Vegan Sweet Potato Casserole
Ingredients:
- 1 cup mashed sweet potatoes
- 1/2 cup vegan butter or margarine
- 1/2 cup white sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 cup oat milk
- 2 tablespoons vanilla extract
Directions:
Preheat the oven to 325 degrees F. Mix mashed sweet potatoes, vegan butter, and sugar in a large bowl. In a separate small bowl, mix together flour, baking powder, cinnamon, and salt. Gradually stir in oat milk and vanilla extract until well combined. Pour mixture into an 8×8 inch baking dish. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Serve as a delicious side dish to your Thanksgiving feast.
Vegan Stuffing
Ingredients:
- 1 cup diced onion
- 3 stalks celery, diced
- 3 tablespoons vegan butter or margarine
- 2 cups vegetable broth
- 8 cups whole wheat bread, cubed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- salt and pepper to taste
Directions:
In a large skillet, sauté onions and celery in vegan butter or margarine until tender. Add vegetable broth, bread cubes, sage, and thyme. Cook until the bread is slightly toasted and the mixture is moist for about 10 minutes. Season with salt and pepper to taste, then transfer to a 9×13 inch baking dish. Cover with foil and bake at 325 degrees F for 25 minutes, then remove foil and bake for 10-15 minutes until lightly browned on top. Serve as a delicious stuffing alternative to your vegan Thanksgiving feast.
