Vegan Thanksgiving Recipes
Vegetarian Spiced Squash Soup, Candied Carrots, Chocolate Mousse
Nov 28, 2008
Spiced Squash Soup
Warm the house with the exotic smells of spices and the belly with this delicious squash soup. This recipe calls for butternut squash, but give pumpkin or acorn squash a try too. Instead of frozen, fresh ingredients can be used.
Ingredients:
- 3 Bags of Frozen cubed Butternut Squash – 10 oz bags work well
- 1 ½ tsp of Yellow Curry Powder
- 1 Sweet Onion chopped
- 3 Carrots peeled and chopped
- 4 Tbs Vegan Margarine or Olive Oil
- 3 Cups of Vegetable Broth
- 3 Small apples peeled, cored and chopped
- Salt and pepper to taste
How To:
Heat the oil or margarine in a soup pot, add the onions and curry powder, simmer until soft and translucent. Add the Vegetable Broth, squash, apples and carrots, bring to a boil and then simmer (approx 25 minutes) until the squash is soft. Optionally with a hand held blender the soup can be blended directly in the pot, otherwise strain the soup, retaining the broth, and transfer the solids to a blender, blending until thick, add 1 cup of the stock back in and blend. Return the mixture to the pot and add the remaining stock, simmering until ready to serve. Season with salt and pepper to taste.
Vegan Candied Carrots
Even picky eaters will find this vegetable dish enjoyable.
Ingredients:
- 2 bags of baby carrots
- 1 Tbsp powdered ginger
- 1 tsp Caraway seeds
- 4 Tbsp Vegan Margarine
- 1/3 cup vegan brown sugar or agave (agave does not give the same consistency)
How To:
In a saucepan cover the carrots with water and boil until soft. In another saucepan melt the margarine and stir in the sugar/agave, ginger and caraway seeds on low heat, stirring regularly. Set aside when mixed. Drain the carrots and add them to the sauce, cooking on medium heat to crystallize the sugar slightly, and spread the sauce around the carrots. Remove from heat and serve.
Vegan Chocolate Mousse
Nothing is better than a decadent chocolate mousse, being vegan means being conscious of choices, not celibate from chocolate.
Ingredients:
- 1 ½ lbs soft tofu
- 2 bags of vegan chocolate chips (Sunspire is one company)
- 2 Tbsp Agave
- 1 ½ tsp vanilla
- 1 Tbsp Oil
- 1 Vegan Pie Crust Ready Made (optional) or cups for mousse
How to:
In a double boiler, or using a large pot of water with a smaller pot immersed, place the oil in the top pot and spread it around the sides. Add in both bags of chocolate chips and cook until melted. At the same time, blend the tofu, agave and vanilla in a food processor until creamy and there are no lumps. When the chocolate is completely melted, add it to the food processor and blend again until completely mixed. Pour the mixture into the pie crust or into individual serving dishes. Optionally garnish with shaved chocolate or a few chips. Place in the refrigerator for several hours until chilled, and serve.
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