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  • Writer's pictureRebecca Lake

Thanksgiving recipes

Updated: Nov 23, 2023

Thanksgiving loaf



Thanksgiving Loaf


1 cup diced onion(large onion)

1 cup diced celery(3 big stalks celery)

1 cup diced carrots(3 big carrots)

1 cup diced mushroom (8 oz)

2 cups whole grain cooked(farro, teff, rice groats, millet)

2 cups beans or lentils cooked

2 Tbsp miso

2 Tbsp Herbs de Provence

1/4 cup nutritional yeast

2 Flax eggs(2 Tbsp flax seed meal and 5 Tbsp water in a bowl mixed-let stand for 10 minutes)

6 oz can of tomato paste


Set the oven to 350. Make the Flax eggs by putting 2 Tbsp of flax seed meal into a small bowl and add 5 Tbsps water. Allow to sit. Saute the mushrooms onions, celery, carrots, using veggie broth to unstick as needed. Cook the whole grain. Cook the beans or lentils or use canned. Into a large bowl dump the sauteed vegetables, the cooked whole grain, the cooked or dumped beans and mix together. Add the miso, blend in. Add the herbs de Provence, blend in. Add the nutritional yeast, blend in. Finally add the gelled flax seed meal and blend in. Once well mixed dump mixture into loaf pan. Grease the loaf pan or line the pan with parchment paper or use a silicone pan. Tamp down. Bake for 1/2 hour, apply tomato paste on top, bake for 30 more minutes. Enjoy!


Mashed potatoes


3-4 large potatoes (6 cups diced) cooked

1 tsp garlic powder

1 tsp onion powder

1 Tbsp nutritional yeast

1Tbsp white miso

1/3 cup non-dairy milk(unsweetened)

Just cook the potatoes and mash them. If they are red skinned potatoes I leave the skins on. If they are Yukon golds I peel them but you can do what you like. Then just add all the seasoning and milk to the potatoes and taste. The miso provides the salt, so add more of any seasonings that suits you. And the potatoes are ready to serve.


Mushroom Gravy


4 cups mushrooms

2 cups chopped onion

2 tsp veggies broth(for cooking-I use nothing to cook the mushrooms and onions, they have plenty of moisture on their own. Get the pan hot and then throw them in, turn down the heat and just let the onions get translucent and the mushrooms bleed out the water)

2 tsp tamari(for cooking-that I left out)

2 Tbsp miso

1/4 cup nutritional yeast

2/3 tsp thyme

2/3 tsp rosemary

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper

2 cups veggie (or mushroom)broth


Saute the onions and mushrooms until no water is left and the mushrooms have sweated. Blend the miso, nutritional yeast, thyme, rosemary, onion powder, garlic powder, black pepper, and mushroom broth(my mushroom broth was high sodium thus leaving out the tamari for cooking-but totally worth the flavor). Take 1/4 of the mushroom/onion mixture and chop it roughly. Set aside. Add the rest of the onion/mushroom mixture to the blender and blend with the seasonings until smooth. Then add the chopped onion/mushroom mixture to the blended mixture and your mushroom gravy is ready!





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