MY FIRST VEGAN TURKEY DAY

November 27, 2017

First let me say, I'm sorry this post is late. Lol

I caught a small cold and was down for the count, but I'm good now! lol

 

So as promised here is a recap of my chef-ing for my first Vegan Turkey Day!

I had my Mom, Aunt and a friend over to share in the festivities. It was beautiful!

Take a look at the short recap video and after, I'll share my favorite recipe for Vegan Cornbread!

 

 

 

Now...my FAVE Vegan Cornbread recipe!!

 

Vegan Cornbread.

Moist and tender vegan cornbread is perfect for serving with soup or chili!

 Course Side Dish

 Cuisine Dairy Free, vegan.

 Prep Time 5 minutes

 Cook Time 25 minutes

 Total Time 30 minutes

 Servings 9

 Calories 240 kcal

 Author Kelly Roenicke

Ingredients
  • 6 Tablespoons vegan buttery spread melted

  • 1 1/2 cups yellow cornmeal

  • 1 cup white spelt flour OR gluten free flour, or all-purpose flour*

  • 3 1/2 teaspoons baking powder

  • 6 Tablespoons unsweetened applesauce

  • 2 1/2 Tablespoons sugar

  • 1 1/4 teaspoons salt

  • 1 1/8 cup non-dairy milk

Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan.

  2. In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.

  3. Add the applesauce, vegan buttery spread, and non-dairy milk.

  4. Stir until combined, then pour into the prepared pan.

  5. Bake at 350 degrees for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Recipe Notes

*If using gluten free flour, reduce the applesauce to 5 tablespoons.

 

 

OMG ENJOY!!! 

 

Love you guys!! 

 

PS:

Don't forget to do a video of you rocking out to "LOVER"!! Let's get this song to the top! *wink*

 

LH

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