Time to start planning for Thanksgiving! To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!
Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high. That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.
I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie. We know how to do it right.
Each day, starting November 1st, we will be sharing a new fall recipe on our blogs. We’d love to see any recipes of ours recreated by you. Please tag us in social media #YSJThanksgiving when posting photos!
½ cup quinoa, uncooked
1 cup filtered water
2 Tbsp flax meal
6 Tbsp filtered water
2 cups crimini mushrooms, roughly chopped
1 cup walnuts
1 1/4 tsp sea salt
1 Tbsp fresh parsley, roughly chopped
2 tsp fresh sage leaves, roughly chopped
2 tsp fine thyme leaves, roughly chopped
1 tsp rosemary, chopped
1 Tbsp coconut palm sugar
½ tsp freshly grated nutmeg
½ tsp cayenne pepper
½ tsp red chili flakes
1. Rinse and drain quinoa. Place the quinoa and 1 cup of filtered water in a small saucepot and cover. Cook the quinoa over medium heat. Once it has reached a boil, reduce heat to low, and simmer. The quinoa should be cooked in about 15 minutes, when all the water is absorbed. Keep an eye on it so it doesn’t burn. Set aside to cool.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat.
3. Add all the remaining ingredients into the food processor. Then add the cooled quinoa and process until you have a mixture that looks like ground “meat”, meaning there should not be big lumps of nuts or mushrooms.
4. Scoop 2 Tbsp of the mixture onto the baking sheet and form into round patties. I use a 1-ounce scoop to make this process easier, then I press down to make make into a sausage patty.
5. Bake in the preheated oven for 15-20 minutes or until browned.
6. Allow sausage patties to rest on the baking sheet for at least 3 minutes before transferring them to a plate.Share on Facebook