My Vegan Thanksgiving For Two w/ Conscious Chris {with recipes}

28 Nov My Vegan Thanksgiving For Two w/ Conscious Chris {with recipes}

Our 100% Vegan Thanksgiving Feast!

This year I was lucky enough to have my boyfriend Chris by my side, not only to join me in the kitchen, but to also help me stay grounded and grateful this holiday season. He always brings such positive energy into our time spent together, and somehow is always able to create a stress-free environment, which is exactly what I needed preparing for this day. We spent pretty much all of Wednesday and Thursday prepping what you see below, and what a whirlwind it was! In a good way, of course 😉

Chris and I vlogged our two days together as well, check out the video below!

Below I have share all of the recipes* for you to enjoy not only on Thanksgiving, but with your loved ones year round. Remember to celebrate what IS, and not to focus on what IS NOT. Love yourself and choose health, always <3

*The vegducken recipe is coming soon! Sorry about the delay, I want to be sure I have it perfect to share 😉Mary’s Gone Crackers Flax Crackers + Miyoko’s Creamery French Style Winter Truffle Cheese

These flax crackers are organic, non GMO, gluten-free and kosher and can be found at your local health food store, we got ours at Whole Foods. + Miyoko’s Creamery has various flavors of cheese, you can check them out here! They are available online for shipment as well 🙂Vegan Turducken, or as we called it, a Vegducken: 1 butternut squash, 1 zucchini, 1 large eggplant and 3 whole scallions. Half vertically and scrape out the insides of each, leaving the squash about 1/2″ thick, and the other two about 1/3″ thick. Score the inside of each vegetable, to allow for easier cooking. Place the butternut squash into an oven at 350F for 15 mins to soften a bit.

Filling: 1 cup red onion, roughly chopped,  3/4 cup scallions, roughly chopped, 1 clove garlic, roughly minced, 4 oz. sliced mushrooms, 1 cup cooked black lentils, 1 cup cooked chickpeas, 1 cup red bell pepper, roughly chopped,2 tbsp fresh dill, 3/4 cup gluten-free bread crumbs & salt + pepper to taste. Cook all of the ingredients up to the mushrooms in a pan until soft. Place that + the remaining ingredients except the breadcrumbs into a food processor and pulse until combined and uniform, but still slightly chunky. Transfer into a large bowl and box in the bread crumbs.

Assembly: Now all you have to do is layer! Butternut squash, filling, eggplant, filling, zucchini, filling, scallions. Tie the Vegducken shut, wrap in foil, and place in an oven at 375F for an hour and 45 minutes (refer to video above). Remove, cool and slice.

Gluten-free Herbed BiscuitsThe Best Vegan Creamed Corn I ever did have 😉Roasted Brussels Sprouts {oil-free}: 4 cups brussels sprouts, 1/2 tsp garlic powder, salt & pepper to taste. Remove any large bottom stems on the sprouts, and slice in half. Steam for 8 minutes. Remove from steamer and place onto a parchment line baking sheet. Roast at 375 F for 35-40 minutes, or until browned.

Roasted Fingerling Potatoes {oil-free}: 4 cups fingerline potatoes, 4 tbs fresh rosemary, 1/2 tsp garlic powder, salt & pepper to taste. Steam the potatoes (whole) for 8 minutes. Remove from steamer, and slice in half lengthwise. {lace onto a parchment line baking sheet and roast at 375 F for 40-45 minutes, or until crispy.

Easy Cranberry Sauce: 12 oz fresh cranberries, zest of 2 small or 1 large orange, 1/3 cup fresh orange juice, 1/4 cup maple syrup, 1/4 cup raw turbinado sugar, 1/4 tsp cinnamon (optional). Place in a pot over medium heat and bring to a boil, then simmer for 30 minutes, stirring and mashing often, until the cranberries are cooked down and thick like a jam.

Stuffed Onions {oil-free}: 2 white onions, lentil & chickpea filling (will be above with the vegducken). Peel two white onions and slice in half, removing about 1/3 from the core. Place in the oven at 375 F for 10 minutes. Remove from oven and allow it to slightly cool, then stuff with filling and place in a 375°F oven for 40 minutes, or until slightly browned on the edges. Serve with sliced scallions.Raw Pumpkin Persimmon Pudding + Coconut Rawnola

Pudding: 2 cups pumpkin puree (sub cooked if that’s what you have), 2 ripe fuyu persimmons, 10 pitted medjool dates, 1 tsp pumpkin pie spice, 1 tsp freshly grated ginger or 1/3 tsp ginger powder + 1/2 tsp vanilla bean powder or extract. Place all into a high speed blender and run until smooth.

Coconut Rawnola: 6 medjool dates, 6 dried black figs, 1.5 cups raw oats, 1/2 cup dried white mulberries, 1/4 cup coconut flakes, 2 tbsp water + 1/2 tsp pumpkin pie spice. Place all into a food processor and run until a granola-like consistency is reached.
Creamy Mashed Potatoes + Mushroom GravyThanksgiving Sourdough Stuffing {low-fat, oil-free}

Here is our feast! I spend the holiday with my dad’s side for lunch and my mom’s for dinner, so this was our lunch plates! Our dinners were very small, and not as exciting, but that is because we were so full at that point! I hope your plates were as vibrant and beautiful, it is always the best part putting these together!

And a big thank you goes out to all of you who used the recipes from the Vegan Thanksgiving Menu 2015 I shared and have been tagging me, it warmed my heart and I am so grateful to have been able to be a part of your plates!

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