Vegan Thanksgiving Recipes

Thanksgiving is around the corner, and as vegans, we’re commonly asked what we eat for the holiday. Mindy was raised on a meat-and-potato diet and Ligeia grew up vegetarian, so now that we’re vegan, Thanksgiving recipes coming out of our kitchen have had to adapt.

We still celebrate with many of the traditional staples, so we certainly don’t feel like we’re missing out an anything. Over the past few years, we feel we’ve perfected our vegan Thanksgiving spread and we want to share our table with you, figuratively here at least. If we’re talking literally, though, there’s enough food with all these recipes to serve about 10 people comfortably.

This post is a true feast, with the following vegan recipes (* are ones we made the day before):

• Stuffed Holiday Roast
• Mashed Potatoes
• Mushroom Gravy
• Three Bean Salad*
• Cranberry Sauce*
• Mac & Cheese
• Popovers
• Sweet Potato Pie*

Holiday Roast

This is the main course of the meal: a seitan roast, with a delicious bread stuffing. There’s something comforting with a roast in the oven on a cool, crisp Autumn day, and this stuffed seitan loaf is perfect for creating that warm, homey feeling for the holidays. For those that aren’t up to preparing their own stuffed roast, store-bought varieties include Field Roast’s Celebration Roast, Tofurky’s Roast and Gardein’s Holiday Roast.

Ingredients

Stuffing

• 1 tbsp olive oil
• 1/2 large onion, chopped
• 1 stalk celery, chopped
• 4 oz button mushrooms, chopped
• 1 tsp dried thyme
• 1/2 tsp dried sage
• Fresh ground pepper to taste
• 3 oz bread (about 2 slices), cut into 1/2″ cubes
• 1/2 cup apple, cored, peeled and cut into 1/2″ cubes
• 1/3 cup raisins
• 1/4 cup chopped walnuts
• 1 tsp chia seeds or ground flax seed
• 1 tbsp soy sauce
• 1/4 cup water (more or less, as needed)

Seitan

• 2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp marjoram
• 1/3 cup quick oats
• 1 tsp chia seeds or ground flaxseeds
• 1 1/2 cup vegetable broth
• 1 cup great northern beans, cooked or canned
• 2 tbsp soy sauce
• 1 clove garlic, peeled
• 1 tbsp tahini or smooth nut butter

Baste

• 1/2 cup vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp dark sesame oil

Instructions

1. Make the stuffing by sautéing the onion and celery in a frying pan until onion is translucent, about 5 minutes. Add the mushrooms, thyme, sage, pepper and cover, cooking until the mushrooms release their juices, about 3 minutes. Add the bread, apple, raisins, walnuts, seeds, soy sauce and stir to mix well. Add enough water to moisten the stuffing, but be careful not to make it soaking wet. Remove from heat and set aside, keeping the stuffing covered.
2. In a mixing bowl, combine the wheat gluten, nutritional yeast, thyme, sage, marjoram, quick oats, and seeds. Add the broth, beans, soy sauce, and garlic in a blender and blend until liquefied. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened. Drizzle the tahini over the top and, using your hands, knead the dough until it holds together in a ball. Set aside to make the baste.
3. Make the baste by heating the broth, soy sauce and sesame oil in a small sauce pan or microwave. Be careful not to boil the mixture. Once heated through, set aside to assemble the loaf.
4. Preheat oven to 400°F (200°C). Lightly oil a casserole dish, about 7×12″ large. The loaf will expand to fit the dish, so don’t use something too wide.
5. Line your work surface with plastic wrap (parchment and wax paper can also work). Place the dough in the center, and cover it with plastic wrap. Roll out the seitan into a rectangle (not bigger than your casserole dish), ensuring that it is the same thickness everywhere.
   

   In case you’re missing a rolling pin, we found a bottle of Martinelli’s works well!

6. Once the seitan is rolled out, remove the top layer of plastic wrap and add the stuffing in a long pile in the center, length-wise, of the dough. If the stuffing is dripping wet, do your best to keep excess liquid away from the loaf, as it can cause holes in the seitan.
7. Using the plastic wrap underneath, lift the seitan on one of its long edges and bring it over to the other side. Pinch the ends together, even folding the dough to seal well, and then pinch the dough along the long seam to seal. Be sure that all edges are completely sealed, so no gaps or stuffing shows. Carefully place the seitan roll, seam-side down, in the prepared casserole dish.
   
   

   
8. Pour the baking broth over it, and cover tightly. If the dish doesn’t have a cover, use aluminum foil to cover tightly. Note: I wrap the entire dish in foil, including the bottom, to ensure a tight seal.
9. Bake for 25 minutes. Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven, this time uncovered, for about 30 minutes. Baste 2 or 3 times as it’s cooking. The roast is done when top seems firm and brown and the broth has evaporated.
   
10. Remove from the oven and let cool 10 minutes. Transfer carefully to a serving platter and cut into 1/2″ slices.

Mashed Potatoes

A staple at everyone’s holiday meal, making vegan mashed potatoes is actually easier than you think. These potatoes are so smooth and fluffy, no one will miss the dairy!

Ingredients

• 3 lbs yukon gold potatoes, peeled and cut into 1 1/2″ cubes
• 1/2 cup unsweetened non-dairy milk at room temperature*
• 2 tbsp extra virgin olive oil
• 2 tbsp vegan butter (e.g. Earth Balance)
• 3/4 tsp salt (plus more for the water)
• Fresh ground black pepper to taste

*Note: the milk must be unsweetened, and we find almond and cashew work best.

Instructions

1. Place potatoes in a large pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.
2. Once boiling, lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Lightly mash the potatoes to break them slightly, and then add milk, oil, butter, salt and pepper. Mash until fluffy, adding more milk if necessary.

Mushroom Gravy

This vegan gravy is the perfect accompaniment to the roast and mashed potatoes. The mushrooms add a delicious, earthy flavor, and since we like our gravy without lumps, we used a blender to make it nice and smooth.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup sweet onion, finely chopped
• 4 oz cremini mushrooms, finely chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 4-5 cups vegetable stock, as needed
• 1 tsp soy sauce, more to taste
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large sauce pan, heat oil over medium-high heat. Add onion, mushrooms, and garlic, and cook, stirring frequently, until caramelized, about 8 to 10 minutes.
2. Sprinkle in flour and cook, stirring continuously, until golden brown, about 3 to 5 minutes.
3. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, sage, salt and pepper. Serve as is, or transfer to a blender and blend until desired consistency.

Three Bean Salad

Admittedly, there are more than three types of beans in this salad, but Three Bean Salad has a better ring to it than Multi-Bean Salad. Ligeia grew up with this dish and so makes it every year the night before the big vegan Thanksgiving feast so the flavors can better marinate the beans.

Ingredients

• 1 1/2 cups (cooked) or 15 oz can kidney beans
• 1 1/2 cups (cooked) or 15 oz can chickpeas
• 1 1/2 cups (cooked) or 15 oz can green beans
• 1 1/2 cups (cooked) or 15 oz can wax beans
• 1/2 cup red onion, diced
• 1/2 cup extra virgin olive oil
• 1/2 cup apple cider vinegar
• 2 tbsps dried oregano
• 2 cloves garlic, minced
• 1 tsp salt or to taste
• Fresh ground black pepper to taste

Instructions

1. In a large bowl or container, mix all ingredients together. Refrigerate for at least 12 hours before serving.

Cranberry Sauce

Although we used to pay homage to Mindy’s family tradition of eating the jellied cranberry out of a can, we made the switch last year to cooking our own cranberry sauce, and there’s no turning back now.

Ingredients

• 12 oz fresh cranberries, washed
• 1/4 cup orange juice
• 1/4 cup water
• 1/2 cup maple syrup
• 1 tsp orange zest
• 1/4 tsp cinnamon

Instructions

1. Add cranberries, orange juice, water and maple syrup to a medium sauce pan over medium heat, and cook until the cranberries have popped and the sauce is your desired thickness (about 10 minutes). I like to use the spoon to mash the cranberries, while stirring occasionally.
2. Remove from heat and stir in zest and cinnamon. Place sauce in a bowl and let cool.

Mac & Cheese

Mac & Cheese has always been, and will continue to be, a favorite in our household. We have tried so many different recipe and eaten numerous attempts at restaurants around the world, we’re pleased with the vegan mac & cheese recipe we’ve developed out for ourselves.

Ingredients

• 10 oz dried macaroni (or favorite pasta shape)
• 1 cup yellow or white potatoes, peeled and cubed
• 1 carrot, peeled and cubed
• 1 cooking onion, peeled and quartered
• 1 clove garlic, peeled
• 1 cup water, reserved from cooking veggies
• 1 cup raw cashews, soaked at least 4 hours
• 1/2 tbsp white miso paste
• 1/2 tbsp mustard
• 1 tsp ground turmeric
• 1/2 cup nutritional yeast
• Optional: 1/2 cup vegan cheese shreds
• 1/2 cup green onions, chopped
• Salt to taste
• Fresh ground black pepper to taste

Instructions

1. Cook pasta, according to package instructions, until al dente. Drain, and set aside.
2. Add potatoes, carrot, onion and garlic to a medium sauce pan, cover with water and cook on medium heat, bringing to a low boil. Cook until potatoes are fork tender.
3. Reserve 1 cup of the cooking water, and use a slotted spoon to remove the vegetables.
4. Add cooking water, vegetables, cashews, miso paste, mustard, turmeric, and nutritional yeast in a blender. Blend until smooth. Add salt and pepper to taste, and blend to incorporate.
5. Optional: transfer mixture to medium sauce pan on medium-low heat and sprinkle in cheese shreds. Stir continuously until melted, about 3-5 minutes.
6. Pour sauce over your cooked noodles in a dish of your choice, mix in green onions, and serve.

Popovers

Although they were a tradition in Ligeia’s family at the Thanksgiving table, Mindy had never even heard of popovers growing up. Also known as Yorkshire pudding, these vegan popovers rely heavily on an egg replacer, which is needed for its custard-like quality.

Ingredients

• Egg replacer, equivalent to 2 eggs*
• 1 cup all purpose flour
• 1 cup unsweetened almond milk
• 1/2 tsp salt
• Vegan butter, to grease pan

*Note: It’s important to use an egg replacer that holds together like eggs when cooked, such as brands like VeganEgg.

Instructions

1. Preheat oven to 450°F (230°C). Grease and flour a standard 12-cup muffin pan.
2. In a medium bowl, mix the vegan eggs. Beat in flour, almond milk and salt until just smooth. Fill muffin cups 1/2 full.
3. Bake in oven for 25 minutes, then decrease the temperature to 350°F (175°C) and bake an additional 25-35 minutes. Some egg replacers take longer to cook through, so check that a fork poked into a popover comes out dry. Serve immediately.

Sweet Potato Pie

Thanksgiving wouldn’t be complete without dessert… even if you have to wait a couple hours for the first plate (or two) to settle. In our opinion, nothing tops off a holiday meal better than a vegan sweet potato pie. And don’t forget the whipped cream on top – we chose Reddi Whip’s Coconut Whipped Cream.

Ingredients

• 1 pie crust (use your favorite recipe or store-bought)
• 1 1/2 lb sweet potato (about 2 medium), whole or 2 cups puréed
• 1 can (15 oz) coconut milk
• 2 tsp pure vanilla extract
• 2 tbsp coconut oil
• 1/4 cup pure maple syrup
• 2 tbsp sugar
• 2 tsp cinnamon
• 1 1/2 tbsp quick oats
• 1 1/2 tbsp ground flax
• 1/4 tsp salt

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with aluminum foil.
2. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on the baking sheet, and bake until tender, about 45 minutes.
3. When potatoes are cool enough to handle, cut them in half and scoop out the cooked insides, discarding the peels, and place in a food processor. Add all remaining ingredients and blend until mixture is completely smooth.
4. Pour the filling into the crust, and bake 30 minutes on the center rack.
5. Turn off the oven, being sure to keep the oven door closed, and leave the pie to rest  30 minutes while the oven naturally cools.
6. The pie will still not be fully settled. Let it cool to room temperature and then transfer the pie, uncovered, to the fridge, to let it firm up after at least an additional 6 hours.

What’s your favorite vegan Thanksgiving recipe?