Indulgent Thanksgiving Meal

Last week I shared with you guys an idea for a healthy Thanksgiving meal. Those recipes were delicious but if you are on #teamindulgent (like me) then you’re gonna go crazy for these.Just like last time there is an appetizer, dinner and dessert idea. These are so delicious and I know you guys will really love them. My intent is always to make meals that will satisfy vegans and non vegans. I am the only vegan in my family but I know these recipes would be something they would love to try. I just want to say I am thankful for all of you guys. I know it seems cheesy but just the fact that you guys take the time out of your day to check out these recipes means so much to me. The pecan pie bars were inspired by a recipe from Just a Taste!



Pizza dough (homemade or premade)
Flour for rolling dough out
6 cups of water
2 tbsp baking soda
1/2 cup almond milk
1 block vegan cheddar
1 1/2 tbsp vegan butter
1/2 cup pumpkin
2 tbsp nutritional yeast
1 tsp salt and garlic powder

Preheat oven to 450F. Take your pizza dough and roll it out onto a lightly floured surface. I like to keep it on the thicker side so the pretzels are chewy. Cut a piece of dough into a long strip and then cut 5-6 small pieces from that and roll into balls. You can also take a longer strip and make a knot. Place them on a baking sheet lined with parchment paper. Bring the water and baking soda to a boil. Once boiling place about 5-7 pretzel balls into the water and let them float to the top. Should take about 30 seconds. Use a slotted spoon to take them out and place back on the parchment paper. If you want to add some sea salt you can add it now. Then put the pretzels in the oven and cook for about 12-15 minutes. While they cook prepare your cheese sauce. In a pan add in almond milk, pumpkin and vegan butter. Mix until melted on medium heat. Then add in cheddar cheese, nutritional yeast, salt and garlic powder. Cook until fully melted and smooth. I made about 20 pretzels but this cheese dip filled a 10 oz ramekin so you can definitely make more pretzels. It is also works great as a sauce for mac and cheese!



1 sweet potato seasoned with cinnamon and coconut sugar
2 tsps olive oil
1 1/2 vegan sausages (I used Field Roast apple sage)
3-4 cups of spinach
1/2 block tofu
2 tbsp almond milk
2 tbsp nutritional yeast
1/2 lemon for juice
1 tsp salt

1/3 cup almond milk
2 medium zucchini
1/2 cup cashews
1 tbsp tahini
1 tbsp nutritional yeast
1 tsp salt
1/2 tsp nutmeg

Jumbo shells for stuffing

Being by peeling and chopping sweet potato into cubes. Drizzle 1 tsp of olive oil, 1 tsp cinnamon and 2 tsp of coconut sugar. Spread onto a baking sheet lined with parchment paper and bake for 30 minutes. Take vegan sausage and crumble with your hands into a pan. Add 1 tsp of oil and cook until crispy. Then add in spinach and allow to wilt. Prepare vegan ricotta mixture by adding tofu, almond milk, nutritional yeast, lemon juice and salt into a high speed blender. Blend until smooth. In a bowl mix together the cooked sweet potato, spinach, vegan sausage and ricotta together. Cook your pasta shells to al dente do not overcook so they do not break! To make your sauce begin by boiling zucchini and cashew for 10 minutes. Drain the after. In a high speed blender or food processor add in almond milk, cooked zucchini and cashews, tahini, nutritional yeast, salt and nutmeg. Blend until smooth. In a pan spread some sauce down and then take one of your shells and fill it. Once all your shells are filled cover with a little more sauce and bake in the oven at 450 F for about 10 minutes. Serve with leftover sauce and sprinkle with a little parsley.

Makes 15 shells.



2 cups flour
1 1/2 cup vegan butter, softened
1/2 cup coconut sugar

3/4 cup packed organic light brown sugar
1/4 cup almond milk
1/4 cup butter
1 1/2 cup pecans

Prepare crust by adding ingredients into a bowl and mixing together. Use a spoon or fork to mash together then once crumbly use your hands. In a 8×8 pan lined with foil, press crust into the pan. Bake in the oven at 450F for 20 minutes. Prepare filling by adding brown sugar, butter and almond milk into a pan cook on medium heat. Once butter is melted add in pecans and mix together. After the crust has cooked for 20 minutes, add the filling on top and place back in the oven for 15-20 mins. If you want sprinkle a little extra light brown sugar on top. Allow to cool for at least an hour. The longer the better because the bars need to harden a bit. Then pull the foil out and cut into bars.

Serves 9-12

Hope you guys enjoy these recipes! Wishing you a Happy Thanksgiving if you celebrate!!

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