It’s Week 2 of our Vegan Thanksgiving Recipes. This week, the QEEP UP Team brings their favorite sides to the table.
QEEP Cooking, everyone! Thanksgiving is coming!
QEEP UP’s Vegan Thanksgiving Sides
Garlicky Brussel Sprouts – Maggie Kim
“The first time I had Brussel sprouts was at a Thanksgiving in LA with an emotionally distant boyfriend. I was vegetarian so Brussels and stuffing were the only things I could eat—not that the boyfriend cared. He and I broke up the next day. On my flight back to NYC, I was left wondering how I’d gone 27 years… without ever having tasted Brussel sprouts. They’re baby cabbages and so delicious!
This recipe is simple, yummy and will turn (almost) anyone into a Brussels lover, if not an emotionally intelligent partner.”
- 1 pound Brussel sprouts, stemmed, halved or quartered depending on size (you can also buy them pre-shredded in a package—so easy)
- 6-7 cloves garlic, minced
- 2 Tbs of your favorite cooking oil
- 2-3 Tbs of water
- Salt and pepper to taste
- 1/2 lemon, squeezed
- Chili flakes (optional)
- Heat up oil in a large skillet over medium-high heat. Add minced garlic. Sauté garlic for a few minutes until lightly browned.
- Add Brussel sprouts. Sauté until they get slightly brown and crispy.
- Add a couple tablespoons of water to the hot pan and keep sautéeing. The steam will soften the Brussels. Q-Tip: Don’t add so much water that the Brussels get soggy. You want them to have some crunch!
- Add salt and pepper to taste. Drizzle some oil if it seems a little dry.
- Plate and squeeze a half lemon over it. Add chili flakes if you want a little kick!
Vegan Sweet Potato Casserole (Southern Style) – Amanda Schardt
“Sweet potato casserole has always been my favorite side on Thanksgiving. Growing up in the South, it was often more decadent than the dessert table. Since I don’t eat turkey or stuffing, it is always my solid splurge. As I’ve gotten older and adopted a dairy-free lifestyle, I tweaked the classic recipe to avoid butter. Beware! This is still sweet, dense and rich…and worth every bite.”
- 2 pounds sweet potatoes (about 3-4 large ones)
- 1/2 cup coconut sugar, coconut brown sugar or brown sugar
- 1/3 cup canned coconut milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp sea salt
- 1 Tbs vegan butter (softened)
- 1-2 cups vegan mini marshmallows (depending up your sweet tooth)
- 3/4 cup gluten-free all purpose flour
- 3 Tbs coconut sugar, coconut brown sugar or brown sugar
- ½ tsp cinnamon
- ¼ tsp sea salt
- 3 Tbs vegan butter or coconut oil (softened)
- 1 ½ Tbs maple syrup
- 2/3 cup chopped pecans (or walnuts or hazelnuts)
- Preheat oven to 375 degrees and grease a 9” x 13” casserole dish with coconut oil or a pat of vegan butter.
- Peel and chop the sweet potatoes into 1” chunks. Add them to a stock pot and cover with water. Bring to a boil and cook for 10-15 minutes or until fork-tender. Drain, then add them to a large bowl.
- Add sugar, coconut milk, vanilla extract, cinnamon, nutmeg and salt to the large bowl. Mash with a potato masher until potatoes are soft and ingredients are mixed. I like to keep some texture and not make it too overly smooth. Taste the mixture and add more sugar, cinnamon and nutmeg to your preferred taste.
- Spoon the sweet potato mixture into the casserole dish and smooth it evenly with a spatula.
- In a medium sized bowl, combine flour, sugar, cinnamon and sea salt. Add maple syrup and vegan butter, using a fork or your hands to combine and create a crumb texture. Add in the chopped pecans. This is your streusel topping.
- Cover the sweet potato mixture with the streusel. It’s ok if it’s not completely covered; the streusel will melt.
- Bake uncovered for 20-25 minutes or until the streusel begins to brown.
- Sprinkle the desired amount of marshmallows evenly across the top. Return to the oven for another 5-10 minutes or until the marshmallows are puffy and nicely browned. Serve immediately.
Vegan Mushroom Gravy – Selina Mohr
“The inspiration for this side came from the mushroom gravy I found on The Simple Veganista. I added some more ingredients to give it a twist, but I owe the initial idea to this site.”
- 3 Tbs Miyokos Vegan Butter
- 1 Package of baby bella mushrooms
- 1/4 cup all purpose flour
- 1 quart of vegetable broth
- Himalayan pink salt
- Fresh ground pepper
- 1 tsp Thyme
- 1-2 cloves garlic
- 1/4 onion
- 1 tsp sage
- 1 tsp rosemary
- Add Miyokos (or your preferred vegan butter) to a sauce pan over medium heat.
- Add mushrooms, garlic and onions. Cook until the mushrooms are a golden brown.
- Add all-purpose flour and turn heat to a low simmer as you start to create a roux.
- Make sure the flour is coated in the butter/mushroom liquid in the pan, then slowly start to add the vegetable broth. Mix until smooth.
- Add your fresh herbs: thyme, sage, rosemary, and scallions.
- Gravy should start to thicken after about 15-20 minutes on the stove top. Keep it on a low simmer.
- Salt and pepper to taste. Serve warm.