First off, what is a Buddha Bowl? A Buddha Bowl is a healthy eating staple. It is a bowl filled with different layers of hearty healthy foods. It is great for vegans because you can load up on veggies and protein in one bowl! It is also a wonderful choice because you don’t have to plan it, you can take whatever leftovers or odds and ends you have in your fridge and make a Buddha Bowl.
Thanksgiving can be a hard time of the year if you’re Vegan. You often don’t have much control over what is put on the table in front of you, that is, if you spend the holiday at a family member’s house. It can be stressful not only for those that are vegan to try and find friendly options, but also on the host to provide them. To ease this stress, I’ve come up with three super simple vegan friendly side dishes to help you out this holiday season, all just four simple steps! If you’re looking to replace the staple of the holiday, the turkey, here is a great guide to help you find a vegan replacement!
Mashed Sweet Potatoes
Everyone loves a potato dish on Thanksgiving! However, most of the time these dishes are loaded with butter and milk. Not vegan friendly at all! This recipe replaces the butter with vegan butter and the milk with your choice of milk replacement (I chose Almond milk).
6 Large Sweet Potatoes
2 Tablespoons of Coconut Oil
1/4 teaspoon of Salt
1/2 Cup of Almond Milk
2 Tablespoons of Vegan Butter
1/2 teaspoon of Pepper
1/4 teaspoon Nutmeg
Preheat the oven to 450 degrees. Place your sweet potatoes on a baking sheet and place in the oven. Bake for one hour.
Remove the sweet potatoes from the oven and allow them to cool off enough to handle. When cool, cut in half and scoop out the insides with a spoon. They should be soft enough that the insides just come right out.
Add all other ingredients and begin to mash. I started with a hand masher and then used a hand mixer. I switched between the two repeatedly until I achieved the smooth texture I was looking for. You can add more milk to the potatoes if you want a smoother consistency. About 1/3 of a cup.
Pour finished mixture into dish and sprinkle the top with cinnamon if you wish. Serve and enjoy!
2. Baked Mac and Cheese
Baked macaroni might not be a classic staple of Thanksgiving but it is something I enjoy having on my Thanksgiving table. With this version you can enjoy your classic mac and cheese along with the rest of your family!
10 oz dried macaroni
1 Cup Golden Potatoes peeled and chopped
1/4 cup of Carrot peeled and chopped
1/3 cup of onion peeled and chopped
3/4 Cups of water from pot of boiling vegetables
1/4 Cup of Almond Milk
2 Tablespoons of Nutritional Yeast Flakes
1 teaspoon of salt
1/4 teaspoon of Garlic
1/4 teaspoon of Paprika
Cook macaroni until Al dente. Put aside.
Bring a pot of water to boil. Once you have a rolling boil, toss in your veggies and cook for 10 minutes.
After the ten minutes add the 3/4 a cup of water from the vegetables to your blender. Drain your vegetables and then add them to your blender. Add your remaining ingredients to your blender as well. Blend until smooth.
Preheat your oven to 350 degrees. Pour your sauce over top of your noodles and stir until well combined. Coat the top in bread crumbs and bake for 15 minutes. Enjoy!
3. Classic Stuffing
Stuffing is a huge staple on turkey day. It is also my favorite dish. I look forward to stuffing every holiday as a part of our meal and I love having it as leftovers. So, of course, I had to make a vegan version of my favorite holiday dish!
1 loaf of wheat bread
2 Cups of Vegan Butter
3 Onions, Chopped
3 Stalks of Celery, Chopped
1 Quart of Vegan/Vegetarian Chicken Stock
1 teaspoon of Salt
1 Chicken flavored Vegan Bouillon Cube or seasoning packet
1 teaspoon of Paprika
1 teaspoon of Garlic
1 teaspoon of Sage
1 teaspoon of Thyme
Open up your bag or bags of wheat bread and allow the bread to become stale. This makes for better stuffing! You can also use more than one loaf of bread if you want to make more stuffing, it won’t effect the other ingredients.
Cut your bread into cubes and place in a baking dish or casserole dish. Set aside for later.
In a medium pot, heat your butter on medium heat. Add your onions and celery and cook for 10 minutes. After the 10 minutes add your stock and all other ingredients. Stir until well combined.
Remove your mixture from the stove and gently pour it over your bread. Only add enough to make all the bread moist, not soggy. Bake for 45 minutes. Serve and enjoy!
Autumn is a time of hearty foods such as pumpkin pies, stews, and heavy breads. Our systems can get overwhelmed with the indulgence of it all. This soup is a great meal to take a break from those heavy foods while still enjoying an Autumn themed meal. It is cleansing and boosts immunity to prep you for when those bugs make their rounds this winter. Add some quinoa or rice to bulk up this soup and make it a nice family dinner!
4 Cups of Vegetable Broth
2 teaspoons of Minced Garlic
1 Apple, peeled, chopped
1 Butternut Squash, peeled, chopped
Carrots, peeled and chopped (about 1 cup)
1/2 teaspoon Salt
1/4 teaspoon Turmeric
1/2 Cup of Light Brown Sugar
1/4 teaspoon Cinnamon
1/8 teaspoon Pumpkin Spice
1 teaspoon of Coconut Oil
1/2 Cup Coconut or Almond Milk
2 Tablespoons Maple Syrup
Garnish with fresh greens
Salt and Pepper to taste
Peel your vegetables and apple. Remove the seeds from your squash and apple. Chop everything into quarter sized chunks, put your apple aside for later. Fill pot with water and place in squash and carrots. Bring your pot to a rolling boil and let your vegetables boil for 20 minutes. After 20 minutes drain your vegetables from your water and put aside.
In a crock pot, add your vegetable broth, garlic, carrots, apple, squash, salt, turmeric, brown sugar, cinnamon, coconut oil, and pumpkin spice. Put crock pot on high and let cook for 1 hour.
Take everything in your crock pot and place it into a food processor, or a blender, and puree until smooth. Place your soup back into your crock pot and let steep on high for an additional 2 hours until creamy.
After your soup has cooked, add the milk and maple syrup. Whisk well.
September, to me, is a time of change. The leaves change their color marking the start of Autumn, a new school year, and the harvest season. So what food do I think of most, this time of year? Apples! They are a staple of Fall cooking. For my first recipe I wanted to make a heavenly cookie to put a spotlight on this autumnal fruit. They are versatile to work with and delicious, making them the best ingredient for a vegan cookie.
For this recipe you will need…
3/4 Cups Vegan Butter
1 Cup of Sugar
1/2 Cup Brown Sugar
1 teaspoon Vanilla
1/2 Cup Applesauce
1 and 3/4 Cups Flour
1 teaspoon baking soda
1 and 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 Cups Oats
1 Medium Apple, peeled, shredded = 1 Cup total
1 Cup Powdered Sugar
2 Tablespoon Coconut Milk
1/8 teaspoon Vanilla
1/2 teaspoon Honey
Add more Powdered Sugar to thicken or more milk to thin.
First, heat your oven to 375. Line your cookie sheets with parchment paper and put aside for later. In a large bowl, mix vegan butter, sugar, and brown sugar.
Next, add vanilla and applesauce.
Beat with your mixer until you get a smooth consistency.
Now, in a medium bowl, mix dry ingredients with a whisk. They are flour, baking soda, cinnamon, and salt. Then pour it into your batter. Beat the two together with your mixer.
Next, take your apple and wash it, peel it, and then shred it with a grater.
Add the Apple and Oats into batter and mix.
Your dough should turn out looking like this!
Pro Tip: Pop your batter into the fridge for an hour or so before baking your cookies. This helps the batter absorb all of the flavors and improves the texture.
While you’re waiting, now is the perfect time to make your icing!
In a medium bowl beat together powdered sugar, coconut milk, vanilla, cinnamon, and honey.
Once your icing is nice and smooth it’s time to transfer it to an icing bag. If you don’t actually have one, just use a Ziploc bag and rubber band the top. When you’re ready to use your icing, just snip off the corner of the bag. Remember to make a small cut or else the hole will be to big. Pop in the fridge until you’re ready to use it.
Now it’s time to make those cookies!
Pro Tip: Use a melon baller/ ice cream scoop to get perfectly round cookies. The scoop I used makes roughly 1 and a 1/4 inch balls.
Put your balls of dough on your prepped cookie sheets. You should be able to make around 36 cookies. I flattened my cookies with a fork and sprinkled a bit of flour on top to keep them from rising too much. Place cookies in the oven and bake for 10 minutes, or until golden brown.
When your cookies are done baking just slide the parchment paper off the cookie sheets to let them cool.
Once they’re cool get your icing from the fridge and drizzle over the cookies. Make sure to let the cookies completely cool before icing!
Printable Recipes: Just save photos below and print! (Servings may vary)