Your Daily Vegan

If you ask me, it’s the side dishes that I look forward to.  I’m a savory type of gal.  Stuffing.  That’s all I really need.  All the rest is just a means to the stuffing.  How does one make stuffing vegan?  Don’t add turkey parts.  It’s that simple.  Bread, oil (like olive or vegan spread), broth, sauteed veges and spices- that’s all you need, then bake it.  You couldn’t have a scrumptious, savory, carby dish any easier!  See what I’m talking about with this Level 5 Awesome Vegan Stuffing recipe.  And for a sweet autumnal flavor, consider going with Apple Cinnamon Stuffing.  Good stuff, I tell ya.

Sweet Potatoes!  How can you not like sweet potatoes?!  Sweet, tubular, orange, spicy…  Roasted with maple syrup, topped with marshmallows (vegan, of course), broiled with cayenne, and pies, pies, and pies… endless possibilities.  Vegan Pralined Sweet Potatoes sounds totally yummy.  And Manjula’s Spicy Sweet Potatoes- not your traditional Thanksgiving take on the root, but who cares!  Rich and spicy is where it’s at.

You must have gravy (if for nothing else, to smother any mistakes with it’s sauciness- not that you would have to, but I’m just saying).  Vegan gravy is easy- Flour, oil, spices, salt, maybe some cornstarch.  Check this gravy.  And this gravy.  You’ll see they share several stock ingredients.  Add your own choice of spices and flavors and call it, “So and So’s Famous Vegan Gravy.”

Cranberry sauce seems only eaten at Thanksgiving, why?  This stuff is tart, sweet, and good fer ya insides too!  The main vegan issue with this good stuff is the sweetener.  Be sure to use a cruelty free sweetener, and you can make this Simple Cranberry Sauce.  For a fancier, more complex version, try this Cranberry Sauce, or kick the sugar completely by feasting on some No Sugar Fruity Cranberry Sauce.  Total goodness awaits your belly.

I haven’t mentioned anything green.  I try to always include some greenery to my meals- it’s just a good idea, you know, for health and stuff like that.  Some have an aversion to green.  I say, use some salt, oil, sour, and/or sweetness, and you got yourself greens for any finicky palate.  Take these brussel sprouts, for instance:

I had an aversion to the micro cabbages until I feasted on these little delicious things.  They were simply broiled in olive oil, balsamic vinegar (just a dash mind you) with salt and spices, and came out totally handsome, doncha think?  Did I mention green bean casserole?   I don’t think I did.  Green beans are definitely green.  How about the Best Vegan Green Bean Casserole?  If you can’t get fresh beans, go for the frozen before the the canned- they just taste better.

So, now that all I can think about is stuffing…I’ll leave ya’ll to get to the grocers.  Enjoy!