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    Posted November 25, 2009 by
    san diego, California
    This iReport is part of an assignment:
    A vegetarian Thanksgiving

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    Vegan Thanksgiving


    CNN PRODUCER NOTE     ChrisMorrow visited a friend's house for a vegan Thanksgiving dinner and produced this video. She said it was a tasty meal and she loved the mushroom gravy.
    - nsaidi, CNN iReport producer

    Nate invited me to his home in North Park, San Diego for a early Vegan Thanksgiving and to share his family recipes. I'm not vegan and thought the meal was delicious and felt like comfort food - just like a regular Thanksgiving turkey dinner. Check out the video.


    2 lb asparagus spears
    1 1/2 c fresh bread crumbs
    1 c unbleached or whole wheat flour
    2 eggs worth of Egg Replacer
    1/4 c unsweetened soy milk (or hemp milk)
    1/2 tsp salt
    1/2 tsp of ground black pepper
    1/3 tsp of garlic powder
    dash of basil, oregano and other spices to your taste

    Gently steam the asparagus until crisp-tender. Drain well and let cool (i put in the fridge sometimes)

    Preheat oven to 375


    Combine egg replacer and soy milk in a bowl.
    Combine flour and 1/2 of the spices in another bowl (or zip lock bag for easier cleaning)
    Combine bread crumbs and rest of spices in third bowl. Roll each asparagus spear in the flour mixture then Dip in egg mixture and finally roll in crumbs to coat well. Place on a baking sheet or glass casserole bowl that has been lightly coated with olive oil. Bake for 12-18 minutes to desired crispness, rotating them half-way through.


    You can also brown them in a skillet with soy margarine & oil if you want to go the *less healthy* way. I prefer them baked as they get crispy and aren't greasy.


    1 cup mushrooms (white button work fine, but can also use a mixture with crimini and/or portobello)
    2 Tbsp flour
    1 tsp cornstarch
    2 cups veggie or mushroom broth
    1/2 cup soy milk
    2 Tbsp tamari or soy sauce

    Sauté mushrooms in olive oil
    Sprinkle flour & cornstarch into broth, whisk until smooth
    Slowly whisk in broth & milk
    Add in tamari and spices
    Cook for 2-3 minutes, stirring regularly until it thickens

    1 cup fresh cranberries, rinsed and drained
    1 cup granulated sugar (raw cane sugar works really well too, but you should reduce amount slightly)
    6 Tbsp unbleached and/or whole wheat flour
    3/4 teaspoon ground cinnamon
    1/8 teaspoon nutmeg
    1/4 teaspoon salt
    6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)

    Preheat oven to 375°F.

    Toss apples, sugar, spices and flour in large bowl until well blended.   Add in cranberries with spoon.
    Transfer apple-cranberry filling to pie shell, mounding in center. Sprinkle topping (recipe below) over pie.  Set pie on baking sheet in oven.
    *I recommend covering the pie crust edges with strips of tinfoil to prevent burning.

    Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour.


    Crumb Topping
    I cup unbleached whole wheat flour
    1/2 cup firmly packed brown sugar
    1/2 cup (1 stick) soy margarine, cut into chunks
    Dash of cinnamon & nutmeg

    Mix 1 cup flour with brown sugar and margarine. Cut in with a pastry blender or mix with your hands until the mixture forms small lumps.  Sprinkle topping over the filling.






    The turkey is the star of a Thanksgiving meal.  Whether deep fried, slathered in gravy or stuffed, about 46 million turkeys are eaten on the holiday.


    Meanwhile, vegetarians have to get creative in lieu of poultry.


    Do you have an all-vegetarian Thanksgiving dinner?

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