Classic Brownies

Ingredients

4 tablespoons ground flax
1/2 cup water
1/2 cup vegan butter (earth balance brand), melted
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces

Directions
Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. 

Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.

Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.

In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.

Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix. 

Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.

Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.

Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving. 

Adapted From

https://www.noracooks.com/vegan-brownies-recipe/

Pie Crust Cookies

Ingredients

Left over pie crust (or make crust just for these: Pie Crust)

2/3 cup cane sugar

1 tablespoon cinnamon

Directions

Preheat oven to 350 degrees.

Roll out dough with a rolling pin to about an 1/8 inch thick (about the thickness of a pie crust). 

Use a sharp knife to cut the rolled dough circle in half. Cut triangles.

Mix cinnamon and sugar together. Generously sprinkle cinnamon and sugar mixture on all triangles. There should be a generous coating on each.

Roll into spirals so that the cinnamon and sugar mixture is inside of the spiral.

Place cookies on a greased baking sheet, and bake for 20-30 minutes, until just golden. Depending on the exact size of your cookies, you may need slightly less or more time. When the cookies just start to brown, they are done. Do not over-bake.

Adapted From
https://tastefullygrace.com/moms-cinnamon-sugar-pie-crust-cookies/#wprm-recipe-container-6937

Thanksgiving Gravy

Ingredients

¼ cup vegan butter

1 medium onion, diced

¼ cup all-purpose flour, or more as needed

3 cups low sodium vegetable broth

2 tablespoons soy sauce

1 tablespoon vegan Worcestershire sauce

1 teaspoon poultry seasoning

Salt and pepper, to taste

Directions

Place the vegan butter into a medium saucepan and set it over medium heat.

When the butter has melted and begins to bubble, add the onion.

Sweat the onion for about 10-15 minutes, stirring occasionally, until soft and translucent.

Begin whisking in the flour, a bit at a time, to form a thick paste coating the onions. 

Slowly whisk in the broth, a bit at a time, then the soy sauce, Worcestershire sauce, and poultry seasoning.

Whisk until smooth, raise the heat and bring the mixture to a simmer. Lower heat and allow to simmer for 10-15 minutes, until nicely thickened. 

Add water if you'd like a thinner gravy. If you'd like a thicker gravy, ladle out some of the gravy into a small bowl or cup and whisk in a bit of flour to form a slurry, then whisk the slurry into the pot.

Taste test and season with salt and pepper to taste. Adjust any other seasonings to your liking. Serve.

Adapted From

https://www.connoisseurusveg.com/vegan-gravy/#recipe

Thanksgiving Stuffing

Ingredients
1 large loaf whole-grain bread (1 large loaf yields ~9 cups loosely packed cubes)
4 Tbsp butter
1/2 cup white onions (diced)
3/4 cup celery (diced)
3 cloves garlic (minced)
2.5 - 3.5 cups vegetable broth
1 Tbsp flaxseed meal mixed with 2 Tbsp water (to make flax egg)
1T Sage, 2T rosemary, and 2T thyme

Directions
The night before, cube your bread and set it on a cookie sheet (or in a large bowl) to dry out.

Prepare flax egg by mixing flaxseed meal and water and set aside.

Preheat oven to 350 F and line a 9×13 pan with foil or spray with nonstick spray. 

Sauté onion, celery, and garlic in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent, about 10 minutes.

Add herbs and veggie broth to saucepan, bring to a simmer for 5 minutes.

With bread in a large bowl, add veggie and broth mixture, and flax egg. Mix.

Transfer to the prepared pan and cover with foil. Bake for 30-45 minutes. 

Remove the foil (so the top can brown) and bake for another 10-20 minutes (or until the top is well browned and crisp).

Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

Adapted From

https://minimalistbaker.com/simple-vegan-stuffing/#wprm-recipe-container-35759

Cornbread Muffins

Ingredients

1-1/4 cups all purpose flour

1 cup yellow corn meal

2/3 cup cane sugar (can use half this amount for less sweet cornbread)

1 teaspoon salt

1 tablespoon baking powder

1-1/4 cup unsweetened almond milk

1/3 cup vegan butter

Directions

Preheat the oven to 350 degrees F and place liners into a muffin pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Now pour in the almond milk and butter. Stir until well combined. Pour batter into prepared pan, filling muffin cups 3/4 of the way full.

Bake for 20 minutes, until a toothpick inserted into the center comes out clean.

Alternatively: can bake in a 8 x 8 pan, or a 9 inch round cake pan, at 400F for 20-25 mins.

Adapted From

https://www.noracooks.com/the-best-vegan-cornbread/#wprm-recipe-container-2033

Thanksgiving Mashed Potatoes

Ingredients

3 lbs of potatoes (6-8 medium yukon gold potatoes (if large, cut in half))
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
6 cloves roasted garlic
4-8 Tablespoons vegan butter
1/2 - 1 cup oat milk

Make with Vegan Gravy

Directions
For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with cool water by 1 inch.

Bring to a light boil over high heat and add 1 tsp of sea salt, and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced.

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.

Mash your potatoes using a potato masher until fluffy.

Add in vegan butter, milk, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

Adapted From
https://minimalistbaker.com/the-best-damn-vegan-mashed-potatoes/#wprm-recipe-container-35995
 

Mini Apple Pies

Makes 12 mini pies

Ingredients

2 Pie Crusts (double this recipe: Pie Crust)

Apple Filling

2 cups apples, peeled, cored, and diced (about 2 medium-sized apples)

⅓ cup cane sugar

1-½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

½ tablespoon lemon juice

2 tablespoons cornstarch

2 tablespoon butter, melted

1/2 cup walnuts (optional for added flavor)

Streusel Topping

½ cup all-purpose flour

½ cup light brown sugar, packed

¼ cup butter, cold, cubed

1 teaspoon ground cinnamon

½ teaspoon salt

Directions

Preheat the oven to 400 degrees.

Core, peel, and slice the apples into small cubes or slices.

In a large bowl, gently mix filling ingredients. Set aside.

On a flat surface, coat lightly with all purpose flour and roll out each of the two pie crusts to about 1/8 thickness using a rolling pin.

Use a 3.5” - 4” round cookie cutter (or a glass) to cut out circles that are slightly larger than the openings of your standard muffin tin. You should be able to get about 6 circles from each pie crust. Repeat with the second pie crust.

Grease muffin tin and place strips of parchment paper into the bottom of the muffin tin.

Carefully press each of the 12 pie crust circles into the cups of your muffin tin, making sure to mold them to the shape of the cups. Trim any excess crust hanging over the edges. Make sure that the parchment paper is still poking out of the sides. Put aside for later.

Prepare the cinnamon streusel topping in a separate bowl. Combine the all-purpose flour, brown sugar, cold cubed butter, ground cinnamon, and a pinch of salt. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.

Fill each crust with the prepared apple filling, then sprinkle the cinnamon streusel topping over them.

Place the muffin tin in the preheated oven and bake for about 35 minutes, until the streusel is crispy.

Remove the mini apple pies from the oven and allow them to cool in the tin for a few minutes.

Carefully transfer them to a wire rack to cool completely.

Adapted From

https://lifestyleofafoodie.com/mini-apple-pies/#recipe-link

https://www.alilyloveaffair.com/vegan-apple-pie.html#wprm-recipe-container-17279