Vegan Thanksgiving recipes!

One of the top questions vegans seem to get (at least, in my experience) is, "So, what do you eat on Thanksgiving?" Rather than just answering the question, I decided to post some recipes.  This year, I'll be making the following dishes:

-tofurkey
-stuffing (my grandmother's recipe that I veganized)
-green bean casserole
-mashed potatoes
-pumpkin pie

Oh, and maybe a salad since it might be nice to have some food that doesn't send me into a carbohydrate-induced coma.  

Because I'm having tofurkey this year (which doesn't require a recipe since it's pre-made), I decided to include a recipe for one of my other favorite main dishes.

Mock Chicken Pot Pie

Ingredients: 

1/4 cup vegetable bouillon
2 1/2 cups hot water
1/2 cup nutritional yeast flakes
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned and drained mixed corn kernels, peas, and diced carrots
1/2  lb. faux chicken, cut into tiny cubes
1 box puff pastry sheets

Directions:

       Preheat the over to 400 degrees. Mix the vegetable bouillon powder with the hot water to make stock. Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through. Roll out one sheet of puff pastry and place in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.

Green Bean Casserole

Ingredients:
¼ cup vegan butter (like Earth Balance)
¼ cup flour
1 ½ cups vegetable broth, warmed
1 Tbsp. soy sauce
1/2 tsp. garlic powder
2 Tbsp. vegetable oil
1/4 cup nutritional yeast
Two 14.5 oz cans green beans, drained
One 2.8 oz can French fried onions

Directions:
1. Melt margarine in a saucepan over medium heat.
2. Add flour and whisk continuously for 1-2 minutes until it forms a roux.
3. Add broth, soy sauce, and garlic power; whisk for 1-2 minutes until the sauce is thick and bubbly.
4. Add the oil and nutritional yeast. Whisk again until smooth.
5. Pour the sauce into a small casserole dish, add the green beans and stir to coat.
6. Bake at 350°F for 15 minutes, then top with the French fried onions and bake for 5 more minutes, until browned and bubbly.

Pumpkin Pie

Ingredients:

2 10.5 ounce packages silken (soft) tofu
1 pre-made pie crust
1 16 ounce can pumpkin
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

Pre-heat oven to 375 degrees.
In a blender or food processor, process all ingredients, except for 
the pie crust, until smooth.

Pour into pre-made pie crust. Bake for one hour, or until a toothpick 
inserted in the center comes out clean. Chill before serving, if 
desired.

Standard Bread Stuffing

Ingredients:
3 quarts soft bread cubes (3 quarts = 12 cups)
2 teaspoons salt
2 teaspoons ground sage
1/4 teaspoon pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/3 melted butter
2 heaping tablespoons of corn starch plus 4 tablespoons of water (mixed together)
3/4 boiling water

Directions:
1.  Mix bread, salt, sage, pepper, onion and celery in large bowl.  Pour melted butter over it and mix well.
2.  Add corn starch mixture and water.  Mix lightly until well blended.

Note - If a dry dressing is preferred, decrease liquid.

Cook at 375 degrees for 1/2 hour.
Cook in a casserole dish or in a covered bowl.

Mashed Potatoes

Ingredients: 

1/4 cup olive oil
4 large cloves garlic, peeled and minced
 3 medium Yukon gold potatoes
Salt

Directions:

1. Place the olive oil in a small saute pan set over medium-low heat. Add the garlic, and cook until garlic is soft, about 2 minutes. Remove pan from heat, and set aside.

2. Peel the potatoes, and cut into 1 1/2-inch chunks. Place chunks in a medium saucepan filled with cold water. Add 2 1/2 teaspoons salt. Bring to a simmer over medium heat. Cook until a knife inserted into a potato chunk comes out easily. Drain potatoes in a colander set over a heat-proof bowl, reserving 1/3 cup cooking water. Transfer potatoes and reserved water to a medium bow

3. Using a whisk, mash the potatoes and reserved cooking water until smooth. Whisk in the reserved olive oil and garlic. Season the mashed potatoes with salt, and serve.