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We thank Thee for Thy Abundance

We thank Thee for Thy Abundance
Genesis 1:29

Wednesday, November 22, 2017

WFPB Thanksgiving

WFPB Thanksgiving Recipes

Thanksgiving can cause us Whole Food Plant Based eaters a lot of stress. Don't stress. I have already stressed out for you. *Breathe :)

Here are the BEST recipes I have found or created for you. Get cooking! 



  • 5 lbs. Organic Golden Yukon Potatoes
  • Water
  • Several Cloves of Garlic
  • Sea Salt
  • Peppercorns (optional)
  • Celery (optional)


  1.  Fill large pot with washed and quartered potatoes.
  2.  Cover potatoes with water. Approx. 8-10 cups.
  3.  Add minced Garlic cloves & salt to liking.
  4.  Optional: Add some peppercorns and stalks of celery cut in half.
  5.  Boil for 15 minutes or until tender.
  6.  Strain water into bowl to use for the gravy. Leave a little water with the potatoes.  Remove celery & peppercorns if used.
  7.  Mash potatoes. Hand held blender works great.
  8. *Do not OVER mash potatoes or they will turn into glue...:)


  • 1 cup Brown Rice Flour Or any flour
  • 8 Tbs Nutritional Yeast
  • 4 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Black Pepper
  • 8 cups Water from Boiling Potatoes
  • 8 Tbs Braggs Liquid Aminos or Soy Sauce
  • 2 tsp Yellow Mustard
  1. In large pan toast the dry ingredients by whisking over low heat until aromatic.
  2. Slowly whisk in the wet ingredients.
  3. Add soy sauce, mustard, and kitchen bouquet and stir to combine
  4. Simmer on med-low heat until bubbly and thickened



  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1/4 cup chopped fresh parsley
  • 1 (12 ounce) pkg sliced mushrooms
  • 12 cups dried out whole wheat bread crumbs 
  • 1 teaspoon poultry seasoning
  • Sea Salt to taste 
  • 1 1/2 teaspoons sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon marjoram
  • 3 1/2 – 4 1/2 cups veggie broth

  1. Sauté onion, celery, mushroom, and parsley in a little veggie broth.
  2. Pour sautéed veggies over bread crumbs in a very large mixing bowl. 
  3. Add all seasonings and toss together.
  4. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing)
  5. Pack stuffing lightly into lined crock pot, and cover. 
  6. Set on High for 45 minutes.
  7. Reduce to Low and cook for 3 – 4 hours more.


  • 1/2 a Pineapple, Cut up.
  • Organic Fresh Raw Cranberries, rinsed.
  • Dates, pitted
  • Add 1 Orange or 1 Apple (optional)

  1. Blend all ingredients until smooth in High Speed Blender OR use a Food Processor


  • 1 medium Sweet Potato
  • 1 medium Onion
  • 2 ribs Celery
  • 1 medium Carrot
  • 2 cloves Garlic, minced
  • 1 15- ounce can Cannellini Beans or other White Beans, drained and rinsed.
  • 14 ounces Extra-Firm Tofu or an additional can of White Beans
  • 2 tablespoons Bragg's Liquid Aminos or Soy Sauce
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Spicy Brown Mustard
  • 1/4 cup fresh Parsley, chopped
  • 1/2 tablespoon Rubbed Sage
  • 1 tablespoon Thyme 
  • 1/2 tablespoon Dried Rosemary, crushed
  • 1 1/2 teaspoon Sea Salt, or to taste
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Nutritional Yeast
  • 1/2 cup Walnuts, chopped (optional)
  • 3/4 cup Oatmeal, blended coarsely (a quick pulse)


  1. Preheat oven to 375* F. 
  2. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  3. Mince the onion, celery, and carrot. 
  4. Heat a large, non-stick skillet. 
  5. Add the minced vegetables, including garlic, and cook.
  6. Stir regularly, until they become tender, about 6-10 minutes. 
  7. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened.. 
  8. Add the drained beans and mash them lightly with a slotted spoon or spatula.
  9. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. 
  10. Add the walnuts and pulse a few more times.
  11.  Scrape the tofu mixture into a large mixing bowl.
  12. Add oatmeal and the cooked vegetables. Stir well.
  13. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper.
  14.  Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 
  15. Bake for 25 minutes or until the top is evenly browned. 
  16. Loosely cover with aluminum foil and cook for 20 more minutes. 
  17. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.)
  18.  Remove from oven and allow to stand for 10 minutes before slicing and serving.


  • Organic Corn alone or with Peas, Fresh or frozen. Steam or Microwave. 
  • Organic Green Beans, Fresh or frozen. Steam, Microwave or sautee in veggie broth. 
  • Salad
  • WFPB Rolls
  • WFPB Corn Bread
  • Sweet Potatoes with Cinnamon and Sucanat

I will add more recipes to this list when I can. 

HAPPY THANKSGIVING from my family to yours!

~ Enjoy!