Cooking a Wholesome 12-Course Thanksgiving Dinner From Start to Finish.
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- The #veganrecipes featured in this #cookingvlog:
1. Garlic Rolls:
Dough:
5 cups all purpose flour
1/3 cup bread flour
2 tbsp sugar
2 1/4 tsp instant yeast
75 grams silken tofu
125.6 grams aquafaba
150 ml warm water
1/2 tsp salt
3/4 cup vegan butter
Filling:
1/4 cup butter, softened
4 sprigs thyme
4 leaves sage, chopped
2 sprigs rosemary, chopped
1/2 tsp sea salt
1/2 cup liquid vegan mozz
1 cup shredded vegan mozz
Herb oil drizzle:
2 tbsp butter
1 garlic clove, smashed
1 sprig thyme
1 sprig rosemary
1. Add sugar and yeast to warm water and set aside. Whisk silken tofu and aquafaba. Add flour and salt to stand mixer using hook attachment. Stir slowly and then add yeast mixture. Next, add silken tofu mixture. When scraggly dough forms, increase speed to high and begin adding butter, one tablespoon at a time (add a tablespoon once the previous one has been incorporated). Once all butter has been incorporated, knead on high for 12 minutes, until dough is smooth. Cover and place in fridge for 4 hours or up to 24 hours.
2. Remove from fridge and let it thaw for 2 hours. Roll out into a rough rectangle shape. Mix together butter, thyme, sage, and rosemary. Spread butter mixture, leaving approximately 1/2 inch around the edge of your dough. Add liquid and shredded mozz. Then, roll the dough up from the bottom and seal it closed.
3. Cut into 3/4 inch thick rolls and place in a casserole pan (that's been sprayed with cooking oil). Cover and let it proof for another 90 minutes. Preheat oven to 400°F about 30 minutes before it's time to bake. Bake for approximately 45 to 55 minutes, until the tops are golden brown and inside is fully cooked.
4. Herby oil drizzle: melt the butter over low heat, together with garlic and herbs. When the garlic starts to brown (around 3 to 4 minutes), remove from heat. Drizzle over the top of rolls over a sieve.
2. Kimchi Bindaetteok (starts at 1:25): page 81 of The Korean Vegan Cookbook
a.co/d/a8vuF0t
3. Pumpkin Cheesecake Pie (starts at 2:35):
32 Biscoff cookies
6 tbsp vegan butter, melted
8 oz. vegan cream cheese
9 oz. vegan whipped cream
1/4 cup sugar
1/4 cup pumpkin puree
1 tsp ground cinnamon
1. Preheat oven to 400° F. Mix cookies and butter via food processor until butter is incorporated and a dough forms. Using the back of a cup, press the dough into your pie pan until it's molded to the pan. Place in oven for no more than 10 minutes. Take out and let it cool completely.
2. Mix together remaining ingredients (minus cinnamon) with hand mixer. Pour filling into pie. Dust with cinnamon. Set in fridge for 4 hours or overnight.
4. Cauliflower and doenjang soup (starts at 3:11):
1/2 cup sliced onions
4 cups cauliflower florets
1/2 cup sliced red bell peppers
6 cloves garlic, peel still on
4 sprigs thyme
2 tbsp EVOO
sea salt and pepper
2 tbsp vegan butter
1 cup chopped potato
1 tbsp doenjang
6 cups vegetable broth
parsley for garnish
1. Stir onions, cauliflower, bell pepper, garlic, thyme in large bowl with EVOO, salt and pepper. Place in oven at 450° F on multiple baking sheets (so they don't overcrowd). Cook until they are golden brown (around 15 minutes). Remove and pop garlic cloves from skin and remove thyme sprigs.
2. In a large pot, add butter and potatoes. Cook potatoes for about 1 minute and then add doenjang. Coat potatoes and then add vegetable stock. Bring to boil and then lower heat to medium until potatoes are tender. Add roasted veggies (reserving a few florets) and begin blending with immersion blender. If the mixture is too thick, add more vegetable broth until you reach desired consistency.
3. Garnish with roasted cauli, EVOO, and parsley.
5. Roasted brussels sprouts with balsamic glaze (starts at 3:26): thekoreanvegan...
6. Kimchi Mac n' Cheese (starts at 5:40):
Cheese sauce: • BAKED VEGAN CHEESE FRI...
1. Cook macaroni according to box instructions. Add 2 to 4 tbsp of vegan butter (however much you're comfy with). Add 1/4 cup of flour and mix until pasta is well coated. Over low heat, add cheese sauce plus plant milk and stir until pasta is VERY well coated with sauce.
2. Pour into casserole pan (greased with butter). Mix together 2 cups breadcrumbs with 2 tbsp EVOO. Sprinkle casserole with breadcrumbs and place in the oven at 400° F until the top is golden brown (around 35 minutes).
7. Whole roasted Korean BBQ cauliflower (starts at 7:50)
1 head cauliflower
2 cups Korean BBQ sauce
2 tbsp vegan butter
4 scallions
1/2 onion, sliced
4 to 5 shiitake mushrooms
1/4 cup pine nuts
1. Preheat oven to 400° F. Coat entire head of cauliflower with BBQ sauce. Bake for about 45 minutes until the top is brown. Saute remaining ingredients and pour over cauliflower right before serving.
8. Fried mushrooms (starts at 15:00): • The BEST vegan fried "...
SORRY NO MORE SPACE HERE TO SHARE THE REMAINING RECIPES. :(
JOIN MY MEAL PLANNER FOR TOFU ROAST, YAMS, & STUFFING:
meals.thekorea...
I still call it stuffing because I stuff it in my mouth 😂
😂😂💖
HAHAHAHAH LOVE IT!!!
LOLLL. True story
I always try to accommodate my guest. My sister's are gluten free and last year I made a completely separate gluten free version of all the gluten filled things( vegan Mac and cheese, green bean casserole, tofu ham instead of seitan roast and dinner rolls). For Christmas I just made everything gluten free except the dinner rolls because it was so much work. I call it stuffing, but I live in the south so everyone calls it dressing around here.
You are an AMAZING sister!!!!! What I wouldn't give to have a sister who'd veganize everything for me!!!!
I don't know if I would make one person's meal from scratch but I would definitely make sure to buy gluten-free items for my guest to be able to eat along with the rest of the family. To me, that's just being a proper host.
This is so cool❤! You’re my inspiration. Your voice is so calming when I have trouble sleeping I fall asleep to your voice. Thanks!
Awww, so glad you enjoy these videos!!
@@TheKoreanVegan Im only 12 years old but I feel like I relate to all your stories. I wanna make food like you too! I love that you reply to every comment it’s such a small act but it made my day❤️
Joanne you rock. Sending much appreciation to you this Thanksgiving for all the recipes, podcasts, and life advice.
Thank you so so much!!!! I hope you have a lovely holiday!!!
Because of your cookbook/channel, I’m in love with Gochujang. I made gochujang mashed potato purée with Dobu Jorim this week. It was divine! I also love your kimchi fried rice so I will now have to try your mac and cheese. Thanks for helping us expand our recipe repertories and experience South Korean food from afar. ❤️
I love your spin on Korean and American foods. ❤ Happy Thanks Giving! 🦃
Thank you Isabelle!! Happy Thanksgiving to you too!!
My family had our thanksgiving on Sunday and I made your Braised Tofu and even the meat eaters tried it and enjoyed it 🥰🤩 Thank you Joanne!
DUDE THAT MAKES ME SO SO HAPPY!!!!! THANK YOU AND HAPPY THANKSGIVING!!!
@@TheKoreanVegan haha Joanne, YOU make us all happy. Remember that 🥰
Joanne Lee- When I was young, my Mom had one rule about new foods: Try 1 tbsp. If you don't like it you will never see it again. (We were poor so Mom couldn't afford to buy food none of us would eat.) I guess that adventurousness about food stayed with me because I love trying new things. There were some foods I hated as a kid but tried again as an adult to see if my tastes had changed. Asparagus, cauliflower, Brussels sprouts, & broccoli remained hated foods. I don't know if it is the texture that I don't like or the taste or smell of those items. I have tried asparagus souffle & I'm hooked on it. I don't know if I would like your cauliflower or Brussels sprouts dishes but I would be more than willing to try them. Your cauliflower soup would definitely be on my 'to try' list because the texture would be different than whole cauliflower.
My biggest problem with eating vegan is that I have gastritis. If I eat too much soy, I'm in trouble. I love edamame & have tried tofu which isn't bad but I don't know how much of them I could eat in one meal, without getting sick. The fact that you have so many different vegetables on offer in your meal is not only exciting (I don't eat enough veggies so any dishes that will interest me are welcomed) but would also give me enough food to be a full plate of Thanksgiving fare. I would love to be your dinner guest. Everything you served is new to me, & I'd feel like a kid in a candy store; I would have to try every single dish.
As far as being a dinner guest, I always ask my host what they are serving as the entree. This gets some people angry but I try to explain that I would hate to go to their house & not eat the meal they spent time, money, & energy preparing for me, that's just plain rude. I wouldn't bring my own food because my family & friends would show me the door, post haste, no joke.
When I'm hosting dinner guests, I always ask them what they like to eat, from the appetizers to the desserts. I can't stand wasting food & like my Mom, I don't want to serve foods that my guests won't eat.
Anyway, thank you for showing us these glorious dishes. I have yet to attempt making bread or pasta, they both seem a little daunting to me. I would however try making some of your other dishes, especially the mushrooms. I love mushrooms. Thanks, again.
This is amazing!!! As someone who doesn't celebrate thanksgiving I'm shocked and intimidated by how much work it is hahaha
that kimchi cheese sauce looks ORGASMIC
one of my favorite recipes!!
This video is an incredible vegan Thanksgiving dinner! Amazingly creative and delicious but also looks completely same as regular traditional Thanksgiving meals!!!
Excellent job, Joanne!
Thanks Omma!! Happy Thanksgiving!!
Beautiful Joanne. I've been with you from the start. Inspires me everyday and makes vegan food exciting 💕
the only vlogs i love watching. i havent even watched the entire thing but i can already say; amazing video joanne!! forever my favorite yt cooking channel
omg, thank you so so so much!!!!
I had a similar experience when I went vegan. in that my family basically told me they'd never come for Christmas at mine! Now they have been to a few Christmases with me and are happy to have a fully vegan dinner 😀 Good food always wins people over!
I love your life. You inspire me to be proud of who I am and the way I choose to eat. Thank you for all you do, Joanne. 💚
such a great video! the food is beautiful! i'm in a low spot in my life and videos like yours really help me, thank you! I have your cookbook propped up on my counter for all my guests/roomates to see since it's so beautiful :D hope you and your friends/family are doing well!
Love the wonderfully curated dishes here ❤ and the narration and music just… chef’s kiss 😘
Thank you so much!! I'm so glad you enjoyed this!!
Absolutely incredible.
One of my first adult Thanksgivings was in a college dorm because of an issue with my family that year. I wanted to do a turkey and invite anyone that was still in the dorms but I didn't have an oven. I told an RA and found out that they had ovens! Not all of them but a few of them and they would let me use it if they could be invited. It was my first misfit holiday (that was what we all decided to call it and we did a bunch more!). I always asked for everyone's dietary stuff ahead and asked people to bring a thing too. At times that I've had dietary restrictions I refused to say anything and made sure the thing I brought was a thing I could eat.
WOW!!!! THANK YOU for posting all the recipes!!!!
I tried posting all of them but ran out of space lolol! Hopefully, i posted enough!
Everything looks delicious and I enjoyed this video. My sister try’s to cook vegan for me and it’s good. My mom and other siblings don’t understand that almost vegan or cooking veggies with chicken broth or butter is not vegan. I stopped trying to explain to my Italian mother that tomato sauce cooked with meat is not vegetarian or vegan. So I bring my own food which everyone eats and enjoys. It’s funny how people always think I’m on a diet which I haven’t dieted in years or have such great willpower.
This meal looks so good! Are any of the recipes in your cookbook? That kimchi Mac and cheese, yum!
Hi! Check out the description for where you can find the recipes! The bindaetteok is on page 81 of the cookbook!
Yes 🙌 we need a Christmas one!
the cooking process is so beautiful.... i could totally spend hours cooking and love every second of it
I completely agree! There's something magical about the cooking process. It's a great way to express your creativity and share your love for food with others.
I definitely use dressing for my thanksgiving side. The whole meals looks delicious as always and I'm glad as a host that you're willing to make the necessary adjustments for us allergy prone people.
Of course! I would feel absolutely mortified if one of my guests couldn't eat! Remember that scene from Notting Hill??? I would DIE!!!
@@TheKoreanVegan I was just thinking you mentioned what you're thankful for and how people are using your cookbook to make certain dishes for thanksgiving. And how all of us are going to be using you in our stories when we share Korean dishes with our families. Happy Thanksgiving!
i love these long course cooking videos pls keep making them its really good
Mouth started watering the first 10 seconds. Those mashed potatoes look SO creamy😋 Also, thank you for being so vulnerable and sharing stories from your life. I have learned so much from you. Happy Thanksgiving!
I love this! I make a delicious V/GF sausage and apple stuffing, i make it a few times a year and its so easy!
Yumm, so delish looking Joanne! We've already celebrated Thanksgiving here in Canada, but I'm going to try making some of your recipes for Christmas this year. I know my husband will absolutely love your Korean twist on the classic mac 'n cheese recipe (my mouth is watering thinking about it!). And you took the words right out of my mouth...when I have guests over, I feel it's important for me as the host to accommodate my guests' dietary preferences and allergies. However, I don't ever expect others to accommodate mine when I'm a guest, so I like to bring over a dish that I can eat to share with everyone else.
You are so talented! Everything looks so great! Hope you have a wonderful Thanksgiving, and thanks for all the amazing recipes and inspiration!
Amazing!
Thank you so much!
Korean vegans are few and far between. Thank you for putting out all of this content. It always inspires me to get back to my roots. Have a Happy Thanksgiving!@@TheKoreanVegan
the kimchi mac and cheese is so beautiful i need it so bad
it's one of my favorites!
I'm always the person with the food restrictions. I'm allergic to ginger, shellfish/iodine, gluten and dairy, and I'm supposed to be on a primarily keto diet ( lots of fiber, low starch, quality fats and proteins) My mother does the keto and keeps trying to accommodate my allergies even though I've told her I would prefer to avoid certain foods than to try alternate versions. I don't enjoy gluten free keto bread for instance. It just makes me crave the real thing more than if I just forget bread exists.
I totally relate to the idea of trying other foods instead of trying to [insert]-ify original foods. There are so many different cuisines out there! The bindaetteok (Korean pancake) for example is totally gluten free--something I never even knew until I tried making it myself. Because the base is mung beans, it's high in fiber too! Anyhow, I wish you the best of luck with the upcoming holiday season and hope that you discover new culinary treats that help you feel better!
I’m gonna save this video for FOREVER
Generations will hear about Joanne’s Thanksgiving in my home! Hahaha!
HAHAHAHAH LOVE IT!!!
the cauliflower soup of my dreams
It's really really good!!!
dressing is not stuffing. stuffing is cubed up bread with eggs and herbs mixed in. dressing (where i'm from) is basically cornbread, chicken, sage, thyme, onions and baked. Extremely moist, big hunks of chicken... the cornbread batter is homemade and usually made with bacon grease. i've not had it in ages, though I remember it like it was in my mouth right now.
I had no idea! Thank you for this info!!
@@TheKoreanVegan hi you’re amazing and I totally love you. Not being a weirdo, I just genuinely connect with what you produce and how you convey it. I hope you are constantly reminded of how many lives you touch a day. Thank you for what you do!
I am just going to say it... I love you and I am so proud of you!!! You're one of my favorite vegan TH-camrs, and I adore your cookbook as well! (I'm Korean too! Definitely will try kimchi mac&cheese! 🤤) Thanks for sharing your recipes. Tomorrow marks our first vegan Thanksgiving, and your guidance is truly appreciated. By the way, I'm curious about where you got those lovely plates and bowls - they're fantastic!
Omg THANK YOU. You have saved me
Amazing! We don't celebrate Thanksgiving here in Sweden, but I feel encourage to try to make some of these dishes for the New Years 😊 By the way I love your book, me and our daughter we have tried and cooked from the recipes with great result. Happy Thanksgiving!
Thank you so much for your kind words! I'm glad you and your daughter have enjoyed the recipes from my book. Happy Thanksgiving to you too, even though you don't celebrate it in Sweden!
Among the food culture of Korea, special things that distinguish it from the food culture of other countries. //
1. Perfect lacto-vegetarian food represented by Korean Buddhist temple food. And this diet began in AD 372.
2. An endless variety of soup dishes represented by ‘Sinseollo’, Korea's finest cuisine
3. Kimchi: Vegetables fermented with animal protein represented by cabbage kimchi. In the past, only Koreans made and ate it. There are over 800 types of kimchi.
4. Jeotgal: A fermented animal-based sauce made from seafood. In Korea, there are more than 140 different types of salted fish.
5. Ssam: It means wrapping all the ingredients you want to eat in various leafy vegetables represented by lettuce. However, unlike burritos, you have to swallow them in one bite, so you need to adjust the amount of ingredients to be wrapped appropriately.
6. Herbal Medicine Ingredients : Herbal medicine ingredients are not only eaten for special diseases or health, but are also often used for general home cooking. For example, as ingredients for Samgye-tang, Mulberry, Tree Aralia, Eleutherococcus Sessiliflorus, Mongolian Milkvetch, Korean Angelica, Ginger, Jujube and Korean Ginseng are used.
7. Namul : South Korea is the country that eats a lot of dishes made with only vegetables without meat and seafood protein. Namul are foods made with one edible plant as the main ingredient. Do not mix other vegetables. Examples of the types of Namul include Shepherd's Purse, Stringy Stonecrop, Korean Angelica-tree, Korean Wild Chive, Butterbur, Bracken, Doellingeria Scabra, Bamboo Shoot, Chamnamul and Cirsium Setidens.
8. Cold Noodles: Korea developed the world's first cold noodle dish, and it is the place where the whole nation began to enjoy eating. The reason is that the summer is hot and the water in valleys, rivers and wells is clean.. According to literature, the history of Naengmyeon goes back to the Goryeo Dynasty(918~1392). Besides Naengmyeon, Kong-guksu, Mak-guksu, Milmyeon, Kimchimari-guksu, Bibim-guksu, and Jjolmyeon exist in Korea.
// Etc... Korea shows a distinctly different food culture from neighboring countries in Far East Asia (China, Mongolia, Vietnam, Japan).
When we still got together with my side of the family, I would have to bring my own dishes and my mother and sister would act offended every time that I was "still doing that stupid vegan thing." But we only get together with my sibling-in-laws for holidays now, and though they aren't vegan, they are always excited to try what I've brought and always beg me to make rolls because I "put love in them." When you don't eat the SAD, it's super important to find your tribe for the holidays
Wow. Mac n cheese and kimchi jiggae is my comfort food. You made them in 1 form today. I have to try it.
Also the spread looks delicious af.❤
When is the new podcast ep coming??
I have been listening for previous ones on repeat.😅
Cant wait for book no 2❤
Happy thanks giving!❤
Hi Eddie!! Honestly, we're moving the podcast to a new channel--one that lives in its own space. Been waiting for the Google people to let me know when that transfer is done so that we can post the next episode! Crossing fingers that it'll happen soon!
@@TheKoreanVegan holyyyyyyyy yayyyy lets gooooooo new channnel cant waitttt!!!!
I am gluten free and vegan, so, automatic host! Good thing I kinda like to cook, but not as much as I love to watch you do it.
Also, is the tofu turkey from The ciokbook? I gotta try it!
hahaha so relatable!! And the Thanksgiving roast tofu is actually from my meal planner. It's basically a mix of hi-density tofu, potato starch, and Better than Boullion (no chicken flavor). Stick some wet rice paper over the top with some compound butter (butter, herbs, date sugar) and roast it for 45 minutes at 400°F. Good to go!
How do you manage to keep all of these amazing dishes warm?
Great question! Honestly, unless you have a commercial kitchen it ain't gonna be perfect. I luckily have two large ovens and an airfryer. That means that I can roast a lot of things at once. I start with the items that don't need to be hot (pie) first, and then move onto things that can be easily reheated (soup, pancakes, fried mushrooms, tofu roast). I stick with the casserole dishes last, b/c those just don't taste as good after they're reheated. I hope that helps!
Awwwh Lulu..Happy Thanksgiving
Thanks Regina!! Lulu is such a star I think she's going to show up a lot in my videos going forward!! Hope you have a wonderful holiday!!
Thankfully..after work #retailemployee lmao
It all looks so delicious
Thank you!!!
I don't know why but I call it both stuffing and dressing. I never have cooked it in a turkey because of the reason that your friend gave. It's just out and out creepy. Also that tofu/turkey looked so delicious. That was the coolest hack. And Lulu literally looks like she is smiling before she got to taste what you were cooking. You have such a cute dog.
I'd totally buy a Korean Vegan Kimchi Cheese Sauce 😃🌱
My husband and I are gluten-free, so I will bring the GF stuffing, GF pies as well
That sounds amazing! hopefully the rest of the guests will leave some for you!! LOLOL!
@TheKoreanVegan I really hope so!
Is your tofu-potato starch turkey recipe in any of the cookbook? Or is there any way I could buy that recipe
Beautiful ❤
Thank you so much Sabrina!
so jealous rnnnn my family doesn’t do much for thanksgiving we usually just buy chicken
maybe it's time for you to start a new tradition!! You can start small--make some cornbread or make mac n cheese out of the box or whatever your favorite food is!
Maybe I missed that part but how do you handle temperatures? Would be so curious :)!
All the food looks delicious but where do I find the recipes with measurements.???? ❤from Melbourne Australia 😊
❤❤❤❤❤❤❤❤❤❤
my wife and I are transitioning over to veganism currently, and are currently vegetarian. I have a brain tumor and hypothyroidism so having tofu is out of the question. (Tofu blocks absorption of my thyroid meds) I'm having a really hard time figuring out some full protein options and it's preventing my full move to veganism. Any ideas outside of beans and bean related soups? (also, i gotta have appx 20 min meals, as I'm cooking both vegarian and non vegetarian meals for the different dietary restrictions in my home. (multiple people, multiple diets) Any help?
I always ask about dietary restrictions. My family had a frankly ridiculous number of allergies, so we cooked a LOT of food in order to ensure that everyone could have a full meal. For our friend group Thanksgiving tomorrow, we're having traditional T-Day food, and the pescetarian is bringing roast salmon to share in order to take some weight off the hostess. Everyone is bringing something. I am making oyster mushroom dressing.
Happy Thanksgiving
Thank you! You too!!!
.....I'm the person with allergies. If I host, yes accommodate all people. If others are hosting, it depends. If it is my mom, I expect it because I know she will. If others are, I will ask and express no pressure I just want to prepare. If they cannot, I offer to bring my own meal or bring my own dish or two.
I am invited virtually 😅🙂
GGUUUUUURRRRRRLLLLLLLLLLLLLLLLLLLLLL👏🏾👏🏾👏🏾👏🏾👏🏾
I had the opposite problem with my husband 😅 I wanted to be more vegetarian in my diet but he, being French, cannot wrap his head around not relating meat. Since I do most of the cooking, I guess we now have a less meat diet?
It can be challenging when you and your partner have different dietary preferences, but finding a balance that works for both of you is key. Keep experimenting with vegetarian recipes and who knows, your husband might start enjoying them too!
Food looks amazing!! What is EVO?
The keyboard sound is becoming so annoying for me. Maybe it's just me. Love your content.
Are Biscoff cookies vegan though?
they are!
That's not a 12 course meal, that's 12 dishes.