Thanksgiving Archives - Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 6, 2017
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The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

 

Celebrate Hanukkah with this list of 10 non-traditional ways to eat latkes. Chip and dip, pizza, sliders, & more! #vegan #plantbased #Hanukkah #latkes
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Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying

Instructions

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.


December 6, 2017
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Pizza for breakfast? You bet! This fun recipe couldn’t be quicker or simpler. Prep it the night before or bake it on Sunday for a quick, no fuss morning meal on Monday. This breakfast pizza recipe is a great template for your breakfast pizza fantasies. I used my kids’ favorite toppings, but customize with your favorite tofu scramble, coconut bacon, or cream cheese and carrot lox…get creative!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

I took some help from the store with a pre-made pizza dough, but make your own on the weekend if you’ve got the time. Kids love this cheesy breakfast pizza. I hope you’ll give it a try and tag me in your pizzeria creations so I can see the fun!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast
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Breakfast Pizza (Vegan & Dairy-Free)

Ingredients

  • 1 roll refrigerated pizza dough
  • 1 package soyrizo
  • 1 cup thinly sliced Yukon Gold potatoes with skin
  • 2 cups dairy-free shredded cheese such as Daiya

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll out pizza dough and place on a pizza sheet or stone.
  3. Sprinkle with 1 cup of the cheese.
  4. Lay out the potato slices across the pizza dough.
  5. Crumble the soyrizo over the potatoes.
  6. Sprinkle the remaining cheese over the pizza.
  7. Bake for 10 minutes.

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast


November 30, 2017
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This quick and easy vegan gravy is mushroom free! It tastes delicious drizzled on top of my Sourdough Stuffing Meatloaf, Dairy-Free Roasted Garlic Mashed Potatoes, or 3 Layer Vegan Holiday Meatloaf!

vegan gravy
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Vegan Gravy (Mushroom-Free)

Ingredients

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

November 4, 2017
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Crisp and cool Fall weather this time of year makes me crave heartier food. This rich and savory Sourdough Stuffing Vegan Meatloaf is a delicious option for a weeknight dinner or special Friday night meal. It’s also a great plant-based alternative to turkey on Thanksgiving. Mixed with an herb and mushroom sourdough stuffing, it tastes like Thanksgiving.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Traditional meatloaves combine breadcrumbs and meat. I experimented by swapping out a traditional stuffing for breadcrumbs, and used Beyond Meat’s Beyond Burger instead. I loved the results and hope you will too.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

I am also sharing a quick and easy golden gravy recipe that tastes divine drizzled on top. Make a pot of mashed potatoes and roast a tray of Brussel Sprouts for a holiday-esque meal to celebrate!

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased
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Sourdough Stuffing Vegan Meatloaf

Ingredients

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and cook for 3 more minuts.
  4. Add in the seasonings. Stir to combine.
  5. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.
  6. Combine the meatloaf and the stuffing in a large bowl. Mix well with your hands. Taste and add more salt and pepper, if necessary.
  7. Spread the meat/stuffing mixture into a loaf pan.
  8. Bake for 25 minutes.
  9. Remove from the oven and let stand 10 minutes. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

 

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

 

 

 

 


November 4, 2017
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I can’t believe it’s November and officially the beginning of the holiday season. The weather is cool and crisp in sunny SoCal, and it’s finally feeling like Fall. As Thanksgiving draws near, my mind has been drifting to what I will cook for this year’s holiday menu. I have been obsessed with Beyond Meat’s Beyond Burger and the infinite possibilities I can create for the festive feast – namely meatloaf! Nut and vegetable loaves are very popular on plant-based Thanksgiving menus, so I thought I’d test my own recipe with my favorite plant meat. The results were so delicious that I created two recipes!

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

This Three Layer Vegan Holiday Meatloaf has all the flavors of Thanksgiving. Creamy dairy-free mashed potatoes and savory sourdough stuffing are layered between seasoned Beyond Meat, and topped with a luscious brown gravy. Make extra batches of the layers and serve as sides. This golden loaf makes a festive and mouth-watering presentation. I hope you enjoy this delicious plant-based option for the main attraction on your holiday menus this season.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan
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Three Layer Vegan Holiday Meatloaf

Ingredients

For the mashed potatoes layer:

  • 2 large Yukon gold potatoes
  • 4 tablespoons dairy-free butter
  • 1 tablespoon garlic powder
  • 2 tablespoons dairy-free sour cream
  • 1 teaspoon rosemary

For the stuffing layer:

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

For the meatloaf:

  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 tablespoon thyme
  • Salt and pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

For the mashed potatoes layer:

  1. Peel and cube the potatoes. Cover with water. Bring to a boil. Reduce heat, cover and cook 10 minutes.
  2. Drain the potatoes and place in a bowl with the butter, sour cream and seasonings.
  3. Using a potato masher, mash the potatoes until smooth and creamy (or desired texture).

For the stuffing layer:

  1. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  2. Stir in the cremini mushrooms and cook for 3 more minuts.
  3. Add in the seasonings. Stir to combine.
  4. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.

For the meatloaf:

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Combine the Beyond Meat patties and seasonings in a bowl. Mix well with your hands until combined.
  3. Spread the stuffing into the bottom of the pan, smoothing it out to form a consistent layer.
  4. Next, spread the meatloaf mixture on top of the stuffing.
  5. Last, spread out the mashed potatoes over the meatloaf.
  6. Bake for 25-30 minutes. Remove from the oven and let stand 10 minutes.
  7. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. 10. Season with salt and pepper to taste.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

 

 


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