hi everybody welcome back to my channel
this is Leo Alexandra and here are some
more vegan Thanksgiving recipes as
promised we're gonna start off today
with a gluten-free mac and cheese it's
so creamy and as you can see I like to
add diced green chillies and fried
onions to mine to prepare we're going to
soak 1 cup raw whole cashews in water
for 2 hours you just need enough water
to completely cover the cashews when
it's time to prepare the sauce we're
going to put our brown rice penne to
boil for the cheesy sauce you're going
to need salt 1/4 cup of nutritional
yeast 1/2 TSP turmeric 2 cloves of
garlic and you will also need 1 cup of
water later we're going to add all the
ingredients to a blender our nutribullet
like I'm using and we're gonna blend it
all up until it's super creamy if your
mixture isn't getting creamy consider
adding some more water the result should
be a velvety mixture like this and it
should smell so yummy now we're going to
take an extra step with the pasta but I
think personally that it's worth it I
added about 2 tablespoons vegan
margarine to the public to the hot pasta
once it was ready
once that's all melted we pour over the
cheese mix that all up turn the fire on
medium to heat it up a bit then you can
add your green chillies if you'd like
and that's it it's ready to serve this
was so good its stuffing time so you're
going to need to buy some cute stuff you
can check the ingredients to make sure
it doesn't have any animal by-products
you also need some vegan butter or
margarine chop up a full onion and about
4 to 5 celery sticks into small pieces
we're gonna melt 1/4 cup butter on a hot
pan and add the onions now do as I say
not as I show and wait for the onions to
Brown first before adding the celery in
let the onion and celery get all nice
and flavorful by keeping it on the heat
for a while
mix them up for about 5 minutes now once
that's ready we're going to spray a pan
and throw in the stuffing then add the
onions celery mixture and it's time to
season it we use granulated onion minced
garlic black pepper and 1 cup vegetable
broth
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you're going to set the oven to 350
degrees and cook for 20 minutes and now
it's time for my favorite cornbread so
for cornbread you're going to need a few
substitutes first you'll need a
cornbread mix that has no dairy or honey
in it which was a little difficult to
find however I used a sweet corn cake
mix in another batch I just added some
flour and it worked just as well we're
going to also use a can of red pepper
and corn mix some vegan butter and as we
need X for this recipe I use this vegan
egg replacer you can substitute egg with
mashed ripe bananas applesauce a mixture
of flax seed and water or chia seeds and
water it's very easy to replace X guys
so I'm whipping up the egg replacer
according to the instructions I then
spray a small glass pan in a mixing bowl
add the cornbread mix two cups soy milk
1/4 cup melted butter and the egg
replacer I forgot to shoot this also by
adding a teaspoon of salt and two
teaspoons of sugar once it's all mixed
together I add the corn and red pepper
mix and mix it all in we're gonna fold
the cornbread mixture into the pan and
make sure it is laid out evenly the oven
should be set to 350 degrees Fahrenheit
and we are going to cook this for about
30 minutes checking on it every 10
minutes or so your result should be a
decadent fluffy slightly sweet and salty
cornbread so that's it for this year's
Thanksgiving recipes I hope you guys
enjoyed that you really can't have a
regular Thanksgiving and just make it
vegan and cruelty free without all those
nasty animal by-products added into it I
hope you guys enjoy this and like I said
before I'm so grateful for you guys in
this November month of gratitude on
Thanksgiving I'm thankful for you I love
you so much until my next video keep the
vibrations way way way up bye