A Colorful Vegan Plantsgiving

Three days to prep and just 5 minutes to eat😋. This delicious feast serves 4 and several recipes can be made in advance. I cooked the green lentils and quinoa 2 days ahead, and made the cranberry sauce and mushroom gravy 1 day ahead.The spread included my lentil-quinoa-oat loaf, cranberry-date-apple sauce, flour-free mushroom gravy, sautĂ©ed green beans, mashed gold potatoes, toasted almonds & cashews. Very filling and healthy to boot!

The lentil loaf recipe can be found here. I chose not to top with sauce prior to baking. Here is a rough outline of the recipe:

1 1/4 C cooked green or brown lentils

1 C cooked quinoa

1 C ground oats

All minced: 1/4 onion, 1/2 C total celery & carrots, 3 garlic

2 T nooch

2 T ketchup

1 T tamari

2 T tahini

1 T maple syrup

2 T ground flax

1/8 t fennel seeds, crushed with a knife

1/2 t oregano

1/2 t dry mustard

No need to sauté, just combine all ingredients in a bowl using wet hands then dump into sheet-lined loaf pan. Press firmly & add optional BBQ sauce or ketchup over top. Bake 365F 45 minutes, leaving in oven after turned off if a more crunchy texture is desired.

Two days before I rinsed and cooked 1/4 cup quinoa with 1 cup water and simmered 15 minutes, fluffing with a fork when water was evaporated.

I picked through and washed the green lentils (1/3-1/2 cup dry) in several changes of water then simmered with 1 1/4 cup water around 30 to 35 minutes.

Both quinoa and lentils need to be partially covered during cooking. Once cooled they can be stored in the fridge in airtight containers. This recipe has been modified from Vegan Richa’s lentil quinoa loaf recipe.<
he mushroom gravy recipe is from The Plantpower Way cookbook by Rich Roll and Julie Piatt. I was able to find it at our local library.

I changed it up a bit, using water and tamari to sauté 2 boxes of chopped cremini mushrooms and a whole shallot adding a pinch of salt, oregano & thyme. I blended about 3/4 of the mushroom-shallot mix with the olives called for in the recipe + 1/2 C water, which lended some texture to the gravy. The next day I warmed the gravy in a pot with a splash of water to thin it out.

Cranberry, Date & Apple Sauce I made the sauce by first soaking 8 pitted Medjool dates in 1/2 cup water. Then to a pot I added the dates, soaking water, 1 package of fresh cranberries + 1 unpeeled gala apple and simmered until mashable. This took about 45 minutes. Best if made the day before using.

On the morning of the day of, I baked the lentil loaf and toasted the almonds and cashews (dry toasted stovetop 5 minutes each, adding salt). The mashed potatoes + green beans were prepped right before serving.

I chopped and boiled 10 minutes 8 medium gold potatoes, mashing with a little less than 1/4 cup soy milk adding salt & pepper. I put vegan butter on the table to serve as desired over potatoes. The green beans I sautéed in a little salted water for about 8 minutes or until to my desired crunch, adding salt and pepper.

And the results😋:


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