Vegan Thanksgiving Recipes and Hints
- 6 days ago
- 5 min read
This morning, my meat-and-potatoes gym buddy asked, "How was your Thanksgiving? Did you cook anything vegan?"
I had the leeway to cook anything we liked or might like, since it was just my husband and me. The menu I planned was Loaf, Mashed White Potatoes, Gravy, Stuffing, Cranberry Sauce, and Pumpkin Pie. No green bean casserole, marshmallow-topped sweet potatoes, or rolls. We’re both focused on eating healthy at every meal.
First, the flop: I tried a new vegan Loaf recipe that intrigued me because it used tofu instead of lentils or seeds. Unfortunately, after the recommended baking time, the loaf had a soft, pudding-like texture. While the flavor was delicious, the texture was off. A loaf should be sliceable and hold together. Magically, after being refrigerated overnight, the loaf firmed up and worked well wrapped in a tortilla. Last year, I made a pastry-wrapped loaf that was as high in calories and fat as it was visually appealing. I plan to find a favorite loaf recipe and practice it until I can provide enjoyable food even for non-vegans.
Mashed white Potatoes are a tradition for my Indiana-born husband. Let me tell you a quick secret about potatoes. Cooking and then cooling them significantly lowers their glycemic index. Dr. Michael Greger describes the studies that put it to the test in NutritionFacts.org.
To make the mashed potatoes, I steamed them until tender, then refrigerated them for several hours. After they were cold, I warmed and mashed the potatoes with a bit of Miyoko’s sweet (unsalted) butter-like spread and Forager vegan kefir until they were fluffy.
The glycemic index measures how quickly carbohydrate-containing foods raise blood sugar levels. For example, cake has a higher glycemic index than bananas or blueberries. This means that eating cake causes a rapid spike in blood sugar, which then falls just as quickly. This is significant because consistently fluctuating or elevated blood sugar levels can lead to insulin resistance and diabetes. Therefore, it is essential to maintain blood sugar concentrations at a consistently moderate level[i].
One preliminary study on white bread suggested that freezing, thawing, and toasting may also lower the glycemic index[ii].
My Gravy recipe came right out of Jane Esselstyn and Ann Crile Esselstyn’s book Plant Based Woman Warrior, Mommy’s Gravy 3.0. There are more mushrooms and no alcohol in this version. In the YouTube video, they demonstrate how to dry sauté the onions until they are caramel brown.
The grocery store was packed at midday the day before Thanksgiving. I parked far from the entrance, grabbed my canvas bags, and centered myself. A tall man with small kids was hunting for a place to sit with their hot pizza slices. I saw some shoppers with a distinct "not-from-around-here" vibe. A man scrutinizing a list asked a shelf stocker where the nondairy milk was and added, “…if there is such a thing.” He was given the options of refrigerated or shelf stable. This might have put him on overload. Another lady in a red camel hair coat wanted to know where the sesame seeds could be found and why they weren’t with the nuts.
I could eat Stuffing every day. The end-of-aisle "specialty sale item" sign caught my attention, so I bought a package of Blanchard and Blanchard roasted and peeled organic chestnuts, which had a stuffing recipe on the back. This recipe inspired me.
I made some modifications: I left out the oil, used flax eggs instead, and substituted whole wheat bread for the challah. Instead of spraying the pan with oil, I lined it with parchment paper. For years, I’ve been using a blend of spices to create a deep autumn sage stuffing, which includes sage, fennel, black pepper, turmeric, and nutmeg. I used the entire bag of chestnuts along with an equal amount of raw almonds.
I had never used chestnuts before, so I compared them to almonds. Chestnuts contribute less than half the calories but contain more than twice the carbohydrates. On the other hand, almonds are rich in B vitamins and have ten times more protein and calcium than chestnuts.
My Cranberry Sauce recipe is basic. Add fresh seasonal cranberries to a saucepan with orange zest, the juice of one orange, and honey from my hive. Cook the mixture until it turns into a sticky, sweet red sauce, and then serve it in a crystal bowl. A beautiful presentation can impress even the most skeptical. Know there are still people who prefer the canned version. Just take a look at the ingredient. Avoid high fructose corn syrup.
My Pumpkin Pie recipe was adapted from the vegan pumpkin pie recipe found on https://www.eatingbirdfood.com. The custard in this recipe relies on precisely 8 ounces of silken tofu. Be careful not to use the entire package, or the filling will be runny. Instead of using canned pumpkin, I roasted a butternut squash until it became caramelized. I also replaced vanilla extract with an inch of blended vanilla bean. For sweetness, I used honey instead of sugar.
From a well-worn copy of the Joy of Cooking, I've learned to include 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon each of nutmeg and allspice, and 1/8 teaspoon each of cloves and mace to every pumpkin or squash pie for the most comforting flavor.
I also modified her original crust. Sugar and oil became 5 dates. Dates not only provide ample sweetness but also add soluble fiber, which slows down the absorption of sugar into the bloodstream, helping to stabilize blood sugar levels. Dates add a caramel flavor and add stickiness needed for a good cookie crust.
For my pie topping, I rely on a mixture of cashew cream made from presoaked cashews, almonds, vanilla bean, water, and chia seeds. Unfortunately, instead of exercising patience, I added too much water, resulting in flop number two, a luscious drizzle rather than a flavorful, fluffy topping. I should have used less water and taken a little extra time with a spatula to achieve a fluffier cream.
A couple of days later, we were invited to a Friendsgiving gathering. My host informed me that the menu would be meat-heavy and offered me the option to bring a main dish. I appreciate the heads-up—that’s what good friends do. Years ago, I received some sage advice: it's never a good idea to bring an experimental dish. I have one lasagna recipe that works every time, and that’s Brian Hart’s Lasagna. Three of my favorite features of this recipe are:
1. The noodles are not precooked.
2. I use canned pumpkin.
3. The creamy 'cheesy ricotta' is mixed with the vegetables before assembly.
Here’s where to find Jane Esselstyn, Ann Crile Esselstyn, and Jane’s husband Brian Hart in the kitchen. https://youtu.be/VchoSzhzPuI?si=qle-0kkaZXHCHNfj
You don’t have to do all the cooking and hosting. If you want specific items on your menu, give out tried and true recipes. The simpler and more straight forward the better.
Finally, I’m reminded that the key to a good meal is the company, the camaraderie, friends that you would pick if you could pick your family.
Bon Appetit.
References:
Dr. Michael Greger provides the test results. https://nutritionfacts.org/video/glycemic-index-of-potatoes-why-you-should-chill-and-reheat-them/
Glycemic Index definition. https://health.clevelandclinic.org/glycemic-index
White bread. Burton P, Lightowler HJ. The impact of freezing and toasting on the glycemic
response of white bread. Eur J Clin Nutr. 2008 May;62(5):594-9. doi:
10.1038/sj.ejcn.1602746. Epub 2007 Apr 4. PMID: 17426743.
Mommy’s Gravy. https://youtu.be/VsWnzX2f6cc?si=6ClR5SMzgWOk-O6K
Chestnut nutrition. https://www.calories-info.com/almonds-vs-chestnuts
Brian’s Lasagna. https://youtu.be/VchoSzhzPuI?si=qle-0kkaZXHCHNfj
[i] Glycemic Index definition https://health.clevelandclinic.org/glycemic-index
[ii] Burton P, Lightowler HJ. The impact of freezing and toasting on the glycemic
response of white bread. Eur J Clin Nutr. 2008 May;62(5):594-9. doi:
10.1038/sj.ejcn.1602746. Epub 2007 Apr 4. PMID: 17426743.
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