Happy Thanksgiving Eve, Vegans!

Add some vegan options to your feast by substituting the milk and butter in your mashed potatoes for your favorite plant-based milk (like almond or cashew) and non-dairy butter. Nora Cooks, an online vegan chef, has a vegan recipe for gravy I’ve copied below.

EASY VEGAN GRAVY
servings: 8 SERVINGS cook time: 5 MINUTES total time: 5 MINUTES author: NORA TAYLOR course: SIDE DISH cuisine: AMERICAN

Ingredients
▢2 cups vegetable broth
▢3/4 teaspoon onion powder
▢3 tablespoons nutritional yeast
▢1 tablespoon soy sauce (or use tamari for gluten free)
▢1/2 teaspoon dijon mustard
▢1/4 cup all purpose flour (or use brown rice flour for gluten free)

Instructions
1. Add all ingredients to a medium sized pot and bring to a boil.
2. Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
3. Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.

Easy Vegan Gravy

If you haven’t noticed yet, under the “Projects” tab there’s a vegan challenge to join just a few clicks away. We’re trying to make it to one hundred vegans, so if you’re already a vegan, we’d really appreciate your support.

A quick side note: You may find these updates annoying, so if they bother you, I believe there’s a setting under your profile to turn off email notifications.

Enjoy your (hopefully!) vegan Thanksgiving!