Food & Recipes
It's always a pleasure having Jessica Jarmer teach us how to make delicious vegan food at home, but this class was a special one: we made pumpkin stuffing stuffed in a pumpkin -- yes we said stuffed in a pumpkin--and no-oil mashed potatoes with mushroom gravy ? Missed the class? No problem -- we have the recipes for you below just in time for Thanksgiving!  Pumpkin Stuffing  Ingredients: 
  • 1 pumpkin, carved out
  • 1 loaf of pumpernickel bread, cut into cubes
  • 1 loaf of rye bread, cut into cubes
  • 2 organic onions, diced
  • 4 stalks of organic celery, diced
  • 4 organic carrots, diced
  • 4 cups of organic mushrooms, sliced
  • 4 cups of Pacific Organic Vegetable Broth
  • 1/4 cup braggs Liquid aminos or coconut aminos
  • 2 organic apples, diced
  • 1 cup raisins
  • 1 tsp garlic powder
  • 1 Tbsp Frontier Organic Poultry Seasoning
  • 1/2 tsp ground black pepper
  1. In a 350 degree oven, bake the bread cubes for 15-20 minutes to dry out.
  2. In a pan, over medium heat, sauté the onions, celery, carrots and mushrooms in half of the vegetable broth.
  3. In a large bowl combine all of the bread cubes, sautéed veggies and the rest of the ingredients until soft stuffing consistently.
  4. Take the stuffing and pack it into a carved out pumpkin. Cover the pumpkin with aluminum foil and bake in a baking sheet for one hour.
Vegan No-Oil Mashed Potatoes With Mushroom Gravy  Mashed Potato Ingredients
  • 3 lbs. organic russet potatoes, peeled and cut into chunks
  • 1/2 cup raw cashews soaked in water
  • 1-2 cups plant based milk
  • Salt and pepper to taste
Gravy Ingredients
  • 4 cups Pacific Organic Vegetable Broth
  • 1/4 cup Braggs Liquid Aminos (or coconut aminos)
  • 1 small package organic mushroom, sliced
  • 2 cups cooked brown rice
  • 1 clove of garlic
  • 2 Tbsp. lime juice
  • 1 tsp. Frontier Organic Poultry Seasoning
  • 1/4 tsp. black pepper
Mashed Potato Instructions
  1. Place potatoes in a large pot and cover with water. Simmer until fork tender.
  2. Separately, drain the cashews and place them in a high powered blender with 1 cup of the plant based milk. Blend until smooth.
  3. Drain the potatoes and put them back into the pot. Using a potato masher or a hand held blender, start mashing the potatoes.
  4. Add in the cashew mixture, salt and pepper. If needed, add in more plant milk to taste.​​
Gravy Instructions
  1. Place the broth, aminos, mushrooms, rice and garlic in a pot and simmer until the mushrooms are soft.
  2. Transfer it all to a blender and blend until smooth.
  3. Then pour it back into a pot and add in the remaining ingredients. Simmer 10 more minutes.
Watch the entire demonstration here: Happy Thanksgiving!