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Happy Vegan Thanksgiving! I know that sounds a bit weird to say, but it’s become the new norm in my household since 2017. You see, my mom had to change her diet drastically over a period of time in order to feel normal again. Her body was not processing meats and dairy like a healthy body should. She would experience days, and sometimes weeks, with persistent stomach issues after ingesting any kind of meat or dairy products.

Let me set the record straight…My dad and sister are huge meat eaters and dairy product consumers. That said, they are very supportive of mom and her new diet and all that it entails! The “vegan” way of life and living is not for everybody. My dad and sister tried it in a show of solidarity, but alas, went back to their old diet.

This years Thanksgiving was totally vegan! Everything was made from scratch and contained no meat or dairy! The menu consisted of Gardein vegan Turkey cutlets, mashed potatoes and gravy, green bean casserole, macaroni and cheese, candied sweet potatoes, stuffing, and rolls with country crock plant butter. For dessert, mom made a delicious apple crisp!!

One of my favorite holiday dishes (vegan or not) is green bean casserole. Almost any recipe can be made vegan with just a few minor changes. This one was a bit more challenging for my mom to figure out, but let’s just say, it could have won gold at the green bean casserole Olympics!!! I hope you have a chance to make this yourself one day! Here is my mom’s take on Vegan Green Bean Casserole, Enjoy!!!

6 oz French fried onions
4 cans green beans drained 
1 cup raw cashews soaked in hot water for 20 minutes or more
1 1/2 cup non dairy unsweetened, unflavored milk ( I used coconut)
1 TBSP arrowroot powder
1 TBSP oil
8 oz mushrooms chopped I sliced then cut in half because I wanted bigger mushrooms
1 shallot chopped
2 garlic cloves minced
1 tsp onion powder
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp fresh ground pepper 
2/3 cup vegetable broth
1 TBSP lemon juice

Make cashew cream sauce:
In high speed blender blend cashews, milk and arrowroot powder until smooth. 

Heat oil in pot
Sauté mushrooms 2 minutes
Add shallot and sauté 2 more minutes
Add garlic and sauté 1 minute
Add onion powder, nutmeg, salt and pepper and sauté another minute or 2
Stir in broth and cashew cream sauce a little at a time stirring constantly 
Bring to simmer then add lemon juice, green beans and 2/3 cup French fried onions transfer to 8×13 baking dish. Top with remaining French fried onions and bake 350 degrees for 10-15 minutes.

I wish whomever reads this blog a very warm and happy holiday season!

Yours Truly, Jonah Yeager

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