Zel Allen’s previous Vegetarian Journal article “Thanksgiving Gone Deliciously Vegan” serves up these delicious recipes: Roasted Butternut Sunset; Harvest Succotash; Yin-Yang Pâté; Pistachio and Sweet Pea Torte with Roasted Tomato Aioli; Chestnut-Smothered Brussels Sprouts; Easy Pumpkin Tofu Cheesecake and Flaxseed Pie Crust.

Find the recipes here: Thanksgiving Gone Deliciously Vegan

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

By Rissa Miller, Senior Editor Vegetarian Journal

This recipe just tastes like fall and the holiday season! And the burgers are a fast, easy way to make a meal festive.

2-1/2 cups yellow or brown lentils

1 bay leaf

5 cups water or veggie broth

1 teaspoon olive oil 

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped mushrooms

1 cup cooked rice

2-4 cloves garlic, minced

1 Tablespoon nutritional yeast

1 Tablespoon low-sodium soy sauce or tamari

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dried rosemary

pinch black pepper

1/4 cup flaxseed meal

Non-stick spray
1/2 cup ketchup (if making a loaf)

In a large pot, combine lentils, bay leaf, and water or broth. Bring to a boil, then lower to a simmer and cover. Cook, stirring occasionally until all liquid is absorbed and lentils are soft, about 40 minutes.

Meanwhile, warm olive oil in a sauté pan and add onion, celery, and mushrooms. Sauté until veggies are soft and lightly browned, about 7-8 minutes. 

Add cooked rice to a microwave-safe bowl and stir together cooked rice, minced garlic, nutritional yeast, soy sauce, parsley, thyme, sage, rosemary, and black pepper. In a microwave, warm on high heat for about 45 seconds, then stir in the flaxseed meal. Allow to rest for 15 minutes for flaxseed to bind.

Preheat the oven to 350 degrees. When lentils are done, add to a food processor or high-power blender and process into a purée. If necessary, process in batches. Add smoothed lentil paste to rice mixture and sautéed vegetables and mix by hand until well combined.

Shape to bake. If making burgers, line a cookie sheet with parchment paper and form the mixture into 15 patties. Bake burgers for 15 minutes and flip, then bake another 15 minutes on opposing side. Cool for 20 minutes before serving. Pile with your favorite toppings on a toast roll. 

If making a loaf, line a loaf pan with foil and coat with non-stick spray.  Press mixture into loaf pan and top with ketchup. Bake loaf for 50-60 minutes and then cool 1 hour before inverting to serve. If desired, serve with more ketchup or warmed tomato sauce.

Cranberries are often served on Thanksgiving in the USA. Debra Daniel-Zeller shares the following cranberry-based recipes in a previous Vegetarian Journal article she wrote:

Orange-Cranberry “Butter”

Warming Cranberry-Apple Cider

Heavenly Squash, Cranberries, and Rice

Double Cranberry Soda Bread

Cranberry-Apple Cobbler

Cranberry Fruit Salad

Whole Cranberry-Pineapple Sauce

Creamy Cranberry-Apple Whip

Find the recipes here: Crazy About Cranberries

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Whole Foods Market is Offering Vegan Thanksgiving Meals. The menu was created by Chloe Coscarelli and feeds two people. Online ordering ends November 23^rd followed by store pick-up. For more details, visit: https://www.wholefoodsmarket.com/tips-and-ideas/holiday/vegan-meal  

Here’s what you’ll get:

Cremini Mushroom Roast

Hearty, roasted mushrooms blended with onions, celery, garlic, tempeh and herbs to create a delicious vegan roast for your holiday table.

Mushroom Gravy

Savory vegan gravy made with three types of mushrooms, wine, garlic and herbs.

Miso Creamed Greens

Sautéed lacinato kale tossed in a creamy, white miso cashew sauce with roasted garlic for unforgettable flavor.

Coconut Sweet Potato Casserole

Tender sweet potatoes folded together with coconut milk, winter spices and sweet-tart cranberries — all topped with marshmallows and a crunchy streusel topping.

Jalapeño Cornbread Dressing

A flavorful take on the classic with spicy jalapeños, corn, onions and celery.

Pumpkin Curry Soup

Delicately spiced pumpkin sweetened with apple and puréed with coconut milk.

If you live in Baltimore, Maryland, or will be traveling here soon, be sure to visit NuVegan. This vegan soul food restaurant chain has opened a new location near Johns Hopkins University Homewood Campus. They offer lunch and dinner daily and the food is absolutely delicious! Enjoy tasty dishes like the Chick/n Drummies, Barbecue Tofu with Rice, Black Bean Burger, Lasagna, Macaroni & “Cheese,” Kale Salad, Ginger Collards, and “Crab” Cakes.

For more information on this restaurant, see: www.ilovenuvegan.com

By Rissa Miller, Senior Editor Vegetarian Journal

1 Tablespoon flaxseed meal in 3 Tablespoons warm water

1 cup canned peaches, drained

1/2 cup unsweetened applesauce

1/3 cup vegan sugar

Zest of one lemon

2 Tablespoons canola oil

1 teaspoon vanilla

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch salt

Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray and set aside.

In a large mixing bowl, stir together flaxseed meal and water. Set aside to congeal.

Add all other ingredients to a food processor or powerful blender and process until smooth and well-combined. Pour in flaxseed combination and pulse until incorporated.

Pour into the prepared loaf pan and bake 50-60 minutes until a toothpick comes out clean. Allow to cool for 25-30 minutes before turning out and slicing to serve.

Optional Lemon Icing

1/2 cup vegan powdered sugar

1/2 teaspoon lemon extract 

1-2 Tablespoons water

Add all ingredients to a small bowl and whisk together. For a more liquid icing, add a few drops more water at a time until desired viscosity is achieved. Pour over cooled cake and serve immediately.

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

By Rissa Miller, Senior Editor Vegetarian Journal

1 Tablespoon olive oil

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 red onion, chopped

One 12-ounce bag frozen mango chunks, thawed

One 14-ounce can chickpeas, drained

1 Tablespoon rice wine vinegar

1 Tablespoon low-sodium soy sauce or tamari

1 Tablespoon fresh ginger, minced

2-4 cloves garlic, minced

Warm olive oil in a wok or large sauté pan. When warm, add all bell pepper and red onion and stir-fry for 5-7 minutes, until browned and cooked through. Add mango chunks, chickpeas, vinegar, soy sauce, ginger, and garlic, and cook, stirring often until ingredients are well combined and mango is heated through.

Serve over rice or noodles, as desired. Toppings could include chopped green onions, chopped peanuts, or chopped cilantro.

Mix it up by trying different vegetables, like slivered carrots or chopped broccoli, or add cubed tofu.

There are so many ways to prepare vegan stuffing for Thanksgiving! We thought we’d once again share an article by Chef Nancy Berkoff that previously ran in our Vegetarian Journal that includes recipes for Eggplant-Tomato Stuffing, Oatmeal-Walnut Stuffing, Goodies-From-the-Garden Stuffing, Chock-Full-of-Corn Stuffing, Fruited Bread Stuffing, Apple and Raisin Stuffing, and Spinach and Roasted Pepper Stuffing.

Read the entire article here: Stuff Your Face: Stuffings for all Seasons

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf