Thanksgiving is almost here! We know it can be a stressful time for most. Often menus get left to the last minute. Have you planned your dinner menu yet? Chances are you haven’t, or you stick to the same dishes year after year. This year we think it’s time to shake it up. Introducing our Thanksgiving Stuffed Sweet Potatoes.
Thanksgiving is one of our favourite days, you get to be thankful and eat delicious food. Unfortunately for vegans, Thanksgiving is an omnivores holiday. You’ll be able to have the odd side here and there, but any main will almost definitely not be vegan. Just because you’re vegan means you have to miss out on the deliciousness. Not anymore.
It’s difficult to plan a Thanksgiving menu that accommodates every lifestyle. That’s why we made something easy to put together and everyone would love. Stuffed sweet potatoes are the answer to all your Thanksgiving menu problems.
They’re packed with traditional Thanksgiving flavours so you don’t have to worry about missing out on anything. Filled with the classics from sauteed green beans, vegan turkey and gravy. Talk about a delicious sweet potato. You won’t hear any vegan jokes while eating an odd looking vegan roast. We all know too well that it’s a part of any holiday dinner when a vegan is involved. We’ve got you covered, don’t worry.
Wishing everyone a happy Thanksgiving! We hope you’re able to spend the day with those you love most.
Thanksgiving Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 package tofurkey vegan chicken, lightly seasoned
- 1 tsp ground sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp water
- 1 1/2 cups green beans, chopped
- 1 clove garlic
- 1 tsp vegan butter
- 1 tbsp vegetable stock paste
- 2 cups water
- 5 dehydrated mushrooms
- 2 cloves garlic
- 1 tbsp vegan butter
- 1/4 cup all-purpose flour
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp ground sage
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- Preheat oven to 400F.
- Pierce your potatoes with a fork all around it. Wrap in aluminium foil and place on a pan. Bake in your oven for 30-40 minutes or until tender
- In a small heat safe bowl, add 2 cups of boiling water, vegetable stock paste and dehydrated mushrooms. Mix until all the vegetable stock paste is dissolved. Let the mushrooms re-hydrate in the broth for about 10 minutes.
- To make the gravy, chop your garlic and re-hydrated mushrooms. Add these to a pan along with your vegan butter and sautee for about 5 minutes.
- Add your flour to your vegetable stock and whisk until completely dissolved. Once dissolved add your stock to your pan. Add in your rosemary, thyme, sage, nutritional yeast and soy sauce. Stir consistently until it gets to a gravy like consistency.
- Once finished you can leave the gravy chunky or using an immersion blender, blend until you get a smooth consistency.
- To make your green beans finely mice your garlic and add that to a pan along with the butter and diced green beans. Sautee until the green beans are tender and vibrant in colour.
- To make the vegan turkey, add your Tofurkey chicken pieces to a pan along with garlic, onion, sage and water. Cook on medium heat for 5-10 minutes or until heated through.
- Now you are ready to construct your sweet potato. Slice each in half, long ways, like you would a baked potato. Scoop a small amount of potato out of each side to make a little pocket for the food to sit in. Add your vegan turkey, green beans and gravy to each.