A Vegan Friendly Thanksgiving Part 2: My Favorite Sides

This week’s Savory Saturdays post was a recipe for our Thanksgiving day breakfast, Irish Oatmeal.

Now, moving on to our Thanksgiving Dinner.We had our usual ham and turkey main dishes (and yes, my cousin did have Tofurky), but opted for vegan friendly sides this year. The menu was way more food than we ever needed, and definitely too long for today’s post. So I’ve included only the most “Thanksgivingish” recipes. The rest will be added on future Savory Saturdays posts since they could be served any time of the year.

Here was the complete menu of sides:

  • Sourdough and Braeburn Apple Stuffing
  • Cranberry and Apricot Chutney
  • Ginger-Spiked Sweet Potatoes with Maple Syrup
  • Garlic sautéed Green Beans
  • New Orleans Braised Onions
  • Roasted Brussel Sprouts
  • Stuffed Celery
  • Mashed Potatoes (whipped with Vegan butter and Vegetable Stock)

Sourdough Stuffing

1 (1-pound) loaf sourdough bread cut into 1/2 inch cubes, about 12 cups
2 Tablespoons Vegan butter alternative (I used Life’s Best Buttery Spread)
2 cups roughly chopped red onion
2 cups thinly sliced celery
2 cups diced Braeburn apples
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can vegetable stock

1. Preheat oven to 350 degrees
2. Arrange the bread cubes in single layers on 2 baking sheets. Bake at 350 degrees for 18 minutes or until tasted. Remove from oven.
3. Increase oven temperature to 375 degrees.
4. Melt Vegan Butter Alternative in a large non-stick skillet over medium high heat. Add onion and celery, saute 4 minutes or until tender. Add the apples and next 4 ingredients, saute for 2 more minutes.
5. Combine onion mixture and bread, tossing gently to combine. Add broth, toss gently to coat. Spoon mixture into a 13×9 inch baking dish.
6. Cover and bake at 375 degrees for 10 minutes. Uncover and bake an additional 35 minutes or until golden brown.

*Yield 12 servings.

Cranberry and Apricot Chutney
Makes 3 1/2 cups.

1 1/4 cups granulated sugar
1/2 cup water
1 12 ounce package cranberries (3 cups)
3/4 cup snipped dried apricots
3 Tablespoons cider vinegar
3 Tablespoons brown sugar
1 Tablespoon minced fresh ginger

In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, vinegar, brown sugar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days. Bring to room temperature 30 minutes before serving.

Ginger-Spiked Sweet Potatoes with Maple Syrup
Serves 6-8
*Use a small to medium slow cooker

4 sweet potatoes, peeled and cut into 1/2 inch thick rounds
1 Tablespoon finely grated orange zest
1/2 cup freshly squeezed orange juice
1 Tablespoon minced ginger root
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 cup pure maple syrup
Toasted Pecans

In slow cooker, combine sweet potatoes, orange zest and juice, ginger, salt and peppercorns. Cover and cook on Low for 6 hours or on High for 3 hours, until potatoes are tender. Using a potato masher or a large fork, mash potatoes. Stir in maple syrup and garnish with toasted pecans.

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