Thanksgiving Goes Vegan! - 19 recipes
Top Recipe
Ultimate Vegan Holiday Roast
By blum099
![Ultimate Vegan Holiday Roast](/media/ee/5b/c70998cb9329766fe9b56ae84a092c9a4cfc.jpg/rh/ultimate-vegan-holiday-roast.jpg)
Details
Servings 8
Preparation time 60
Cooking time 120
- ROASTED CARROTS
- 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
- Kosher salt and freshly ground black pepper
- 3 sprigs fresh thyme
- 2 tablespoons extra-virgin olive oil
- MUSHROOMS
- 12 ounces cremini mushroom, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 2 medium cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup bourbon
- 1 cup Japanese-style breadcrumbs
- 2 tablespoons maple syrup
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh tarragon leaves
- 1/4 cup minced fresh chives
- CASHEW-BEAN MIXTURE
- 1 pound raw cashews
- 1 quart Hearty Vegetable Stock
- 1 (15-ounce) can cannelini beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 8 ounces shiitake mushrooms, caps only, thinly sliced
- 1 medium leek, white and light green parts only, finely chopped
- 1 stalk celery, finely diced
- 2 medium cloves of garlic, minced
- 1/2 cup toasted sunflower seeds
- 1/2 cup toasted pumpkin seeds (pepitas)
- FOR ASSEMBLY
- 1 (1-pound) package frozen phyllo dough, thawed
- Extra-virgin olive oil as needed
- Coarse sea salt
- GRAVY
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons flour
- 1 quart Hearty Vegetable Stock
- 1 tablespoon soy sauce
- 2 sprigs thyme
We combine three different mushroom preparations with roasted carrots, dehydrated beans, braised cashews, nuts, and...
Top rated Vegan Thanksgiving recipes
Vegan Whole-Grain Carrot Cake Loaf with Lemon Glaze
![Vegan Whole-Grain Carrot Cake Loaf with Lemon Glaze](/media/dc/d7/5bc713edc90522b806a0f52c34ed7c7c84cf.jpg/tsp/vegan-whole-grain-carrot-cake-loaf-with-lemon-glaze.jpg)
By wing118677
This recipe is vegan-friendly, and uses almond milk, ground flax seed, whole grain spelt flour, and walnuts
- LEMON GLAZE:
- 1 1/2 cups carrot, finely grated
- 1 tablespoon ground flax seed
- 1/2 cup pure maple syrup
- 3/4 cup almond milk (or other non-dairy milk)
- 1/3 cup light extra virgin olive oil (or oil of choice)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons freshly grated lemon zest
- 1 1/2 cups whole grain spelt flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup raisins, soaked for 10 minutes & drained
- 1/4 cup walnuts, chopped
- 1/2 cup icing sugar
- 1 tablespoon fresh lemon juice, or to taste
Creamy Vegan Butternut Squash Linguine with Fried Sage
![Creamy Vegan Butternut Squash Linguine with Fried Sage](/media/21/53/35d9cf3b6e86ce3aba06b6cbf52fbae8ce07.jpg/tsp/creamy-vegan-butternut-squash-linguine-with-fried-sage.jpg)
By Brandymoe
Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
- sea salt and/or Kosher salt to taste
- freshly ground black pepper to taste
- 2 cups vegetable broth
- 1 (12-ounce) whole grain linguine or fettuccine
- shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
How to Make Vegan Sauces & Gravies
![How to Make Vegan Sauces & Gravies](/media/73/99/09ebe2717330f9a01fd22208555a2682cf5a.jpg/tsp/how-to-make-vegan-sauces-and-gravies.jpg)
By andreajayros
Here is how to make 5 basic sauces - vegan style
- VEGAN BECHAMEL SAUCE:
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup non-dairy milk
- Salt and pepper, to taste
- Pinch of nutmeg
- VEGAN MUSHROOM VELOUTE SAUCE:
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- 2 cups vegetable broth
- 1/2 cup sliced mushrooms
- 2 tablespoons minced shallots
- Salt and pepper, to taste
- Optional: non-dairy milk or cream
- VEGAN ESPAGNOLE SAUCE:
- 2 tablespoons vegan butter or olive oil
- 1 small diced onion
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 1 bay leaf
- VEGAN HOLLANDAISE SAUCE:
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 cup non-dairy milk, room temperature
- 1 teaspoon dijon mustard
- 1 lemon, juiced
- Pinch cayenne pepper
- Pinch ground turmeric
- Salt and pepper, to taste
- VEGAN CLASSIC TOMATE SAUCE:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 to 6 cups of crushed diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- Salt and pepper, to taste
Butternut Squash, Brussels Sprout, & Bread Stuffing with Apples
![Butternut Squash, Brussels Sprout, & Bread Stuffing with Apples](/media/17/5b/f37ef293fded58d4ff6e2a2b33c708a9b1c7.jpg/tsp/butternut-squash-brussels-sprout-and-bread-stuffing-with-apples.jpg)
By OneFlewOverFarm
" The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know ...
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoons
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cup vegetable broth (plus extra as needed)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, chopped
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Sea salt & pepper, to taste
Butternut Squash Barley Risotto
![Butternut Squash Barley Risotto](/media/a7/de/2dc8834c37141738a459848c1da2a724f6a1.jpg/tsp/butternut-squash-barley-risotto.jpg)
By GuidingVegan
Barley risotta is prepared with butternut squash mixed in for a side dish with all of the flavors of fall
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 cup pearled barley
- 1 (32-ounce) container vegetable broth
- Salt and pepper, to taste
- 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces
- 1 cup frozen peas
- 1 1/4 cups vegan parm
No Bake Bourbon Pecan Truffles
![No Bake Bourbon Pecan Truffles](/media/d5/d1/607363705a1fb0464f599818eabd1d48921d.jpg/tsp/no-bake-bourbon-pecan-truffles.jpg)
By SAEB
From The Seitanic Chef Here is a recipe that is perfect for the season
- 2 1/2 cups roasted chopped pecans
- 1 cup crushed vegan graham crackers
- 1 cup brown sugar, firmly packed
- 1/2 teaspoon salt
- 2 tablespoon maple syrup
- 1/4 cup bourbon (plus more for sipping)
- 1 teaspoon vanilla extract
- Fancy toothpicks
Pea Pesto
![Pea Pesto](/media/6b/b9/e5ff84934e3d534594bed56831ad8b4183a7.jpg/tsp/pea-pesto.jpg)
By GuidingVegan
Yum! Pesto made with peas, basil, garlic, walnuts and lemon juice
- 1 container basil
- 1 bunch parsley (small amount reserved to sprinkle on pasta)
- 1 bag petite green peas
- 4 cloves garlic
- 1/3 cup walnuts
- 1/3 cup vegan parm
- 1 lemon zest and juice
- Salt to taste
- Water to desired consistency
- Sundried tomatoes
- Spinach
Mini Pumpkin Spice Gluten-Free Vegan Donuts
![Mini Pumpkin Spice Gluten-Free Vegan Donuts](/media/c9/7b/5769e38e2ee94fd550687fb98fb1a1e6fd14.jpg/tsp/mini-pumpkin-spice-gluten-free-vegan-donuts.jpg)
By TAMMY-6
These adorably delicious Mini Pumpkin Spice Donuts are gluten-free, vegan, and make a great breakfast any day of th...
- GLUTEN-FREE FLOUR BLEND:
- 1 cup, plus 1 teaspoon brown rice flour, separated
- 1 cup, plus 2 tablespoons almond flour, separated
- 3/4 cup potato starch
- 1/4 cup tapioca starch
- EGG SUBSTITUTE MIXTURE:
- 3/4 teaspoon Ener-G Egg Replacer
- 1 tablespoon warm water
- 3/4 teaspoon baking powder
- 1 1/2 tablespoons pumpkin puree
- DONUTS:
- 3/4 cup and 2 teaspoons gluten-free flour blend
- 1/3 cup and 1 tablespoon ground jaggery sugar or other unrefined sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- egg substitute mixture
- 1/3 cup almond milk or other non-dairy milk
- 1 tablespoon apple butter
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- CINNAMON SUGAR:
- 1 teaspoon ground cinnamon
- 3 tablespoons organic sugar
Safe Homemade Eggnog
![Safe Homemade Eggnog](/media/42/fa/e2848fea3eace9d276c4e3bde24b56a55f55.jpg/tsp/safe-homemade-eggnog.jpg)
By circkles
With homemade eggnog, people frequently have the concern of salmonella from consuming raw eggs
- 6 organic eggs
- 3/4 cup evaporated cane juice or agave
- 1 cup organic heavy cream or half-and-half
- 2 cups almond or soy milk
- 1 teaspoon rum or vanilla extract (for non-alcohol version) or 1 tablespoon brandy or rum.
- nutmeg, ground or grated for garnish
Mushroom Quinoa Stuffing (Vegan and Gluten Free)
![Mushroom Quinoa Stuffing (Vegan and Gluten Free)](/media/90/b3/6b7f30451503187c5a53f46ae8e9f78ada9a.jpg/tsp/mushroom-quinoa-stuffing-vegan-and-gluten-free.jpg)
By gvcathy
All of the lovely flavors of traditional stuffing in this power packed quinoa based stuffing that is perfect for th...
- 1 cup uncooked quinoa, rinsed if not the pre-rinsed type
- 1 tablespoons olive oil, divided
- 2 cups low sodium vegetable broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 10 ounces sliced button mushrooms
- Fresh ground black pepper, to taste
Crispy Sea Salt & Vinegar Cauliflower
![Crispy Sea Salt & Vinegar Cauliflower](/media/a4/0d/54888a7c84b4bd41f1a7c4f909391a2d3fd9./tsp/crispy-sea-salt-and-vinegar-cauliflower.png)
By GuidingVegan
Cauliflower is marinated in apple cider vinegar, then tossed in oat flour and baked until crispy
- 1 large head cauliflower, outer leaves removed
- 1/2 cup oat flour
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/4 cup + 1 tablespoon apple cider vinegar, divided
Pumpkin Power Cookies
![Pumpkin Power Cookies](/media/56/29/3df45a304a1d0a15bda26bb92eddc3a30843.jpg/tsp/pumpkin-power-cookies.jpg)
By nnlester
These cookies are sweetened with honey, and their natural ingredients like coconut oil, nuts, seeds, and cranberrie
- 1/2 cup pumpkin purée
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 2 eggs
- 2 cups nuts of your choice, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 1/2 cup mini chocolate chips
Raw Vegan Eggnog
![Raw Vegan Eggnog](/media/84/94/74584ae591ae55ad29403ed872cc86954648.jpg/tsp/raw-vegan-eggnog.jpg)
By TAMMY-6
This Vegan friendly Eggnog is delicious, warming, smooth, sweet and satisfying all at once
- 1 cup pecans
- 3 cups water
- 1 cup dates
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla extract
Quick Julienned Vegetable Saute
![Quick Julienned Vegetable Saute](/media/5a/cf/bfd73d1661631d91305d777913b2103dadbe.jpg/tsp/quick-julienned-vegetable-saute.jpg)
By Foodiewife, A Feast for the Eyes
This is such a colorful and simple method to serve vegetables
- 1 carrot
- 1 zucchini
- 1 summer squash
- Olive oil
- Fresh minced garlic
- Optional: fresh chopped herbs of your choice (I used leftover rosemary)
Vegan Thanksgiving recipe collections
More Vegan Thanksgiving recipes
-
Vegan Stuffing
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cups celery, chopped
- 1 cup carrots, shredded
- 1 1/2 cup baby portobello mushrooms, sliced
- 1/4 cup pine nuts
- 2 tablespoons dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 pound bag Pepperidge Farms stuffing cubes (without seasoning)
- 2 cups vegetable broth
-
Vegan Passover Kugel
- 1 medium-sized yellow squash
- 2 medium-sized carrots
- 1 medium-sized russet potato
- 1 medium-sized sweet potato
- 1 small onion
- 3 garlic cloves
- 1/4 cup ground flax
- 3/4 cup water mixture
- pinch of sugar
- 3 tablespoons matzo meal
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 tablespoons oil, plus more for greasing the casserole dish
-
Olallieberry Apple Crisp
- TOPPING:
- FILLING
- 5 cups peeled, sliced apples
- 5 cups olallieberries
- 1/2 cup sugar
- 1/4 cup instant tapioca
- 1 ⁄2 cup orange juice concentrate
- 1 teaspoon cinnamon
- 3/4 cup vegan melted butter
- 2 cups oats
- 1 cup flour
- 1 cup brown sugar
-
Double Chocolate Vegan Chocolate...
- 1 3/4 cups (220-g) All Purpose Flour*
- 1/2 cup (42-g) cocoa powder (unsweetened)
- 1 cup (200-g) brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons Instant Coffee Powder
- 1 cup (240-ml) vegan buttermilk
- 2 teaspoons vanilla extract
- 1/3 cup (80-ml) coconut oil (melted)
- 1/4 cup (60-g) Applesauce
- 1 tablespoon white vinegar*
- 1 cup (175-g) vegan chocolate chips and chunks (Mixed)*, plus more to place on top.
-
Boston Market's Squash Casserole
- 4 cups zucchini, chopped
- 4 cups yellow squash, chopped
- 1 large onion, chopped
- 1 1/2 sticks Earth Balance or other vegan butter
- salt, black pepper, sage, thyme, and parsley to taste
- 1 package cheddar Daiya or other vegan shredded cheese
- 1 better than bouillon no chicken vegan bouillon cube
- 1 loaf of freshly baked vegan cornbread
-
Bruschetta with Tofu, Tarragon and...
- TOPPING:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 package drained and pressed tofu, diced
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup veggie stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup vegan mascarpone cheese
Any burning questions? Our chefs answer!