When many consider a plant-based diet, the fear of missing out on favorite foods can be a non-starter. No more! This amazing vegan BLT raises the bar and proves that whole foods are indeed absolute stunners, satisfying the even most entrenched cravings.
The smokey-salty flavors that drive omnivores crazy for bacon are really simple to create. Tempeh is a true chameleon, and within 10-minutes will take on an incredible flavor.
The only ingredient you’ll need to seek out is a small bottle of liquid smoke. Worry not, it keeps forever and has a host of sneaky uses in veggie BBQ techniques. Here, it takes simple tempeh and turns it into a delicious maple-smoked veggie bacon in minutes.
Fresh tomatoes, crispy lettuce, and toasted slices of artisan bread round out this classic and satisfying sandwich that will leave you craving it again and again.
BLT lovers, rejoice!
The vegan BLT you have been waiting for. Also known as a TLT. Add a little avocado, and you’re on your way to a magnificent TTLA.
Leftover tempeh bacon will last 5 days and can be used for more sandwiches or as part of a lunch bowl with grains and roasted veggies.
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Having lived in both the north and the south, we call it either dressing or stuffing interchangeably. Whatever your kitchen names it, the dish is a holiday staple… and it needs to be great! A perennial favourite for both our Thanksgiving or Christmas dinners, this vegan stuffing recipe combines fresh herbs, apple, and crunchy walnuts to pull the side-dish into centre stage. Vegans and vegetarians (and their hosts), sigh no more at the holiday dinner table! This will be the star of the show…
Whether it accompanies a traditional holiday bird or stands alone, this dressing is absolutely delicious. To make it a main meal of it’s own accord, prepare & bake it as described. When it’s time to remove the tinfoil, scoop the dressing into a fully baked fall squash or pumpkin, returning it to the oven under a low broil to crisp the top.
A generous helping each of delicious miso gravy and homemade cranberry sauce are essential, and together round out a new and wholesome take on traditional favorites.
Enjoy amongst your best friends and family!
A delicious dressing made with whole grain bread, apples, walnuts & fresh herbs, perfect for your vegan or vegetarian Thanksgiving dinner. Easy to make and impress your guests! Serve with delicious miso gravy and homemade cranberry sauce.
*try a mixture of breads like walnut cranberry and whole wheat
**The fresh herbs really make this stuffing, if available the poultry herb blend is perfect to use
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In Vancouver there is a restaurant called The Naam. It’s a quirky vegetarian institution, open 24/7, and is the perfect place to meet friends for an inspired and healthy meal regardless of the hour. One of the most popular dishes is the Dragon bowl, made with the secret-recipe Naam miso gravy. The popularity can’t be understated; it’s even sold by the bottle.
The Sails & Spices take on this addictive, easy, and healthy vegan gravy recipe is here for you to enjoy on a dragon bowl, smothering roasted vegetables, or alongside apple-walnut dressing for a wonderful Thanksgiving or Christmas dinner.
Vegan gravy is boring? Not a chance.
When we are invited over to someone’s house for thanksgiving we always find it helpful to offer to bring the gravy if they are not vegetarian, and everyone loves trying this miso gravy and discovering how tasty it is!
One year I accidentally I made this gravy exceptionally spicy (a few too many tablespoons of sriracha), and even though everyone found it quite delicious it gave quite the kick. Since then the running joke in our family is don’t make the gravy too spicy! Unless that’s what you like of course.
This healthy and delicious miso gravy is great for Thanksgiving dinner, over roast veggies, with poutine or fries, and Dragon or Buddha Bowls!
For this recipe it’s helpful to note that 4 tbsp = 1/4 cup to help with measuring out ingredients.
Servings – some people suggest 1/3 cup of gravy per person, so this recipe could serve 10 people.
This recipe also freezes well so we will often do a double batch and freeze it in 2 cup servings to use later over a bowl of veggies and rice. A quick blend will help get the right consistency when you are reheating it.
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When you live abroad, perspective is found equally in the new things you discover and the familiar things you miss. On our first thanksgiving in Australia, we had a heck of a time finding cranberries for the ubiquitous holiday sauce. Persistence paid off that year, and we cheerfully brought home the bright red berries to make this simple staple family heirloom of a recipe. It’s so good, we almost didn’t want to let the recipe out…
The beauty of the sauce is in the simplicity and brightness of taste. The addition of whole holiday spices and orange zest set this version apart. Whether you’re new to cranberry sauce, or used to the tinned variety, prepare to hear your tastebuds sing.
Serve alongside a traditional Thanksgiving or Christmas dinner of smashed potatoes, apple-walnut dressing, roasted vegetables, and plenty of miso gravy.
This is the recipe we use time and time again when we are looking for a quick and easy, deliciously tart, cranberry sauce to serve along side our special holiday meal.
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Tempeh is a chameleon and absorbs the flavor of the buffalo sauce (Frank’s Red Hot Sauce is essential for this), while the Homemade Spiced Garlic Croutons on top make this extra delicious. Our vegan caesar dressing is super quick to whip up and will please even the most traditional caesar salad lover.
A delicious and healthy vegan Buffalo Tempeh Caesar Salad recipe that comes together super quick for a satisfying meal.
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