SKILLET CORNBREAD

SERVES 8 PORTIONS

Olive oil spray (or vegan cooking spray, soy-free if necessary)

1 tsp. apple cider vinegar

1/4 cup + 2 tbsp. warm water

2 tbsp. flax meal

1 1/2 cups fine cornmeal (certified gluten-free if necessary)

1 cup oat flour (certified gluten- free if necessary)

1/4 cup almond flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 cup sunflower oil (or grapeseed oil)

1/4 cup maple syrup

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 9.2g (0.9g S.Fat)
Carbs: 16.4g
Protein: 2.6g
Sugar: 5.9g
Sodium: 173mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 10-inch cast-iron skillet with olive oil.

Combine the milk and vinegar in a 2-cup liquid measuring cup or a medium bowl. Combine the water and flax meal in a small cup or bowl. Allow both to rest for 3 to 4 minutes while you prepare the remaining ingredients.

Whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika in a large mixing bowl.

Add the flax meal mixture to the milk once it has thickened. Combine the sunflower oil and maple syrup in a mixing bowl. Stir until completely combined.

Stir together the wet and dry ingredients until just combined. Pour into the skillet that has been preheated.

20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 5- to 10-minute rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

POT-OBELLO ROAST

SERVES 4 TO 6 PORTIONS

4 large portobello mushrooms

1 tbsp. olive oil

1 small red onion, quartered

6 shallots, trimmed and halved lengthwise

2 tbsp. brown rice flour (or other flour)

1/4 cup vegan red wine

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tbsp. vegan Worcestershire sauce (gluten-free and/or soy- free if necessary)

1 tsp. dried parsley

1 tsp. salt

1 tsp. black pepper

1/2 tsp. paprika

3 cups vegan low-sodium “no- beef” flavored broth (or regular vegetable broth)

1 tbsp. nutritional yeast

1lb (16oz) small carrots, peeled (or baby carrots)

1lb (16oz) fingerling potatoes, halved lengthwise

227g (8oz) brussels sprouts, halved

4 thyme sprigs

2 rosemary sprigs

NUTRITIONAL VALUES

Calories: 246kcal
Fat: 6.3g (1.5g S.Fat)
Carbs: 15.4g
Protein: 15g
Sugar: 2.3g
Sodium: 289mg

METHOD

Remove the mushroom stems and chop them into bite- size pieces. Set aside the stems and caps separately.

Preheat the oven to 400°F (200°C, or gas mark 6). In a large oven-safe pot or Dutch oven, heat the oil over medium heat. Sauté the onion and shallots for about 5 minutes, or until softened. Cook, stirring constantly, until the flour is no longer visible, 1 to 2 minutes. Cook, stirring constantly, for 2 to 3 minutes, until the mixture has thickened with the wine, liquid aminos, Worcestershire sauce, parsley, salt, pepper, and paprika. Stir in the nutritional yeast and the broth. Bring to a boil with the chopped mushroom stems, carrots, potatoes, and brussels sprouts. Reduce the heat to a low setting and cook for 5 minutes.

Take the pan off the heat. Arrange the portobello mushroom caps in the center of the pan, surrounded by vegetables, and spoon sauce over the tops until completely covered. Garnish with thyme and rosemary sprigs. Place the pot in the oven, covered. Roast for 15 minutes, then remove the lid and continue to roast for 5 minutes more, uncovered. All of the mushrooms and vegetables should be extremely tender. Take the dish out of the oven.

You can serve the portobello caps straight from the pot, or arrange them in the center of a platter, surrounded by the vegetables and garnished with the herbs, and spoon the sauce over the top. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

TEMPEH SAUSAGE MINESTRONE

SERVES 8 TO 10 PORTIONS

1 tbsp. olive oil

1/2 red onion, diced

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1/2 fennel bulb, diced

2 cups sliced cremini mushrooms (or button mushrooms)

2 cups broccoli florets

2 small yellow squash, halved lengthwise and sliced

One 28-oz. can no-salt-added diced tomatoes

5 cups low-sodium vegetable broth

5 cups water

3 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 tsp. dried basil

2 tsp. dried thyme

2 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. cayenne pepper

2 cups pasta (gluten-free if necessary)

1 1/2 cups cooked great Northern beans (or one 15-oz. can, rinsed and drained)

1 cup frozen green peas

Quick Sausage Crumbles

2 cups packed chopped kale (or chard)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 5.9g (0.5g S.Fat)
Carbs: 12.6g
Protein: 12g
Sugar: 1.9g
Sodium: 215mg

METHOD

In your largest pot, heat the olive oil. Add the onion and cook until it starts to turn translucent. Sauté the carrot, celery, fennel, and mushrooms for 2–3 minutes. Bring to a boil the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper. Reduce to a low heat and cook for 10 minutes.

Add the pasta, beans, and peas and cook for 10 minutes, or until the pasta is al dente. Combine the sausage crumbles, kale, salt, and pepper in a mixing bowl. Remove from the heat and serve right away. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days or frozen for up to 2 months.

MARBLED PUMPKIN CHEESECAKE

SERVES 8 TO 10 PORTIONS

CRUST

1 cup Medjool dates, pitted

1 1/2 cups pecan pieces

1/2 cup almond flour

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2 tbsp. maple syrup

1 tbsp. coconut oil, melted Vegan cooking spray (soy-free if necessary)

FILLING

1 1/2 cups raw cashews, soaked in warm water for at least 4 hours and drained, water discarded (if you’re using a high-speed blender, you can skip the soaking)

6 tbsp. chilled, hardened canned coconut cream (see Tip)

1/2 cup maple syrup

3 tbsp. lemon juice

1 1/3 cups pureed pumpkin (not pumpkin pie filling)

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 6.2g (0.9g S.Fat)
Carbs: 12.5g
Protein: 13g
Sugar: 1.8g
Sodium: 240mg

METHOD

To make the crust: Place the dates in a food processor and pulse until they are finely chopped. Process until the pecans are crumbly. Process until the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil are combined and the mixture holds together when squeezed.

Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with cooking spray. Spread the crust mixture evenly along the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer to chill.

To make the filling: Combine the cashews, coconut cream, maple syrup, and lemon juice in a blender. Blend until smooth, then set aside 1/4 cup of the mixture in a small bowl. In a food processor, combine the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Blend until completely smooth. Spread it evenly on top of the crust.

Drizzle with the reserved cashew cream. Drag a toothpick or skewer carefully through the coconut cream and pumpkin mixtures to create a marbleized pattern. Return the pan to the freezer for 2 hours, covered. Place in the refrigerator until ready to serve. Remove the springform pan sides, slice, and serve. Leftovers can be stored in the refrigerator for 3 to 4 days.

RECIPE NOTES

Overnight, chill a can of coconut cream or full-fat coconut milk. The cream will separate from the water as it hardens. To open the can and remove the lid, use a can opener. Scoop out the solid coconut cream with care. Remove the water. If you can find a 5.4-oz. can of coconut cream, you'll have enough cream for this recipe.

EASY TAHINI GRAVY

SERVES 3 CUPS

1 tbsp. vegan butter (soy-free if necessary)

1/2 yellow onion, finely diced

1 tsp. minced garlic

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

2 tbsp. oat flour (certified gluten- free if necessary)

2 1/2 cups low-sodium vegetable broth

2 tbsp. tahini (gluten-free if necessary)

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tbsp. nutritional yeast

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 150kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 12.1g
Protein: 11g
Sugar: 0.8g
Sodium: 210mg

METHOD

In a large shallow saucepan over medium heat, melt the butter. Sauté the onion and garlic for 5 minutes, or until the onion is translucent. Cook for another minute after adding the thyme and rosemary. Cook, stirring constantly, until the flour has been completely incorporated.

Stir in the broth, tahini, and liquid aminos until well combined. Cook, stirring frequently, for 5 to 7 minutes, or until the gravy is thick and glossy. Remove from the heat after adding the nutritional yeast.

Blend the gravy with an immersion blender until smooth. Transfer the gravy to a blender and puree until smooth. Season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

MAPLE-MISO TEMPEH CUTLETS

SERVES 4 PORTIONS

Two 227g (8oz) packages tempeh

1/4 cup low-sodium vegetable broth

1/4 cup liquid aminos (or gluten- free tamari)

1/4 cup maple syrup

2 tsp. white soy miso (or chickpea miso)

1 tsp. dried sage

1 tsp. dried thyme

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.1g (0g S.Fat)
Carbs: 14.2g
Protein: 2g
Sugar: 11.7g
Sodium: 966mg

METHOD

Cut each tempeh block in half horizontally, then diagonally, to make eight triangles.

Fill a large shallow saucepan with a few inches of water and place a steamer basket inside. Cover the tempeh triangles in the steamer basket with a lid. Bring to a boil, then turn down to a low heat. Steam the tempeh for 15 to 20 minutes, flipping the triangles halfway. Remove the steamer basket from the pan (but leave the tempeh inside) and set aside.

Remove the saucepan's contents. In a mixing bowl, combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme. Bring the tempeh triangles to a boil. Once the water is boiling, reduce the heat to a low simmer. Allow the tempeh to simmer in the sauce for 10 to 12 minutes, flipping halfway through, until the sauce is absorbed and begins to caramelize. Remove from the heat and season with salt and pepper to taste. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

RECIPE NOTES

Slice one of the triangles widthwise to make two thinner triangles for a delicious Thanksgiving Leftovers Sandwich. Use them in the sandwich, along with some Easy Tahini Gravy, Cheesy Roasted Sweet Potatoes, and possibly some Green Bean Casserole with Crispy Onion Topping.

SWEET POTATO CASSEROLE

SERVES 8 PORTIONS

CASSEROLE

4lb (64oz) sweet potatoes or yams, peeled and roughly chopped

Vegan cooking spray (soy-free if necessary)

1/3 cup unsweetened non-dairy milk (soy-free if necessary)

1/3 cup maple syrup

1/4 cup coconut sugar (or brown sugar)

3 tbsp. vegan butter (soy-free if necessary; or coconut oil), melted

2 tbsp. lemon juice

1 tbsp. nutritional yeast, optional

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground nutmeg

TOPPING

1 1/2 cups chopped pecans

1 cup rolled oats (certified gluten-free if necessary)

1 cup vegan cornflakes (certified gluten-free if necessary)

1/3 cup oat flour (certified gluten-free if necessary)

1/4 cup coconut sugar (or brown sugar)

1 tsp. ground cinnamon

1/4 tsp. salt

4 tbsp. vegan butter (soy-free if necessary; or coconut oil), melted

1 tbsp. maple syrup

NUTRITIONAL VALUES

Calories: 210kcal
Fat: 6.5g (1.3g S.Fat)
Carbs: 15.6g
Protein: 16g
Sugar: 1.5g
Sodium: 263mg

METHOD

To make the casserole: Cover the sweet potatoes with water in a large pot. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are tender. Remove from the heat and set aside to drain. Place aside.

Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 9 x 13-inch baking dish lightly with cooking spray.

Place the sweet potatoes in a large mixing bowl. Combine the milk, maple syrup, sugar, butter, lemon juice, nutritional yeast (if using), cinnamon, ginger, salt, and nutmeg in a large mixing bowl. Mash and combine the mixture with a fork until mostly smooth. Place in the prepared baking dish.

To make the topping: Combine the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt in a mixing bowl. Pour the melted butter and maple syrup over the top and mix well. Cover the casserole with the topping.

Bake for 20 minutes, or until the topping is crispy and the casserole is thoroughly heated. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATION

Instead of boiling the sweet potatoes, roast them whole for 1 hour at 400°F (180°C, or gas mark 4) for a richer flavor. Allow them to cool before removing the flesh from the skins.

MASHED POTATOES

SERVES 8 TO 10 PORTIONS

3lb (48oz) Yukon gold potatoes, peeled and chopped into large chunks

1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary), plus more if needed

1/4 cup olive oil

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 96kcal
Fat: 5.9g (0.9g S.Fat)
Carbs: 10.4g
Protein: 1.7g
Sugar: 0.5g
Sodium: 10mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook for 7 to 8 minutes, or until the potatoes are tender. Return the potatoes to the pot after draining.

Combine the milk and olive oil in a mixing bowl. Mash until the desired consistency is reached. If the potatoes are still too dry, add a tablespoon of milk at a time until they reach the desired moisture level. Season with salt and pepper. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

VARIATIONS

Truffled Mashed Potatoes: Replace 3 tbsp. olive oil with truffle oil and add 1/2 tsp. garlic powder to the mashed potatoes.

Reduced-Calorie Mashed Potatoes: Use 1 1/2 pounds cauliflower florets in place of half of the potatoes.

RECIPE NOTES

Process the mashed potatoes with the milk and olive oil in a food processor to make them extra smooth.

GREEN BEAN CASSEROLE WITH CRISPY ONION TOPPING

SERVES 6 TO 8 PORTIONS

Olive oil spray

1lb (16oz). fresh green beans, trimmed

Cream of Mushroom Soup

1 tbsp. vegan butter (soy-free if necessary)

1 sweet onion, quartered and thinly sliced

3/4 cup vegan panko bread crumbs (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. salt

3 tbsp. nutritional yeast, optional

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 9.8g
Protein: 3.6g
Sugar: 2g
Sodium: 289mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray a 9 × 13-inch baking dish with olive oil.

Cover the green beans in a steamer basket set over a pot of boiling water. After 5 minutes, transfer to a large mixing bowl. Pour the soup into the bowl and mix well. Place aside.

While the green beans are steaming, in a large frying pan over medium heat, melt half of the butter. Cook, stirring occasionally, until the onion is soft and golden, 5 to 7 minutes. Place the onions in a medium mixing bowl. (Don't bother cleaning the pan.) In the frying pan, melt the remaining butter and add the bread crumbs. Cook until the crumbs are crispy, stirring frequently. Remove from the heat and stir in the garlic powder and salt. Combine the nutritional yeast with the onions (if using). To combine, stir everything together.

Fill the baking dish halfway with the green bean mixture. Cover the top with the onion mixture. Bake for 25 minutes, or until the topping has crisped and the casserole has risen. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

RECIPE NOTES

To make ahead of time, bake the casserole without the topping for 25 minutes. Place in the refrigerator until ready to serve. Prepare the onion topping, spread it on top, and bake the casserole for 15 to 20 minutes, or until heated through, at 400°F (200°C, or gas mark 6).

CHEESY ROASTED SWEET POTATOES

SERVES 6 TO 8 PORTIONS

4 large sweet potatoes or yams (2lb / 32oz), peeled and diced

Olive oil spray

4 to 6 tbsp. nutritional yeast

1 tsp. garlic powder

1 tsp. smoked paprika

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 23.6g
Protein: 3.6g
Sugar: 0.5g
Sodium: 10mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line two baking sheets with parchment paper or silicone baking mats.

Spray the sweet potatoes with olive oil and spread them out on the baking sheets. Toss with the nutritional yeast, garlic powder, paprika, salt, and pepper to coat.

Bake for 30 to 35 minutes, or until a fork easily pierces them, tossing once halfway through to ensure even cooking. Serve right away. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.