• → GREEN BEAN CASSEROLE For my casserole, I used the green bean/mushroom mixture from this recipe: (Just ignore the "crispy fried onions" part if you're gonna use the below...) & the "French Fried Onion Topping" from this recipe: Rice vinegar was fine for me though Like I said in the video, I don't think the boiling then ice bath step is necessary, so when I make it for actual Thanksgiving, I'm probably going to just make the mushroom sauce on the stove then combine that with raw green beans in the oven & bake for longer than the recipe originally says.

    → SEITAN TURKEY LOAF For this, I was using a bouillon cube & the recipe used a bouillon paste, so I didn't know really how much to put & ended up not putting enough, because you couldn't really taste it in the end product. So just try your mixture before you cook it to make sure it's seasoned enough.

    → STUFFING For my stuffing, I just bought a packaged stuffing mix (Mine was from Sprouts, but many of them are already vegan - just check ingredients) So just follow the directions on the package for cooking & then here's some good add-ins: chopped celery chopped onion chopped cashews/almonds/walnuts craisins or raisins chopped apple

    → CANDIED SWEET POTATOES & APPLES 2 large or 4 small sweet potatoes, peeled and diced 2 Granny Smith apples, diced 1 cup brown sugar (or 1/2 cup maple syrup) 1/2 cup non-dairy shortening 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 cup walnuts or pecans MAKE THE SAME DAY YOU'RE GONNA SERVE IT. After it's been in the fridge for a day, it starts lookin real ugly because of the apple (still delicious, just not pretty). EDIT: I don't recommend oil or earth balance! Coconut oil doesn't want to mix & ends up clumpy. Earth Balance works OK but the oil tends to separate from the seasoning & doesn't absorb as well as shortening. Let me know if u tried a different fat & it worked for you.

    → ROASTED GARLIC MASHED POTATOES For Roasted Garlic: For Mashed Potatoes: I used 5 large yukon potatoes (but that ended up not fitting in my pot so i took a lil bit out) 1/4 cup vegan butter or olive oil A splash of non-dairy, non-vanilla milk (optional) Your Roasted Garlic (If you don't want chunks, mash in a separate bowl first) or sautéed minced garlic salt & pepper chives

    → CRANBERRY SAUCE 3 cups cranberries 1 cup water 1 cup sugar

    → GRAVY Everything to preference: Olive oil Vegan Bouillon+Water or Broth Soy sauce or Liquid Aminos All-Purpose Flour seasoning / salt & pepper

    → DINNER ROLLS I used store bought, half-baked rolls & followed the directions on the package (well not really, since I burnt them), but many generic (fully baked or half baked) rolls are already vegan - just check the ingredients.

    → PUMPKIN PIE (video at the bottom) For the CRUST: 2 Cups Flour 1 Cup non-dairy shortening or butter 1 Teaspoon Salt about 1/2 cup of cold water (add spoon by spoon as you stir it in) Then for the FILLING, I used this recipe's filling, BUT NOT THEIR CRUST so ignore that: Modified from the recipe page: In a small bowl or mug, whisk together the maple syrup and arrowroot powder (or cornstarch). In a large bowl, whisk together all ingredients, adjusting spices to taste. To bake: Scoop the filling into crust and smooth. Bake for about an hour at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)

    → COCONUT WHIP 1 can coconut cream/milk (just make sure it's full-fat) 2 tablespoons sugar 1 tsp vanilla

    ~ TODAY'S SONG FOR YOU, MY FRIEND: Where Are We Going - Marvin Gaye ITS A GOOD SONG MUSIC USED: Flashback by Jeff Kaale: Canals by Joakim Karud:

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