Let’s eat Vegan!

NO!!!!

@JessicaBilly - What is the name of your dish? There are eggs in your recipe so it is more vegetarian than vegan. Vegan dishes cannot have real mayo , real butter or eggs. I would like to try it and hopefully find a recipe with a vegan twist in it.

@Boybinary - Here is my vegan turkey😁

As Thanksgiving is a very homemade celebration, nothing better than preparing some delicious baked artichokes.

INGREDIENTS TO MAKE BAKED ARTICHOKES

6 artichokes

4-5 garlic cloves

1 piece of fresh ginger root

 fresh parsley

black peppercorns

extra virgin olive oil

Salt

PREPARING TO MAKE ARTICHOKES IN THE OVEN

1. We start by cutting the stems of the artichokes and make a straight cut so that they remain standing.

2.We take the artichokes by the base and hit the top of the work table so that they open and we can introduce the sauce inside. We place the artichokes on the oven tray, previously greased with a little olive oil.

3.We peel the garlic cloves that will have to be cut into two or three pieces. The ginger is peeled and grated to avoid possible fibers. Once this is done, we add the peppercorns, the parsley and the salt, we crush in the mortar or suribachi until we obtain a paste and then we add the olive oil until we obtain the desired density. The artichokes are stuffed with a couple of teaspoons of this dressing.

4.We sprinkle the artichokes with a little olive oil and put them in the oven preheated to 220º C, reducing the temperature to 200º C when introducing the artichokes. We bake for 35-45 minutes, depending on the size of the artichokes, and do not worry if you see that the outer leaves have been black, since the important thing is that it is tender and juicy.

Ingredients

For the Cheese Sauce:

▢½ cup Vegan Butter (112g)

▢6 Tbsp All Purpose Flour

▢5 cups Coconut Milk 3 cans (1200ml), Unsweetened*

▢1 cup Vegetable Stock (240ml)

▢3 Tbsp Dijon Mustard

▢1 cup Nutritional Yeast (60g)

▢3 tsp Onion Powder

▢3 tsp Garlic Powder

▢1 ½ tsp Smoked Paprika

▢1 ½ tsp Salt

▢1 ½ tsp Ground Black Pepper

For the Macaroni:

▢18 ounces Elbow Macaroni (500g)

For the Breadcrumb Topping:

▢3 Thick Slices White Bread Toasted

▢2 Tbsp Vegan Butter Melted

Instructions

• Add the vegan butter to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter.
• Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn’t have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
• Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.
• Cook your macaroni according to the package directions and then rinse and drain.
• Add the cooked macaroni into the pot of sauce and toss it up with the sauce.
• Then transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
• Preheat the oven to 400°F (200°C).
• Prepare the crumb topping by breaking up the 3 thick slices of toasted white bread and placing into the blender. Pulse blend until you have crumbs. Then transfer to a mixing bowl, and add in the melted vegan butter and toss up the crumbs with the melted butter.
• Place the breadcrumbs evenly over the top of the macaroni cheese.
• Bake for 20 minutes until the topping is golden brown and crispy.