Feed Me Vegan Episode 15: Vegan Thanksgiving

Tomorrow is Thanksgiving! If you’re still scurrying around trying to figure out what to make for your guests, check out the newest episode from Feed Me Vegan for some fun (and delicious) vegan Thanksgiving ideas! I absolutely loved this episode and I think you will too! 

Feed Me Vegan is a program of Animal Rights Coalition’s Vegan University. Join Chelsea and Norine, along with special guests Laura and Katie, for episode 15: Friendsgiving.

See below for links to the organization, recipes, and companies/products mentioned during the show! 

http://animalrightscoalition.com
http://animalrightscoalition.com/prog
https://www.facebook.com/FeedMeVeganS

The BEST Mac N Cheese
recipe courtesy of vegan-princess.com
serves 6-8

Ingredients:
16 oz. macaroni noodles or shells
1 small onion, diced
1 1/4 Cups almond milk
2 Tbsp. flour
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground mustard
1 tsp. sea salt
1/4 tsp. black pepper
8 oz. Daiya shredded cheddar cheese
3 Tbsp. Earth Balance or margarine
3 Tbsp. Tofutti sour cream

Directions:
Preheat the oven to 425°.

Cook pasta according to package directions.

Meanwhile, saute the onions in a bit of water until they are lightly browned. Set aside.

In a medium saucepan over medium-low heat, warm one cup of the almond milk. While the milk is warming whisk the flour and the other 1/4 of a cup of milk in a small bowl. Add it to the warmed milk and whisk. Add the seasonings and whisk. Add the Daiya cheese and continue whisking until melted and blended.

Remove from the heat and stir in the Earth Balance and Tofutti sour cream.

Add the sauce and onions to the drained macaroni and stir.

Place in a lightly greased 9″ x 13″ pan and cover with foil. Bake for 20 minutes.

Whipped Sweet Potatoes with Bananas
recipe adapted from foodnetwork.com

Ingredients:
5 sweet potatoes
4 bananas, unpeeled
2 sticks Earth Balance, at room temperature
1/4 cup agave or maple syrup
Kosher salt
3/4 cup packed dark brown sugar
1/2 cup all-purpose flour
1 1/2 cups pecans, roughly chopped

Directions:
Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put in a roasting pan and roast 30 minutes. Toss the bananas into the pan and continue roasting until the bananas and potatoes are very soft, 10 to 15 more minutes. Remove from the oven but don’t turn off the oven.

When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl. Peel the bananas and add them to the bowl along with 1 stick EB and the sweetener. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a shallow 2-quart baking dish; smooth the top.

Use your fingers to rub the remaining stick of EB, the brown sugar, flour and pecans in a bowl until the mixture is combined. Sprinkle over the sweet potatoes and return to the oven until the topping is golden brown, about 20 minutes.

Alex Beane

Alex is a freelance writer who holds a BA in Professional and Creative Writing. She has a strong interest in veganism, holistic health, and emotional and physical wellbeing. When she isn’t reading and writing about health and wellness, Alex is trying new plant based recipes in the kitchen or can be found volunteering with a Minneapolis-based animal rights organization or local rabbit rescue. Find Alex on LinkedIn or view her writing portfolio.