Today, Zander’s school is having a 2-hour Thanksgiving Feast (I can hardly wait!), and we parents were asked to each bring a side dish to serve six people. I am sensitive to the fact that Zander is the only vegan at his school, and I never want him to feel as though he is missing out on tasty food during school parties. As a result, the instruction to bring one side dish translated, for me, into staying up until midnight last night to cook the following:
1. Mushroom gravy (scroll down for recipe)
2. Butternut squash soup (scroll down for recipe)
3. A Gardein holiday roast (I’m excited to try this–it’s the first time I’ve seen it in stores!)
4. And two dozen sweet potato biscuits.
Yep, that ought to feed about six people!
2 tbsp vegan margarine
8-12 button mushrooms, finely chopped (or thinly sliced)
3 tbsp flour
1 tbsp nutritional yeast
¼ tsp black pepper
1 tsp tamari
1 cup vegetable stock
Sauté mushrooms in margarine until soft. Add flour, nutritional yeast, pepper, and tamari. Whisk in veggie stock ¼ cup at a time, stirring constantly until thickened.
Tip: If you want smooth gravy, blend in Vitamix or food processor. Otherwise, serve as is.
Credit: La Dolce Vegan, by Sarah Kramer
BUTTERNUT SQUASH SOUP
1 medium-sized butternut squash (peeled and cubed)
1 tbsp fresh ginger (grated)
4-5 cloves garlic (minced)
4 tbsp olive oil
1-2 cups vegetable stock
1 28 oz. can diced tomatoes (or 5-8 fresh diced tomatoes, plus ¼ cup water)
sea salt (to taste)
black pepper (to taste)
1 cup soymilk (or almond milk, coconut milk, etc.)
In a large pot, sauté garlic, ginger, and squash in olive oil on medium heat until garlic is softened. Add veggie stock, diced tomatoes, salt, and pepper. Simmer on medium heat, stirring frequently, for 15-20 minutes.
Option 1 – chunky soup: Blend ½ veggies with soymilk in Vitamix. Return blended veggies to pot (with non-blended ones) and simmer for 5 minutes.
Option 2 – creamy soup: Blend all veggies with soymilk, return to pot, and simmer for 5 minutes.
Optional: Garnish with croutons and/or fresh chives.
Credit: How It All Vegan, by Tanya Barnard and Sarah Kramer