Vegan Thanksgiving

Camp Goldston Publishing, LLC
1 day ago
5 min read

One of my "daughters" is vegan. She visits for Thanksgiving, and this time, I'll be ready with tasty food she can enjoy. Gate open. Victorine

Fried Mushroom Chicken

Ingredients

1 lb. Oyster mushrooms, sliced in half

You can also cut each mushroom into quarters to get nuggets.

For the batter

1 ½ cups Almond or oat milk (option, Regular milk )

1 tbsp Apple cider vinegar

½ tbsp Pickle juice (optional)

1 tsp Hot sauce

1 ¼ cups All-purpose flour

1 tbsp Cajun spice

3 Tbspns. Extra Virgin Olive Oil

For the dredge

1 ⅓ cups All-purpose flour

2 tbsp Cornstarch

1 tbsp Cajun spice

1 tsp Smoked paprika

½ tsp Garlic powder

Salt, to taste

Directions

Mix wet ingredients together (almond milk, apple cider vinegar, pickle juice) and let sit for 5 minutes.
Add cajun spice and 1 ¼ cup of flour and stir till smooth and combined.
Fold sliced King oyster mushrooms into the batter and let them sit for 20 minutes.
Mix 1 and 1/3 cup of flour with the cornstarch, cajun spice, smoked paprika, garlic powder and salt.
Dip battered mushrooms into seasoned flour, making sure each side is completed covered.
Tap them firmly to ensure there’s no excess flour sticking to the batter.
Heat oil in a skillet. Fry each mushroom until golden brown and place on a wire rack or plate lined with paper towels.

Serve with a side of hot sauce, ketchup, or BBQ sauce and enjoy!

Recipe Inspiration: Black Foodie

*Cauliflower Soup

Ingredients:

1 Tbsp. extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, chopped

1 clove garlic, finely chopped (option, 1/2 Tbspn. minced garlic)

1 large head of cauliflower, cut into small florets (about 8 c.)

6 cups low-sodium chicken or vegetable stock

3 sprigs fresh thyme, plus more for serving

1 bay leaf

Kosher salt

Freshly ground black pepper

1/4 cup heavy cream or whole milk

Directions:

Step 1

In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add cauliflower, stock, thyme, and bay leaf and bring to a simmer. Cook, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.

Step 2

Remove thyme and bay leaf and discard. Blend with an immersion blender or transfer to a standard blender in batches and blend until smooth. Stir in cream and reheat if needed.

Step 3

Divide soup among bowls. Drizzle with oil and top with thyme.

*Vegan Dressing

Ingredients:

1 loaf of crusty country bread

Cooking spray

3 Tbsp. extra-virgin olive oil

1 large onion, diced

4 ribs celery, thinly sliced

6 cloves garlic, minced or 3 Tbspns. minced garlic

2 cups vegetable stock or water

Kosher salt

Freshly ground black pepper

3 sprigs thyme, stems removed

2 sprigs sage, finely chopped

1 sprig rosemary, finely chopped

Directions

Step 1

Preheat oven to 200º . Slice bread into 1" cubes and spread in a single layer onto a large baking sheet. Bake until crisp, 20 minutes.

Step 2

Preheat oven to 350° and grease a 3-quart baking dish with cooking spray. Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes. Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent. Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon. Season with salt and pepper.

Step 3

Mix bread with vegetable mixture and chopped herbs until well combined and transfer to prepared pan.

Step 4

Cover tightly with foil and bake for 40 minutes. Remove foil and continue to bake until stuffing is golden brown and crisp on top, about 35 minutes more.

*Funghi with Mushrooms

Ingredients

1 oz. dried porcini mushrooms

2 Tbsp. extra-virgin olive oil

2 shallots, finely chopped

2 garlic cloves, very thinly sliced or 1 Tbsn. minced garlic

2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped (Publix sells mixed gourmet mushrooms or hit farmer's market for savings)

1 Tbsp. chopped fresh tarragon, plus more for serving or dried tarragon

2 bay leaves

1 1/2 tsp. kosher salt, plus more to taste

2 tsp. all-purpose flour

1/2 cup red wine

FOR POLENTA

4 cups vegetable broth

4 cups water

2 cups polenta or corn grits

3 Tbsp. vegan butter

1/2 cup nutritional yeast

See All Nutritional Information

Directions

Step 1

To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.

Step 2

In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes. Add mushrooms, tarragon, bay leaves, and 1/2 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.

Step 3

Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and wine and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt to taste.

Step 4

To make polenta: Meanwhile, in a large heavy saucepan, bring broth and water to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in vegan butter and nutritional yeast until melted. Serve immediately, topped with mushroom ragu. Garnish with chopped tarragon.

Roasted Veggies and Sweet Potatoes

Ingredients:

Preheat oven to 425 degrees

1 Med onion chopped

3 cloves of garlic sliced

1 Zuchinni

21Yellow Squash

2 large carrots julienne sliced

1 c mixed peppers

1/4 can marinated artichokes

1 c black olives

1/2 c tomatoes