A Vegan Thanksgiving

Ever since going vegan getting together has been a little difficult since no one else I know is vegan nor makes dishes that are fit for me. I have been going to a local spot called Deagan’s, for the past two years the day before Thanksgiving. They always have a special vegan thanksgiving dinner complete with cranberry sauce, tempeh “turkey”, green beans, sweet potatoes, and pumpkin pie. It is so good, but unfortunately we are unable to go this year so I am left to myself to make my own feast! So without further introductions, here is my own personal vegan thanksgiving meal!

 

First up is the cranberry sauce! I make this every year for my mom and I since we absolutely love it.

Ingredients:

one orange

one bag of fresh cranberries

1/4 cup + 2 tablespoons sugar

1/4 cup water

 

Directions:

1. Zest the whole orange and place the zest in a large pot. Peel the orange and cut it into small segments and put aside.

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2. Put half the bag of cranberries in the pot along with the 1/4 cup sugar and water.

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3. Cook this for 5 minutes on medium heat or until a jammy texture and the cranberries have popped.

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4. Pour in the rest of the cranberries, the last 2 tablespoons of sugar, and the orange segments.

FCE674B7-9F3A-47E4-8B21-9B4F082555FE.jpeg5. Cook for another 2-5 minutes or until you have either a chunky or smooth consistency based off of your preferance. Let cool before serving!

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Roast Potatoes:

Ingredients:

one bag small red or mixed potatoes

rosemary

1 tablespoon olive oil

seasoning packet

 

Directions:

1. Preheat the oven to 350°F. Line a small baking sheet with aluminum foil.

2. Cut the potatoes into small halves and place them on the baking sheet, making sure to spread them out.

3. Pour over the olive oil and shake the pan to coat. Sprinkle on the seasoning and rosemary.

4. Bake for 25-30 minutes and enjoy!

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Green Beans

Ingredients:

one large bag green beans

2 tablespoons olive oil

1/4 cup slivered almonds

Salt and Pepper

 

Directions:

1. Put the olive oil into a large pan and let it begin to heat up. Pour in the almonds and begin to toast them.

2. Place the green beans in and stir them around to coat them with the olive oil. Sprinkle on a bit of salt and pepper to taste. Add a good splash of water.

3. Cover and let the beans steam for about 6 minutes. Uncover and let them cook a little longer. Season with more salt and pepper and enjoy!

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Happy Thanksgiving everyone!

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