First off, what is a Buddha Bowl? A Buddha Bowl is a healthy eating staple. It is a bowl filled with different layers of hearty healthy foods. It is great for vegans because you can load up on veggies and protein in one bowl! It is also a wonderful choice because you don’t have to plan it, you can take whatever leftovers or odds and ends you have in your fridge and make a Buddha Bowl.
Thanksgiving can be a hard time of the year if you’re Vegan. You often don’t have much control over what is put on the table in front of you, that is, if you spend the holiday at a family member’s house. It can be stressful not only for those that are vegan to try and find friendly options, but also on the host to provide them. To ease this stress, I’ve come up with three super simple vegan friendly side dishes to help you out this holiday season, all just four simple steps! If you’re looking to replace the staple of the holiday, the turkey, here is a great guide to help you find a vegan replacement!
Mashed Sweet Potatoes
Everyone loves a potato dish on Thanksgiving! However, most of the time these dishes are loaded with butter and milk. Not vegan friendly at all! This recipe replaces the butter with vegan butter and the milk with your choice of milk replacement (I chose Almond milk).
6 Large Sweet Potatoes
2 Tablespoons of Coconut Oil
1/4 teaspoon of Salt
1/2 Cup of Almond Milk
2 Tablespoons of Vegan Butter
1/2 teaspoon of Pepper
1/4 teaspoon Nutmeg
Preheat the oven to 450 degrees. Place your sweet potatoes on a baking sheet and place in the oven. Bake for one hour.
Remove the sweet potatoes from the oven and allow them to cool off enough to handle. When cool, cut in half and scoop out the insides with a spoon. They should be soft enough that the insides just come right out.
Add all other ingredients and begin to mash. I started with a hand masher and then used a hand mixer. I switched between the two repeatedly until I achieved the smooth texture I was looking for. You can add more milk to the potatoes if you want a smoother consistency. About 1/3 of a cup.
Pour finished mixture into dish and sprinkle the top with cinnamon if you wish. Serve and enjoy!
2. Baked Mac and Cheese
Baked macaroni might not be a classic staple of Thanksgiving but it is something I enjoy having on my Thanksgiving table. With this version you can enjoy your classic mac and cheese along with the rest of your family!
10 oz dried macaroni
1 Cup Golden Potatoes peeled and chopped
1/4 cup of Carrot peeled and chopped
1/3 cup of onion peeled and chopped
3/4 Cups of water from pot of boiling vegetables
1/4 Cup of Almond Milk
2 Tablespoons of Nutritional Yeast Flakes
1 teaspoon of salt
1/4 teaspoon of Garlic
1/4 teaspoon of Paprika
Cook macaroni until Al dente. Put aside.
Bring a pot of water to boil. Once you have a rolling boil, toss in your veggies and cook for 10 minutes.
After the ten minutes add the 3/4 a cup of water from the vegetables to your blender. Drain your vegetables and then add them to your blender. Add your remaining ingredients to your blender as well. Blend until smooth.
Preheat your oven to 350 degrees. Pour your sauce over top of your noodles and stir until well combined. Coat the top in bread crumbs and bake for 15 minutes. Enjoy!
3. Classic Stuffing
Stuffing is a huge staple on turkey day. It is also my favorite dish. I look forward to stuffing every holiday as a part of our meal and I love having it as leftovers. So, of course, I had to make a vegan version of my favorite holiday dish!
1 loaf of wheat bread
2 Cups of Vegan Butter
3 Onions, Chopped
3 Stalks of Celery, Chopped
1 Quart of Vegan/Vegetarian Chicken Stock
1 teaspoon of Salt
1 Chicken flavored Vegan Bouillon Cube or seasoning packet
1 teaspoon of Paprika
1 teaspoon of Garlic
1 teaspoon of Sage
1 teaspoon of Thyme
Open up your bag or bags of wheat bread and allow the bread to become stale. This makes for better stuffing! You can also use more than one loaf of bread if you want to make more stuffing, it won’t effect the other ingredients.
Cut your bread into cubes and place in a baking dish or casserole dish. Set aside for later.
In a medium pot, heat your butter on medium heat. Add your onions and celery and cook for 10 minutes. After the 10 minutes add your stock and all other ingredients. Stir until well combined.
Remove your mixture from the stove and gently pour it over your bread. Only add enough to make all the bread moist, not soggy. Bake for 45 minutes. Serve and enjoy!