Vegan Thanksgiving 2020 seemed to come and go with out stress this year. Unlike our first vegan TG, this one was much more relaxed. Vegan, plant based eating, even oil free, has all seemed to come quite easily. Who said you can’t teach an old dog new tricks? Though our menu varied a bit from last year, it included most of the traditional sides: Risotto, Mashed Potatoes, Roasted Cheesy Cauliflower, Mashed Carrots, Vegan Bread Stuffing, and Corn Bread Muffins.
The new stars of the seasonal meal were the Roasted Cheesy Cauliflower and the Vegan Bread Stuffing. Both dishes quite easy, and full of herbs and flavor. The cauliflower dish is a score and perfectly mimics the traditional holiday cheesy cauliflower. The dish is topped with a nice home-made walnut-bread crumble. After the final bake, the taste is soft, warm and delicious. I find that I make this recipe often-as it’s not only fast and easy, but it’s a perfect way to use your abundance of cauliflower. The stuffing was also easy and delicious. I used the standards (celery, bread, garlic, etc), but also added a bit of extras. Sun-dried tomatoes, lentils (left over’s I had) and a bit of rice, but truthfully, feel free to derive your own concoction. Not much more to say here.
Thanksgiving is still a days worth of cooking and preparing, but at least I no longer suffer the guilt of roasting a bird. After all, it’s said that every year in the U.S. alone, that over 45 million Turkeys are killed for the Thanksgiving table. Not mine! Wishing all you plant-based vegan’s a wonderful Thanksgiving!
Vegan Creamy Cheesy Cauliflower Bake
- 2 large Cauliflower cut into spears or heads with stems
- 2 Tsp salt for the bake
- 1-2 TBS olive oil optional
Vegan Cheesy Sauce
- 1 cup cashews soaked in hot water for about 10 min.
- 2 TBS mustard
- 1 clove garlic
- 1-2 tsp salt
- 2 tsp soy sauce
- 1 tsp kombucha
- 1 cup oat milk or your favorite vegan milk
- 1/4 cup nutritional yeast
Bread Crumb topping
- 1/2 cup walnuts
- 1-2 pieces old bread
- 1 clove garlic
- 1 tsp paprika
For the Cauliflower
- Simple stuff here. Cut the cauliflower up, removing the leaves and spread out onto a lined baking dish. Bake for about 20 minutes, until toasted on the outside and a bit soft
- For the sauce, cream all ingredients mentioned together in a high-powered blender
- For the bread crumbs, put all ingredients into a blender and blend until consistency is all even.
- Transfer the roasted cauliflower to a baking dish, add the cream topping
- add the crumbs and bake for an additional 10 minutes
- take it out and serve
Vegan Bread Stuffing
- 1 loaf french bread day old bread is perfect. cube up and set aside
- 1 bunch celery sliced up
- 1 large onion diced
- 2 cloves garlic
- 1/2 cup dried fruit your choice! cut it up or leave whole
- 1/4 cup nuts your choice! cut it up or leave whole
- 2 TBS olive oil optional
- 1/4 cup vegan bouillon
- 1/4 cup sun-dried tomatoes