Mr.J's vegan Thanksgiving

We had a great Thanksgiving - the apple pie was appreciated by everyone. We all ate a little too much - just a little, and there were leftovers until today. Mr.J had several vegan dishes (besides the apple pie) that he enjoyed. Since the topic here is vegan recipes, I had to share this picture of a building near Mayfield, KY. We cracked up on seeing it - made Mr.J stop so I could take a picture.


Vegan Metal fabricators

Our recipes:
Vegan Stuffing

Fresh cleaned mushrooms - chopped up fine.
Celery - chopped up fine.
1 small onion, chopped medium.
green onion stalks, chopped up very fine.
Vegetable boullion (vegan)
ground sage, thyme and garlic powder to taste.
boil all above in a small saucepan with just enough water to cover. Replace liquid as needed during the next step.
Chop up 1/2 to a whole loaf of vegan French bread (Read labels - or make yourself) into small cubes. Lay out in a roaster pan and toast at 375 degrees, turning often until toasted nearly dry.
Strain broth from mixture, mix vegetables and dry bread together in roaster pan. Carefully spoon broth layer evenly over entire mixture. Cover roaster pan with aluminum foil and place back in oven for a few minutes.



Vegan Banana Maple Syrup Cornbread
I used the recipe here - except for changing the applesauce to two small mashed bananas mixed with 2 tbsp. of pure maple syrup. Add liquids to this mixture in the bottom of the pan to be baked, and stir until even. Add dry ingredients (mixed in another bowl) and mix until smooth. Bake for 30 minutes at 375 degrees.
DRY:
1/2 c. whole wheat flour
3/4 c. white flour
3/4 c. cornmeal
4 tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
WET:
2 small bananas, slightly over-ripe, mashed.
2 tbsp. pure maple syrup (we used Spring Hill)
1/2 c. unsweetened soy milk
1/2 c. water