I hope you enjoyed my Thanksgiving classic dishes made vegan and simple; along with tips and tricks on vegan swaps made easy.
Baked Mac & Cheeze:
– package macaroni noodles
-5 tbsp vegan butter. Any brand, but I used Earth Balance
-5 tbsp flour
-1 cup almond milk + more depending on thickness of cheese sauce
– 1 block Daiya cheddar style cheese
-1 package shredded cheddar cheese. I used the So Delicious brand
-1 package shredded cheddar jack cheese. I used the So Delicious brand.
(Follow Your Heart is also a great vegan shredded cheese brand)
-4 oz. vegan cream cheese. I used Trader Joe’s brand, but any brand
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1/2 cayenne pepper
-1 tsp salt
-1/4 tsp black pepper + more to top
Garlic Mashed Potatoes:
-1 bag yukon gold potatoes
-splash of almond milk
-4 tbsp vegan butter
-6 cloves minced garlic
-1/2 tsp black pepper
-2 tsp sea salt
-Follow directions of pre packaged stuffing and sub dairy butter for vegan butter and chicken broth for veggie broth.
-If no other add ins I always had 1 yellow onion and a few celery stalks chopped.
-My favorite vegan turkeys are from the brand Gardein or the Trader Joe’s one.
-Pre packaged gravy comes with vegan turkey, but Tofurky makes an amazing large frozen gravy if not making from scratch.
-Avoid cooking with bacon or dairy. Use herbs, spices, sauces, oils, or vegan butter.
-Pre made vegan pumpkin pies and vegan whipped cream is widely available in grocery stores and bakeries.
-millions of vegan dessert recipes online.
– our favorite pumpkin cake recipe: https://itdoesnttastelikechicken.com/vegan-pumpkin-spice-cake/
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