Mashed Potatoes
Gravy
2 Tbsp. Coconut Oil
1/2 Onion, chopped
8 Mushrooms, sliced
1 tsp. Sage
1 tsp. Thyme
1 tsp. Pepper
Pinch Salt
4 C. Vegetable Broth
2 Tbsp. Tamari
2 Tbsp. Balsamic Vinegar
1/2 Nutritional Yeast
1/2 C. Flour
2 Tbsp. Miso, dissolved in 1/2 C. Broth
Heat oil. Saute onion with salt for 2 minutes. Stir in mushrooms and spice and saute for another 2 minutes. Add 3.5 C. vegetable broth, tamari, vinegar. Slowly stir in nutritional yeast and flour with a wisk to prevent lumping. Add remaining broth and miso. Simmer 15 minutes to thicken.
Adapted from Blissful Bites.
Green Beans with Mushrooms
Around 1 lb. Green Beans
2 Tbsp. Coconut Oil
2 Shallots
10 oz. Mushrooms, slice
Salt and Pepper to taste
Steam green beans for 5 minutes. Heat oil over medium-high and cook shallots for 2 minutes. Add mushrooms and cook for 10 minutes. Add green beans, salt, pepper.
Adapted from The Food You Crave.
Sweet Potatoes
Tempeh Stuffing
8 oz. Tempeh, Cubed
1 Onion, chopped
2 cloves Garlic, minced
2 stalks Celery, chopped
1 Carrot, chopped
1 C. Mushrooms, chopped
2 Tbsp. Coconut Oil
1 C. Bread Crumbs
2 Tbsp. ground Flaxseed mixed with 2 Tbsp. water
4 Tbsp. Bouillon
1 tsp. Thyme
1 tsp. Sage
1/2 tsp. Oregano
1/2 tsp Rosemary
1/2 tsp. Salt
Steam tempeh for 10 minutes. In food processor, finely mince onion, garlic, celery, carrot, and mushrooms. Heat oil over medium heat and cook processed veggies for 3 minutes. Crumble tempeh in bowl and add cooked veggies, breadcrumbs, flaxseed mixture, bouillon, thyme, sage, oregano, rosemary, and salt. Oil your slow cooker and pat stuffing inside. Cook on low for 6-8 hours. Prop the lid open with a wood spoon to prevent condensation from dripping onto stuffing.
Adapted from The Vegan Slow Cooker.
Cranberries
1 pkg. Cranberries
1 Orange, Zest + Sections
1/4 C. Agave
1/4 tsp. Cinnamon
Process in food processor.
Adapted from Jaleesa Robertson.
