Tofurky Roast

Happy Thanksgiving! Did you know that it is possible to celebrate this special holiday without animal cruelty? Check out this amazing Tofurky roast recipe 😍 🌱 Read below for ingredients and directions! ✨

Tofurky Roast

Ingredients

1 Tofurky Roast, thawed in fridge for 24 hours

For The Baste

  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) maple syrup
  • 1 clove garlic, minced
  • 1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)

Vegetables (Optional)

  • 1 medium sweet potato, peeled and chopped
  • 1-2 carrots, peeled and chopped
  • 6-10 Creamer potatoes, halved

For The Gravy (Optional)

  • Tofurky “drippings”
  • 3 tablespoons (35 grams) flour
  • 2 cups (500 ml) vegetable broth

Instructions

Tofurky Roast and Vegetables

1. Preheat your oven to 350°F (180°C). Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.

2. Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.

3. If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish. Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.

4. Cover the baking dish tightly with aluminum foil.

5. Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).

6. Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.

Tofurky Gravy

1. Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.

2. Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.) Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.

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Easy Vegan Green Bean Casserole

Check out this amazing vegan Thanksgiving recipe, the Easy Vegan Green Bean Casserole! 😍 ❤️ Thanks, @delish for sharing this delicious idea. Read below for ingredients and directions! ✨

Ingredients

For The Onion Topping

  • 1 small onion, thinly sliced
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. All-purpose flour
  • 2 tbsp. Panko bread crumbs

For Casserole

  • 1 lb. green beans, trimmed
  • 6 tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, finely chopped
  • 8 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 3 c. almond milk

Directions

1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with  aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.

2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 

3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 

4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 

5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more. 

6. Serve your delicious Vegan Green Bean Casserole

Sweet and Sour Tofu

Check out this amazing Sweet and Sour Tofu Recipe! 🌱 💚 Thanks, @jessicainthekitchen for sharing this delicious recipe idea. Read below for ingredients and directions!⁠

Ingredients

Crispy Tofu

  • 1 16 ounce block of firm or extra firm tofu pressed, and torn into 1 to 2 inch pieces*
  • 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup cornstarch
  • 1/4 cup oil for frying

Sweet and Sour Sauce

  • 1/2 cup sugar I use cane sugar, you can use brown or any granulated
  • 1/4 cup ketchup
  • 1/4 cup vinegar preferably rice or white
  • 1/4 cup water
  • 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
  • 1 teaspoon garlic powder
  • 1 medium bell pepper, chopped
  • 1/2 cup chopped/cubed pineapple
  • 1/2 medium red onion chopped
  • 1/2 tablespoon sesame seeds for garnish
  • Chopped scallion for garnish

Directions

Crispy Tofu

1. In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.

2. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

Sweet and Sour Sauce + Putting it All Together

1. In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.

2. Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes

3. In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.

4. Pour in the sauce over the veggies. Add back in the crisped up tofu, and stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.

5. Remove from heat and top with sesame seeds and chopped scallions. Serve your sweet and sour tofu and enjoy!

Vegan Whoopie Pie

Check out this grain-free and high protein Vegan Whoopie Pie! 🌱💚 Thanks, @hungry.blonde for sharing this delicious recipe idea. Read below for ingredients and directions!⁠

Vegan Whoopie Pie

Ingredients

  • 1 Health Warrior Double Chocolate Protein Mug Muffin
  • 1/2 stick vegan butter alternative, softened
  • 1/4 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder

Vegan Whoopie Pie Directions

1. Prepare the Health Warrior Double Chocolate Protein Mug Muffin by stirring in 1/4 cup of water and microwaving on high for 1 minute. Set aside to cool.

2. In a large mixing bowl cream the butter for at least 1 minute.

3. Beat in the powdered sugar 1/4 cup at a time until combined well, then the vanilla extract, and finally the cocoa powder.

4. Beat for another couple of minutes until smooth and fluffy. If it’s too thick you can add a splash of dairy-free milk.

5. Remove the Health Warrior Double Chocolate Protein Mug Muffin from container, cut in half, and scoop out a bit of the inside. On the bottom layer spread on the frosting, then top with the muffin top.

6. There will be enough frosting for about 5 muffins, or you can store whatever is left over in an airtight container in the refrigerator for 3-5 days.

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There you have it! Delicious Vegan Whoopie Pie.

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Peanut Butter Balls – No-Bake

Check out this spooky vegan Halloween recipe, ideal for this weekend! 🧡🎃 No-Bake Peanut Butter Balls, thanks @gatheringdreams for sharing this awesome dessert recipe idea. Read bellow for ingredients and directions! ✨

No-Bake Peanut Butter Balls

Ingredients

  • 1 cup (200g) medjool dates, pitted
  • 3/4 cup (95g) peanuts
  • 4 tablespoons peanut butter
  • 2 tablespoons cocoa powder (vegan)
  • 1/3 cup (30g) gluten-free rolled oats
  • 32 Candy eyeballs
  • 4 Licorice bars

Peanut Butter Balls Instructions

1. Pulse the pitted dates in a food processor or blender for a couple of minutes, until they form a smooth paste.

2. Add oats, cocoa powder, peanut butter, peanuts, and mix. If the mix is a bit dry, add a couple of tablespoons of water to make it a bit stickier (for tips and trick, read the full recipe here).

3. Use your hands to roll into 1-inch balls.

4. While the balls are still soft and sticky, press two candy eyeballs into each ball.

5. Cut the licorice bars into thin strips. Cut the bats wings using round cutters, and the spider legs (6 per spider) using a knife.

6. Press into the cookie ball. If the licorice is too soft, you can use a toothpick to make a small hole in the balls before pressing the wings or legs.

7. Place the scary monsters balls into the fridge to firm up for about 15-30 minutes.

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There you have it! Delicious No-Bake Peanut Butter Balls!

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Vegan Cookie Recipe: Chocolate Chip Cookies

Check out this amazing vegan cookie recipe, ideal for this weekend! 😍🍪 Thanks, @goodhousekeeping for sharing this delicious dessert recipe idea. Read below ingredients and directions! ✨

Vegan Cookie Recipe

Ingredients

  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 1/2 c. firmly packed dark brown sugar
  • 1/2 c. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/2 c. canola oil
  • 1/4 c. water
  • 2 tsp. pure vanilla extract
  • 1 c. bittersweet chocolate chips
  • 1 c. semisweet vegan chocolate chips

Vegan Cookie Recipe Instructions:

With all the ingredients ready, it’s time to get your hands dirty (so to speak):

1. In medium bowl, whisk together flour, baking soda, and salt. Toss with chocolate. 

2. In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour). 

3. Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze 30 minutes. 

4. Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes, until edges are golden brown, 9 to 12 minutes total. Let cool.

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There you have it! Delicious Vegan Chocolate Chip Cookies.

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Vegan Pumpkin Pie

Check out this delicious vegan pumpkin pie recipe, ideal for October. Make your halloween cruelty-free! 🧡🎃 Read below for ingredients and directions! 🌱

Ingredients:

For the Crust

  • Old fashioned oats 3 tbsp. 
  • Cooking spray 1 1/2 c. 
  • Packed brown sugar1/4 tsp. 
  • Kosher salt 3 tbsp. 
  • Pecans 2/3 c. 
  • Coconut oil, melted and cooled

For the Filling

  • 1 c. coconut milk
  • 3/4 c. packed brown sugar
  • 1  (15-oz.) can pumpkin puree
  • 2 tbsp.  cornstarch
  • 1/4 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp.  kosher salt
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground ginger

For the topping

  • Pinch kosher salt
  • 1 (13.5-oz.) can full fat coconut cream, refrigerated overnight
  • 3 tbsp. powdered sugar 

Vegan Pumpkin Pie Instructions:

Now that you have all the ingredients, let’s get started!

1. Preheat oven to 375°. Grease a 9” pie plate with cooking spray. 

2. In a food processor, add the oats, pecans, sugar and salt. Pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together.

3. Press mixture into prepared dish. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes and remove parchment and weights and bake 15 minutes more.

4. Make the filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.

5. Make the topping: Open a can of coconut cream and scoop out hardened cream on the top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.

6. Serve the pie with whipped coconut cream.

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There you have it! A delicious Vegan Pumpkin Pie!

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Tofu Tikka Masala prepared in the slow cooker

Tofu Tikka Masala is arguably one of the most loved vegan dishes there is! Check out this amazing option, the Slow Cooker Tofu Tikka Masala! 😍💚 Read bellow for ingredients and directions! 🌱

Tofu Tikka Masala

Tofu Tikka Masala Ingredients:

  • 1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed
  • 3 cloves garlic, minced
  • 1 white onion, diced
  • 1 red bell pepper, cut into chunks
  • 2 medium carrots, sliced
  • 1 1/2 cups diced gold potatoes* (from about 2-3 medium gold potatoes)
  • 2 cups cauliflower florets
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)
  • ½ tablespoon pure maple syrup
  • ½ tablespoon freshly grated ginger
  • 1 tablespoon garam masala
  • 1 ½ teaspoons cumin
  • 1 teaspoon coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper, plus more if you like things a little spicier
  • ½ teaspoon saltfreshly ground black pepper
  • ¾ cup frozen peas
  • Fresh chopped cilantro, for garnishing

Tofu Tikka Masala Instructions:

1. In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.

2. Before you are ready to serve, stir in the frozen peas and allow to cook
uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving. Serves 4-6.

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There you have it! Delicious Tofu Tikka Masala.

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Tahini-Lemon Quinoa with Asparagus Ribbons

Check out this delicious Tahini-Lemon Quinoa with Asparagus Ribbons recipe! 💚 Thanks, Good House Keeping for sharing this amazing recipe idea. Read bellow for ingredients and directions.

Tahini-Lemon Quinoa

Ingredients:

  • 1 15-oz can chickpeas, rinsed
  • Zest and juice of 1 lemon
  • Kosher salt
  • Pepper1 c. 
  • Quinoa1/2 c. 
  • Tahini1/4 c. 
  • Fresh lime juice1 tbsp. 
  • Honey or agave1 c. 
  • Packed fresh mint leaves1 lb. 
  • Thick asparagus1/4 c. 
  • Shelled pistachios, chopped

Instructions:

1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.

2. Meanwhile, cook quinoa per package directions and season with pinch salt. 

3. In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.

4. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.

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There you have it! Delicious Tahini-Lemon Quinoa with Asparagus Ribbons recipe.

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Vegan Thai Peanut Sweet Potato Buddha Bowl

Check out this amazing Vegan Thai Peanut Sweet Potato Buddha Bowl recipe! Special thanks to Whitney Bond for sharing the original recipe idea. Read bellow for ingredients and directions.

Vegan Thai Peanut Sweet Potato Buddha Bowl

Roast the Sweet Potatoes.

Toss small diced sweet potatoes with olive oil, minced garlic, fresh rosemary, cinnamon, salt and pepper. Spread in an even layer on a baking sheet. Place in a 425°F preheated oven for 15 to 20 minutes.

Prepare the quinoa.

While the sweet potatoes are roasting, prepare the quinoa, or grain of your choice, for the base of the bowl. Add 1/2 cup uncooked quinoa to a medium pot with 1 cup of water. Place on the stove over high heat and bring to a boil. Cover, reduce the heat to medium low and simmer for 15 minutes. Remove from the heat and set aside for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside until you’re ready to prepare the bowls.

Prepare the Vegan Thai Peanut Sauce.

While the sweet potatoes are roasting and quinoa is cooking on the stove, prepare the peanut sauce. Add coconut milk, peanut butter, Thai red curry paste and apple cider vinegar to a blender or food processor. Add soy sauce, brown sugar and fresh squeezed lime juice. Blend until smooth and creamy.

Put the Buddha Bowl Recipe together.

Divide the cooked quinoa between two bowls. Top each bowl with half of the roasted sweet potatoes. Add shredded carrots, cilantro and chopped peanuts. Drizzle Thai peanut sauce over the bowls.

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There you have it! Delicious Vegan Thai Peanut Sweet Potato Buddha Bowl.

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