Please give this video a like if you found it helpful! :-)

AHHH i'm so excited to share all this with you guys! i hope you like it!!
I know the vid is super long but hopefully people will still watch it because it is full of useful content I swear!!

This video includes 10 different vegan recipes for you to share with your friends/family this Thanksgiving! (or any other time really!)

Let me know if you guys make any of these & how they turned out!

☆ ☆ ☆ ☆ ☆ ☆ ☆ INGREDIENTS / RECIPES ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆

→ GREEN BEAN CASSEROLE
For my casserole, I used the green bean/mushroom mixture from this recipe: http://minimalistbaker.com/vegan-green-bean-casserole/ (Just ignore the "crispy fried onions" part if you're gonna use the below...)
& the "French Fried Onion Topping" from this recipe: http://ohmyveggies.com/vegan-green-bean-casserole/
Rice vinegar was fine for me though

Like I said in the video, I don't think the boiling then ice bath step is necessary, so when I make it for actual Thanksgiving, I'm probably going to just make the mushroom sauce on the stove then combine that with raw green beans in the oven & bake for longer than the recipe originally says.

→ SEITAN TURKEY LOAF
http://inhabitat.com/make-your-own-tasty-vegetarian-turkey-for-thanksgiving-with-this-recipe/
For this, I was using a bouillon cube & the recipe used a bouillon paste, so I didn't know really how much to put & ended up not putting enough, because you couldn't really taste it in the end product. So just try your mixture before you cook it to make sure it's seasoned enough.

→ STUFFING
For my stuffing, I just bought a packaged stuffing mix (Mine was from Sprouts, but many of them are already vegan - just check ingredients)
So just follow the directions on the package for cooking & then here's some good add-ins:
chopped celery
chopped onion
chopped cashews/almonds/walnuts
craisins or raisins
chopped apple

→ CANDIED SWEET POTATOES & APPLES
2 large or 4 small sweet potatoes, peeled and diced
2 Granny Smith apples, diced
1 cup brown sugar (or 1/2 cup maple syrup)
1/2 cup non-dairy shortening
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup walnuts or pecans

MAKE THE SAME DAY YOU'RE GONNA SERVE IT. After it's been in the fridge for a day, it starts lookin real ugly because of the apple (still delicious, just not pretty).

EDIT: I don't recommend oil or earth balance! Coconut oil doesn't want to mix & ends up clumpy. Earth Balance works OK but the oil tends to separate from the seasoning & doesn't absorb as well as shortening.
Let me know if u tried a different fat & it worked for you.

→ ROASTED GARLIC MASHED POTATOES
For Roasted Garlic: https://youtu.be/gGXBpvLxwgI
For Mashed Potatoes:
I used 5 large yukon potatoes (but that ended up not fitting in my pot so i took a lil bit out)
1/4 cup vegan butter or olive oil
A splash of non-dairy, non-vanilla milk (optional)
Your Roasted Garlic (If you don't want chunks, mash in a separate bowl first) or sautéed minced garlic
salt & pepper
chives

→ CRANBERRY SAUCE
3 cups cranberries
1 cup water
1 cup sugar

→ GRAVY
Everything to preference:
Olive oil
Vegan Bouillon+Water or Broth
Soy sauce or Liquid Aminos
All-Purpose Flour
seasoning / salt & pepper

→ DINNER ROLLS
I used store bought, half-baked rolls & followed the directions on the package (well not really, since I burnt them), but many generic (fully baked or half baked) rolls are already vegan - just check the ingredients.

→ PUMPKIN PIE
http://dish.allrecipes.com/how-to-make-a-pie-crust-step-by-step/ (video at the bottom)
For the CRUST:
2 Cups Flour
1 Cup non-dairy shortening or butter
1 Teaspoon Salt
about 1/2 cup of cold water (add spoon by spoon as you stir it in)

Then for the FILLING, I used the CLASSIC pie filling from this page on Oh She Glows, BUT NOT ANY OF THEIR CRUSTS so ignore that: https://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/
Modified from the recipe page:
In a small bowl or mug, whisk together the maple syrup and arrowroot powder (or cornstarch).
In a large bowl, whisk together all ingredients, adjusting spices to taste.
To bake: Scoop the filling into crust and smooth. Bake for about an hour at 350F.
Place on cooling rack for 1 hour.
Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)

→ COCONUT WHIP
1 can coconut cream/milk (just make sure it's full-fat)
2 tablespoons sugar
1 tsp vanilla

☆ ☆ ☆ ☆ ☆

(~˘▾˘)~ TODAY'S SONG FOR YOU, MY FRIEND:
Where Are We Going - Marvin Gaye ITS A GOOD SONG

MUSIC USED:
Flashback by Jeff Kaale: https://soundcloud.com/jeff-kaale/flashback
Canals by Joakim Karud: https://soundcloud.com/joakimkarud/canals-chilihop-essentials-summer-2016