Around Thanksgiving there is so much to do. Catch up with friends, hang with family, eat cookies, and the last thing I want to do is spend hours in the kitchen. Never fear friends, I have a meal recipe for you that doesn’t involve highly processed and salty Tofurky, and you can whip it up in under an hour! How-to video is below.
CARROTS:
2 medium carrots, chopped and boiled
1 tsp vegan butter
1/4 tsp ginger
1 tbsp maple syrup
1/4 tsp orange juice
POTATOES
4 medium potatoes, chopped and boiled
1 tbsp vegan sour cream (optional)
1 tbsp vegan cream cheese (optional)
black pepper
salt to taste
CRISPY TOFU CUTLETS:
tofu, sliced as thick as you like
3 tbsp flour
3 tbsp nutritional yeast
black pepper
pinch of dried sage
COOKIES:
3 tbsp pumpkin puree (or similar substitute)
3 tbsp softened vegan butter or coconut oil
1/4 cup almond butter
1/2 cane sugar
3 tbsp liquid sweetener, such as molasses or maple syrup
1 1/2 flour
1/2 tsp baking soda
1/4 ground ginger
1/2 tsp ground cinnamon
Bake at 350 F or 180 C
Gravy Recipe: for some reason my link isn’t working. This recipe is copied from Tablespoon.com
1/4 cup all-purpose flour
1 tablespoon margarine
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
In a sauce pan melt margarine, add flour and stir. When smooth add vegetable broth. Dissolve miso paste in warm water. Add miso water, soy sauce, onion powder and pepper. Stir until desired thickness is achieved. Serve warm.
Icing (the vanilla extract isn’t totally necessary!) : http://lovingitvegan.com/how-to-make-vegan-vanilla-frosting/
