5 Awesome Recipes For A Successful Vegan Thanksgiving
Vegan Thanksgiving can be totally traditional.
If your like me then you have had your share of funny and quite perplexed looks as you are asked “what do you vegans eat on Thanksgiving???” My family still continues to wonder this seemingly mysterious question every year.
So I decided to answer those questions and share my secret weapons for a perfectly traditional yet vegan Thanksgiving! Enjoy!
1. Perfect Pumpkin Pie
- 2 C Fresh Pumpkin Puree
- 2 t Vanilla Powder
- 1 1/2 t Spice Hunter Pumpkin Pie Spice
- 1/4 C Maple Syrup
- 1/2 C Coconut Sugar
- 1 C Raw Pecan Pieces
- 1/2 C Cashew Milk
- 3 t Coconut Cream
- 1/8 t Pink Salt
- 1/2 C Garbanzo Beans
- 3 T Whole Wheat Flour
- 1/4 t Cinnamon
- Stevia Extract to taste (optional)
- 1 Pre-made whole wheat or gluten free pie crust (I get mine at Sprouts)
- So Delicious coco whip (Sprouts or health food stores)
- Pre-Heat oven to 350F.
- Place empty pie crust on top rack for 10 mins and remove and set aside.
- Blend garbanzo beans, maple syrup and cashew milk in a blender until smooth and place in a med sized mixing bowl. Combine all other ingredients into the mixing bowl. Stir until evenly mixed. Spoon into crust. Bake on top rack for 30 mins. Remove from oven and sprinkle 1 C pecan pieces on top. Bake for another 15 mins. Remove from oven and place into freezer or fridge until cold.
- Cut into slices and serve with generous coco whip!
2. Pineapple Cranberry Chutney
Pineapple + Cranberries = AMAZING! The perfect chutney for rolls, vegan roast, and all them side dishes!
- 2 C (7.5 oz) Fresh Organic Cranberries
- 1 C Fresh Pineapple
- 2 T coconut oil
- 1/3 C Maple Syrup
- 1/3 C Non- Dairy Milk
- Place all ingredients into a med sized pot. Cook on med heat for 20 minutes. Reduce heat and simmer until desired thickness is achieved.
- You can save the leftovers for an awesome jam!
3. Clean Bean Casserole
A classic at every table on Thanksgiving is the hallowed green bean casserole. It’s also normally loaded with dairy, preservatives, and canned food making this one of the unhealthiest dishes on the table! Well, I decided to re-make this classic dish with fresh wholesome ingredients without losing the taste, texture, or satisfaction of eating the “real deal.” In fact, this is undoubtedly the best tasting green bean casserole I’ve ever tasted!
- 3.5 C Filtered Water
- 3 Large Red Peeled and Halved Potatoes
- 3/4 C Raw Cashew Pieces
- 1 Medium Red Onion Cubed
- 2 Cloves Garlic
- 1 1/4 t Pink Salt
- 16 oz Baby Bella Mushrooms Sliced
- 1 Tbsp Grape Seed Oil
- 1/4 t Black Pepper
- 1/2 C Green Onions
- 16 oz Fresh Green Beans
- 2 C Chopped Pecan Pieces
- 4 T Grape Seed Oil
- 5 T Maple Syrup
- Moderate Dash Pink Salt
- 1 1/2 C Finely Chopped Green Onions
- Add water, potatoes, red onion, cashews, salt, and garlic into a a medium sized pot and boil until potatoes are soft. Place all contents incl. water into a Vitamix or food processor. Blend on high until thick and even. Place back into pot and set aside.
- Place the grape seed oil in a med non-stick skillet on med-high heat. Add the mushrooms and pepper and stir fry until limp.
- Add the mushrooms to the soup stock along with the green onions and stir.
- Rinse and remove stems from the fresh green beans. Cut green beans into 2-3" pieces and steam until bright green and slightly crispy. Drain off any water and place green beans into a oiled medium sized deep dish baking pan. Pour in the mushroom soup until level with the beans. Bake at 350 F for 35 minutes. Remove from oven and stir. Let cool for 25 minutes. Add 1/2 C of caramelized pecans and serve! (save the rest of the pecans for the roast dish)
- Heat grape seed oil in a non-stick skillet on med-high heat. Add all other ingredients in the "caramelized pecans" section to the skillet. Cook for about 7 mins stirring often. Place pecans onto a plate and spread out to chill. Once completely cooled the pecans should be very crunchy and taste like fried onions. If they are not super crunchy then place back into the skillet and cook longer with a little extra maple syrup.
4. Hearty Mashed Potatoes
Nothing says comfort food like mashed potatoes. This recipe tastes perfectly traditional without having to use any animal products!
- 8 Medium Sized Red Potatoes
- 4 T Earth Balance Soy Free Vegan Butter
- 6 T Vegan Soy Free Mayo
- 1/2 t onion powder
- 1/8 tsp garlic powder
- pinch or two of pink salt
- 1/4 C chopped green onion or leeks
- Rinse and boil whole potatoes until soft. Drain potatoes and add them to the pot again. Add other ingredients minus the chopped onions into the pot and use a potato smasher to mush all the clumps out of the potatoes. Stir until evenly mixed and garnish with chopped green onion or leeks!
5. Maple Pecan Mushroom Roast
If you like mildly sweet and yet boldly savory flavors then this roast is the perfect meat alternative. Not to mention its loaded with the healthiest of ingredients and gluten free!
- 6 Portabella Mushroom Caps
- 2 C Raw Walnuts (Soak submerged in water overnight)
- 1/2 t pink salt
- 1/4 t terragon
- 1/2 t onion powder (not granules)
- 1/4 t cumin powder
- pinch garlic powder
- 1/4 t ground black pepper
- 2 t maple syrup
- pinch ginger powder
- 1/4 C finely diced leeks or green onions
- 1/4 t liquid smoke mesquite (you can find this at Wal Mart)
- 3/4 t apple cider vinegar
- 2 t grape seed oil
- 1 C drained garbanzo beans
- 1/2 C caramelized pecans (see green bean casserole for recipe, should have 1/2 C left over to add to this recipe)
- 1/4 C finely chopped apple juice sweetened cranberries or craisines
- Soak and submerge walnuts overnight in filtered water. Drain and place into a food processor or Vitamix. Blend until ground beef consistency. Add the garbanzo beans into the blender with the ground walnuts. Blend until the garbanzo beans are also ground beef consistency. Remove contents of blender into a medium sized mixing bowl.
- Add the rest of the ingredients, minus the mushrooms and caramelized pecans, into the bowl as well. Mix thoroughly with a fork.
- Place mixture into a med sized non-stick skillet on med-high heat. Stir fry the mixture until the mixture begins to golden and separate (about 10 mins).
- Place mixture back into the bowl, mix in 1/2 C of the caramelized pecans (reference green bean casserole for pecans) and set aside.
- Use a BBQ brush to "paint" on a thin coat of maple syrup on the portabella mushroom caps. Sprinkle a little pink salt on the caps. Place mushrooms cap side up on a oiled pan (I like to use a pizza or bacon pan with the drainage holes and a catch pan underneath it). Lightly spray them with coconut spray. Bake on the top rack at 400 F for 20 minutes.
- Remove form oven and turn cap side down on the serving dish.
- Stuff and press the meat mixture into the mushrooms. Garnish with the rest of the caramelized pecans and serve.
- You can store the mushrooms completely made in the fridge and just heat them up in the oven the next day as well (Just add the pecans on the day it will be served).
Best in health,