A Vegan Thanksgiving Feast For A King: Sides To Dessert A Full Recipe Guide
Happy Tuesday! Just 2 days until Turkey Day, and 4 days until Dan and I are putting up our Christmas tree and dancing around to Bing Crosby. Okay, maybe Dan won’t be dancing, and maybe he is more like the Grinch about setting up for Christmas, but I am stoked.
I am getting ahead of myself because first we have to make it through Thanksgiving.
This year, we’re having a very small Thanksgiving. My brother and his wife are with her family in Ohio, so it’s just my parents, Dan and myself.
Do you have a big family?
Because it’s just the four of us, means we don’t have to cook up a 20 lb turkey, though I am sure my dad will anyway. And we can cook just the foods we want. So I set out this past weekend to experiment with a few vegan holiday recipes that I thought my family might like as well.
I had every intention to just bake everything, taste testing it, and storing it away until Thursday, but instead… just about everything is gone. I guess that’s a good sign that it will be a hit!?
So if you’re still looking for some good recipes for your Thanksgiving, give these a go. You won’t be disappointed.
Vegan Holiday Recipes That Even Nonvegans Will Love
Vegan Sourdough Dressing
In the south, we take our dressing very seriously. I was really nervous about even trying to make it but I was pleasantly surprised. We took this over to our friend’s tailgate on Saturday and by the end of the night there was only a few spoonfuls left. Score for team Vegan!
- 5 cups of sourdough bread (with crispy crust)
- 4 tbsp of olive oil
- 1 small onion, chopped
- 1 cup chopped celery
- 1/4 cup fresh parsley, chopped
- 1/2 tsp sage (I used 3 small sage leaves that I chopped)
- 1/2 tsp dried thyme
- 1 1/2 – 2 cups vegetable stock
- 1/2 cup mushrooms, thinly sliced
- 1/4 cup bell pepper, chopped
- 2 garlic cloves, chopped
- Preheat over to 350-degrees.
- While that is heating up, heat up 1 tbsp of olive oil in a skillet.
- Toss in onions and garlic until softened (about 2 minutes). Add in bell pepper, mushrooms and celery. Sauté until everything is softened on medium heat. It takes about 5 minutes.
- Grab your bread loaf and cube it up into small pieces. Drizzle with 1 tbsp olive oil and toss them in the oven to toast for about 5-7 minutes. Just until slightly golden.
- In a large bowl combine bread, veggie mix, and herbs. Mix together the vegetable broth and rest of the olive oil and pour over bread mix. Use your hands to help the bread get equally coated until all broth is absorbed.
- Pour into a casserole dish and bake for 25-30 minutes until slightly golden.
If you want to make it stuffing, instead of baking it in the casserole dish, toss it in the turkey… but then it won’t be vegan, clearly.
From there it’s time for sweet potatoes. This is my FAVORITE Thanksgiving side. I remember when I was a kid my mom tried to skip out on making it, I made sure that that didn’t happen and it won’t happen again.
But this year, instead of eggs, butter and loads of sugar, I’ll be bringing this along.
Sweet Potato Squash Casserole
It still has a sweet crumble on top but nothing compared to candied pecans, marshmallows and loads of brown sugar.
- 4 cups of sweet potatoes, cubed
- 2 cups of butternut or acorn squash, cubed (I roasted an acorn squash prior to make it easier)
- 1/3 cup almond milk, vanilla unsweetened
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 1 tbsp coconut oil
- 1/4 tsp vanilla
- 1 tbsp brown sugar (couldn’t eliminate it all together)
- 1/4 cup golden raisins
- 1/2 tbsp maple syrup
- 1/4 cup pecans
- 1/2 cup oats
- 1/2 tsp vanilla
- Pre heat oven to 350-degrees.
- Set a large pot of water to boil. Toss in all your cubed sweet potatoes and allow to boil until softened. About 10 minutes. (if you’re using butternut squash you can add it in as well).
- In a small mixing bowl combine all other casserole ingredients.
- Drain potatoes/squash and hand toss them with the wet-mix.
- In a small bowl combine all topping ingredients.
- Pour sweet potato-squash mix into a casserole dish and sprinkle crumb toppings over it.
- Bake until slightly browned, for 25 minutes.
What Thanksgiving is complete without Cranberry sauce? For years, my family was notorious for grabbing the can and plopping the ruby geletin onto a plate to be served up.
I love love love cranberry sauce but when I decided to go more natural a few years ago, I decided to make my own.
Who knew what cranberry was actually suppose to taste like!
Orange Tarty Cranberry Sauce
- 1 bag fresh cranberries
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 small cinnamon stick
- 1 tbsp balsamic vinaigrette
- 2 tbsp maple syrup
- 1/4 cup water
This is really too easy.
- In a small sauce pan, add all ingredients. That’s it… the end.
- Seriously, toss everything in, stir it all up and bring the heat up to med-high. Keep an eye on it so the balsamic and berries don’t stick to the bottom.
- Once a boil begins, lower the heat and allow to simmer for 10-15 minutes until the cranberries burst and they thicken up.
And last but not least…
Vegan Carrot Gingerbread
My mother in law makes gingerbread for most holidays and I decided that since we won’t be seeing them, that Dan deserved some gingerbread.
But I also love the spice flavors of carrot cake, so I decided to give it a go and combine them. The outcome… pure holiday awesomeness.
This is a great bread for breakfast or dessert! Too bad, we won’t have any left for the actual holiday. But it was great for breakfast this morning with a dollop of Justin’s peanut butter.
- 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
- 1 cup millet flour
- 1 1/3 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup molasses
- 3 packets of stevia (or 2/3 cup sugar)
- 1/3 cup coconut oil
- 1/2 cup shredded carrots
- 3/4 cup apple sauce
- 1/4 cup golden raisins
- Pre heat oven to 350 degrees.
- Mix together flax egg and allow it to sit to the side for 8-10 minutes.
- In the mean time, mix together the flour, oats, baking powder, baking soda, ginger, cinnamon, salt, cloves. Mix well.
- In an second bowl mix together the flax egg, vanilla, stevia, molasses, oil, carrots, and apple sauce.
- Pour dry mix into wet mix and stir well. Fold in the raisins.
- Pour into a non stick bread pan and bake for 35 minutes, or until a tooth pick comes out clean.
So that we my weekend in a nutshell! I can’t wait to dig in with the family and see what my mom comes up with!
- Do you have a lot of family for the holiday?
- What’s your favorite thing about Thanksgiving?