Add Recipe! Submit Your recipes on VeganRecipeNewsFind out More

Mouthwatering Vegan Recipes For Thanksgiving

Sharing is caring
Share on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

 The most delicious Vegan Recipes for Thanksgiving

Every year we think and look for vegan recipes for Thanksgiving.

What to cook to make it a very special day. Vegans skip the turkey

and can replace it with something even more healthy,delicious and

mouthwatering. Let’s change the menu not only for the benefit of our

animals. Thanksgiving is a day of giving thanks for the blessing of

the harvest of the year and we do not want to forget our animals.

Thanksgiving has its historical roots in religious and cultural traditions

and it was a traditional day for eating Turkey, now we choose to cook

vegan recipes for Thanksgiving and enjoy it even more.

See those mouthwatering vegan recipes below.

image source
mouthwatering.com

Lentil, Mushroom, Spinach & Spicy Nut Roulade

This is a recipe (originally created for Xmas & Festive times) designed and created for the more ‘purist’ type of vegan palette  – those that don’t like fake meat, for whatever reason.  Delicious, moist, with a wonderful texture, aroma and flavour packed into one impressive dish, it makes the perfect Sunday Roast (and much loved by non-vegans too, see comments below) – here it is, with a hint of spice (omit if you wish).  Enjoy the exotic flavours, and let me know how it goes for you, as and when, folks

Bon Appétit !

INGREDIENTS

4 Tbsp olive oil

6 large mushrooms, chopped into small pieces

1 400g /14 oz (250g /9 oz drained) tin brown lentils, washed and drained

4 cloves garlic, finely chopped

2 cups cooked spinach (approx 2 lbs fresh), roughly chopped

6 to 8 sundried tomato halves

1 tsp hot curry powder

¼ tsp coriander seeds

salt to taste (don’t omit)

the zest of a small lemon or lime

2 to 3 Tbsp tomato paste

¼ tsp onion powder

1/8 cup water

EXTRAS

¾ cup freshly roasted whole hazelnuts, 10 halved walnuts, also roasted – all finely chopped (you can process them in a food processor, but don’t make powder of them, they still need to be in small pieces).1 cup (8 oz) vegan melting cheese – optional (I make my own super melting cheese)

640 g (22½ oz) vegan short crust pastry – I use 1 pack (2 sheets) of Jus-Rol

a few sprigs of fresh rosemary

vegan milk to brush onto pastry

 

METHOD > find the link to this and our Favourite recipe at page 4

click next for> Panch Puren & Caramel Vegetable Curry

Sharing is caring
Share on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

 

DMCA.com Protection Status