Vegan Thanksgiving and Christmas Meal! Mind Over Munch

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Hey, Munchies! I'm Alyssia, and welcome if you're new.

Thanksgiving is next week! I cannot believe it's so soon, and Christmasis just around the corner.

So, today, I wanted to share a vegan holidaymeal, because I have had so many requests for it this season, and I thought it wouldbe a fun menu to share.

Let's start with our appetizer: ButternutSquash Soup.

I have a video showing a few different butternutsquash preparation methods.

If you're interested in watching, I will linkit below.

For this recipe, you will need: butternutsquash, olive oil, onion, celery, carrots, chicken or vegetable broth, water, light coconutmilk, garlic, fresh thyme, ground ginger, nutmeg, and salt n' pep.

In a pot over medium heat, sautée your onionsin a little olive oil.

Once translucent, add your remaining ingredientsand mix well to combine.

Turn the heat down to low and allow to simmerfor 30 to 45 minutes.

Once nice and soft, grab your handy-dandyimmersion blender and blend until nice and creamy.

If you don't have an immersion blender, youcan always transfer to a regular blender and blend it up in batches.

You can then return it to the pot and continueto simmer if you want it thicker, or serve as is.

I like to top mine off with a little bit ofGreek or coconut yogurt, and some pumpkin or leftover butternut squash seeds.

This recipe is directly from my Fall SeasonalRecipes ebook.

You'll find 25 fall friendly recipes in therethat I am really proud of.

If you'd like to check it out, it's at mindovermunch.

Com/ebooks,and I'm offering 10% off any ebook or package this week using the code "THANKSGIVING.

" Next, we're going to make our entrée of themeal, a Vegan Lentil Meatloaf.

For this recipe, you will need: cooked lentils,mashed sweet potato or canned pumpkin, quinoa, onion, and garlic.

To make this as Thanksgiving-yand holiday-ish as possible, we are also going to be adding some festive flavors, including:green peas, celery, carrots, mushrooms, pecans, fresh thyme, fresh rosemary, fresh parsley,fresh ginger, poultry seasoning (which is completely vegan, it's just a bunch of spicesmixed together that's put onto the poultry), and salt n' pep.

In a pot over medium heat, drizzle in a littleolive oil and add in your onions, carrot, celery, mushrooms, and garlic.

Sautée until your onions start to becometranslucent.

Then, we're going to add in our parsley, rosemary,thyme, poultry seasoning, and salt n' pep.

Mix to combine.

It's going to start to smell like Thanksgivingalready! Then, we're going to add in our lentils, mashedpumpkin or sweet potato, quinoa, green peas, pecans, and grated ginger.

Mix to combine.

Perfect! Grab a loaf pan, lined with foil and sprayed,and add in your Lentil Meatloaf mixture, flattening it out nice and even on top.

You should have enough for 2 loaves.

Then, we can make our glaze, which I'm makingby combining organic ketchup and.

Apricot jam? Yep! It gives the perfect, tangy, sweet flavor,and it is the easiest glaze you'll ever make.

Brush your glaze evenly on top of your meatloaf,and then bake in an oven preheated to 350 degrees Fahrenheit for about an hour.

Remove from the oven, allow to cool for aboutan hour, and then remove the loaves from the pan, like so, and peel away the foil.

This is a delicious vegan alternative to traditionalmeatloaf! It honestly somehow has sort of a meat-y texture,but it's all plant-based and has all of my favorite Thanksgiving or holiday flavors.

I hope that you enjoy it! Alright, so how about dessert? Today, we are going to make my No-Bake PumpkinPie Bars.

Yum! For your filling, you will need: a can ofpumpkin pureé, dates, coconut butter, coconut flour, vanilla, cinnamon, pumpkin pie spice,and salt.

For the crust, you will need: almonds (ormixed nuts) and dates.

Add your almonds to your food processor andblend them on up.

Then, add in your dates and blend once moreuntil a nice dough forms.

Spray down a 9 x 9 baking pan lined with parchmentand add in your dough mixture, pressing it down nice and evenly.

Transfer that to the freezer, and then, inthe meantime, let's make the filling.

Add all of your filling ingredients into yourfood processor and, once again, blend it on up until it's nice, smooth, and creamy.

It will be thick! Pour your filling mix into your baking dishand spread it out evenly.

Transfer to the freezer for 8 hours, or overnight.

Allow to thaw in the fridge for a few hours,and then you can remove it from the pan, like so, peel away your parchment paper, use alarge knife to cut into bars, serve, and enjoy! I like to top mine off with a little bit ofcoconut whipped cream, cinnamon, and maybe even some candied pecans.

So cute, and even more delicious! This meal does not disappoint, whether youfollow a plant-based diet or not, I hope you'll consider trying one of them out this holidayseason.

All of these recipes are in the PDF in thedescription box below.

Thumbs up if you enjoyed, and let me knowwhich of the recipes you're most excited to try! Tag me on social if you do make any of these,and check out some of my other holiday videos, too.

Remember, you can also check out my fall seasonalebooks and other ebooks at mindovermunch.

Com/ebooks.

I hope you all have a wonderful week! Thanks so much for liking, sharing, and subscribing.

And, remember, especially when it comes toholiday meals, it's all a matter of mind over munch.

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