Browsing Category

Vegan Thanksgiving Recipes

Cranberry Spaghetti Squash

Cranberry-Stuffed Spaghetti Squash

Served in its shell, this simple recipe for Cranberry Spaghetti Squash makes a dramatic presentation as part of a winter meal. It’s festive enough to serve as a holiday side dish at the Thanksgiving or Christmas table as well. For more servings, simply double the recipe. Photos by Evan Atlas.

Continue Reading…

Vegan Thanksgiving Torte

Thanksgiving Torte recipe by Zel Allen

This Vegan Thanksgiving Torte combines all your favorite Thanksgiving varieties of classic textures and savory flavors which come from its combination of wild rice, mushrooms, nuts, and sage. This recipe makes a hearty main dish when served with a robust Mushroom Sauce (recipe below) and goes well with all the typical Thanksgiving side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and veggie combinations. Continue Reading…

Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice

Maple-Sriracha Roasted Brussels Sproouts2 randy clemens

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Brussels Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.

Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.
Continue Reading…

Massaged Kale Salad with Cranberries and Cashews

massaged kale salad with cranberries and cashews

Here’s a basic recipe for Massaged Kale Salad with Cranberries and Cashews, along with lots of variations. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or add some sliced celery or bok choy for extra crunch. Even in its simplest form, as presented here, it’s luscious, festive, and just as welcome for every day as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Continue Reading…

Savory Sweet Potatoes with Thyme, Olives, and Garlic

Sweet potatoes with olives

If candied sweet potatoes are too cloying for your palate, try them prepared in a savory rather than sweet way. This recipe, fragrant with garlic and thyme and studded with black olives, may change your mind about sweet potatoes if they’ve never been your veggie of choice. This recipe doubles easily for a larger crowd.

Contributed by Robin Robertson, from 1,000 Vegan Recipes.* Reprinted with permission. Photos by Hannah Kaminsky. Continue Reading…

Pear and Toasted Walnut Salad with Cranberry Vinaigrette

Pear, Walnut, and Cranberry Salad

This salad recipe has flavors that speak eloquently of autumn—pears, walnuts, bitter greens, and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. It’s a welcome addition to Thanksgiving and Christmas menus, as well. Double the recipe for a larger crowd. Contributed by Jill Nussinow, MS, RD, adapted from The Veggie Queen™: Vegetables Get the Royal Treatment.* Continue Reading…

Delectable Vegan Thanksgiving Desserts

Vegan pumpkin pie with dairy free whipped cream and cinnamon sticks on holiday table

Thanksgiving is the Mother of All Holidays, according to many vegans. There are few special occasions that can compare when it comes to amazing plant-based food choices that celebrate the fall harvest — truly something to be thankful for. And even though the meal can be filling — or indeed, over-filling — leave room for one or two of these delectable vegan Thanksgiving dessert recipes. There are the requisite pumpkin pies, with variations, but if that’s not your thing, there are plenty of other appealing options. Make sure to visit our Vegan Thanksgiving Dinner page for an incredible array of options for the entire meal. Continue Reading…

Hearty Vegetable Pot Pie

Hearty Vegetable Pot Pie

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

Continue Reading…

VegKitchen’s Best Vegan Thanksgiving Main Dish Recipes

Three sisters stew recipe

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!
Continue Reading…

Stuffed Winter Squash with Mashed Potatoes and Peas

stuffed winter squash

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.

Winter Squash Stuffed with Mashed Potatoes and Peas
Author: 
Recipe type: Winter squash / Thanksgiving
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 8
 
This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Stuffed Squash with Mashed Pot - 3

 

Stuffed Squash with Mashed Pot - 4

Delicious Vegan Thanksgiving Recipes

classic vegan thanksgiving bread stuffing

Why center your Thanksgiving dinner on the turkey? With many trusted and tasty recipes online, creating a vegan Thanksgiving menu can be simple, delicious and compassionate.

Browsing our favorite vegan Thanksgiving recipes can make it fun to plan a vegan Thanksgiving dinner that is sure to please everyone at the table. Vegan recipes for appetizers, soups, vegetable side dishes, main courses, breads and desserts will ensure no one misses the meat. Continue Reading…

Vegan Thanksgiving Cooking Made Easy

Rice and Pecan Stuffed Acorn Squash

Want the secret for cooking a successful and delicious vegan Thanksgiving dinner that everyone—including those family members and friends who crack jokes and claim to only eat meat—will be raving about?

It’s simple: Design a well-rounded vegan Thanksgiving menu that is filled with surprising and satisfying vegetable-based dishes and vegan twists on traditional favorites.

At first, for vegans, it may seem overwhelming to plan a Thanksgiving holiday meal, which usually focuses on turkey and the trimmings. But the variety and number of dishes presented at the vegan Thanksgiving table actually creates the perfect opportunity to show guests how easy and delicious vegan cooking can be. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen