Vegan recipes for Thanksgiving dinner
Vegan recipes for Thanksgiving dinner
I’m going to assume you’re having a meat-eating family coming over for Thanksgiving dinner. That’s because that’s the toughest crowd.
They don’t really know what to expect and half think they’ll end up with a bunch of kale and carrots.
That’s why I decided to keep it as traditional and familiar as possible.
Our vegan recipes for thanksgiving dinner are the following:
- heartwarming pumpkin soup
- green beans and mushrooms casserole
- mashed potatoes with roasted garlic
- roasted parsnip puree
- roasted vegetables
- cornbread stuffing
- vegan sloppy joe’s
- cranberry sauce
- chocolate Bourbon pecan pie
Roasted pumpkin Soup
Use what even pumpkin or squash you want. I prefer a butternut squash but whichever works fine.
- 1 large butternut squash, peeled and cubed (seeds removed)
- 2 potatoes, peeled and chopped
- 3 tbsp. extra-virgin olive oil
salt and pepper
- 1 tbsp. vegan butter
- 1 onion, chopped
- 1 large carrot, chopped
- 1 tbsp. fresh thyme, or any Mediterranean herbs
- 1 qt. vegetable broth
- Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes. If using a microwave instead of oven: same fork the pumpkin on both sides. In a shallow plate with a bit of water in it microwave on high for cca 10min or until soft.
- Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion and carrot and cook until softened, 7 to 10 min.
- Add roasted squash and potatoes and pour over veggie broth. Simmer 10 min, then using an immersion blender or a regular blender, blend soup until creamy.
- Serve garnished with thyme.
Green beans and mushroom casserole
Creamy mushrooms and crunchy green beans make a great combination with pretty much any side dish. And it’s quick make and ingredients are cheap. What’s not to love?
salt and pepper
- Preheat oven to 375°. In a large skillet over medium heat, heat oil. Cook onions until slightly golden and tender. Remove from skillet and place in a medium bowl. Toss with Panko until coated and season with salt and pepper.
- In a large ovenproof skillet over medium heat, heat oil. Add onions and cook, stirring occasionally until tender. Add mushrooms and green beans, season with salt and pepper. Cook, stirring often, until mushrooms are golden. Stir in garlic. Put in a bowl.
- Melt tablespoons of butter in the same skillet over medium heat. Whisk in flour and cook until golden. Gradually whisk in milk and stock and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
- Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 10 minutes more until golden.
Mashed potatoes with roasted garlic
A clever upgrade of a regular mash potatoes. Garlic makes everything better and your mother will ask you for the recipe, I’m pretty sure of it.
- Preheat oven to 400°.
- Drizzle olive oil over top of garlic and wrap in foil. Bake until golden and soft, 43 to 45 minutes, then set aside.
- Meanwhile, add potatoes to a large pot and bring to a boil. After about 20 minutes, check if potatoes are soft, then drain. Leave potatoes in a pot.
- Add butter and sour cream. Cover with lid and leave butter to melt. Add garlic and mash the potatoes.
Roasted parsnip puree
Another vegan side dish that we don’t appreciate enough. Cheap, easy to make and incredibly delicious.
- Preheat oven to 400°. Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper. Cut off top of garlic head and drizzle with remaining 1 tablespoon oil. Wrap tightly in foil and place on a baking sheet with parsnips. Bake until parsnips are very tender, 40 minutes. Garlic should be golden and very soft; if not, place back in oven and continue to bake another 15 minutes. Set aside until cool enough to handle.
- Place parsnips into a large bowl or food processor. Squeeze each clove of garlic into bowl with parsnips. Add milk, butter, and thyme and blend until smooth. Season with salt and pepper.
Very straight forward and no need to follow a recipe. You got this!
Throw together veggies you like, use a bit of salt, pepper, herbs and olive oil to garnish them slide it in a preheated oven (400 degrees F).
After 15 min of baking turn the veggies then bake for another 15min or until tender. Voila.
Either you love or hate stuffing, Thanksgiving calls for it. Personally, I don’t like stuffings because I don’t like the taste and there’s an aweful lot of work to make it. However, if you or your guests do enjoy stuffing then cornbread stuffing is a good option.
salt and pepper
- Preheat oven to 400° and grease a 9″-x-13″ baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another large bowl, whisk together milk, sour cream, flax eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated.
- Pour batter into prepared baking dish and bake until top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely then crumble into large pieces and transfer to a large bowl. Grease a large baking dish with butter and reduce oven temperature to 375°.
- In a large skillet over medium heat, melt butter. Stir in onion and celery and season with salt and pepper. Cook until soft, about 8 minutes, then stir in garlic, sage, and thyme and cook until fragrant, about 1 minute. Remove from heat and toss with crumbled cornbread. Season with salt and pepper.
- In a small bowl, whisk together flax eggs and veggie broth. Pour over cornbread mixture and toss to coat, then transfer to prepared baking dish. Bake until toasted on top and hot throughout, about 30 minutes.
Vegan sloppy Joe’s
A golden classic and everyone’s favorite. Vegan sloppy Joe’s are quick and easy to make. Fingerlicking good and a sure bet to make your savvy guest happy.
Nobody say’s no to sloppy Joe’s even if they’re vegan.
- 1 tbsp extra virgin olive oil
- 2 cloves of garlic
- 1/4 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 15 oz canned or cooked lentils (400 g)
- 1 1/2 cup tomato sauce (250 g)
- 2 tbsp tamari or soy sauce
- 2 tbsp tomato paste
- 1 tbsp cane, coconut or brown sugar
- 1 tsp sweet paprika
- Heat the oil in a frying pan and add the veggies (chopped). Cook over medium-high heat until golden brown, stirring occasionally. Add more oil or water if needed.
- Add the rest of the ingredients, stir and cook for about 10 minutes or until the sauce thickens.
- Serve the filling over the buns, add your favorite veggies ( red cabbage, carrot, fresh chili peppers and avocado slices work well together) and enjoy.
IF we put turkey off the table, we have to keep a cranberry sauce. Thanksgiving signature sauce.
- In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, cca 10 minutes. Stir in orange zest and a pinch of salt.
- Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.
Chocolate Bourbon pecan pie
This one is so good you’ll want to skip dinner just to get to it. And I wouldn’t judge. Chocolate pecan pie, upgraded with a proud, American Bourbon.
- Preheat oven to 400°. In a large bowl, combine and whisk flax eggs, butter and sugar. After fully combined, stir in flour, milk, bourbon, and vanilla. Add pecans and chocolate chunks and stir until fully combined.
- Blend a pack of digestive cookies in a blender, add butter and whisk until fully mixed. this is your pie crust.
- Pour filling mixture into prepared pie crust.
- Bake 10 minutes, then lower oven to 325° and bake until top no longer jiggles in center, 40 to 50 minutes more. Let cool completely before slicing and serving.
These amazing vegan recipes for thanksgiving dinner will make your dinner a great success 🙂 They cover a wide variety of familiar, traditional Thanksgiving dishes that will surprise your family and probably, won’t even notice they’re eating vegan. At the end of the day, their bellies will be full.
And a happy turkey running around.
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I also have a growing Facebook group called “Vegan for Beginners” that you can join for more recipes, help and support and is just in general a perfect place to chat away.
Till next time,