If you’re new here, my name is Yassine. Today I have got three vegan Thanksgiving recipes for you.I’m calling this like the perfect vegan Thanksgiving plate because I’ve decided to give you like an entree style thing, a traditional side, and then like a green side. So, if you made all three of these and put them on one plate, it would be the perfect vegan Thanksgiving meal.
So, we are making some herb-crusted tofu, which is so good. We’re also gonna be making my favorite new stuffing recipe, this is a vegan cornbread stuffing, it tastes incredible. It has mushrooms and just, ugh it’s so good! And then, we’re finishing things off with a green bean recipe. So like I said, it’s the perfect Thanksgiving plate,
and I hope that if you do have people in your life that are vegan and they’re coming for Thanksgiving that these recipes are something that you can make. As always, the recipes are up on the blog for you already, so if you’re interested in making them, and without further ado, let’s go ahead and jump in
- 2 lbs green beans
- 2 tbsp oil
- 4 garlic cloves
- 2 tbsp tamari
- ⅓ cup sliced almonds
We’re gonna start by adding oil into a pan, then you can add you’re cleaned, trimmed green beans into the pan as well, give it a quick saute, maybe just a few minutes or so, and then cover this. And, we’re gonna let this steam until the green beans are mostly softened. That should take about five, 10 minutes or so.
Take the lid off, give the green beans another stir, if they’re still not soft enough you can add a splash of water and recover them. But if they are ready to be almost eaten, we are going to add in our sliced garlic as well as some pepper, tamari, and you are gonna cook them for regarding 2 to a few minutes,and then we are actually going to recover them and let them continue to steam with the tamari and garlic, and get nice and flavorful.
Once we’ve let them steam, even more, we can just give them a saute and you can see that they’ve kinda started to soften and they are almost completely tender, that’s where we want them. Once we get that, we are going to add in our sliced almonds, and just combine that basically, we still want the almonds to be crunchy,
so don’t need to cook them too much. We want them to still remain intact. Once you have them all sauteed, that’s pretty much it,you can just serve them right away,or if you want to reheat them you can put them in a sealed container, let them cool down before you put ’em in the fridge, and then when you’re ready to cook them, just throw them back in a saute pan and reheat them. Or, you could also reheat them in the microwave.