Food

12 Vegan Thanksgiving Ideas

November 22, 2015

Photo from Country Living

It’s the second major holiday of the holiday season and it’s time to talk about the Thanksgiving dinner spread. WOO. It’s a festive and stressful time filled with gluttonous sides and a sleepy turkey. Well, if you switch to a vegan Thanksgiving, maybe everyone will have more energy to talk. Heck, switch out the butter for some vegan butter and no one will ever know!

This is my first Thanksgiving as a vegan and I’ll be honest, I’m scared! The staple dishes of the Thanksgiving feast are irreplaceable. Thankfully, there’s a vegan recipe for everything so you don’t have to miss out on a thing. Here are some veganized dishes made by amazing food bloggers along with some special recipes just for us vegans that will inspire you to create a vegan Thanksgiving dinner.

Vegan Green Bean Casserole | oh my veggies

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Ingredients

For the French fried onion topping:
  • 1 cup unflavored soy milk
  • 1 tablespoon white vinegar
  • 1 small onion (or 1/2 medium onion), peeled and sliced into thin rings
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/4 cup canola oil (or other neutral-flavored vegetable oil) + more if necessary
For the casserole:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 cups white button mushrooms, stemmed and sliced
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour
  • 1 3/4 cups unflavored soy milk
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground black pepper
  • 5 cups fresh green beans, cut into 3-inch pieces

Cranberry Sauce | allrecipes

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All cranberry sauces are (typically) vegan. I would add a teaspoon of cinnamon/all spice to give it more dimension and spice. If you’re going to make homemade cranberry sauce, might as well make it special. And cut back on the sugar, my goodness; substitute half of the sugar with Stevia perhaps.

Ingredients

  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice (the fresher the better)

THE BEST DAMN VEGAN MASHED POTATOES | Minimalist Baker

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Second favorite food of all time and so glad I’m able to enjoy it still. There’s only one thing wrong with this recipe..3-4 tablespoons of butter?…Is that…for each person? I say 1/4 cup wouldn’t kill you.

Ingredients
  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1.5 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
  • 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
  • 1/4 cup fresh chives for topping

Thanksgiving Vegan Mini Pot Pie Jars | The Colorful Kitchen

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How cute are these?!

Ingredients
  • 2 cups spelt flour + extra for sprinkling
  • ⅔ cup vegan butter
  • ¼ cup cold water
  • dash of salt
  • 1 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup potato, diced
  • 2 cups vegetable broth
  • 3 cups mixed frozen vegetables (see note above)
  • 2 tbs tamari
  • ¼ cup cornstarch
  • 2 tbs nutritional yeast
  • 2 tbs fresh dill, chopped + extra for sprinkling.
  • salt and pepper to taste

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette | COOKIE + kate

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Adding a little freshness to the menu but still has that Thanksgiving feel.

Ingredients
Salad
  • 2 medium sweet potatoes (about ¾ pound), peeled and diced into ½-inch pieces
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup quinoa, rinsed
  • 1¾ cups vegetable broth
  • 2 cups stemmed and finely chopped curly kale
  • ½ cup roasted, salted sunflower seeds*
  • ⅓ cup thinly sliced fresh basil
Pesto dressing (yields about 1½ cups, so you’ll have extra leftover)
  • ½ cup firmly packed fresh basil leaves
  • ¼ cup firmly packed fresh parsley leaves
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 clove garlic, roughly chopped
  • 1 teaspoon maple syrup or agave nectar
  • ¼ teaspoon salt
  • Pepper, to taste

Gluten-free Vegan Cornbread and Cornbread Muffins | Texanerin Baking

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Who can’t resist a good cornbread? I’m really excited to try this out!

Ingredients

Wet ingredients:

  • 1 cup (240 ml) milk of choice, room temperature or warm (this is important so that the coconut oil doesn’t harden once added)
  • 2 teaspoons apple cider vinegar
  • 1/3 cup (75 g) coconut oil, melted
  • 1/2 cup (100 g) raw or granulated sugar
  • 1/2 teaspoon vanilla

Dry ingredients:

  • 2/3 cup (88 g) medium grind gluten-free cornmeal (non-GF cornmeal works, too)
  • 1 1/3 cup (123 g) oat flour (use certified gluten-free, if necessary)
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Whole Wheat Pumpkin Garlic Knots | Holy Cow Vegan

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If you’re not a fan of cornbread, how about this delicious creation?! Or why not both? This is a great step up from your traditional dinner roll.

Ingredients

  • 1½ cups whole wheat flour
  • 1½ cups all purpose flour
  • 2 tsp vital wheat gluten flour
  • 1 sleeve active dry yeast (2¼ tsp)
  • ½ cup warm water
  • 1 tsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 2 tsp salt
  • ¾ cup pumpkin puree
  • For the garlic oil
  • 2 tbsp extra virgin olive oil
  • 4-5 cloves of garlic, minced

The Best Vegan Stuffing | Serious Eats

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This stuffing has many elements, which I think a good stuffing should. I would add some corn to give it that traditional box stuffing I remember so well.

Ingredients

  • 2 1/2 pounds (about 2 loaves) hearty vegan white bread, crusts removed, cut into 3/4-inch pieces (about 5 quarts)
  • 1/2 cup olive oil
  • 1 pound button, cremini, or shiitake mushrooms (or a mix), roughly chopped
  • 6 ounces toasted pecan halves
  • 1/2 cup minced fresh sage leaves (or 1 tablespoon dried sage leaves)
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 1 large leek, white part only, finely chopped (about 1 cup)
  • 4 large stalks celery, finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on microplane
  • 32 ounces (4 cups) Hearty Vegetable Stock (see note above)
  • 1/4 cup minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper

Roasted Brussels Sprouts With Garlic | Cooking NY Times

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I love having veggies at the table and brussels sprout are an easy side. They’re a simple baked vegetable that balances out your loaded plate.

Ingredients

  • 1 pint brussels sprouts (about a pound)
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic, peeled
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

Mini Vegan Pumpkin Pie | Love & Lemons

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Time for dessert! You can still enjoy your pumpkin pie with this super easy recipe! Stay tuned on my Youtube to see me make it!

Ingredients

for the filling:
  • 1 cup original Almond Breeze Almond Milk
  • 3 tablespoons corn starch
  • ¼ cup maple syrup
  • 1 cup canned pumpkin puree
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • optional – 2 more teaspoons maple syrup
for the pies:
  • this recipe for vegan pie dough
  • crushed pecans for garnish
  • optional-coconut whip, or whipped topping of choice

Vegan Chai Spiced Sweet Potato Pie | Connoisseurus Veg

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 This pie may fulfill your basic bitch tastebuds. Tots kidding with you, but it’ll be a great twist for your family and friends.
Ingredients
  • 1 vegan pie crust of choice
  • 2 medium sweet potatoes
  • 2 tbsp. cornstarch whisked together with ¼ cup cold water
  • ½ cup coconut milk
  • ¼ cup non-dairy milk of choice (you could just use more coconut milk here, for an extra rich pie)
  • 2 tbsp. maple syrup*
  • 2 tsp. vanilla
  • 2 tbsp. cinnamon
  • 1 tbsp. ground ginger
  • 1 tsp. cardamom
  • ½ tsp. nutmeg
  • ¼ tsp. cloves

So we have some great ideas for sides and dishes; but we all know there has to be that centerpiece dish: the “turkey”!

From what I can tell, creating your own vegan turkey recipe can be quite a hit or miss, so I would buy it instead. There are several turkey substitutes (some made especially for Thanksgiving) that you can find in Whole Foods or major healthy supermarkets.

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 And there you have it! A dinner that is just as gluttonous but consciously better. Hope you guys enjoyed this post! Whether or not you’re vegan, it’s time to spend quality time with people you care about and give thanks. Try not to jump down anyone’s throat about veganism, I’m sure your family has enough fuel to make your holiday crazy. With that, have a great Thanksgiving!

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