An Easy Vegan Thanksgiving Meal Filled With Thankfulness

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I am thankful my beloved husband Rick became a vegan in 2011 because it means we can have a longer healthier life together. I am thankful to be able to step out our door and go hiking in a National Park. I am thankful for the gifts the Universe gives me each day. I am thankful to be alive.

I am also thankful to the lovely people who read my blog. Have a wonderful day!

Much Love to ALL!
Lee

Quick meal you can make tomorrow especially of you are new to a Vegan Thanksgiving where the animals are thankful you are not eating them 😉

Vegan Stuffing Loaves
mix 1 loaf Food For Life 7 Sprouted Grains cubed & dried, 1 can small olives crushed & crumbled, 1/2 cup celery sliced, 1 small onion diced, 2 cups ground & whole pecans, Fresh Basil and Oregano leaves chopped, 1-2 tbs Braggs Aminos, 2 tbs flax seed mixed with 5 tbs of hot water (egg substitute), Heat 3-4 cups NOT-Chick’n (boullion cubes in hot water) Broth slowly mix  Cover loaf with foil then Bake at 350 for 1 hour (bake sweet potatoes at same time) remove foil and bake 15-20 to brown

Carrots
steamed then stirred in fresh squeeze lemon juice and brown sugar on medium until a glaze formed.

Vegan Gravy
Saute in 1/4 cup olive oil sliced Baby Portobello Mushrooms, Onions, Fresh Basil and Oregano leaves chopped, When mushrooms begin to brown add brown rice flour a little at a time until oil is absorbed. Slowly add NOT-Chick’n Broth until desired thickness is achieved.

Lee’s Organic Vegan Cranberry Walnut Chutney

Vegan Thanksgiving Meal

Vegan Thanksgiving Meal Stuffing Loaf

Vegan Thanksgiving Meal Cranberries

Vegan Thanksgiving Meal Gravy

Vegan Thanksgiving Meal Stuffing Loaf

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Grated Cabbage, Apple and Carrot with Spring Onions

#Vegan #Salad –  Grated Cabbage, Apple and Carrot with Spring Onions.  Juice from grated cabbage, apple and carrot blend as a tasty dressing.

Japanese Pears – Tasty Vegan Burger Bun

Japanese Pears – Tasty Vegan Burger Bun

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