Vegan Thanksgiving Recipes!

What are you making this year for your vegetarian Thanksgiving recipes? Please share your faves with us to try!

Here are some great ideas we have made in the past! Yum!!!! Hope you enjoy!!!

Have a wonderful holiday!!!

 

Cream of Pumpkin Soup Topped with Curried Pecans

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Brussel Sprouts with toasted Pine Nuts

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Chestnut and Mushroom Pâté en Croûte

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Cauliflower Mash

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Roasted Butternut Squash, Pumpkin, Pear Soup

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Butternut Squash Cornbread Stuffing 

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Mom’s Stuffing – Vegan

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Vegan Apple Cranberry Cobbler

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VeggieGirl’s Banana-Butternut-Pecan Bread

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Polenta Shepherds Pie

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Roasted Root Vegetable Potpie

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Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes

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Spinach & Wild Mushroom Quiche served with Fresh Corn and Avocado Salad

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Creamy Vegan Butternut Squash Risotto 

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Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts

 
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 Mushroom-Barley “Risotto”

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Butternut Squash, Carrot & Apple Soup

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Roasted Root Vegetable Potpie

Vegetarian Thanksgiving is not just sides of green beans and tofurkey. There are so many great recipes out there and so many amazing dishes to get creative with. I love seeing all the posts and mentions all over the web these days about it! Here is one that would make a great dish for the holiday or anytime this fall & winter!

We LOVE pot pies!! I have made many over the years with all kind of filling and all kind of crusts. Here is one I made a few years back. I typically like to make the dough but this one was deelish with just a simple flaky puff pastry topping. Also love how root vegetably deelish this was!

What are you cooking up this Thanksgiving? Please share your Thanksgiving plans & recipes with us! 

Roasted Root Vegetab

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Roasted Root Vegetable Potpie
Recipe adapted from the Tasting Table Test Kitchen
6 servings

1 large yellow onion, quartered and sliced crosswise into ½- to ¾-inch-thick pieces
1 tablespoon kosher salt, divided, plus extra if needed
2 cups vegetable broth, divided
12 large garlic cloves, peeled, plus 2 garlic cloves, very finely chopped
6 medium carrots, peeled and sliced on a bias into ½-inch pieces – chopped
1 medium rutabaga, peeled and chopped into ½-inch cubes (about 4 cups)
1¼ teaspoons freshly ground black pepper, divided
¼ cup extra-virgin olive oil, divided
5 fresh thyme sprigs plus 2 teaspoons finely chopped fresh thyme, divided
2 tablespoons earth balance, at room temperature
3 tablespoons all-purpose flour
8 medium radishes, trimmed and quartered
1 sheet frozen puff pastry, thawed
1/4 cup unsweetened soy or almond milk

1. Adjust an oven rack to the uppermost position (about 3 inches from the broiler element) and preheat the broiler to high. On a rimmed baking sheet, add the onion in a single layer. Broil the onions until they are charred, rotating the baking sheet midway through cooking, 6 to 8 minutes (watch the onions closely, as broiler intensities vary). Remove the baking sheet from the oven, sprinkle the onions with ½ teaspoon of the salt and pour 1 cup of vegetable broth over the onions, then transfer the mixture to a medium bowl.

2. Reduce the oven temperature to 425°. To the baking sheet used for the onions, add the 12 whole garlic cloves, the carrots, rutabaga, 1 teaspoon of salt and ½ teaspoon of pepper. Drizzle with 3 tablespoons of the oil and toss to combine. Place the thyme sprigs on top. Tightly cover the baking sheet with aluminum foil and roast the vegetables until tender, about 30 minutes. Remove from the oven and discard the foil. Use tongs to gather all of the roasted garlic cloves, then use a fork to smash them into a paste.

3. In a small bowl, mash together the earth balance and flour. Heat a large, deep, oven-safe skillet (cast iron works well) over medium-high heat for 2 minutes, then add the remaining 1 tablespoon of olive oil. Stir in the radishes, the 2 cloves chopped garlic and the chopped thyme, and cook until the cabbage is wilted completely and the garlic is fragrant, 2 to 3 minutes longer.

4. Stir in the remaining 1½ teaspoons of salt and ¾ teaspoon of pepper, then pour in the remaining 1 cup of vegetable broth. Add the roasted vegetables, mashed roasted garlic and onion-broth mixture and bring to a simmer. Reduce the heat to medium and stir in the butter-flour mixture, cooking until the sauce thickens slightly, 2 to 3 minutes. Turn off the heat, taste and adjust with more salt, if needed.

5. Whisk together the soy or almond milk with a pinch of kosher salt.Place the puff pastry on a cutting board and use a sharp knife to lightly mark the dough with a crosshatch pattern, making sure you don’t slice all the way through the dough. If your skillet isn’t oven-safe, transfer the vegetables to a baking dish. Lay the piece of dough on top of the vegetables in the skillet and lightly brush with the milk mixture. Sprinkle with thyme and place the skillet in the oven. Bake until the pastry is golden-brown, 18 to 20 minutes. Remove from the oven and cool for 10 minutes before serving.

Thanksgiving: Vegan Apple Cranberry Cobbler

My husband’s favorite dessert ever is cobbler so it was pretty easy to decide what to make when we had so many CSA apples and cranberries! It was super deelish!!!

Have a wonderful and gentle Thanksgiving!!!

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Round 1: I used a pie pan. Loved the height but was so happy I used the baking sheet underneath!

 

Round 2: I used a cake pan so it wasn't as high up but barely made a mess :)

Round 2: I used a cake pan so it wasn’t as high up but barely made a mess 🙂

Apple Cranberry Cobbler  

Filling:
4 apples, peeled and chopped
2 cup cranberries
1/3 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 teaspoons cornstarch
juice of 1 lemon
dash of salt

8 tablespoons non-dairy butter (we used earth balance)

For the Cobbler Topping:
3/4 cup non-dairy milk (we used almond milk)
1 cup flour
1/2 cup sugar
2 teaspoons baking soda
dash of salt

  1. Preheat oven to 350 degrees
  2. Combine the Cobbler Filling ingredients in a large bowl.
  3. In a separate bowl, whisk together the topping ingredients.
  4. Melt the butter in a pie dish in oven. Remove from oven and fill with the filling. Pour topping over the fruit.
  5. Bake for approximately 1 hour (helpful to use a cookie sheet underneath to avoid a mess!), or until the juices are bubbling and the cobbler is golden.

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Thanksgiving Post: Mom’s Stuffing – Vegan

HUGE bowl of stuffing with glimpses of tofurkey, brussel sprouts and apples & squash. Happy Thanksgiving!!

This Thanksgiving was a really great one! It has been quite the amazing year!

I am so thankful for my life and what this last year has brought. Although I have taught just a few yoga classes, cooked just a few meals and had literally just brief moments alone with myself (things that I always valued and still do) I am brimming with happiness and joy! There are not words to express how much I love these two angels, being their mama, how much I love my husband and how much I love being present to him being the world’s greatest and most loving father!
SO much has gone on this year with birthing and loving twins as well as buying and renovating a house all while the 4 of us live in a small 1 bedroom apartment and still this has been the best year ever. It has come with its frustrations and tensions but at the same time has brought such an overwhelming love between us and our children as well. I feel so blessed to have the amazing experience of raising and being raised by my children. Each and every moment has been amazing, even when I don’t have any free seconds, (Like right now as I type this I am still the “mama jungle gym” with the babies climbing all over me!)

This Thanksgiving we all gathered at my Sister-in-Laws apartment. Lots of great food and great family fun! (imagine her 4 year old twin girls running around everywhere and my twins crawling in every direction!)

I made enough brussel sprouts and stuffing as if there were 3x as many people but believe me, the leftovers did not disappoint us 🙂 I made my go-to brussel sprouts recipe, with 3 pounds of brussels.

Last year during my pregnancy when I was finally feeling well enough to cook again the first thing I made was Butternut Squash Cornbread Stuffing. So it only felt right to make stuffing again after another long departure from the kitchen! This year though I asked my mom for her amazing recipe and we were very happy with the results 🙂 (you can always halve or third the recipe if you don’t feel like you need enough stuffing for an army!)

The best thing (besides the stuffing of course!) is that this mixture can be prepared in advance and refrigerated or frozen until ready to use. It can also be used at a vegan/vegetarian side dish, a condiment or a bread spread. We have used it for spreads on sandwiches, a relish for vegan hot dogs, an easy tofu scramble recipe and in a pasta sauce so far this last week alone!

Also a great thanksgiving leftover idea (Inspired by the Thanksgiving sandwich as Terri’s): take a wrap, spread cranberry sauce all over, and add tofurkey and stuffing. ENJOY!! We loved these!

Whole Lotta Stuffing!

Mom’s Stuffing – Vegan

  • 1/2 cup oil (your choice)(I used olive)
  • 3-4 lbs of chopped onions
  • 5 stalks of celery
  • 10 garlic cloves, chopped
  • 3-4 peppers, chopped (assorted colors, if possible)
  • Salt and pepper to taste
  • Basic recipe for 3 boxes or bags of bread stuffing (I used some corn and some multi-grain) (I used about 1.5 cups of margarine & a 32 ounce box of veggie broth. My mom says to use slightly less broth and butter than specified on the package to compensate for liquid in vegetable mixture.)
  1. Saute onions until soft – about 15 minutes.
  2. Add celery and garlic and continue to cook another 15 minutes.
  3. Drain mixture into a large colander or strainer, reserving liquid.  Pour liquid back into pot, add peppers and saute for about 5 minutes.
  4. Add onion mixture back into pot and cook for 2 minutes to blend flavors.
  5. Add salt and pepper to taste.
  6. Day of serving stuffing, prepare according to box/package with broth and margarine. (see my notes above) Add onion mixture and bake in a casserole dish (or several) according to the package. (Mine was 350 degrees for 30 minutes)

the onion mixture! fyi: my mom makes hers finer which is better for using it as a spread

Stuffing: Pre-baking

Butternut Squash Cornbread Stuffing

I’m so sorry to have gone MIA for so long! It was a crazy couple of months and then we went on a fabulous whirlwind tour of Australia 🙂 So no complaining here but I am happy to be back home and back in the kitchen!! And just in time for an awesome Thanksgiving recipe!!

I have always Loved the stuffing part of the meal so this dish is pretty perfect. It has all the carby goodness of the cornbread but much more veggies than a normal stuffing, so you can even enjoy this as a great fall meal. Yum! And I just love roasted squash! Plus this dish is also really low in fat compared to all the butter laden stuffing recipes out there 🙂

What are your favorite vegetarian Thanksgiving recipes/dishes? I would love to hear from you!!

Butternut Squash Cornbread Stuffing 
Serves 8 as Main Dish or 16 as Side Dish

  • 1 butternut squash (love buying the pre-chopped!!), cut into 1/2″ pieces
  • 2 Tbsp. canola oil
  • 2 onions, diced
  • 1 red pepper, diced
  • 3-4 celery stalks, diced
  • 1 lb. button mushrooms, diced
  • 5 cloves garlic, minced
  • 14 ounce bag cornbread stuffing
  • 2 cups “chicken” flavored veggie broth
  • salt

Heat oven to 400°F. Spray sheet or roasting pan (I needed 2 pans – but I also made extra squash for buttnernut mash- nice to be able to double duty the recipe!) Spray pan with nonstick cooking spray and roast squash for 25 minutes. Rotate squash and cook for an additional 20 minutes. Set aside and reduce heat to 350°F.

In a saute pan or wok – heat canola oil and cook onions, pepper, celery and mushrooms until onion is translucent. Add garlic, cook for one minute more and remove from heat.

Combine squash, veggies, broth and cornbread in large bowl. Place in a baking dish/roasting pan (use the same 1 or 2 that you roasted squash in) and cover with aluminum foil and bake at 350°F for 30 minutes. Uncover and bake for another 10 minutes. Sprinkle with salt to taste and enjoy 🙂

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