Vegan Thanksgiving Recipes for Oahu Fresh

This week I’m sharing two of my favorite recipes that would be great for a Thanksgiving feast, or for any cozy meal throughout the winter months: a wholesome Sweet Kale Sauté and delicious Vegan Mushroom Gravy. I’ll also share a few additional recipes for Fall favorites that you can enjoy for holiday meals!

I love the cool months of Fall, and this year feels particularly sweet. The weather has cooled down significantly here in Honolulu, pumpkins and squashes are all over the stores and markets, and everything is spiked with cinnamon. Oh yes, we also are seeing the fall of the disgraceful, disgusting Trump administration–that’s my favorite Autumn 2020 feature thus far!

Thanksgiving during a pandemic is going to be tough for many, many people, as many of us won’t get to celebrate in the same way as years past. However you celebrate (if you celebrate at all), I hope you find nourishment and joy in as many ways as possible, now and always. 💕

Easy Vegan Recipes for Thanksgiving

While you can enjoy these recipes nearly year-round, they are particularly good for the holiday season. If you’re looking to build a full vegan Thanksgiving meal, here are some additional recipe ideas from my archives:

• Roasted Kabocha (seen in the picture above)
• Noochy Tofu (tofu with nutritional yeast)
• Mushroom Tofu
• The Best Marinated Tofu
• Basic Tofu (seen in the pictures above)
• My favorite Thanksgiving recipe: Tofu Pot Pie
• Pumpkin Soup
• Pumpkin Gratin
• The Perfect Kale Salad
• Grilled Romaine Salad
• For more inspiration and recipe ideas, click here to see all recipes tagged Thanksgiving!

Onwards to the recipes featured in this week’s video: my favorite Sweet Kale Sauté and delicious Vegan Mushroom Gravy.

Sweet Kale Sauté

1 bunch lacinato (dinosaur) kale (can also use chard or about 4 cups fresh spinach)
½ cup chopped red onion
2 Tablespoons olive oil
1 Medjool date, pitted and finely diced
Pinch salt or splash of soy sauce

1. Wash the kale, and prepare by removing the leaves from the stems. Chip into ribbons or small chunks.
2. Add the onions to a large skillet, and then add oil. Warm over medium-low heat, and cook until onions are very soft and browning, about 8-10 minutes.
3. Add kale and chopped date to the plan, and cook just until the greens are wilted (about 2-3 minutes for kale, 1-2 minutes for chard or spinach).
4. Sprinkle with salt, toss to combine, and serve immediately. Garnish with lemon if needed.

Makes 2-4 servings, depending on how much green leafies you like to eat!  

Vegan Mushroom Gravy

2 Tablespoons chickpea flour (or wheat flour)
1 Tablespoon organic cornstarch or potato starch
2 Tablespoons water
3 Tablespoons olive oil, divided
1 cup diced red onion
2 cloves garlic, minced (or 1 Tablespoon dried garlic)
1-2 cups mixed sliced mushrooms (shiitakes, cremini, etc.)
2 cups unsweetened soymilk (can also use veggie broth if you don’t have milk)
2 Tablespoons soy sauce
½ teaspoon each caraway, thyme, and black pepper

1. In a small bowl, whisk together flour, starch, water, and 1 Tablespoon olive oil until smooth. Set aside.
2. Add 2 Tablespoons olive oil to a large skillet and heat on medium heat. Add onion and garlic and cook for five minutes, stirring occasionally.
3. Add mushrooms to skillet and cook five more minutes (not stirring), until mushrooms wilt and release water.
4. Reduce heat to low and add soymilk (or broth), soy sauce, and herbs. Stir gently to combine, and let mixture come to a low simmer.
5. Add about one cup of the warm milk mixture into the flour/starch mixture, then it all back into the pan. Whisk continuously until thickened–this might take 5-10 minutes (be patient)!
6. Once thickened, gravy can be used atop potatoes, tofu, or whatever else you might be eating.

Yield: about 2 cups gravy