Thanksgiving Side Dishes

We all know we love the side dishes more anyway. My favorites were always the mashed potatoes, stuffing, and gravy.  I still love these tasty side dishes but now I make them plant-based. They taste just as good as the originals! So, create a fabulous celebration around lots of Vegan side dishes. Lighten up on the fats and sugar and instead of going into a food coma after dinner enjoy a walk or some early Black Friday shopping. 

Sprouted grain bread stuffing

6 slices sprouted grain bread lightly toasted

1 small white onion diced

1 stalk of celery sliced

2 cloves crushed garlic

1 cup Portabello mushrooms diced

Fresh Sage, Rosemary, and Thyme about 1 tablespoon of each chopped.

1 teaspoon Tamari or soy sauce

1/4 teaspoon sea salt

1 cup vegetable broth

Preheat oven to 400. 

Place bread slices on a cookie sheet and bake 10 minutes, turning half way until lightly toasted. Cut into bite size pieces and set aside.

In large frying pan heat 1 teaspoon coconut oil. Sauté onions and celery about 3 minutes.  Add mushrooms, herbs, garlic and sauté 3-5 minutes more until everything is tender. Add salt and Tamari.  Add vegetable broth as needed to keep vegetables from sticking. Add in bread and toss to coat with herbs. Pour remaining vegetable broth over entire mixture and stir well. Add more broth if needed.

Spoon into oiled baking dish and cook about 15-20 minutes until browned on top. Serve with Savory mushroom gravy.

Maple Glazed Sweet Potatoes

2 medium sweet potatoes, peeled and cubed - about 2-3 cups

1/2 cup unsweetened coconut milk

1/4 cup pure maple syrup

1/2 tsp. ground cinnamon

1 teaspoon fresh grated ginger or 1/2 tsp. dry

pinch of sea salt

1/2 cup chopped pecans

Preheat oven to 425.

Place all ingredients in a large sauce pan except pecans. Bring to a boil and reduce to a simmer for 10 minutes. Transfer to a oiled baking dish, stir in pecans, and bake 10-15 minutes until lightly browned. Best served immediately. 

Savory Mushroom Gravy

1 green onion, sliced thin

1 cup mushrooms, chopped small

1 clove garlic, crushed

Fresh Thyme and Rosemary - 1/2 tablespoons of each chopped

2 teaspoons Tamari or soy sauce

1 cup Vegetable broth

1/2 cup plain unsweetened soy milk or veggie broth

1 tablespoon gluten-free or other healthy grain flour

In a small saucepan over medium-low heat melt 1 teaspoon coconut oil. Add onion and mushrooms and sauté until browned. Add garlic, herbs, Tamari and cook few more minutes. Add 1 cup veggie broth and bring to a boil. Reduce and simmer. Mix flour with 1/2 cup milk or broth and stir well.  Pour slowly into pan while mixing ingredients together.  Stir and cook until mixture thickens. Remove from heat and serve warm over stuffing or mashed potatoes.

Cherry Apple Cranberry Sauce

1 cup fresh cranberries, washed 

2 sweet apples, peeled and diced

1 cup frozen sweet cherries chopped

2-3 Tablespoons pure maple syrup

cinnamon,optional

Mix all ingredients in a small sauce pan and simmer about 15 minutes. Leave chunky or mash with potato masher for thicker sauce. Will thicken as it cools.  Serve warm or refrigerate and serve cold.