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A Vegan Thanksgiving
Thanksgiving Menu
Drinks
Spiked Apple Cider
Moscow Mule
Drunken Peanut Butter Cups
Starters
Antipasto
Bruschetta Tomatoes
Main
Roasted Portabella Mushrooms Caps topped with Stuffing
Sides
Vegan Stuffing
Cranberry Sauce
Mashed Potatoes
Roasted Carrots
Sweet Potato Casserole
Dessert
Pumpkin Ice Cream
Vegan Pumpkin Pie
Kait Manson
Turn some of your favorite Thanksgiving staples into a vegan dish worth bringing to the family holiday meal. These dishes will satisfy the vegan and non-vegan guests.
Roasted Portabella Mushroom Caps
Ingredients:
Portabella Mushrooms Caps
Olive Oil
Supplies:
Roasting Pan
Directions:
Go to the grocery store, buy portabella mushroom caps and roast in the oven at 350 degrees F for 10-12 minutes.
Add a scoop of the stuffing on top of the mushrooms and bake for an additional 5-10 minutes or until stuffing is golden.
Vegan Stuffing
Ingredients:
Vegan Stuffing mix - Arnold Premium Seasoned Cubed Stuffing
4 tablespoons of butter - Earth Balance
1 cup of diced onion
1 cup of diced celery
2 cups of vegetable broth
Extra Virgin Olive Oil - for coating casserole dish
Note: Read the ingredients before purchasing your stuffing mix. Many stuffing mixes include chicken or turkey broth as an ingredient for seasoning, which means the stuffing is not vegan.
Supplies:
Casserole Dish
Medium sized Pot
Aluminum Foil
Directions:
Most stuffing boxes include directions on the back of the box but I'll also include them down below for your convenience.
1. Melt vegan butter in a medium sized pot over medium heat.
2. Add your diced onion and celery: cook for 5 minutes
3. Add vegetable broth: bring to a boil
4. Coat a casserole dish with olive oil
5. Add stuffing cubes to a large casserole dish and pour broth mixture over the stuffing: mix well
5. Cover your casserole dish with foil and bake at 350 degrees F for 20 minutes
6. Remove foil and bake until the top is lightly browned and crisped: about 10 minutes
Download the Ebook!
Spiked Apple Cider
Apple Cider
Fireball Cinnamon Whiskey
1-2 Cinnamon Stick
Directions: Combine and heat the mixture. Serve warm.
Moscow Mule
*Ginger, peeled and sliced
2 oz vodka
1 oz simple syrup
1 lime, juiced
Club soda
Note: Ginger Beer or Ginger Ale are an alternative to fresh ginger.
Directions: Combine in a pot over heat and serve.warm
Drunken Peanut Butter Cups
Screwball Peanut Butter Whiskey
Baileys Almond Liqueur
2 oz Godiva Chocolate Liqueur
Peanut Butter for rimming the glass
Graham cracker for rimming the glass
Homemade peanut butter cups for decoration
Directions: Combine and serve over ice. To highlight the peanut butter flavor, add a scoop of peanut butter to the recipe and mix together using a blender.
Drinks
Starters
Antipasto
Ingredients:
Roasted eggplant, sliced
Black Olives, skewered
Green Olives, skewered
Roasted Artichoke hearts
Roasted Peppers - sliced
Tomato, sliced
Roasted Carrots
Chao cheese slices
Crackers
Balsamic Glaze
Olive Oil or butter alternative
Supplies:
Wooden board or large plate
Wooden skewers
Roasting pan
Directions:
Slice the eggplant and layer on the roasting pan along with the carrots, artichokes and peppers with plenty of olive oil. Set the oven to 350 degrees. The eggplant should take 20-30 minutes, depending on thickness. While the carrots may take longer to become soft, up to 45 minutes.
Starting from the top left corner:
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Layer slices of eggplant, tomato slices and the roasted peppers
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In the right hand corner, make a pile of roasted artichoke hearts and roasted carrots.
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Use your wooden skewers for your green and black olives. Lay them below the roasted peppers
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Quarter the Chao cheese slices to make triangles and layer them.
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Cut your Chao original cheese slices into triangles and layer them with the crackers
Note: An antipasto board is traditionally made with meats such as prosciutto, salami, pepperoni and ham along with various cheeses including mozzarella balls and munster. You can find vegan substitutes like tofu or Chao cheese slices and crackers.
Bruschetta
Ingredients:
4 large tomatoes, diced
Basil, thinly sliced
1 tsp balsamic vinegar
3 garlic cloves, minced
1 tablespoon of olive oil
Red pepper flakes
Salt and Pepper to taste
Balsamic Glaze
Baguette, sliced
Directions:
In a pan heat up the olive oil and garlic.
Combine the garlic oil with the remaining ingredients minus the baguette. Save one garlic clove for the baguette.
Slice the baguette and layer the slices on a lightly oiled baking sheet. Toast the baguette for 5-7 minutes or until the baguette slices are golden.
Slice the garlic in half and rub the garlic on the toasted baguette.
Allow the flavors to marry overnight before topping the baguette slices with the tomato mixture.
Top the baguette slices with the tomato mixture and drizzle balsamic glaze on top.
Main
Sides
Cranberry Sauce
Ingredients:
12 oz of fresh or frozen cranberries
1/2 cup of honey, agave or maple syrup
1.2 cup of water
1 orange, juiced and zested
Directions:
Rinse the cranberries and drain off the excess water. Discard any bruised or squished cranberries.
Combine the water, cranberries and honey in a saucepan over medium -high heat. Bring the mixture to a boil then reduce to medium-low heat, stirring occasionally. Cook until the cranberries burst and a thick sauce is formed, about 10 minutes.
Remove the pan from the heat and add in the orange juice and zest.
Taste the mixture. If the mixture is too tart, add in more honey, agave or maple syrup. Keep in mind that cranberry sauce should be a little tart!
The sauce will thicken as it cools. Keep the sauce in the refrigerator in an airtight container for up to a week.
Roasted Carrots
Ingredients:
Long Carrots
Olive Oil
Supplies:
Roasting Pan
Aluminum Foil
Directions:
Another simple one is roasted carrots. Grab a bag of carrots and a well oiled roasting pan and pop the carrots into the oven at 350 degrees F for about an hour. Turn the carrots every 15-20 minutes.
Note: There are a bunch of options when it comes to roasted vegetables. You could also roast green beans or brussels sprouts. You could roast acorn squash . You could also sauté spinach in a pan or steam broccoli.
Mashed Potatoes
Ingredients:
Potatoes
Almond Milk
Vegan Butter
Salt
Supplies:
Chopping knife
Cutting board
Large Pot
Optional: Serving bowl - the whole mixture can be made and served in one pot if you want to cut down on dishes.
Directions:
1. One of the coolest tricks I have learned with potatoes is to cut them in half and then cut shallow slices like you were going to cut the halved potatoes into quarters. When you boil the potatoes these cuts will make the skins super easy to remove.
2. I boiled the potatoes for 45 minutes. Your potatoes could take more or less time depending on size. The smaller the potatoes, the quick the potatoes cook. The tell tale sign of when your potatoes are done is when they are "fork tender" which means a fork easily pokes into the potatoes
3. After you've boiled the potatoes, drain the water and allow the potatoes to cool before removing the skin.
4. Use a fork or an electric masher to break up the potatoes
5. Add vegan butter and almond milk SLOWLY. There is no exact measurement. The best part about cooking is the taste testing so taste test as you add ingredients. You can always add more but you can not take it out once it is added. Slowly add small amounts of vegan butter and almond milk until your potatoes are a smooth consistency.
Note: I noticed extra water separated out of the potatoes later in the night. This is normal since there are no milk starches to hold this liquid in the mixture.
Butter Pecan Topping:
2/3 cup brown sugar
5 tablespoons earth balance vegan butter: softened to room temperature
1/2 cup all purpose flour
1/4 teaspoon salt
1 cup pecans
Directions:
1. As I mentioned earlier, one of the coolest tricks I have learned with potatoes is to cut them in half and then cut shallow slices like you were going to cut the halved potatoes into quarters. When you boil the potatoes these cuts will make the skins super easy to remove.
2. Boil the sweet potatoes for 20-25 minutes until the potatoes are fork tender. The smaller you cut the potatoes, the quicker the potatoes cook.
3. Drain, then add them back to the pot or a large bowl.
4. Preheat oven to 350 degrees F and lightly grease the casserole dish.
5. To the large pot or bowl with the cooked sweet potatoes, add the coconut milk, brown sugar, vanilla, salt, cinnamon and nutmeg and mash with a potato masher.
6. Continue to mash or stir with a spoon until well combined.
7. Spread the potato mixture in the prepared dish, and smooth it out evenly with a spatula.
8. Make the topping: In a medium bowl, stir all the topping ingredients, except the pecans, together with a spoon. Use your hands if necessary until moist crumbs form. Now mix in the pecans.
9. Evenly sprinkle the topping on the sweet potato filling and bake for 35-45 minutes, until bubbly on the edges and the topping is golden brown. Serve immediately!
Note: The casserole is best serve right away, or the crunchy topping will soften. You can prep this recipe ahead of time by making the filling, spreading it in the pan, covering the filling and chilling it until you are ready to bake it. Then simply make and add the topping, and bake until done.
Check out the original recipe post by Nora Cooks through the link: here.
Sweet Potato Casserole
by: Nora Cooks
Ingredients:
9 cups peeled and chopped sweet potatoes
1 cup full fat coconut milk (from a can)
1 cup brown sugar
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Vegan Pumpkin Pie
For the crust:
I found Keebler mini crusts and full sized crusts are accidentally vegan. Read the ingredients as they are subject to change. Another option is the Enjoy life graham crackers crushed up and mixed with vegan butter to form the pie crust.
For the filling:
2 & 3/4 cups pumpkin puree (1 & 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp melted coconut oil
1 3/4 tsp pumpkin pie spice
1/4 tsp sea salt
Supplies:
Mixing bowl
Whisk / Spoon
or Kitchenaid mixer
Directions:
1. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
2. Pour the pumpkin pie filling into the crust and bake for 350 degrees F for 50-60 minutes to allow the pie filling to set up.
3. Slice and serve with vegan, dairy free almond whipped cream by Reddi Whip. Add a little sprinkle of cinnamon for garnish. Enjoy!
If you make this recipe, let us know! Leave a comment, message us, take a picture and tag it @kaitmanson or hashtag #letsgetkomfy on instagram!
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Grab your mugs and let's get komfy!
I hope you guys enjoyed this vegan Thanksgiving dinner! Now you can enjoy your favorite Thanksgiving staples during the holiday season!
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*Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. Please let me know if you have any questions about anything listed above!
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Pumpkin Ice Cream
Ingredients:
2 14 oz cans full fat coconut cream
½ cup pumpkin puree
½ cup maple syrup
1 teaspoon vanilla extract
a heap of pumpkin pie spice
⅛ teaspoon cloves
Supplies:
Bread Pan
Mixing Spoon
Mixing Bowl
Directions:
Combine all the ingredients in a blender. If you feel the need for more spice you can add cinnamon, ginger or nutmeg.
Blend on high until smooth and creamy.
Pour into a bread pan or dish.
Freeze overnight.
Remove from the freezer 10-15 minutes to soften before scooping. Alternatively, break apart the pan of ice cream into chunks and re-blend for an even creamier texture.Serve and enjoy!
Dessert
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