Happy Vegan Thanksgiving (aka Thanksliving)!! RECIPES BELOW!

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LINK TO MY COOKBOOK http://bit.ly/SweetPotatoSoulCookbook

? COCONUT BUTTERNUT SQUASH SOUP: http://bit.ly/coconutbutternutsquashsoup

? HEARTY VEGAN LENTIL LOAF
(recipe originally published in my cookbook, Sweet Potato Soul. Order it here: http://bit.ly/SweetPotatoSoulCookbook)

1 cup dried green lentils, sorted and rinsed
3 tablespoons ground flaxseed meal
2 tablespoons grapeseed oil
1 cup finely diced yellow onion
1 cup finely diced celery
3 garlic cloves, minced
1 cup shredded carrot
10 ounces baby bella mushrooms, minced (about 2 cups) 1 teaspoon dried thyme
1 teaspoon fennel seeds
2 tablespoons nutritional yeast
1 cup finely chopped toasted walnuts
1 cup bread crumbs
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Red chili flakes to taste

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add the lentils, partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.

2. In a small bowl, stir together the flax seed meal and ½ cup water. Set it aside to thicken for at least 3 minutes.

3. In a large skillet, heat the oil over medium-high heat. Add the onion, celery, and garlic and saute? until the onion begins to soften, abou...