Classic Thanksgiving Side Dishes (VEGAN)

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https://www.youtube.com/watch?v=qVr5w3t7R_w&t=284s Green bean casserole:
1 medium onion
2 cloves of garlic 2 cups of mushrooms 1 TBS fresh sage
1 TBS fresh rosemary
1/4 cup cornstarch 1 3/4 unsweetened almond milk
1 TBS soy sauce
Cracked pepper and salt to taste
5 large handfuls of green beans, trimmed Fried onions to finish Saute onion, mushrooms and garlic for 5 minutes until fragrant. Add vegetable stock or water as needed. Then add the sage and rosemary and cook for another 2-3 mins. Add the cornstarch and stir for one minute. Add the soy sauce then slowly pour in the almond milk, stirring constantly. Add the green beans, cover pan with a lid, bring to a simmer and reduce heat to medium-low. Simmer, stirring occasionally, until the sauce is thick and the green beans are bright-green and tender-crisp, about 10 minutes. Top with French fried onions and enjoy! Stuffing:
12 cups bread, dried out and cut into cubes
2 TBS vegan butter
1 small onion, diced
1 cup chopped mushrooms
1 1⁄2 cups celery, diced
1 TBS fresh sage
1 TBS fresh rosemary
Salt and pepper to taste
1/2 cup dry white wine
1 1/2 cups vegetable stock Toast bread if needed. Saute the onion, mushroom and celery for 5 minutes with vegan butter. Add the sage, rosemary, a few pinches of salt and pepper. Then add the white wine and cook down until the liquid is reduced by half. Add the vegetable stock and bring to a simmer. Add the bread cubes to a large bowl or pot. Pour the liquid over the bread stirring occasionally so that the bread gets evenly coated. Orange ginger cranberry sauce:
12 oz fresh cranberries
1/2 cup orange juice
1 small handful of fresh ginger
1/2 cup brown sugar Simmer everything over medium heat until thickened. SOME OF MY STUFF »
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