Cooking a Wholesome 12-Course Thanksgiving Dinner From Start to Finish.

The #veganrecipes featured in this #cookingvlog:

1. Garlic Rolls:

Dough:

5 cups all purpose flour
1/3 cup bread flour
2 tbsp sugar
2 1/4 tsp instant yeast
75 grams silken tofu
125.6 grams aquafaba
150 ml warm water
1/2 tsp salt
3/4 cup vegan butter

Filling:

1/4 cup butter, softened
4 sprigs thyme
4 leaves sage, chopped
2 sprigs rosemary, chopped
1/2 tsp sea salt
1/2 cup liquid vegan mozz
1 cup shredded vegan mozz

Herb oil drizzle:

2 tbsp butter
1 garlic clove, smashed
1 sprig thyme
1 sprig rosemary

1. Add sugar and yeast to warm water and set aside. Whisk silken tofu and aquafaba. Add flour and salt to stand mixer using hook attachment. Stir slowly and then add yeast mixture. Next, add silken tofu mixture. When scraggly dough forms, increase speed to high and begin adding butter, one tablespoon at a time (add a tablespoon once the previous one has been incorporated). Once all butter has been incorporated, knead on high for 12 minutes, until dough is smooth. Cover and place in fridge for 4 hours or up to 24 hours.
2. Remove from fridge and let it thaw for 2 hours. Roll out into a rough rectangle shape. Mix together butter, thyme, sage, and rosemary. Spread butter mixture, leaving approximately 1/2 inch around the edge of your dough. Add liquid and shredded mozz. Then, roll the dough up from the bottom and seal it closed.
3. Cut into 3/4 inch thick rolls and place in a casserole pan (that's been sprayed with cooking oil). Cover and let it proof for another 90 minutes. Preheat oven to 400F about 30 minutes before it's time to bake. Bake for approximately 45 to 55 minutes, until the tops are golden brown and inside is fully cooked.
4. Herby oil drizzle: melt the butter over low heat, together with garlic and herbs. When the garlic starts to brown (around 3 to 4 minutes), remove from heat. Drizzle over the top of rolls over a sieve.

2. Kimchi Bindaetteok (starts at 1:25): page 81 of The Korean Vegan Cookbook
https://a.co/d/a8vuF0t

3. Pumpkin Cheesecake Pie (starts at 2:35):

32 Biscoff cookies
6 tbsp vegan butter, melted
8 oz. vegan cream cheese
9 oz. vegan whipped cream
1/4 cup sugar
1/4 cup pumpkin puree
1 tsp ground cinnamon

1. Preheat oven to 400 F. Mix cookies and butter via food processor until butter is incorporated and a dough forms. Using the back of a cup, press the dough into your pie pan until it's molded to the pan. Place in oven for no more than 10 minutes. Take out and let it cool completely.
2. Mix together remaining ingredients (minus cinnamon) with hand mixer. Pour filling into pie. Dust with cinnamon. Set in fridge for 4 hours or overnight.

4. Cauliflower and doenjang soup (starts at 3:11):

1/2 cup sliced onions
4 cups cauliflower florets
1/2 cup sliced red bell peppers
6 cloves garlic, peel still on
4 sprigs thyme
2 tbsp EVOO
sea salt and pepper
2 tbsp vegan butter
1 cup chopped potato
1 tbsp doenjang
6 cups vegetable broth
parsley for garnish

1. Stir onions, cauliflower, bell pepper, garlic, thyme in large bowl with EVOO, salt and pepper. Place in oven at 450 F on multiple baking sheets (so they don't overcrowd). Cook until they are golden brown (around 15 minutes). Remove and pop garlic cloves from skin and remove thyme sprigs.
2. In a large pot, add butter and potatoes. Cook potatoes for about 1 minute and then add doenjang. Coat potatoes and then add vegetable stock. Bring to boil and then lower heat to medium until potatoes are tender. Add roasted veggies (reserving a few florets) and begin blending with immersion blender. If the mixture is too thick, add more vegetable broth until you reach desired consistency.
3. Garnish with roasted cauli, EVOO, and parsley.

5. Roasted brussels sprouts with balsamic glaze (starts at 3:26): https://thekoreanvegan.com/roasted-brussels-sprouts/

6. Kimchi Mac n' Cheese (starts at 5:40):

Cheese sauce: https://youtu.be/yLzrjl2H4So

1. Cook macaroni according to box instructions. Add 2 to 4 tbsp of vegan butter (however much you're comfy with). Add 1/4 cup of flour and mix until pasta is well coated. Over low heat, add cheese sauce plus plant milk and stir until pasta is VERY well coated with sauce.
2. Pour into casserole pan (greased with butter). Mix together 2 cups breadcrumbs with 2 tbsp EVOO. Sprinkle casserole with breadcrumbs and place in the oven at 400 F until the top is golden brown (around 35 minutes).

7. Whole roasted Korean BBQ cauliflower (starts at 7:50)

1 head cauliflower
2 cups Korean BBQ sauce
2 tbsp vegan butter
4 scallions
1/2 onion, sliced
4 to 5 shiitake mushrooms
1/4 cup pine nuts

1. Preheat oven to 400 F. Coat entire head of cauliflower with BBQ sauce. Bake for about 45 minutes until the top is brown. Saute remaining ingredients and pour over cauliflower right before serving.

8. Fried mushrooms (starts at 15:00): https://www.youtube.com/watch?v=tYK7YU1NdYc

SORRY NO MORE SPACE HERE TO SHARE THE REMAINING RECIPES. :(
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