Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it’s also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu.
Using prepared whole-grain pie crusts makes pot pies a snap to prepare. We like to take them out of the tins they come in, and place them in a similar-sized pie pan. Adapted from The Vegetarian Family Cookbook by Nava Atlas. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe. Photos by Hannah Kaminsky
Thanksgiving has gotten to be a more inclusive holiday over the past few years — where once upon a time, the lone vegetarian or two picked at side dishes. Fast-forward to the present, and even full-fledged vegans can enjoy the full feast, from appetizers to desserts. Whether you’re going to be a guest or host, you’ll want to explore these options for our best vegan Thanksgiving main dish recipes. And make sure to explore our entire array of vegan Thanksgiving dinner recipes.
Three Sisters Stew (shown at top) is somewhat like chili, though it’s more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate! more→
Here’s a filling peach smoothie with a subtle, mellow flavor from coconut yogurt. Use only lush, ripe summer peaches or nectarines for this refreshing treat. more→
A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don’t enjoy sweet breakfasts. That’s where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.
Though this doesn’t take long to make, it’s probably more than what you’d want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It’s a fantastic thing to make if you’re going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. more→
This mild mashed potato-stuffed winter squash makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Each stuffed winter squash half can serve as a main dish portion; or cut each half again to make 8 smaller side dish portions. Photos by Rachael Braun.
- 2 medium butternut or carnival squashes (1½ to 2 pounds each)
- 6 medium potatoes, any variety, peeled and diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, cut into thick 2-inch-long matchsticks
- ½ cup unsweetened nondairy milk
- 1 cup frozen petite green peas, thawed
- 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
- Pinch of nutmeg
- Salt and freshly ground pepper to taste
- Nutritional yeast to taste, optional
- Preheat the oven to 400 degrees F.
- Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm ¼- to ½-inch-thick shell all around. Mash the pulp and set side until needed.
- Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
- Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
- When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
- Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.
Variation: Substitute 1 large sweet potato for 2 of the other potatoes.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
- Here are lots more winter squash recipes.
This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit.
When I made it again, I realized that there’s really no reason to bake it, as all the ingredients are cooked and ready, needing just a spin in the skillet to pull eveything together. However, if you’d like to make this more casserole-like, simply transfer to a small casserole dish and serve from there. Or, you can make it ahead of time, and then reheat briefly in the oven in a casserole dish. Serve this mild dish with plenty of green veggies — broccoli, broccoli rabe, greens, or green beans. more→
Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It’s good all year round, though especially tasty with summer tomatoes more→
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
Late July into August is when peaches taste as they should — no more buying them hard as rocks and waiting for them to ripen into mush! Look for locally grown (and organic) peaches, if at all possible. They should have a little give when you press them. Aside from eating out of hand, consider some of these fresh peach recipes for your summer pleasure. By the way — any recipe that calls for peaches is just as good with nectarines as long as you remember the ideal trio: local, organic, and ripe.
Summer Tomato and Peach Salad: This late summer salad, shown at top, is perfect for using ripe tomatoes and peaches of the garden or farm market variety— not the kind that come with stickers on them! Fresh local tomatoes and peaches seem to reach their peak of flavor at the same time, and are a surprisingly compatible duo. Walnuts or pecans add a surprising twist to this easy salad. more→
This cold linguine salad features vibrant flavors provided by artichoke hearts, roasted peppers, artichoke hearts, sun-dried tomatoes, and lots of fresh parsley. It will hold up well on hot days or when being transported to a potluck. If you prefer to have it warm, by all means, do so. Simply skip the step of rinsing the pasta in cool water and use it straight after it’s been drained. For a complete meal, serve with a simple chickpea salad. Photos by Hannah Kaminsky. more→
VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Another tip: You can turn any of the wraps below into sandwiches, and vice versa. more→
Peach season is frustratingly short — that is, that brief period when fresh peaches from your local area are available, not the perfect-looking fruit that’s shipped across the country hard as rocks. These ripen into mush, often not very flavorful mush as well. Look for peaches at your local farm markets that already have some give when pressed lightly. They’re just right for making fresh peach chutney.
Lots of chutneys are cooked down, but why go there? This combination of fresh fruit (nectarines are just as good here as peaches) and chile peppers strikes just the right balance of sweet and spicy, making a fantastic relish to serve alongside grilled vegetables, curries, and samosas (we used frozen samosas for this delicacy — no way we could have made better ones from scratch!). more→