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Vegan Thanksgiving Faves

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Vegan Macaroni and Cheese

 

Ingredients:

 

-1/2 pound Cavatappi Pasta 

-1 package Firm Tofu

-1 1/2 cup Plant Milk

-2 cloves Garlic

-1/2 cup Nutritional Yeast

-Salt and Pepper to taste

-2 Packages Vegan Shredded Cheese of Choice (I used Violife’s Cheddar and Colby Jack)

-Non-Stick Spray

 

Directions:

 

  1. Preheat the oven to 400º F

  2. Prepare the pasta just before it reaches al dente

  3. In a blender, combine the tofu (broken into smaller chunks to make it easier on the blender), plant milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth

  4. Transfer the prepared cavatappi pasta into a large mixing bowl. Add the tofu mixture to the pasta and stir to combine. Add a package and a half of the vegan cheese. Stir well

  5. Spray a baking pan with non-stick spray and add the macaroni mixture to the pan. Top with a generous amount of the remaining cheese. Spray the top of the mixture with a bit of non-stick spray to prevent the cheese from sticking 

  6. Cover the macaroni and cheese with foil and bake for 60 minutes (removing the foil for the last ten minutes) or until the cheese is melted, the center of the macaroni is thick and creamy, and the top is nicely browned

 

 

Vegan Collard Greens

 

Ingredients:

 

-1 bunch of Collard Greens, picked* and roughly chopped(about 6 cups)

-4 cups Vegetable Stock

-1/4 cup Vegan Bacon Bits

-1/2 Onion, sliced

-2 tablespoons Garlic

-1 teaspoon Liquid Smoke

-2 tablespoons Red Wine Vinegar

-4-6 sprigs Fresh Thyme

-Oil for Sautéing 

 

Directions:

 

  1. In a large pot, sauté the garlic and onions in about a tablespoon of oil until they become translucent. Then, add the bacon bits and sauté for an additional 2 minutes

  2. Add the greens to the pot and sauté until they wilt (about 3 minutes)

  3. Add the remaining ingredients and bring to a boil

  4. Reduce the heat and simmer the greens on low heat for 60 minutes or until the greens are tender

 

*Picked: the stem has been removed from the center of the greens. This can be achieved by gently pulling the leaves from the center of the stem.

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Vegan Cornbread Stuffing

 

Ingredients:

 

-2 boxes of Vegetarian Jiffy Cornbread Mix (or mix of choice)

-2 Original Beyond Sausages, or about 7 ounces of your vegan sausage of choice

-1/2 cup Onion, diced

-1/2 cup Green Pepper, diced

-2 Stalks Celery, diced

-3 cups of Water

-1 tablespoon “Better Than Bouillon No Chicken Base”

-1 tablespoon Fresh Thyme

About 1 Tablespoon of the Following Seasonings (plus additional to taste):

-All Purpose Seasoning (or seasoning salt)

-Black Pepper

-Ground Sage

-Onion Powder

-Garlic Powder

-1 tablespoon of oil for sautéing 

 

Directions:

 

  1. Preheat the oven to 400º F

  2. Prepare your cornbread of choice according to the package’s instructions

  3. Heat the oil in a large saucepan. Add onion, green pepper, celery, thyme, and seasonings to the pan and sauté until translucent

  4. Crumble the sausages into small, bite-sized pieces directly into the pan. Continue to sauté until the sausage is browned

  5. Deglaze the pan by adding the water. Then, add the Better Than Bouillon

  6. Bring the pan to a gentle simmer and cook for about five minutes, allowing the flavors to meld

  7. Taking a large spoon, gently break up the cornbread in the pan in which it was baked. Add the sausage broth in increments. Mix well

  8. Bake the stuffing for 20-25 or until a tooth pick placed in the center comes out clean

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