I know it can be difficult around the holidays eating a plant based vegan diet. These are some of the things I'll be making throughout the next few days, for my family and gatherings with non-vegans that I'll be sharing meals with. Mrs. Plant in Texas is my go to gal when it comes to eating healthy delicious crowd pleasing dishes! Below is a list of just a few dishes that you may be interested in making for Thanksgiving, or any Holiday get together. Enjoy the time with friends and family. Relax and know that while the food is good, the people your with is what you're TRUELY THANKFUL FOR. I'm thankful for YOU! Much Love ~Des!
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Wow this year has really flown by. I can't believe it's nearly Thanksgiving. I say that every year and the years keep flying by even faster as I get older. This is our 3rd Vegan Thanksgiving. I can't tell you how surreal that sounds. As a "foodie" I didn't really worry about eating on holiday's. To me the main dish was not my favorite part of the meal anyway. I love the sides. My favorite has ALWAYS been Cornbread dressing. There is ABSOLUTELY no reason it can't be made vegan and on top of that, it can be oil free!
Here's what I do:
Preheat oven to 350F Ingredients:
Make a batch of this Easy Cornbread
Cut 5 slices of bread season with garlic powder and onion powder (I used this bread it's our favorite store bought bread) pop it into a 350F oven to get crunchy and dry out about 15 minutes, until dry and crunchy. Time saver: If you want to leave the bread out over night to dry out, you can.
1 Onion chopped
3 Celery stalks chopped
3 cloves of garlic finely chopped
1-2 teaspoon Garlic powder
1-2 teaspoon Onion powder
2 -3 cups No chicken broth (the amount depends on how moist you like your dressing)
4 teaspoons Poultry seasonings (this is really to taste some people do not like a lot)
1 teaspoon Rubbed Sage (this is optional some do not like Sage)
Salt and Pepper to taste Directions: In a non-stick skillet add sautéed onion and celery. I add a little water/veg broth as needed to prevent sticking. Add the garlic after the onions a celery have become slightly soft. Add a teaspoon of garlic and onion powder just to bump up the flavor. Cook it all until soft and fragrant. In a large mixing bowl crumble cooled cornbread, add cubed bread, sautéed veggies, the dried herbs (NOTE: add what you think you will like. These herbs can be overpowering for some people and I'd hate to ruin Thanksgiving!), then add about 2 cups of stock (you may need more depending on how wet/dry you like your dressing). Mix WELL you don't want a big pocket of sage. Since no eggs are in this recipe you can taste and adjust as needed. Once you have the seasonings right, add to your baking dish. I always use parchment paper for things like this just to be safe! Bake for about 40-50 minutes. This is a soft dressing not crunchy or chewy. I love a big helping of This Gravy on it. This is what MAKES Thanksgiving dinner for me!
Snap a picture of your delicious meal and tag me on social media!!
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
I have to admit I don't really eat a ton of pumpkin dishes or desserts. I did love pumpkin pie before going vegan, and I had a pumpkin spice latte a time or... twenty back then too. But, I haven't ever really been one to make pumpkin cakes or pumpkin brownies. So, here I am telling you I was an idiot, haha. Why didn't you tell me what I was missing?! This Pumpkin Crumb Cake rocked my world! It was so good, I could eat it breakfast, snack, lunch, snack, dinner, and dessert and a bed time snack,which I never do but definitely would if it was this cake!! As per usual it's spiced with the great pumpkin spices that we all love. I leave the measurements of each up to the spice makers because I don't have the patience to figure out which spices I like and of how much. I have tried a few pumpkin spice varieties and I really like this one by.... Ok so I'm done telling you how wonderful this recipe is it's time to make it and devour it for yourself.
Here's what I did: Line a baking dish with parchment paper. I used a fancy oval one but a practical square 8x8 one is great too. Preheat your oven to 350 F. In a mixing bowl add the wet ingredients and mix then add the dry ingredients.
Mix just until combined and no dry flour is left, don't over mix or it will be tough. Add the cake batter to the prepared baking dish. Now, on to the Crumb topping!! It's my favorite! In a mixing bowl (I scrap the cake batter bowl really well, so I just use it, remember I hate doing dishes!) Add the Crumb ingredients in the order listed to make a nice crunchy topping.
Crumb Topping:
1/2 Cup of Pecans
1/4 Cup of Flour
1/4 Cup of Organic Brown Sugar or any that I listed above
2 teaspoons Maple Syrup
1/2 teaspoon cinnamon or pumpkin pie spice
Ok, I know that's 2 different sweeteners. Let me explain. You can use just 1/4 cup of maple and leave out the brown sugar but the brown sugar coated on the pecan with the maple syrup is SO GOOD. It make this amazing candy coating on the pecans that I can't get with out both, so you decide what you want to do. I'll love you no matter what!
Mix It all together and evenly top the cake with the Crumb Topping. Pop in the pre heated oven for about 30 minutes. If the top starts to brown and the cake isn't done, cover it with foil. After about 30 minutes. I always do the tooth pick test, in the center and see if it comes out clean, if not pop it back in for about 5 more minutes, test it... you get the idea. Don't over bake it will dry out. When it's done, let it cool for about 10 minutes before cutting.
If you make this please please please tag me on social media and let me see your creation! Much LOVE~ Des!
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media!
Here's the recipe video if you're interested in see how it comes together
Recipe inspiration Vegan Richa Vegan Coffee Cake
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
