Macys.com

1 1/4 cups sugar
1/2 cup Earth Balance (dairy-free butter), softened
2 egg replacers (2 TBL of Bob’s Red Mill Egg Replacer whisked with 6 TBL of water)
4 heaping TBL of Tofutti Sour Cream (dairy-free)
2 mashed very ripe bananas
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 TBL ground flaxseed
Optional add-ins: walnuts, chocolate chip morsels

Lemony Icing:
2 cups powdered confectioners sugar
juice of 1 lemon (about 4 TBL)

Preheat oven to 350 degrees F. Grease and flour 1 loaf pan (or 2 mini loaf pans). In stand mixer, cream butter and sugar. Add in prepared egg replacer while mixer is on low. Add in Tofutti sour cream, bananas, and vanilla and mix well, stopping mixer and scraping down sides of bowl. On lowest speed, add in flour, baking soda, and flax and blend until combined. Add in optional ingredients and mix to combine.

Pour batter into load pan. Bake for 70 minutes, until golden brown. Remove from oven and let cool 10 minutes in pan. Turn out onto wire rack lined with parchment paper and continue to cool before cutting, about 30 minutes.  Ice the top of the entire loaf and decorate with walnuts, or use the icing for individual slices and drizzle on cut slice prior to serving.

In a medium bowl, blend icing ingredients together with a hand mixer. Save and use on cooled loaf.

Tip: Sprinkle one end of the loaf with a few chocolate chip morsels, the other end with walnuts, and leave the middle alone. This will satisfy all taste-buds in your household. Use a spoon to work the added pieces down into the loaf prior to baking. If you use mini loaf pans, the baking time is approximately 45 minutes, or until golden brown and toothpick inserted to test for doneness comes out clean.

Save $10 on orders of $59.99 or more on Flowers and Gifts at 1800flowers.com.

2 cups Silk Soy Vanilla
1 large box (3.8 oz) Dr. Oetker Organic Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
1 10.14 oz box of SoyaToo Soy Whip (frig section, whip until firm peaks formed & refrigerate until ready to use)
1 graham cracker pie crust (Arrowhead Mills brand is honey and dairy free)

Make pudding on stove according to box directions using the 2 cups of Silk Soy Vanilla Milk. Cool completely before combining with other ingredients. Once chilled, stir pudding and add in pumpkin spice and pumpkin and whisk until combined. Fold in already whipped SoyaToo and combine ingredients. Spread in graham cracker pie crust. Refrigerate for 2 hours and enjoy. Garnish with whip topping and a sprinkle of nutmeg.

Tip: Sprinkle flaxseed on top of crust before pouring in pudding mixture, or sprinkle a little on top of your piece. Flaxseed adds fiber and omega-3.

Save 20% on Thanksgiving Gifts from 1800Baskets.com and share them with your friends + family! Use Promo Code 20THANKS at checkout!

1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
7 TBL butter replacement (Earth Balance)
1 baguette (1/2 lb), cut into 1-inch cubes (8 cups)
1/3 cup chopped celery leaves
1 1/2 TBL fresh sage, finely chopped
1 cup Imagine no-chicken broth
1 egg replacement (Bob’s Red Mill: 1 TBL whisked with 3 TBL water)

Preheat oven to 400 degrees F. Grease 1 1/2 qt shallow baking dish or gratin dish.

In a large skillet, melt 6 TBL butter replacement and add in onion, celery, 1/2 tsp salt, and 1/4 tsp pepper, stirring occasionally until softened, about 8-10 minutes. Transfer to a bowl and toss with bread crumbs, celery leaves, and sage and set aside.

Whisk together broth and prepared egg replacement, then toss with bread mixture and mix to combine and absorb broth. Transfer to baking dish and dot with remaining tablespoon of butter replacement (Earth Balance).

Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes longer.

Serves 6

Tip: stuffing can be assembled, but not baked, 1 day ahead and chilled (cool, then cover and refrigerate). Bring to room temperature before baking.

Substitutions page

Save $10 on orders of $59.99 or more on Flowers and Gifts at 1800flowers.com.

2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts

Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.

Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.

Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.

Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.

Substitutions page

wine.com

*featured above is stuffed tofu roast, stuffing, mashed potatoes with mushroom gravy, roasted carrots, potatoes, sweet potatoes and onions, and cranberry-apple potato dumpling

Roast:
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil

6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original

Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil.  Half way through, baste and toss vegetable and turn roast to the other side. 

Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.

While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.

If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.

*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.

wine.com

Olive oil
1 1/2 cups soy crumbles
1/2 cup chopped onion
1 6 oz package of Lightlife Smoky Tempeh Strips Fakin’ Bacon, chopped into bite-size pieces
1 can (14-15 oz) baked beans, with juice (I used Whole Foods 365 organic original)
1 can (14-15 oz) kidney beans, with juice
1 can (14-15 oz) butter beans, with juice
1/2 cup ketchup
3/4 cup brown sugar (light)
1 tsp salt
2 tsps vinegar
1 tsp prepared yellow mustard (French’s)

In a large kettle, add 1-2 TBL olive oil over high heat, then add in onion and soy crumbles. Cook for 5 minutes, stirring occasionally. In a medium skillet, add in 1-2 TBL olive oil over high heat, then add cut tempeh bacon and fry, stirring on occasion, for 4-5 minutes to lightly crisp the pieces.

Add the beans with juice, and remaining ingredients to onion/soy crumble kettle.  Add in tempeh bacon to kettle mixture as well. Stir to combine. Pour mixture in a casserole or baking dish, about 9X13, and bake at 350 degrees F for 40 minutes.

Serve in bowls and garnish with Tofutti Better Than Sour Cream and sliced scallions. Serves 6

wine.com

4 carrots, washed, peeled, and cut into thin strips
4 parsnips, washed, peeled, and cut into thin strips
2 TBL olive oil
8 fresh sage leaves
6 fresh thyme sprigs
salt and pepper, to taste

Preheat oven to 400 degrees F.  Toss together all ingredients in a large baking dish, and season with salt and pepper. Roast for 15 minutes, then gently toss in dish to loosen vegetables. Roast 15 minutes more, toss again and roast 10 minutes more. Vegetables are done when they are fork tender.

Serves 8

Tip: for more flavor, add in 4 TBL maple syrup and juice from 1/2 of an orange.

Save 20% on Thanksgiving Gifts from 1800Baskets.com and share them with your friends + family! Use Promo Code 20THANKS at checkout!

Cooking spray (for loaf pan)
4 very ripe bananas
2 TBL canola oil
1/4 cup Silk soy original creamer
4 egg replacers (Bob’s Red Mill 4 TBL whisked with 12 TBL water)
1 1/2 cup all-purpose flour
1/2 cup oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 TBL ground flaxseed
1/4 cup chocolate chip morsels (reserve 1 TBL)

Preheat oven to 350 degrees F. Lightly spray 8 x 4-inch loaf pan.

In a medium bowl, mash bananas, then add in oil, Silk, and prepared egg replacer. Mix well and set aside.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, and flaxseed and mix well.

Make a well in the center of the dry ingredients. Add in banana mixture to dry ingredients and mix well to combine.

Stir in 1/3 cup chocolate chips to batter. Pour into loaf pan. Sprinkle 1 TBL of chocolate chips on top of batter.

Bake for 60 minutes or until toothpick inserted in center comes out clean. Let sit for 5 minutes, then turn out of pan and let rest for 30 minutes before cutting.

Tip: add in nuts or replace chocolate chips with dried fruit, like cranberries.

substitutions page

Flora2000

3/4 cup soft or silken tofu
2 TBL maple syrup
3/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup water 
1 TBL olive oil
4-6 large slices bread (dairy free) day-old or lightly toasted

In blender or fool processor, blend tofu, maple syrup, cinnamon, vanilla, salt, water and olive oil until smooth. Pour batter in a large shallow bowl. Dip bread into batter and coat both sides. Fry in lightly oiled pan on medium heat, covered, until golden brown. Flip and fry other side until golden brown. Serve with your favorite garnish (dusting of powdered sugar, drizzle of maple syrup or fresh berries).

Tip: measure out 1/4 cup water, remove 1 TBL of the water and add in 1 TBL of lemon juice.

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup Earth Balance, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 eggs (Bob’s Red Mill Egg Replacer 2 TBL replacer whisked with 6 TBL water)
2 cups chocolate chip morsels (Whole Foods Vegan) *I like to add in an extra ¼ cup
1 cup chopped nuts (optional)

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. While on low speed, slowly add egg replacer (already mixed and whisked with water). Gradually beat in flour mixture until combined. On low speed add in chocolate chip morsels and nuts, if using, and combine for approx. 30 seconds. Using a rounded tablespoon, drop dough onto ungreased cookie sheets.

Bake 9-11 minutes until golden brown. Cool on cookie sheet for 2 minutes before removing to wire rack to cool. Enjoy with your favorite milk alternative (Rice, Almond or Soy)!

If you live in higher elevation (5200 feet), increase flour to 2 ½ cups and add 2 tsp water with flour. Reduce granulated sugar and brown sugar to 2/3 cup each. Bake for 8-10 minutes.

They keep great in the freezer, just put in a ziplock bag.