Vegan Thanksgiving Recipes for 100

Well, how do you feed a small army?  That is what we are faced with every year at the SLC Vegan Thanksgiving Dinner. Here are our Vegan Thankgsiving Recipes for 100 servings.

Vegan Mashed Potatoes for 100

30 - 35 pounds potatoes, peeled 
1 quart unsweetened, unflavored soymilk (warmed) 
3/4 pound vegan margarine 
5 teaspoons salt

Cube the potatoes and cover with cold water (if kept covered with water and refrigerated, potatoes can be stored cubed for a day before cooking without turning brown).  If cooking in batches, keep the other potato cubes covered in water and in the fridge while the others are cooking. Once all potatoes are cubed, bring potatoes to a boil on high heat, then reduce to a mild boil and cook until fork pierces the potato cube easily and they are tender, about 30 minutes depending on how small or large they are cubed. Drain immediately reserving some of the liquid to add back if potatoes are still dry after adding the other ingredients. Mash the potatoes until lump free.  Stir in soymilk, margarine, and salt.

TIP: To keep mashed potatoes warm for extended periods of time, simply mash them and prepare as you normally would then cover the pot with a wet tea towel and then the lid. This keeps them from drying out.  Then place the pot into another pot or large container containing a few inches of hot water and keep it on simmer. This works really well and the potatoes are just the same an hour after you mashed them.

Candied Sweet Potatoes for 100

35 pounds sweet potatoes

Up to 3 pounds sweetener (vegan sugar)

2 – 3 pounds vegan margarine

1 Tablespoon cinnamon, or more to taste

1 Tablespoon nutmeg, or more to taste

3 lemons, juiced OR up to 6 cups orange juice

Salt to taste

Note that for this recipe, the use of lemons or orange juice depends on the cook’s taste. You can make this just with orange juice (and much less sugar), just with lemon juice, or with a combination of both juices.

Boil potatoes in jackets (ie. skins) until fork easily pierces potato to center.  Cool, skin and slice/cube into large casserole dishes.  Sprinkle cinnamon, nutmeg, and lemon juice/orange juice.  Add pats of margarine.  Add sugar, top with chopped pecans if desired or available.  Bake in 350 degrees for 45 to 50 minutes.

Vegan Stuffing for 100

1 cup vegan margarine 

½ cup onion, chopped (or about 1 large onion, increase to up to 3 onions if the onion is sweet)

2 cups celery, chopped (or about 1 bunch celery)

Up to 2 Tablespoons each salt and pepper

5 quarts veggie broth

4 Tablespoons poultry seasoning (salt-free)

10 loaves of vegan bread, cut into cubes and dried

Saute onions and celery in some margarine (2 to 4 Tablespoons) until tender and fragrant.  Melt remaining margarine and spices and broth, then mix in the bread; taste and adjust seasonings. 

Cover and bake for 1 ½ to 2 hours in a 350 degree oven, uncovering for last 10 or 15 minutes if a crispy top is desired. Should fill 2 to 3 very large serving pans.

Preparation and Storage

• Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).  This includes travel time.

• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.

• Hot food should be held at 140 °F or warmer.

• Cold food should be held at 40 °F or colder.

• Always wash hands with warm water and soap for 20 seconds before and after handling food.

• Wash cutting board, utensils, and countertops with hot, soapy water. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.