vegan swedish meatballs

Equipment:
big mixing bowl
steamer (bamboo and wok or purchased steamer) or slow cooker (crock pot)
sauté pan
big mixing bowl
french knife and cutting board

same method as my "phillystyle vegan meatballs" with different spices, non-vegans will not know the difference, promise

1 cup TVP (texturized vegetable protein, found in most health food stores)

3/4 cup water

1 TBL soy sauce

1 tsp allspice

1/2 tsp nutmeg

2 TBL italian flat leaf parsley, washed and minced (fresh if you have it, if not use dry)

1 tsp black pepper

2 TBL minced onion, fresh

2 1/2 TBL vegan butter melted (or 3 TBL safflower oil)

1/2 cup unsweetened vegan milk 

3 slices cubed whole wheat bread

1/2 cup gluten flour or more to make very dense

to taste...salt

Method:  wash hands, or link to slow cooker method

Place TVP in the saucepan with water and soy sauce.

Rehydrate the TVP in the water and soy sauce, under medium heat , and let cool to warm, set aside

Set up the bamboo steamer with foil or corn husks and let the under water boil

Place all ingredients except gluten flour, in mixing bowl and mix with hands, add the gluten flour and mix with hands very, very well, adding additional gluten flour to make very dense and heavy (don’t worry, it will turn out light, fluffy and not fall apart)

Form very small swedish meatballs and place in steamer and steam on high heat for around 15 minutes each side.  turn each meatball over with tongs half way through steaming

 Place in sauté pan and fry to a crisp, brown outside, then place directly in stroganofff sauce in slow cooker

"serve over greens and noodles as a meal, or as an appetizer alone with toothpicks"

easy stroganoff sauce

Equipment:

Sauce pan

whisk

stroganoff sauce on vegan swedish meatballs

Ingredients:
1/4 cup brewers yeast (this yeast makes a delicious stroganoff sauce)
1/4 cup soy sauce or tamari
1 1/2 cups water
1/2 tsp garlic powder (or fresh minced garlic)
1 tsp onion powder (or fresh minced onion)
2 TBL mushroom powder (or 1/2 cup fresh, washed sliced mushrooms)
as needed, vegan heavy almond cream, (you could use cashew cream in the same way) or, vegan sour cream
as needed, salt, black pepper

Method...
•  heat up all ingredients, except for the "cream cheese" and salt and pepper.
•  add cream or cream cheese a little at a time and whisk into mixture until you get the desired color, thickness and creaminess you like
•  add salt and pepper to taste

cheezy potato blintze cake

Equipment:

big stainless steel bowl

big sauté pan

cutting board

knife

Ingredients...
•   1 large russet potato, baked
•   4 oz. of washed, sliced mushrooms
•   2 TBL olive oil
•   2 TBL of diced pimentos
•   8oz. of  daiya cheese
•   1/2 tsp garlic powder
•   salt to taste  (the cheese has sodium so watch out)
•   black pepper to taste

bendable, delicious...flatten with spatula

Method:
*  sauté the washed mushrooms in a little olive oil until the moisture is released, set aside
*  mix the inside of the baked potato, mushrooms, pimentos and spices (not cheese) in big bowl
*  heat your sauté pan up and add a big circle of daiya cheese until bubbling
place a little of the potato mixture on top of the cheese and in the middle and flip until brown on top
*  use the spatula to flatten

vegan thanksgiving dinner

Here are some links to recipes on this blog and ideas for a vegan feast....Have a peaceful, giving vegan thanksgiving

Of course I have to have a tofu/seitan roast  (btw, if you make a frozen tofurkey roast, use the slow cooker with lots of veggies, it turns out much better than their method of oven roasting)

Next up is your vegan stuffing/dressing.

What is thanksgiving without a decadent potato dish.  This is my "heavy cream" scalloped potatoes.

and...my partners all time favorite, broccoli thanksgiving casserole!

For a beautiful, healthy, colorful side, choose the veggie medley casserole

Or, a crunchy topped texture, along with a flavorful veggie mix choose the vegan confetti bake.

vegan confetti bake

A great Thanksgiving side dish.  Easy, nutritious and delicious this casserole forms a crispy top and melded interior and takes on all the veggie flavors.

Equipment:
casserole dish
oven
big mixing bowl
big spoon
tongs
mandoline or french knife and cutting board

Ingredients...
•    1 medium sweet potato, medium size julienne slice
•    1 large russet potato, medium size julienne slice
•    1/2 medium onion, small julienne slice
•    2 large carrots, small julienne slice
•    1 medium yellow squash, large julienne slice
•    1 medium zucchini, large julienne slice
•    10 oz. daiya cheese shreds (any type)
•    2 TBL olive oil
•    2 TBL nutritional yeast
•    1 tsp rubbed sage
•    2 tsp thyme
•    salt, to taste
•    pepper, to taste

Method...
preheat oven to 375 degrees, wash hands

( I have tried to push this low-cost mandoline to vegans for a couple months now, and yes, its still worth it.  Its the oxo v-blade mandoline, around $40 (as of this post 2012), and a wonderful tool for the price and for all the great bakes.)
1.  Combine all sliced veggies in big bowl, add daiya, spices and nutritional yeast and mix thoroughly with hands (the daiya will hold this together and the moisture from the squash and onion will add a sauce-like texture in the middle) taste for salt and pepper before placing in baking dish
2.  Press down into casserole dish firm
3.  Place dish in oven and bake at 375 until you hear the casserole start to bubble (approx 1/2 hour, 45 minutes)
4.  Turn broiler on and broil to a nice crisp brown top