Have Yourself a Happy Vegan Thanksgiving

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Thanksgiving dinner and all you’re worried about are the unvaccinated at your celebration?


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Well, buckle up! Try to accommodate everyone with dietary needs, from celiac to gluten free, food sensitivities, sugar free, white rice free, white bread free, and did we mention we are vegan?

Canadian Thanksgiving food has become proverbial thanks to the evolution of the food scene, with the traditional turkey, stuffing and sauce menu completely redesigned to suit everyone’s dietary needs and desires.

Of course, at the center of this special holiday is how everything changed when the pandemic first reared its ugly head. Last year, for example, many Thanksgiving celebrations were held via Skype or Zoom, and those who physically attended the special dinner were limited to those living under one roof. One can imagine that the size of the turkey was similar to that of a quail!


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This year we suspect you will need the planning power of a ninja to ensure that everyone not only eats well and enjoys a Thanksgiving meal, but is also treated with the respect that food choices deserve, without losing sight of what is this historical holiday. upon.

And Canada’s Thanksgiving has nothing to do with our neighbors south of the border. According to Canadashistory.caThanksgiving in Canada, or at least the land that would become Canada, has its own history, separate from our American counterparts. Traditions of giving thanks predate the arrival of European settlers in North America. “This includes the First Nations of Tortuga Island, whose Thanksgiving traditions involve giving thanks for surviving the winter and for receiving crops and game. as a reward for your hard work.


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The arrival of English explorer Martin Frobisher and his crew in 1578 makes them celebrate their first Canadian Thanksgiving on their ship, decades before American Thanksgiving. Forty-eight years later, according to Canadashistory.ca, “the inhabitants of New France under Samuel de Champlain held great thanksgiving feasts between the local Mi’kmaq and the French.”

Later, Canadians celebrated Thanksgiving to coincide with the harvest season.

Everything is good and noble and it is a wonderful time to reflect the generosity of the country, but it is also a celebration that has transformed over the years, thanks, in part, to the changing gastronomic landscape.

And not everyone likes turkey. Or any type of meat, for that matter.


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Here’s the thing: Anyone with dietary needs or philosophies can enjoy this special day.

Satisfying various requests for food, including those from vegans at the harvest table, is not that difficult. The massive injection of plant-based foods and ingredients has certainly helped in the recipe department, so that everyone from vegans to vegetarians to meat eaters and everyone in between is enjoying solid and delicious meals to satisfaction across the board.

Gone are the days when vegans were subjected to last minute takeout, or a bunch of veggie side dishes and the ubiquitous potato as the main (making sure no butter or milk was used in creating the recipe).

You can have a very vegan Thanksgiving menu, thanks in part to a much more substantial amount of great food offerings that everyone can enjoy. Research shows that while turkey and stuffing are still classics, the vegans in your life can enjoy a full feast of veggies or some hearty and delicious alternatives.


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According to Google Trends research, pumpkin pie, vegan turkey, vegan stuffing, and vegan roasts have all been raging in recent weeks as many plan a vegan Thanksgiving. Other searches this year included vegan sauce and green bean stews.

It is said that many of the searches were not done so much by the vegans themselves, but by those who were looking for the perfect recipes to feed their vegan friends and family.

The true spirit of Thanksgiving!

Google Trends’ Top Ten Vegan Thanksgiving Trending Searches

Pumpkin cake

Vegan turkey


Vegan roast

Vegan sauce

Green bean casserole

Cranberry sauce

Vegan tin cake

Vegan meatloaf

Comfort me with vegan cuisine

You can start by getting your hands on the excellent Comforting vegan cooking: easy and pleasant recipes for every day by author Jean-Philippe Cyre (Appetite for Random House) and author of The Buddhist Chef. Cyre is a classically trained chef with a very big mission: to introduce as many people as possible the joys of vegan cuisine. His book offers more than 75 easy and comforting vegan recipes for all home cooks. The Quebec-based author is known as the vegan chef, blogger, and best-selling cookbook author who was inspired by all of his grandmother’s comforting dishes growing up. For more details and inspiration, see lacuisinedejeanphilippe.com.


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Vegan pot pie

Hearty, delicious, and vegan, this flavorful cake is courtesy of Tikka Smiley for Foodnetwork.ca.

Pie dough

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup canola oil

1/2 cup of ice water (approx.)


3 tablespoons canola oil

1 chopped onion

2 small Yukon Gold potatoes, peeled and diced

2 carrots, diced

2 garlic cloves, minced

2 tbsp. chopped fresh sage

2 teaspoons chopped fresh thyme

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

2 cups of natural soy drink

4 servings of plant-based chicken breast (without meat) (about 450g), minced

1 cup frozen peas

Pie dough: Place flour, baking powder, and salt in a food processor; process until combined. Add the oil; press on and off until combined. On and off, gradually add ice water through the feed tube until a smooth dough forms. Form a ball. Flatten on disk. Wrap in plastic. Chill for at least 30 minutes.


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Filling: Preheat oven to 375 ° F. In saucepan, heat oil over medium heat; cook onion until tender, stirring occasionally, about 5 minutes. Add potatoes, carrots, garlic, sage, thyme, salt, and pepper; cook for 2 more minutes. Add the flour; cook, stirring, 1 minute. Gradually add the soy drink and 1/2 cup of water, stirring constantly. Add chicken breasts and meatless peas; bring to a boil. Reduce heat to simmer; cook for 2 minutes. Transfer mixture to 11 x 7-inch glass baking dish. Let it cool down a bit.

Meanwhile, on lightly floured surface, roll out pie crust to 13 x 8-inch rectangle. Place over the filling, pinching to form a decorative border around the edge. Cut a 1-inch circular vent down the center. Bake in the center of the oven until golden brown on top, about 40 minutes. Let cool 10 minutes before serving.



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