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Impossible Thanksgiving Dinner

Hosted by the Consul of the Chicago Coffee Lovers Group
Event Cover Photo
Took place 1 month ago
Thu 26 Nov 15:30 - 17:30

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It's easier than you think to have a delicious vegan feast—here's how, with this easy and healthy Thanksgiving plant-based 3 courses meal

Come cook with me, or bring a tablespoon of joy at the cooking show!

Starter: Pumpkin Bisque
Main: Baked garlicky mushrooms with mashed potatoes
Dessert: Eat and Mess

** Ingredients list **
Pumpkin Bisque
1⁄4 cup quinoa rinsed & drained (≈1 cup cooked)
1 1⁄2 cups low-sodium vegetable broth
1⁄2 large sweet potato
peeled & cut into large dice (≈1 cup)
3⁄4 red apple peeled & chopped (≈3⁄4 cup)
1⁄3 yellow onion
chopped (≈1⁄3 cup)
1⁄3 cup unflavored plant milk
1⁄2 teaspoon dried thyme
1⁄4 teaspoon ground cinnamon
1⁄ Protected content can pure pumpkin purée (see tip) (≈3⁄4 cup)
sea salt
freshly ground black pepper
2 tablespoons shelled pumpkin seeds

Baked Garlicky Mushrooms
4 cloves of garlic
1/2 bunch of fresh sage
350 ripe mixed color cherry tomatoes
4 large portobello mushrooms
40g of vegan cheddar cheese

Mashed potatoes
2 Russel potatoes
plant-based milk
vegan butter

Eat and Mess
2 large scoop of plant-based vanilla ice cream
200g blueberries
2 shop-bought meringues (those won't be vegan, but will show you how to make vegan one)
100g raspberries
Dark chocolate (70%)

A vos tabliers!