We did a vegetarian potluck and cooking class at Wellness Secrets. Get our Thanksgiving vegan recipes from our Vegetarian Potluck below:
Cashew nut Gravy
1 c. cashews or Brazil nuts
1 1/2 c. cold water, 1 1/2 c. boiling water
1/4 tsp. sage
1 Tbsp. onion powder
1 1/4 tsp. garlic powder
3 Tbsp. nutritional yeast flakes
1 tsp. lemon juice
1/4 tsp. rosemary
salt to taste
1 tsp. ground basil
3 Tbsp. cornstarch
Blend nuts until creamy in 1 1/2 c. cold water, while bringing 1 1/2 c. water to boil. Add water in small amounts while blending nuts. Add remaining ingredients into the blender and blend until smooth. Pour mixture into boiling water. Cook until thick.
Princess Nut Loaf
2 c. dried bread crumbs
2 c. cooked brown rice
1/2 c. chopped walnuts
1 green pepper, chopped
2 stalks celery, diced
1 c. minced onion
2 tsp. salt
1 Tbs parsley
1 tsp. sage
pinch of Rosemary
1/4 c. raw cashews
1 c. water
Blend cashews and water and pour over all other ingredients. Press into lightly oiled loaf pan, cover bake on 350 for 45 minutes. Uncover and bake for an additional 15 minutes.
Cuban Pumpkin Lima Bean Soup
1 Onion, chopped
1 Red, yellow, or orange sweet bell pepper, chopped
2 cloves garlic, chopped
1/4 can of coconut milk (or can do water or oil)
1 cup canned crushed tomatoes
1 15 ounce can pumpkin
2 cups lima beans
1-2 Tbsp. cilantro
1 tsp. cumin
1 tsp. (or taste) salt or adobo seasoning salt
Cook lima beans in water until soft. In a separate fry pan saute chop onions, peppers, garlic in pumpkin, tomatoes, cooked onions, peppers, garlic, cilantro, cumin and salt. Simmer a few minutes to heat and add seasonings.
Potato Leek Soup
6 tennis ball sized white potatoes (or any equivalent in size and color), washed but not peeled, and diced
2 large leeks, both white and most of the green parts
1/2 yellow onion
2 cloves garlic
2 tbs. olive oil or can use coconut milk
1/2 tsp. thyme (fresh would be better)
1/2 tsp. rosemary (fresh would be better)
6 cups. water
1 tsp. salt, or to taste
1 cup plain soy milk (make sure it is truly plain!) or just water
Rinse the leeks and slice them thinly. Dice the potatoes. Heat the oil or coconut milk in your large stockpot, saute the leeks for a few minutes. Saute the potatoes (take care they don’t stick) and onion and garlic.
Add water, salt and herbs. Simmer until the potatoes are very soft, about 20 minutes.
Use your stick blender to blend it or a countertop blender.
Stir in the soy milk. Adjust salt. Yum!!!