I have just been asked to bring a vegan dish to Thanksgiving.
I’ve got nothing.
I’m ok with vegetarian, but add in no dairy or eggs and I’m out of ideas. So, American vegans, what are you looking forward to eating tomorrow?
This looks cheap, tasty, and easy.
I don’t know many vegans that would eat Duncan Hines cake mix. Most I’ve had to feed don’t do processed sugar. Then again, that is one of the issues with feeding people with dietary restrictions - my definition of vegan may not be yours.
If you have time to go to the store, couscous salad - couscous, garbanzo beans, olive oil, cucumbers, tomatos, carrots, spices - probably a ton of recipes on the internet (if it calls for chicken broth, just use water - maybe a little tomato juice).
It was listed as vegan when I searched on it, though I completely forgot about charcoal filtering used in the sugar refining process. This is why I could never be vegan – I just don’t think much about what I put in my mouth as long as it’s tasty and doesn’t look like it will kill me.
How about something like three bean salad?
Bring Prime Rib and tell them you misunderstood the request.
We’re making this salad for our Thanksgiving. It looks really tasty. And Ellie Krieger made it!
Black Bean and Corn Salad:
Open a can of black beans, put in strainer, run water over to rinse.
Open a can of corn, drain
Dice up at least a couple of the following, or all of 'em if you’re well stocked:
- red onion
- bell pepper (red is pretty)
- cilantro
- shallots
- parsley
Mix everything together in a big bowl. Add some dried cumin, salt, and pepper. And whatever other herbs or spices sound good to you.
Drizzle with 1 T. Olive oil and 1 T. Vinegar (add more or less to taste.)
Yum Yum.
One bag cranberries, one cup sugar, one cup water, bring to a boil and then simmer for ten minutes.
Chilaquiles are very easy, usually vegan, have a nice spice, and are pretty tasty.
You can make many different variations and they are quick.
Here’s an award winning version with vegan instructions.
Here’s another vegan chilaquiles
Here’s a quick version that is vegetarian but you could modify the recipe and make it vegan by leaving out the dairy.
Mushroom barley casserole. Melt 5 tablespoons of a fat (recipe actually calls for butter, but margarine works fine), then add a couple minced onions and/or some garlic, 4 and a half cups sliced mushrooms, one and a half cups barley (uncooked), 3/4 teaspoon dried thyme, salt and pepper. Saute until your mushrooms are brown, about ten minutes.
Put it into a 2 quart baking dish and pour 4 and a half cups boiling vegetable stock in. Bake covered with foil at 450 degrees about an hour, hour and a quarter, until the stock has been absorbed. If you miscalculate and it’s too crunchy, add some boiling water and bake another ten minutes or so.
Easy and yummy.
This is from my favourite cookbook (Moosewood Restaurant Simply Suppers). The original recipe does call for sour cream or yogurt to be dolloped on at the end, but it’s not necessary. Alternatively, you can buy vegan sour cream or yogurt, but not everyone likes them.
Navajo Stew; serves 4
2 medium sweet potatoes, cubed into 1” pieces
2 red or green peppers, cubed into 1” pieces
1 large onion, peeled and cut into thin wedges
4 garlic cloves, minced
2 T. vegetable oil
1 T. ground cumin
1 tsp. salt
¼ tsp. pepper
1 15 ounce can of tomatoes
1 T. canned chipotles in adobo sauce
½ C. chopped fresh cilantro
1 15 ounce can of black beans, drained
Preheat oven to 450ºF. Lightly oil a baking sheet. In a bowl, toss the sweet potatoes, peppers and onion with the garlic, oil, cumin, salt and pepper. Spread on the prepared baking sheet and roast in the oven for 10 minutes. Stir and continue to roast for another 10 -15 minutes (the sweet potatoes should be tender, but not mushy).
Meanwhile, puree tomatoes, chipotles and cilantro in a blender until smooth. When the vegetables are tender, place them in a 2-3 quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot (about 10 minutes).
Serve in bowls.
Green beans with olive oil, pine nuts, and a splash of balsamic vinegar.
Google can do it better than I can:
Just switch out the meat stock or bouillion with vegetable stock or boullion, leave out the dairy or use a soy substitute.
Bring it in a big Thermos style drink dispenser and serve it in a dixie cup.
Get rid of some ignorance for me. What’s wrong with charcoal for a vegan?
Charcoal can be animal bones and bits.
Or, you could bring a cold pea hummous.
1 bag of frozen fresh baby peas
Mint to taste
Herbs de Provence’ to taste
Juice of two lemons
Olive oil to dilute
Blend in a blender thinning with citrus and EVOO to a thick dip. Serve with thin sliced baugette chips. Basically garlic rubbed, and EVOO drenched, intensely broiled or grilled baugette chips.
One could also conceivably add Tahini, but in sparing and experimental quantities. You might even use a yellow miso and a touch of sesame oil for an asian touch.
Consider a nugget of ignorance fought. Thanks.
I’m talkin’ bruschetta.
Green beans – blanche, then saute in zest using olive oil, slivered almonds, orange zest… can use different seasonings like thyme.