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  3 Classic Vegan Thanksgiving Recipes all in one place! Roasted Maple-Balsalmic Brussel Sprouts, Sweet Potato Casserole and Lentil-Mushroom Loaf If you are expecting vegan family members or guests to sit at your Thanksgiving board, you might want to include these classic vegan recipes in your menu: (About 4 servings per recipe below-- make adjustments by doubling or tripling ingredients and increasing pan size as required). 1. **Vegan Lentil & Mushroom Loaf**: Ingredients: - 1 cup cooked lentils - 1 cup chopped mushrooms - 1 onion, diced - 2 cloves garlic, minced - 1 cup breadcrumbs - 2 tablespoons ground flaxseed - 1 tablespoon soy sauce (or a non-soy product like coconut aminos or vegan Worcestershire Sauce, etc.) - 1 teaspoon dried thyme - Salt and pepper to taste Method: 1. Preheat oven to 375°F (190°C). 2. In a skillet, sauté the onion and garlic until translucent.
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Recipe for Beet-Barley Borsch


This is another wonderful soup recipe from the collection of Wyona Hertwig, foodie, artist, and kind human. Many of her recipes reflect the garden produce, fruit and herbs that would have been used in the recipes of her Mennonite ancestors who came to Canada from ''Russland'' (Russia).

SOAK: 1 C. Barley groats, approximately 4 hours

IN SOUP POT:
  • 3 Qts. Water
  • 1 C. pre-soaked Barley
  • 2 medium Beets, coarse-grated
BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 - 45 minutes.
  • 1/2 C. Onion Flakes
  • 1/2 medium head of Cabbage, chopped fine
  • 2 Vegetable Bouillon Cubes
  • OPTIONAL: Add 1 or 2 C. crushed Tomatoes
  • EDIT: if you find this recipe to be too bland and want some suggestions for spicing it up, please see the comment below (from ''Unknown'') for great additions that she made to the soup. If you want to keep it vegan, you will probably want to nix the chicken bouillon, but you could add some poultry seasoning (the mix of herbs that generally go into cooking chicken). Please feel free to comment on what additions you made to the borscht recipe that made it more to your taste!
  • Salt and Pepper to taste
SERVE with a dollop of Cashew Sour Cream Recipe by whirling up the following in your blender:

CASHEW SOUR CREAM:
*1 C. Water
*1 C. raw Cashews (presoaking them in water softens them)
*1 T. Lemon juice
*1/2 tsp. Celtic Sea Salt
*1 T. Coconut Oil, melted over hot water

Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.

Other Recipes of Wyona's that 
highlight barley as an ingredent include:











Comments

Anonymous said…
I made this soup and followed the cooking instructions other than roasting the beets before cooking. I found it to be bland and added salt, smoked garlic powder, provincial herb mix, dill and chicken bullion. I would not add the cabbage until later it the cooking process it was a little mushy
September 24, 2024 at 9:00 AM
Cynthia Zirkwitz said…
Thanks for the comment! I personally learn a lot from the real cooks who comment on here. Knowing what herbs and spices to use in a recipe is a feature of genius! I think when you mention ''provincial herb mix'' you meant what is commonly known as Herbes de Provence: ''an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.'' Used a lot in savory French recipes. A really great addition to any soup cook's pantry!
September 24, 2024 at 10:38 AM
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