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August 1, 2017
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3 Delicious Recipes for Your Vegan Thanksgiving

3 Delicious recipes for your vegan Thanksgiving - Doctor and Chef
 
Hi everyone! We are excited about sharing Thanksgiving with family and friends in Colorado this year! When planning your Thanksgiving menu, don't fall into the myth that a vegan meal can't be fulfilling and satisfying. In this video, we've shared some tips on how to create a memorable feast. And...we've included a few of the dishes we'll be preparing next week!

Enjoy!
Ashley & Mark
 
 

Lentil Walnut Loaf



YIELD: 1 (8 BY 4-INCH) LOAF; 4 ½ CUPS

Prep time:15 minutes, Cook time: 45 minutes, Total time: 50 minutes, Serving size: ¾-cup portion, Number of servings: 6

¾ cup uncooked short-grain brown rice
1 ½ cups water or vegetable stock
¾ teaspoon sea salt, or to taste
2 teaspoons coconut oil
¾ cup diced yellow onion
4 garlic cloves pressed or minced
½ cup thinly sliced celery
¾ cup diced shiitake mushrooms
2 (15-ounce) cans lentils, or 3 cups cooked
¾ cup rolled oats (try gluten-free)
½ cup chopped walnuts (optionally toasted)
¼ water or vegetable stock
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chiffonaded fresh sage
1 teaspoon wheat-free tamari or other soy sauce (optional)
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
oil, for loaf pan (optional)
1. Preheat the oven to 375 degrees.
2. Place the rice, water, and ¼ teaspoon of the salt in a pot over medium-high heat. Bring to a boil. Cover, lower the heat to a simmer, and cook until all liquid is absorbed, about 40 minutes.
3. Meanwhile, place the coconut oil in a saute pan over medium-high heat. Add the onion and cook for 1 minutes, stirring frequently. Add the garlic and celery and cook for two minutes, stirring frequently. Add the mushrooms and cook for five minutes, stirring frequently and adding a small amount of water, if necessary, to prevent sticking.
4. Place the lentils, rolled oats, walnuts, and water or stock in a food processor and process until smooth. Transfer to the pan along with the remaining ingredients, including the cooked rice and remaining ½ teaspoon of salt, and mix well. Taste and add additional salt or tamari to taste, if necessary.
5. Transfer to a lightly oiled or parchment paper-lined 8 by 4-inch loaf pan and bake for 30 minutes. Allow to cool slightly before slicing.

Nutrition facts per serving (215 g): Calories 370, Fat Calories 85, Total Fat 9.5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 458 mg, Total Carb 57 g, Dietary Fiber 13 g, Sugars 4 g, Protein 17 g.


Oil-Free Mushroom Gravy



YIELD: 2 ½ CUPS GRAVY

Prep time:10 minutes, Cook time: 20 minutes, Total time: 30 minutes, Serving size: ¼-cup portion, Number of servings: 10

2 ¼ cups water or vegetable stock
1 ¼ cups thinly sliced yellow onion
¼ cup thinly sliced celery
4 large garlic cloves, pressed or minced
1 cup thinly sliced shiitake mushrooms
½ cup chopped raw cashews (optionally toasted)
2 tablespoons nutritional yeast
2 teaspoons wheat-free tamari or other soy sauce, or to taste
1/8 teaspoon freshly ground black pepper
Pinch of sea salt, or to taste
Pinch of ground nutmeg
Pinch of crushed red pepper flakes
2 tablespoons finely chopped fresh flat-leaf parsley

1. Place ¼ cup of the water or stock in a pot over medium-high heat. Add the onion, celery, and garlic and cook for 2 minutes, stirring constantly, adding small amounts of water, if necessary, to prevent sticking. Add the mushrooms, and cook for 1 minute, stirring frequently. Add the remaining 2 cups of water or stock, stir well, lower the heat to medium, and cook for 2 minutes, stirring occasionally.
2. Transfer approximately half of the contents of the pot to a strong blender, add the cashews, and blend until creamy. Return to the pot.
3.Lower the heat to medium-low. Add the nutritional yeast, tamari, black pepper, salt, nutmeg, and crushed red pepper flakes, and cook for 5 minutes, stirring occasionally. Add additional water or stock if a thinner gravy is desired. Add the parsley and stir well before serving.

Variations

Experiment with different types of mushrooms

Replace the cashews with macadamia nuts, pistachio nuts, or pecans.

Add 1 teaspoon chiffonade fresh sage along with the parsley.

You can also thicken the gravy with a roux. To do so, omit the cashews. Whisk ¼ cup of flour (try all-purpose gluten-free) and ¼ cup of oil, such as safflower or sunflower, in a small bowl. Add to the gravy before adding the spices at the end of the recipe. Stir Until the gravy thickens.

Nutrition Facts per serving (71 g): Calories 65, Fat Calories 40, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carb 5 g, Dietary Fiber less than 1 g, Sugars 1 g, Protein 2 g.


Broasted Brussels Sprouts



YIELD: 3 CUPS BRUSSELS SPROUTS

Prep time: 15 minutes, Cook time: 10 minutes,
Total time: 25 minutes, Serving size: ½ cup,
Number of servings: 6

¼ cup water
1 ½ tablespoons melted coconut oil (optional)
½ teaspoon of salt, or to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
4 cups thinly sliced brussels sprouts (1/8-inch slices)
1 ½ tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice

1. Preheat the oven broiler on LOW. Place the water, coconut oil, if using, salt, black pepper, and crushed red pepper flakes on a baking sheet and mix well. Add the Brussels sprouts and toss well to coat.
2. Place in the oven and cook for 10 minutes, carefully stirring a few times to ensure even cooking.
3. Remove from the oven and place in bowl. Add the nutritional yeast and lemon juice, stir well before serving.

Variations

Indulge and add ½ cup of grated vegan mozzarella-style cheese after roasting. Replace the coconut oil with olive oil.

Add two pressed or minced garlic gloves and/or one cup of seeded and diced red bell pepper along with the brussels sprouts.

For an oil free version, replace the oil with vegetable stock or water.

Nutritional Facts per serving (63 g) : Calories 30, Fat Calories 0, Total Fat 0 g, Saturated Fat 4.5 g, Cholesterol 0 mg, Sodium 210 mg, Total Carb 6 g, Dietary Fiber 3 g, Sugars 1 g, Protein 3 g.

 

 

 

 

Comments

comments

1 Comment

  1. Marilyn Azu-Harris says:

    Looks so tasty, you guys look great. Thanks for sharing. Have a wonderful thanksgiving.

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