Impatient Vegan Thanksgiving




Started out by making some breakfast muffins (cherry and sprinkles for me, orange and cranberry for him).

The base muffin:

1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 banana 
enough veg milk to make it into a batter (between 1/4-1/3 cup)
1/4 cup additions

400f for 20 minutes. Makes six.

 Second up was the seasoned potato skins. Seasoned up the potato skins (from the potatoes to be mash), and baked them about 375f for 20 minutes.
Third, the rainbow bread rolls. Just standard yeast, flour, yeast sweetener, water, salt. After first rise, I divided dough out, added color drops and rolled them all up onto a tray to rise before baking.
Fourth was this gem of a pumpkin pie courtesy of Anarchist Kitchen. I tried the low calorie version. Made it day of, threw in fridge for an hour and then in freezer for a tiny bit instead of chilling it the right way.

It was basically pumpkin pudding. Really good, didn't have a ready made spice, just used nutmeg, cinnamon, and allspice that I was trying to use up.

Will make again.
Fifth was a jeweled riced cauliflower-

2 cup riced cauliflower,
1/4 cup walnuts,
1/4 cup sliced dates,
1/4 cup raisins.

Cooked in skillet with some oil, salt, garlic, parsley, pepper, until heated through.
Sixth and seventh were standards just made with vegan  stuff: stuffing and mashed potatoes, also made a vegan bisto gravy.
Eight is the traditional, plain cranberry sauce. The packet you find in the produce section (about 16 ounces maybe?), add it to a pot with 1 cup water and 1 cup sugar. Bring to boil, simmer for 10-15 minutes.
 Ninth is mac and cheese.

cheese sauce:

1/4 cup oil
1/2 cup nutritional yeast flakes
1/4 cup flour
1 tsp salt
1 tsp mustard powder
2-4 cups hot pasta water



 Number ten is the lightly oiled and seasoned brussels sprouts.





Eleven are the Protein Nuggets

 1 pkg tofu
(freeze it, thaw it, squeeze while in package, lots of water out, break apart)
marinate in:
1-2 tbsp tamari or amino
1/2 tsp salt
1/4-1/4 tsp pepper

To make patties, add 28 grams vital wheat gluten, 15 grams besan, 8 grams nutritional yeast flakes.

Form into 10 nuggets, bake on parch or splat for 20 minutes @ 400f.

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