Thanksgiving Dinner: Vegetarian Style

Happy Wednesday Foxy People!

The holiday season is approaching so fast! I know you usually see my Foodie Friday posts, but this week I wanted to ensure that I equipped everyone with some of my top items and go to recipes for a great, veggie friendly Thanksgiving. This will hopefully give you time to plan your menu!

Top 3 Thanksgiving Turkey Substitutes 

Great news! All of these below options are Vegan.

GN_TurkyCutlets_RGB-2-225x231Gardein Turk’y Meatless Cutlets

This product I enjoy thoroughly throughout the fall. I hope they start having this year round because it is so good! It is a pre-breaded cutlet that you can bake and pair with your favorite gravy. This is a soy based product and is made with organic ancient grain flour (KAMUT® khorasan wheat, amaranth, millet, quinoa) and potato starch.Check out this link for ingredient details.

vegan-naken-chicken-cutlets (1)Quorn Chik’n Cutlets

I was drawn to this product simply because of the name lol. I ended up liking this item because of it’s texture. If you don’t want a soy based product, you may want to give this one a try. It is made from Mycoprotein, Potato protein, and Pea fiber. I like to cook this product in Vegetable broth. It absorbs those flavors very well.Check out this link for ingredient details.

GN_HolidayRoast-225x134Gardein Holiday Roast

I haven’t had a chance to try this option, but I’ve been wanting to for years! It’s finally available in the Dallas area, so I’m going to give it a try. This is a soy based product as well and is made with organic ancient grain flour (KAMUT® khorasan wheat, amaranth, millet, quinoa) and potato starch. Want to try it with me? It is basically formed like a roast and it has a stuffing mix in the middle.Check out this link for ingredient details.

Top 3 Thanksgiving Sides

Cornbread Dressing

Follow your traditional recipe for baking cornbread. You can swap out some of the dairy products with vegan buttery spread and unsweetened almond milk to make it Vegan friendly. Once it is baked and cooled, add in some fresh rosemary chopped, some sauteed onions and bell peppers, vegetable broth, salt, black pepper, thyme, and a lot of sage! lol. I just love that seasoning during the holidays. Mix this well and bake in the oven for about 30 minutes on 350 degrees or until it is firm and golden at the top.

Mashed Potatoes

It’s all the same process you usually use for mashed potatoes. You just have to make Vegan friendly option. How? Simple, instead of using milk or cream, swap out the ingredients with unsweetened almond milk. Instead of using butter, swap it out with a vegan buttery spread like Earth Balance original spread or extra virgin olive oil. If you’re okay with keeping it Vegetarian friendly, add in a tablespoon of olive oil mayo and some cheese for extra creaminess.

Sauteed Kale

This is the most easy recipe of them all! All you need is a few bunches of kale, sweet onion, extra virgin olive oil, black pepper, red pepper flake, and salt. Saute them all in a skillet until the kale is withered and the onions are a golden brown color.

Stay Foxy!

© Copyright 2018 Foxy Veggies – All Rights Reserved

Sunday Post: Strawberry & Banana Smoothie

Hi Foxy People!

I hope you are doing well on this Sunday.

It’s been a couple weeks since I’ve posted a recipe and I wanted to dive right back into a more light and refreshing recipe. Strawberry and Banana smoothies served so many purposes for me in the spring and summer months. It was sometimes my breakfast, lunch, or even a sweet treat after dinner.

Give my recipe a try and let me know what you think of it! Once you make your own smoothie, you won’t want to buy them from the juice bars anymore lol.

For updates during the week, follow me on Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Strawberry & Banana Smoothie


  • 3/4 cup of Frozen Strawberries & Bananas
  • 1/3 cups of Honey & Vanilla Greek Yogurt
  • 100% Apple Juice to cover

*This is for 1 serving. You can double it as needed.


  1. In your blender, and in your Frozen fruit and yogurt.
  2. Pour in the apple juice until it covers the fruit and yogurt.
  3. Blend the mixture for about a minute.
  4. Pour in a glass and enjoy!

© Copyright 2017 Foxy Veggies – All Rights Reserved

Sunday Recipe: Homemade Vegetable Stock

Hi Foxy People!

I hope you are having a blessed Sunday! I wanted to give you an essential recipe that I believe everyone should have in their fridge or freezer at all times. Stock! Vegetable Stock to be exact. It’s great for the fall time when you want to make soups, add flavor to rice or flavor to chili.

Take a look at this Vegan and Vegetarian recipe below. As always, feel free to like, share, or comment about this recipe. You can follow me on Instagram @foxyveggies.

Stay Foxy!

© Copyright 2016 Foxy Veggies – All Rights Reserved


Ingredients for Mirepoux  (standard medley base of carrots, celery, and onions for all stocks)

  • 1 Carrot
  • 1 Celery Stalk
  • 1 1/2 Yellow Onion
  • Cold Water that covers the vegetables

Ingredients for Sachet (cheesecloth spice packet)

  • A small bunch of Parsley Stems
  • 1 tsp of dried Thyme
  • 3 Bay Leaves
  • 1 tsp of Black Peppercorns
  • Square of Cheesecloth
  • Twine to tie the sachet


  1. Take your onions and dice them and give your celery and carrots a rough chop. Feel free to add the onion peels as well. They add flavor to the stock. Please remove the skin that may appear to be molded.
  2. You should have more onions compared to the celery and carrots.
  3. Take out a big stock pot and add in your vegetables.
  4. Add the cold water to the pot so that it covers the vegetables.
  5. Then, take your cheesecloth square and put your Black peppercorns, Parsley stems, Thyme, and Bay leaves to the center of the square. Take all ends of the cheesecloth to make a bundle and twist. Secure it with the Twine leaving enough Twine length to tie to your stock pot handle.
  6. Drop your Sachet in the pot with the water and veggies and bring to a boil.
  7. Once at a boil, turn to low and simmer for an hour. Skim the top if foam rises to the top.
  8. Once done, strain out the veggies and cool the stock in an ice water bath.
  9. Portion out in quart bags and you have stock you can freeze and grab out when you need it.
  10. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: What is Vegetarianism?

Hey Foxy People!

I hope you are having a beautiful Sunday. My post today will not be focused on a recipe, but it will pose as more of an educational post.

Every day I am asked about Vegetarianism and what it actually means. Sometimes it is confused with Veganism or Pescatarianism. Today, I wanted to explain the differences between each of them and show how the diets vary.

I have the breakdown and definitions below. A major perk of being in Culinary School is learning about all of these diets in a more in depth manor. Some of these definitions can be found in the book, “On Cooking: A Textbook of Culinary Fundamentals” the 5th Edition by Sarah R. Labensky, Alan M. Hause, and Priscilla A Martel. Others may be from my general knowledge.

As always, please feel free to comment below. Let me know if these breakdowns were helpful.

Make sure to follow me on here and on Instagram @foxyveggies.

Stay Foxy!

Vegetarian: a plant based diet which excludes the consumption of meat. There are three major levels of vegetarianism.

  1. Ovo-vegetarian– a vegetarian who eats eggs but not dairy products.
  2. Ovo-lacto vegetarian or lacto-ovo-vegetarian: a person who eats plants products as well as dairy products and eggs (although some may not eat cheeses made with animal-based enzymes such as rennet, or eggs produced by factory farms.) This is the diet that I follow 🙂
  3. Lacto-vegetarian: a vegetarian who eats dairy products but not eggs.

Vegan: a person who eats no meat, fish or poultry or any products derived from animals such as milk, cheese, eggs, honey or gelatin; also referred to as a “strict” or “pure vegetarian.”

Pescatarian: a person who follows a fish or seafood based diet. They typically stray away from meat and poultry.

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved