#JaneUnChained #ThanksLIVING day feast in the South Bay, Los Angeles. 100% plant-based feast with Gardein veggie loaf, sweet potatoes with vegan marshmallows, mushroom soup, dairy-free creamed corn made with coconut milk, fall slaw with beets and carrots and broccoli and radish and more! And apple crisp for dessert! Wow!!!!
I had the honor of cooking again this Thanksgiving, and I put a lot of thought into the menu. I wanted to make sure we had the usual staples of a Thanksgiving meal…creamed corn and sweet potato casserole with melted marshmallows. So I dug up vegan recipes for all the holiday favorites!
You can find the recipe HERE for the sweet potato casserole. This dish is the bomb! It’s like candy. So creamy, sweet and delicious. Pure Sin!
You can find the recipe HERE for the Simple Fall Slaw! It is super healthy and tasty with a tahini vinegar dressing.
For the asparagus, I just lightly coated them with olive oil, sea salt, pepper, and garlic powder. Then sprinkled a dash of crushed red peppers on top after they were cooked. Simple and delicious. Put in the oven at 400 degrees for about 15 minutes…until tender.
You can find the recipe for the creamed corn HERE.
This creamed corn is super delicious. It is made with full-fat coconut milk which gives it that creaminess. Creamed corn is another Thanksgiving staple. A must-have.
I also made a Trader Joes harvest grain blend with couscous, quinoa, and other grains. I spiced it up a bit by adding Beyond Meat Hot Italian vegan sausage. It turned out great!
We hope you all had a nice holiday with family and/or friends! It is so easy to celebrate the holidays with compassion! Make a vegan meal that tastes just as good, if not better then your standard meat and dairy-based meals. It is so simple these days…there are no more excuses. The internet is FILLED with amazing vegan recipes for ANYTHING you are looking to make.