Complete Holiday Vegan Dinner

So here is an easy way to get your full holiday meal. It's all here. Vegan turkey, mashed potatoes, green bean casserole, stuffing, gravy, pumpkin pie, whipped cream, and a pear apple crisp. Yum. All of the recipes contain a video to show you exactly how to make each recipe, just in case you need the extra help. All videos are below. Enjoy and share!

Mashed Poatoes

Recipe:

2 1/2 lbs potatoes (use half Idaho potatoes and half Yukon potatoes)

1/2 cup unsweetened milk alternative (soy, rice, whatever type you want)

1/2 cup melted vegan butter (Earth Balance, Smart Balance)

1-2 tsp of salt

1 tsp rosemary (optional)

2 Tbsp minced and sautéed garlic (optional)

Directions:

Cut and peel potatoes into 1/2 inch cubes. Placed potatoes in a steamer pot once the water is boiling. Leave the potatoes in the steamer for about 20-25 minutes, stirring once or twice to make sure they are being steamed evenly. Once they are finished steaming place them in a bowl and mix them either with a Kitchen Aid or a hand mixer. The trick to fluffy mashed potatoes is not to mix them too much, so make sure you're only mixing them as little as possible, while still making sure they're nice and creamy. In a separate bowl mix the rest of the ingredients, then pour it over the mashed potatoes and stir until it is mixed well.

You can make these potatoes a day before. All you need to do is heat them up before you are wanting to serve them. Just heat the oven to 350 degrees and let them warm up for about 20-25 minutes.

Vegan Turkey

Recipe:

2 1/2 c. vital gluten flour

1/2 c. nutritional yeast flakes

1 tsp thyme

1/2 tsp rubbed sage

1 tsp onion powder

1 tsp salt

2 tsp McKay's Chick'n seasoning (optional)

2 c. vegetable broth

1/4 c. olive oil

1 Tbsp soy sauce

Puff Pastry (vegan)

Directions:

In a mixing bowl add all dry ingredients and stir. In another bowl add all liquid ingredients. Combine both dry and wet ingredients and with a spoon or hand, until it is mixed well. Form into a loaf with your hands. Unwrap the cheese cloth and place the loaf on the cheese cloth. Roll up the cheese cloth, and place string on the ends to hold the loaf in the cheese cloth.

In a pot fill with water, enough to cover the loaf, and bring to a boil. Place loaf in a pot of boiling water. Make sure it is enough water to keep the loaf the entire time. Once you place the loaf in the bowling water, bring the heat down to a medium-high heat. Leave in water for 50-60 minutes. Remove loaf with tongs. Allow it to cool off and then remove the cheese cloth.

You can serve the loaf like this or add puff pastry to the outside of the loaf, to make it look more like a turkey. Roll out the puff pastry and wrap the loaf in it. Brush on olive oil on the top of the puff pastry to help brown it. Place the loaf in the oven at 400 degrees for 20-25 minutes, or until you see that it is golden brown.

Serve and enjoy!

Green Bean Casserole

1 pound green beans, rinsed, trimmed and cut in half

salt to taste

2 Tbsp olive oil

1/2 medium onion, diced

2 cloves garlic, minced

1 cup chopped mushrooms

2 Tbsp flour

3/4 cup vegetable broth

1 cup almond milk ( unsweetened)

1 cup crispy fried onions

Directions:

Preheat oven to 400 degrees. In a large pot add water and bring it to a boil. Once water is boiling add green beans and cook them for 5 minutes. Remove green beans from boiling water and place them in ice water bath to stop the cooking. Drain green beans and put into your casserole dish.

Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent, about 2-3 minutes. Add mushrooms and salt to taste. Cook for another 2-3 minutes.

Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, and then add in the vegetable broth, slowly. Add almond milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly. Taste to see if you need more salt.

Remove from heat and pour over green beans. Stir if needed. Place the fried onions on top of green bean casserole.

Bake at 400 degrees for 15 minutes, until it is warmed all over and slightly browned.

Eat and enjoy!

Stuffing & Gravy

Stuffing:

1 package bread crumbs

5 Tbsp vegan butter

1/2 onion, diced

2 stalks celery, diced

5 cloves garlic, minced

2 cups vegetable broth

1 1/2 Tbsp McKay's Chick'n Seasoning

1 tsp sage

1/2 tsp thyme

Directions:

In a pan on medium-high heat, sauté the vegan butter, onions, garlic and celery until the onions are translucent (about 5 minutes). Add the vegetables broth, vegan chick'n seasoning, sage and thyme, and stir well. Bring to a boil, then stir in the bread crumbs. Turn off heat, and cover. Let it sit for 5-10 minutes until the breadcrumbs are completely soft. Fluff with a fork before serving.

Gravy Recipe:

1/3 cup vegan butter

1/3 cup flour

1 Tbsp McKay's beef seasoning

1 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder

1 cup water

1 cup dairy-free unsweetened milk

In a pan, turn on heat to a medium heat. Add the vegan butter until it melts, then slowly whisk in the flour. Add the water, dairy-free milk, vegan beef seasonings, salt, onion powder, and garlic powder. Bring to a slight boil while whisking constantly. remove from heat once the gravy has thickened. Serve warm.

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Pumpkin Pie & Whipped Cream Crust: 2 1/2 cups flour (can use all white flour, or half white and half whole wheat) 1 cup vegan butter 1 tsp salt 1 teaspoon sugar 6-8 TBSP ice water

Directions: Place flour, and butter into a Kitchen Aid, or food processor. Combine until it is crumbly and butter pieces are no larger than a pea. Add the sugar and salt, and mix. Add the ice water as it is mixing. Add small amounts at a time, until the dough is forming into a ball. Pat dough into a round form and place it in plastic wrap or a zip lock bag, and place in refrigerator for 4 hours or more. After 4 hours remove and roll dough out to fit in your pie pan. The great thing about this crust recipe is that you can actually use half white flour and half whole wheat flour. I prefer the half and half taste more than the whole wheat. Pie Filling: 2 cups pumpkin puree 1 1/2 cups Silk Soy Creamer 1 TBSP cornstarch 1/2 cup packed brown sugar 1/3 cup white sugar 1/2 tsp salt 1 1/2 tsp pumpkin spice 4 TBSP warm water + 1 Tbsp Egg Replacer (Can probably be substituted for 2 Tbsp ground flaxseed + 6 TBSP water)

Directions: Preheat oven to 425 degrees. Place sugars, salt, spice, and egg replacer into a mixer and mix together. Mix in pumpkin puree. Stir in cornstarch with soy creamer, until lump free. Place in the mixer until everything is mixed well. Pour the pie filling into the uncooked pie shell. Bake at 425 degrees for 15 minutes. After the 15 minutes, lower temperature to 350 degrees, and continue to bake for 40-50 minutes. Insert knife or toothpick into pie toward the end of the baking time. When it comes out clean, then you know it's finished. Allow the pie to cool on a wire rack for about 2 hours. Serve with the coconut whipped cream. Enjoy! Whipped Cream: 1 can of coconut milk (I like to use the Thai coconut milk. Do not use the light.) 1/2 tsp vanilla 2-5 Tbsp powdered sugar In a kitchen aid or with a hand mixer, whip all ingredients together. Begin on a slow speed until powdered sugar is mixed in, then place on a high speed to help whip. Let it mix for 3-5 minutes until it resembles the consistency of whipped cream.

Pear Apple Crisp

Filling

5 apples, peeled and thinly sliced

5 pears, peeled and thinly sliced

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 teaspoons apple pie spice

pinch of salt

Topping

1/2 cup quick oats

1/2 cup all purpose flour

1/2 vegan butter (Earth Balance)

1/2 cup sugar

1/4 teaspoon lemon juice

dash of apple pie spice

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In a baking pan, mix sliced apples, pears, sugar, lemon juice, apple pie spice, and salt.
In a large bowl, mix together the flour and butter with a pastry cutter or fork. Continue to cut the butter into the flour until it resembles a fine crumble. Add the oats, sugar. apple pie spice, lemon juice and salt, and stir into flour mixture. Spread evenly over apples.
Bake in preheated oven for 35 to 45 minutes, or until topping is golden and crisp.

Complete Holiday Vegan Dinner