Thanksgiving is quite a tough time for vegetarians and vegans. The festival being all about a turkey and other symbols of satisfying indulgence, vegans really struggle for a comparable sign of convivial indulgence that could satisfy their senses in a plant-based way. Let’s go over two vegan recipes for just such a situation now.
First on our list of vegan recipes is a dish of vegan rolls. Take up a large bowl and pour in a half cup of warm water, two packets of active dry yeast, and a touch of sugar, and stir until everything’s dissolved. In a few minutes, the yeast should make the whole mixture a bit frothy, and that’s what you’re waiting for. Take out a saucepan, heat a cup of milk and 3 tablespoons of butter in it over low heat until everything is nice, melted and warm. Throw in the milk-yeast mixture, a teaspoon of salt, 4 cups of all-purpose flour and mix in and knead until everything is nicely blended.
You’ll need to knead that dough for about 10 minutes until it’s nice, smooth and can be worked with. As you knead, add in as much as quarter cup of flour if the dough keeps sticking to your hands. Leave the dough to rise for about 45 minutes. It’ll probably kill you to do so once it’s risen, but you’ll need to flatten the dough a bit by hand to make it manageable. Roll it out into balls and place in a covered dish and leave to rise for another 10 minutes. Roll each ball out on a greased sheet, apply a little melted butter all over, and with a pizza wheel, cut each in the shape of a triangle. Roll each triangle up, brush it with a bit of melted butter, sprinkle with sesame seeds, and lay out on a greased baking sheet to bake for 20 minutes at 400 degrees until everything is nice and golden brown.
Up next on our vegan recipes list is the vegetable letter. Take out five medium-sized bulbs fennel. Cut off the roots and the stalks, and quarter them. You’ll need to do the same with eight medium-sized yellow onions too. Of course, you’ll need to remember to peel the onions.Take out a large pan, throw in the fennel and the onions with 2 tablespoons of salad oil and three pinches of salt. Take out 3 pounds of medium-sized acorn squash, dice, and carve out the seeds. Toss it all into a pan with a touch of oil and salt, and roast in the oven with the fennel and the onions for 40 minutes.
Peel and dice up 3 pounds of carrots, throw in a skillet and cook in 2 tablespoons of salad oil and a touch of salt until everything is nicely browned. Add a quarter cup of water, and boil everything for a few minutes. In a separate little pan, heat quarter cup of peach preserves and 3 tablespoons of lemon juice until all the preserves of melted. You’re now ready to arrange everything into place as you wish. You can garnish with sprigs of parsley. The aroma by itself should get your neighbors knocking on your door.