Deviled Potatoes

Ingredients:

12 fingerling potatoes

2 Tablespoons Vegan Mayonnaise (if desired)

2 Tablespoons Dijon Mustard

1/4 teaspoon Paprika

1/4 teaspoon Mustard powder (help with color)

salt and pepper to taste

Chopped Chives

*Almond milk

 

Directions:

Boil potatoes until tender and you can easily insert a fork.  Drain and allow to cool.  Next, carefully scoop out the center of each potato and place center's into a mixing bowl.  Add mayonnaise, mustard, paprika, mustard powder, salt and pepper.  Mash mixture until smooth and creamy.

*Add a splash of almond milk if mixture is too dry.

Using a large star tip and disposable piping bag, pipe the mixture into the hollowed out potatoes.

Top with chives and a sprinkle of paprika.

 

Macros for entire recipe with mayo:

Protein:  9g  Carbs 83g  Fat 13g

 

 

 

 

Green Bean Casserole

 

Baked Onion Crisp Ingredients:

1 white onion, sliced 

1 cup plant-based milk

1 cup flour

 

Directions:

Slice onion into long strips.  In a shallow dish, pour 1 cup plant milk.  In a second dish, add flour.

Dip onion strips first in the plant milk, followed by the flour.  Coat well, then place into a large baking dish.

Bake at 450 degrees F for 10 minutes.

Meanwhile, boil green beans for 5 minutes.  Then drain and cool.

 

Green Bean Casserole Ingredients:

1 pound green beans

1 shallot, minced

1 clove garlic, minced

1 Tablespoon vegan butter

2 Tablespoons flour

1 cup vegetable broth

8 oz mushrooms, sliced

salt and pepper to taste

1/4 cup bread crumbs

 

Directions:

Boil green beans for 3-5 minutes (not too long as they will also be baked).

Add the minced garlic, shallots and vegan butter to a frying pan and cook over medium heat until tender.  Add flour and mix well to coat.  Add vegetable broth and whisk until mixture thickens into a gravy.  Add mushrooms and cook for 3-5 minutes more.  

To bake, add green beans to a large baking dish.  Top with 1/2 the crispy onions and the mushroom gravy mixture.  Top with bread crumbs and remaining onion and bake in a 375 degree F oven for 15 minutes.

 

Macros for entire recipe with butter:

Protein  21g  Carbs  76g  Fat 17g

 

 

Mashed Cauliflower

Ingredients

1 small head of cauliflower, chopped

1 Tablespoon Vegan Butter (if desired) 

2 Tablespoons White Miso 

1 clove garlic, minced

1 teaspoon fresh rosemary, minced

 salt and pepper to taste 

1/4 cup plant-based milk (or more if desired)

 

Directions

Steam cauliflower until tender.  Drain, then add vegan butter, miso, garlic, rosemary, salt and pepper.  Mash or blend until smooth.

 

Macros for entire recipe including butter:

Protein  3g  Carbs  10g  Fat 14g

 

 

 

Stuffing

Ingredients

8 sliced Ezekiel bread, toasted

1 shallot, minced

2 cloves garlic, minced

2 stalks celery, chopped

2 cups vegetable broth

1 teaspoon ground rosemary

1 teaspoon sage

salt and pepper to taste

1 sprig fresh Rosemary

 

Directions

Slice toast into small cubes.  Place in a large bowl or baking dish.  

Heat a frying pan over medium heat.  Add 1/2 cup vegetable broth, shallot, garlic, celery rosemary, sage, salt and pepper.  Cook until tender.

Spread celery mixture over bread cubes and pour remaining broth on top.

Bake at 375 degrees F for 20 minutes.  Stir, then bake for 15 more minutes if stuffing is not dry enough for your liking.

 

Macros for entire recipe:

Protein  35g  Carbs 141g  Fat  4g

 

 

 

Cranberry Sauce

Ingredients

One 12-ounce bag cranberries (about 3 cups)

1 pear, chopped

1/2 cup water

1 orange, zested

Juice of 1/2 orange

 

Directions

Combine all ingredients into a sauce pan.  Bring to simmer, then cook until cranberries are tender and "pop" open.  

Cool, then mash with a potato masher.

 

Macros for entire recipe:

Protein 1g  Carbs  66g  Fat 0g

 

 

 

Cinnamon Rolls

Ingredients

Dough

2 cups oat flour (grind rolled oats in a food processor) 

1 scoop plant protein powder

1 ripe mashed banana

4 teaspoons baking powder 

few tablespoons almond milk 

whole wheat flour (for rolling out dough)

Filling

2 ripe bananas, mashed

2 Tablespoons cinnamon

Icing

2 Tablespoons Monk Fruit sweetener

1 Tablespoon water 

 

Combine all dough ingredients and mix well.  In a separate bowl, combine bananas and cinnamon and mix with a blender.

Spread flour on counter, then roll out oat dough onto a long rectangle.  Spread cinnamon banana filling over the top, then roll dough into a log.  Slice into 2 inch circles and place on a baking sheet.  Bake at 350 degrees F for 20 minutes.

For icing, combine monk fruit and water in a small bowl, then spread on top of cooled cinnamon rolls.

 

Serves 6

 

Macros per serving:

Protein  7g  Carbs 43g  Fat 3g

 

 

 

 

 

 

 

 

 

Original recipes here:

https://www.labrada.com/blog/healthy-recipes/fitmencooks-lean-body-thanksgiving-recipes/

https://theveglife.com/vegan-deviled-potatoes/

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