.

Makes 4 servings


Crispy Smashed Potatoes with Avocado Aioli

Servings: 2-4

For the potatoes:

  • 6-8 small to medium Yukon Gold potatoes, unpeeled
  • 4 Tbsp extra virgin olive oil
  • 1-2 tsp garlic powder
  • ½ cup fresh parsley, chopped
  • Salt and pepper to taste

For the aioli:

  • 1 large avocado
  • 1 garlic clove
  • 1 Tbsp lemon juice
  • ¼ cup vegan mayo (I like Just Mayo or Vegenaise)
  • Salt and pepper to taste

Directions

1. Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil, then reduce heat to medium and simmer uncovered for about 25 minutes. Test with fork to be sure they are tender.

2. Preheat the oven to 450?F

3. Drain the potatoes and allow them to cool for 5 minutes.

4. Lightly grease a baking sheet (without parchment paper for crispier potatoes) and place potatoes on the baking sheet. Using a cup or mug, press down on each potato until they are smashed. Some will break apart.

5. Drizzle olive oil over potatoes and brush with a cooking brush to coat. Sprinkle with salt, pepper, and garlic powder.

6. Roast the potatoes in the oven for 25-35 minutes, until crispy and golden.

7. While the potatoes are roasting, prepare the aioli by adding all the ingredients to a food processor and blending until smooth.

8. Once golden and crispy, remove the potatoes from the oven. Top each potato with avocado aioli, fresh parsley and more salt and pepper if desired.


Vegan Pumpkin Pie

  • ¾ lb. (12.3 oz package) silken tofu
  • 1 16-oz. can pumpkin
  • 1 ½ tsp cinnamon
  • ¾ tsp. ginger
  • ½ tsp. nutmeg
  • ¾ tsp. salt
  • ¼ cup oil
  • 1 tsp. vanilla
  • 1 cup light brown sugar
  • 1 ½ Tbsp. molasses
  • 1 unbaked 9-inch pastry crust (graham cracker)

Preheat oven to 350°F.

Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour mixture into the unbaked pastry crust. Bake for 1 hour. Chill and serve.