How to Prepare a Vegan Thanksgiving Dinner
Prepare a vegan soup., Puree the soup with an immersion blender. , Make vegan sides for Thanksgiving dinner., Spread the cut vegetables out on a baking sheet in a single layer., Roast the vegetables in an oven at 450 degree Fahrenheit (232 degrees...
Step-by-Step Guide
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Step 1: Prepare a vegan soup.
Combine chopped vegetables into a saucepan, add vegetable stock, and simmer until the vegetables are soft.
Start with a base of chopped onions, carrots, and celery.
Sauté until soft, and then add a few cloves of garlic if you'd like.
Add the primary vegetable.
For example, add 1 pound (454 kg) of broccoli for every 4 people who will enjoy the soup.
Pour the vegetable broth into the saucepan, and simmer until the vegetables have softened, which is about 20 minutes.
Use 3 cups (680 g) of stock for every 4 people.
Add seasonings, such as a bay leaf, salt, and pepper to the soup as it simmers. -
Step 2: Puree the soup with an immersion blender.
, Slice sweet potatoes or root vegetables such as turnips and beets into 1/4-inch (.64-cm) rounds.
Toss with olive oil. , Sprinkle with salt and pepper. ,,,, Season to taste with salt and pepper. , Double the number of vegetables for every 6 people. ,, Add dried herbs, such as sage or rosemary to the stuffing mix.
You can also mix in fried vegan "sausage." -
Step 3: Make vegan sides for Thanksgiving dinner.
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Step 4: Spread the cut vegetables out on a baking sheet in a single layer.
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Step 5: Roast the vegetables in an oven at 450 degree Fahrenheit (232 degrees Celsius) for 20 minutes.
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Step 6: Boil peeled and cubed potatoes in a saucepan for 25 minutes until the potatoes are very tender and falling apart to make mashed potatoes.
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Step 7: Drain the potatoes
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Step 8: then push through a ricer or mash with a potato masher.
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Step 9: Add soy milk and margarine
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Step 10: and stir until the potatoes have absorbed the milk and fat.
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Step 11: Make vegan Thanksgiving stuffing by sauteing a chopped onion
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Step 12: chopped carrot
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Step 13: and chopped celery stalk.
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Step 14: Stir in 1 pound (454 kg) of bread cubes for every 6 people you plan on serving.
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Step 15: Pour 2 cups (454 g) vegetable stock over the bread and vegetable mixture and let it soak for 5 minutes.
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Step 16: Transfer to a baking dish
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Step 17: and bake in an oven set at 350 degree Fahrenheit (177 degrees Celsius) for about 20 minutes.
Detailed Guide
Combine chopped vegetables into a saucepan, add vegetable stock, and simmer until the vegetables are soft.
Start with a base of chopped onions, carrots, and celery.
Sauté until soft, and then add a few cloves of garlic if you'd like.
Add the primary vegetable.
For example, add 1 pound (454 kg) of broccoli for every 4 people who will enjoy the soup.
Pour the vegetable broth into the saucepan, and simmer until the vegetables have softened, which is about 20 minutes.
Use 3 cups (680 g) of stock for every 4 people.
Add seasonings, such as a bay leaf, salt, and pepper to the soup as it simmers.
, Slice sweet potatoes or root vegetables such as turnips and beets into 1/4-inch (.64-cm) rounds.
Toss with olive oil. , Sprinkle with salt and pepper. ,,,, Season to taste with salt and pepper. , Double the number of vegetables for every 6 people. ,, Add dried herbs, such as sage or rosemary to the stuffing mix.
You can also mix in fried vegan "sausage."
About the Author
Mary Murray
Experienced content creator specializing in organization guides and tutorials.
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