Uploaded November 2018 | Updated September 2026, 2 weeks ago
What I Eat In A Day / Vegan Thanksgiving. Being vegan on Thanksgiving can be challenging, especially if this is your first vegan Thanksgiving dinner. Today, is a special what I eat in a day vegan edition as I go over some of my favorite and traditional vegan thanksgiving recipes. These recipes have become my traditional vegan Thanksgiving day foods are the same vegan foods that I made last year when I hosted my very first vegan Thanksgiving feast for about 30 family and friends. Some of my favorites were a tofu roast, which is basically a vegan thanksgiving turkey, but actually tastes a lot better, a vegan stuffing, vegan mashed potatoes with gravy and of course, vegan pumpkin bread. I hope you have a great Thanksgiving!
WHAT I EAT IN A DAY VIDEOS: youtube.com/watch?v=cQY9V3nFVRk&list=PLbt1G8SFcfzqMbUEK6aJHpTS3jyYpjf0v
VEGAN MASHED POTATO RECIPE: youtu.be/ztnMrWW346M
VEGAN SHOPPING VIDEOS: youtube.com/watch?v=LZtuTXpokbI&list=PLbt1G8SFcfzqeFBAT7mHiq8O7jX4WOJss
VEGAN TASTE TEST VIDEOS: youtube.com/watch?v=2bgPSnzJduc&list=PLbt1G8SFcfzpi89_y0JuTuGDez0srEN-R
THE VEGAN 8 YOUTUBE CHANNEL: youtube.com/user/TheVegan8Recipes
DOWNLOAD YOUR FREE EBOOK "10 HACKS TO EAT HEALTHIER": vincelia.com/healthyeatinghacks
DOWNLOAD YOUR FREE SMOOTHIE GUIDE: vincelia.com/smoothieguide
SUBSCRIBE TO THE CHANNEL: youtube.com/channel/UCbuD2Iu622R8JDO7hA5i25w
FIT FROM FOOD APPAREL: vincelia.com/shop
PASTRY WRAPPED TOFU "TURKEY"
INGREDIENTS:
1 sheet non-hydrogenated puff pastry (Aussie Brand)
1 TBL neutral tasting oil (Safflower)
1/2 brown onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 package organic extra firm tofu, pressed and drained
1/2 cup organic whole wheat breadcrumbs
2 TBL vegan Worcestershire sauce
2 tsp white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tsp Dijon mustard
4-6 leaves fresh sage, finely chopped (2 tsp)
3 sprigs fresh rosemary, finely chopped (1 tsp)
2-3 sprigs fresh marjoram or oregano, finely chopped (1 tsp)
2 tsp maple syrup or brushing puff pastry
DIRECTIONS:
Thaw puff pastry according to directions.
Preheat oven to 425 degrees.
Heat saute pan over medium heat and add oil. Add onion, carrot and celery and cook for 5-7 minutes, or until soft. Remove from heat.
In a large bowl crumble tofu. Add bread crumbs, Worcestershire sauce, white wine vinegar, sea salt, pepper, mustard, sage, rosemary and marjoram (or oregano) into mixture. Mix until uniform and fold in cooked vegetables.
Place tofu mixture in puff pastry at a diagonal, and fold all edges in to a seal. Turn over. Brush with maple. Line a walled baking sheet with silpat and place pastry wrapped wrapped "turkey" on sheet. Bake for 35-40 minutes. Let stand for 10 minutes before slicing.
SAUTEED SPINACH AND SAUSAGE SKILLET STUFFING
INGREDIENTS:
9 slices organic sourdough bread, cubed (14 oz.)
3 TBL non-hydrogenated buttery spread (Earth Balance)
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 TBL fresh sage, finely chopped (8-10 large leaves)
2 links vegan Apple Sage Style Sausage, diced (Field Roast brand)
2 cups packaged organic baby spinach (6 oz.)
1 1/2 cups organic low sodium vegetable broth (or No Chicken Broth)
1/2 tsp sea salt
1/2 tsp finely ground black pepper
2 TBL brown rice syrup
2 TBL lemon juice
DIRECTIONS:
Pre-heat oven to 375 degrees.
Dry bread out overnight on a large baking sheet, when cubed. Or alternatively, toast in oven at 375 degrees for about 12 minutes, stirring occasionally, to crisp.
Heat large non-stick pan over medium heat and add buttery spread. Add onion, garlic, carrot and celery and cook about 5-7 minutes to soften. Add sage and sausage and continue to cook for about for about 3-5 minutes to brown sausage. Add spinach and cook just until wilted. Turn heat to medium-low.
Add bread, salt and black pepper to pan. Add broth, brown rice syrup, lemon juice. Fold in all ingredients until well incorporated. Cook covered 4 minutes. Remove lid and cook about 6 more minutes, stirring every 2 minutes. Serve warm.
CONNECT WITH VINCE LIA
* WEBSITE: vincelia.com
* INSTAGRAM: instagram.com/thevincelia
* TWITTER: twitter.com/TheVinceLia
* FACEBOOK: facebook.com/TheVinceLia
* SNAPCHAT: thevincelia
Music by Epidemic Sound (http://www.epidemicsound.com)
What I Eat In A Day / Vegan Thanksgiving. Being vegan on Thanksgiving can be challenging, especially if this is your first vegan Thanksgiving dinner. Today, is a special what I eat in a day vegan edition as I go over some of my favorite and traditional vegan thanksgiving recipes. These recipes have become my traditional vegan Thanksgiving day foods are the same vegan foods that I made last year when I hosted my very first vegan Thanksgiving feast for about 30 family and friends. Some of my favorites were a tofu roast, which is basically a vegan thanksgiving turkey, but actually tastes a lot better, a vegan stuffing, vegan mashed potatoes with gravy and of course, vegan pumpkin bread. I hope you have a great Thanksgiving!
WHAT I EAT IN A DAY VIDEOS: youtube.com/watch?v=cQY9V3nFVRk&list=PLbt1G8SFcfzqMbUEK6aJHpTS3jyYpjf0v
VEGAN MASHED POTATO RECIPE: youtu.be/ztnMrWW346M
VEGAN SHOPPING VIDEOS: youtube.com/watch?v=LZtuTXpokbI&list=PLbt1G8SFcfzqeFBAT7mHiq8O7jX4WOJss
VEGAN TASTE TEST VIDEOS: youtube.com/watch?v=2bgPSnzJduc&list=PLbt1G8SFcfzpi89_y0JuTuGDez0srEN-R
THE VEGAN 8 YOUTUBE CHANNEL: youtube.com/user/TheVegan8Recipes
DOWNLOAD YOUR FREE EBOOK "10 HACKS TO EAT HEALTHIER": vincelia.com/healthyeatinghacks
DOWNLOAD YOUR FREE SMOOTHIE GUIDE: vincelia.com/smoothieguide
SUBSCRIBE TO THE CHANNEL: youtube.com/channel/UCbuD2Iu622R8JDO7hA5i25w
FIT FROM FOOD APPAREL: vincelia.com/shop
PASTRY WRAPPED TOFU "TURKEY"
INGREDIENTS:
1 sheet non-hydrogenated puff pastry (Aussie Brand)
1 TBL neutral tasting oil (Safflower)
1/2 brown onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 package organic extra firm tofu, pressed and drained
1/2 cup organic whole wheat breadcrumbs
2 TBL vegan Worcestershire sauce
2 tsp white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tsp Dijon mustard
4-6 leaves fresh sage, finely chopped (2 tsp)
3 sprigs fresh rosemary, finely chopped (1 tsp)
2-3 sprigs fresh marjoram or oregano, finely chopped (1 tsp)
2 tsp maple syrup or brushing puff pastry
DIRECTIONS:
Thaw puff pastry according to directions.
Preheat oven to 425 degrees.
Heat saute pan over medium heat and add oil. Add onion, carrot and celery and cook for 5-7 minutes, or until soft. Remove from heat.
In a large bowl crumble tofu. Add bread crumbs, Worcestershire sauce, white wine vinegar, sea salt, pepper, mustard, sage, rosemary and marjoram (or oregano) into mixture. Mix until uniform and fold in cooked vegetables.
Place tofu mixture in puff pastry at a diagonal, and fold all edges in to a seal. Turn over. Brush with maple. Line a walled baking sheet with silpat and place pastry wrapped wrapped "turkey" on sheet. Bake for 35-40 minutes. Let stand for 10 minutes before slicing.
SAUTEED SPINACH AND SAUSAGE SKILLET STUFFING
INGREDIENTS:
9 slices organic sourdough bread, cubed (14 oz.)
3 TBL non-hydrogenated buttery spread (Earth Balance)
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 TBL fresh sage, finely chopped (8-10 large leaves)
2 links vegan Apple Sage Style Sausage, diced (Field Roast brand)
2 cups packaged organic baby spinach (6 oz.)
1 1/2 cups organic low sodium vegetable broth (or No Chicken Broth)
1/2 tsp sea salt
1/2 tsp finely ground black pepper
2 TBL brown rice syrup
2 TBL lemon juice
DIRECTIONS:
Pre-heat oven to 375 degrees.
Dry bread out overnight on a large baking sheet, when cubed. Or alternatively, toast in oven at 375 degrees for about 12 minutes, stirring occasionally, to crisp.
Heat large non-stick pan over medium heat and add buttery spread. Add onion, garlic, carrot and celery and cook about 5-7 minutes to soften. Add sage and sausage and continue to cook for about for about 3-5 minutes to brown sausage. Add spinach and cook just until wilted. Turn heat to medium-low.
Add bread, salt and black pepper to pan. Add broth, brown rice syrup, lemon juice. Fold in all ingredients until well incorporated. Cook covered 4 minutes. Remove lid and cook about 6 more minutes, stirring every 2 minutes. Serve warm.
CONNECT WITH VINCE LIA
* WEBSITE: vincelia.com
* INSTAGRAM: instagram.com/thevincelia
* TWITTER: twitter.com/TheVinceLia
* FACEBOOK: facebook.com/TheVinceLia
* SNAPCHAT: thevincelia
Music by Epidemic Sound (http://www.epidemicsound.com)
