Every choice we make reveals what we value.
For those of you who value life, compassion, justice, freedom, and basic rights; I have compiled tried and true Vegan Thanksgiving recipes for you give a whirl. Over the years I have found that these recipes have pleased the palates of vegans and non-vegans alike.
Most vegan items (cream cheese, tofurky sausage, etc) can be found in the produce or natural/organic section of most grocery stores. Click on any text highlighted in orange to link to more information on that product.
Glazed Tofurky Roast
Important: Thaw frozen Roast in refrigerator for at least 24 hours prior to cooking.
1 Tofurky Roast
8 Whole cloves
2 potatoes, quartered and peeled
2 large carrots split down the middle and cut into 2” pieces
1 onion quartered and peeled
1/4 c. agave nectar
1 tbsp. orange juice
1/2 tsp. Dijon style mustard
Pre-heat Oven to 400F.
Carefully remove roast from plastic casing and clips with knife or sharp scissors.
Place roast on sheet of tin foil or in casserole dish with tight-fitting cover.Insert cloves on the surface of the roast.
Surround thawed Stuffed Tofurky Roast with vegetables on tin foil (or in covered casserole dish).
In a separate container, mix all he ingredients of the glaze.
Thoroughly cover roast and veggies with 3⁄4 of the glaze
Cook in preheated oven at 400F for 45 minutes.
Open foil or casserole and pour remaining glaze over the roast.
Cover and cook for another 15 minutes.
Slice with serrated bread knife.
NOTE: If you are suing a frozen Tofurky, visit this link for instructions: http://www.tofurky.com/recipes/tofurky_recipes_instructions.html
Crock Pot Stuffing
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
1 Small can (6 oz) of black olives
1 Small can (6 oz) of tomato sauce
12 cups bread crumbs
Salt to taste
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 – 4 1/2 cups vegetable broth or not chicken broth
Using 1/4 C of veggie broth, sauté onion, celery, mushroom, and parsley.
In a very large mixing bowl pour sautéed veggies over bread crumbs.
Add 1/2 can of sliced olives (more or less as you like), all seasonings and toss together.
Pour in enough broth to moisten (I added extra broth halfway through for a moister stuffing).
Pack stuffing lightly into crock pot, pour 1/2 small can of tomato sauce over stuffing, and cover.
Set on High for 45 minutes; reduce to Low and cook for 3 – 4 hours.
Simple Garlic Mashed Potatoes
8 large red potatoes, peeled and chopped
4 tablespoons vegan margarine
1/2 cup plain non-dairy milk (I use soy)
1/4 cup vegetable or not-chicken-broth
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
freshly ground black pepper, to taste
Fill a large, deep soup/stock pot halfway up with water, and add potatoes to the pot.
Bring to a boil over high heat until tender, about 10 minutes.
While the potatoes are boiling, place the margarine in a large mixing bowl.
When the potatoes are done, drain them, reserving 1/4 cup of the boiling water to mix with the bouillon.
Place the potatoes on top of the margarine in the bowl and mash with a potato masher.
Blend with an electric hand mixer, slowly adding the milk and broth as you mix.
Stop and scrape down the bowl.
Add the spices and salt and pepper and mix on high for 1-2 minutes, until nice and fluffy.
If they need to be warmed up, just make sure your bowl is oven-safe and pop them in a 350F oven for a few minutes.
3 tablespoons extra-virgin olive oil
1 8-ounce container mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup vegetable broth or not chicken broth
1 cup unsweetened almond milk
Salt and pepper to taste
In a sauté pan over medium high heat, add 1 tablespoon of oil.
When oil is heated through, add sliced mushrooms.
Sauté for 7-10 minutes, or until tender.
Pour mushrooms into a side dish, and return sauté pan to the stove.
Heat remaining 2 tablespoons of oil over low heat.
Whisk in 2 tablespoons of flour.
Cook and whisk continuously for 30-35 minutes, or until roux is peanut butter brown.
Slowly and carefully pour in vegetable broth and almond milk while whisking continuously. Simmer for 15-20 minutes.
Stir in sautéed mushrooms.
Salt and pepper to taste.
Green Bean Casserole
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
2 quarts water
1 tablespoon salt
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth or not chicken broth
1 tablespoon dry sherry
3/4 cup plain soy coffee creamer (or soymilk)
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of french fried onions (Check of whey, milk, or egg ingredients.)
Preheat over to 425 F
Set water to boil in a large pot.
While water is boiling, cut up the beans into 1 1/2 inch slices.
Once water is boiled, add salt and beans to the boiling water.
Cover and cook for 6 minutes.
Drain beans in a colander, and then spray for a minute with cold water to stop the cooking.
Let them drain in the colander, shaking every now and then to get off all the water.
Trim and discard the mushroom stems and chop the mushrooms into pieces.
Spray a non-stick pan with canola oil and heat it.
Add the mushrooms, garlic, cayenne, salt, and pepper.
Cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry.
Simmer, stirring, until mixture thickens.
Add the soy creamer and simmer until thick, about 5 to 10 minutes.
Adjust the seasonings and stir in the beans.
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Pour into a bowl and add the onions.
Stir to combine.
Put the green bean and sauce mixture into an oiled (if needed) casserole dish.
Top with the onion mixture.
Bake at 425 F for about 15 minutes.
If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
Baked Apples and Yams
Water for boiling
6 to 8 yams
5 to 6 pippen or golden delicious apples, peeled and sliced into 1/8” – 1/4” slices (whichever you prefer)
1/2 cup vegan sugar
1 cup water
1/4 cup margarine
1 1/2 tablespoon cornstarch
1/2 teaspoon salt
Preheat oven to 350F
Boil yams until barely tender (whole or cut width wise, in big pieces).
While yams are boiling,
Grease casserole dish with a thin layer of margarine.
When yams are barely tender, remove from pan and let cool before peeling.
Once yams are cooled, slice into 1/8” – 1/4” slices (whichever you prefer)
Slice and alternate yams and peeled apple rings in casserole dish.
In a saucepan, combine glazing ingredients.
Stir over low to medium heat until it begins to thicken.
Pour over yams and apples.
Bake covered at 350F for 1 hr.
The “Can’t Get Enough of It” Baked Corn
15 oz can whole kernel corn
14 oz can cream style corn
8 oz vegan sour cream (Tofutti is easier to find)
1/2 cup melted margarine
Ener-G Egg Replacer to equal 2 eggs (found in the baking section of many grocery stores)
8 oz. ounces corn muffin mix (El Torito Sweet Corn Cake Mix is vegan. Check of whey, milk, or egg ingredients)
Preheat oven to 350F.
In a large bowl combine all ingredients.
Mix well and pour into one 9×13 inch baking pan.
Bake for 35 to 45 minutes.
Check for doneness with a toothpick by inserting toothpick in center of baked corn.
If it slides out clean, it is done.
Allow baked corn to cool before slicing into squares.
1 1/2 – 2 cups fresh cranberries
1 cup orange juice
1 cup vegan sugar (or other granulated sweetener)
In a medium saucepan bring the orange juice to a simmer.
Meanwhile, rinse the cranberries.
Once the juice is simmering, stir in the sugar.
Once sugar is dissolved, add cranberries.
Simmer, covered, until all of the cranberries have burst and mixture becomes thick and syrupy (about 30 minutes).
Taste-test to see if you’d like to add any more sweetener.
Allow the cranberry sauce to cool for at least 15 minutes.
It will thicken more as it cools.
Vegan Spanish Rice
Traditionally our family has Spanish (Mexican) Rice with most meals, therefore Thanksgiving in no exception. This is our family’s recipe made vegan.
12 inch frying pan, with tight fitting lid
2 cups long grain white rice
1/4 cup vegetable oil
1/2 yellow onion cut into 1 inch chunks
3 heaping tsp garlic powder
3/4 cup tomato puree
2 tsp. sea salt
2 3/4 cups of vegetable broth (or chicken free broth)
Add the oil to the pan and put heat on to medium high.
Add the rice and saute until golden brown (approximately 10 – 15 minutes).
Add the onion and saute another 5 – 10 minutes.
The important thing is to make sure the rice is toasted to a nice golden brown.
Add the tomato puree, broth,garlic powder, and salt.
Stir and turn heat up to high.
Bring to a full boil while stirring.
Continue to boil for 2 minutes.
Reduce heat to low, cover and simmer for 25 minutes. (no peeking!)
Note: If this is your first time making Spanish Rice, be aware it can be a temperamental dish. For some people it takes several tries to get it just they way they like it while others get it right the first time. Additionally Spanish Rice preferences vary from region to region (in the U.S. and internationally). This recipe is our basic family recipe. Try this one and once you get it down as you like it, feel free to experiment.
IMPORTANT: Pancit does not cook like spaghetti so be careful not to overcook it as it will get soggy. All pancit needs is a quick hot bath to soften. You can find pancit noodles in Filipino and Asian Markets.
2 C Vegetable Broth (or 2 cubes Not-Chick’n Bouillon cubes + 2 C Water)
1/4 C soy sauce
1/2 tsp black pepper
1 package Tofurky Sausage (not Italian flavored) or Seitan
8 ounces pancit noodles or rice noodles (check for whey or egg in ingredients)
3 carrots into rounds (or julienne)
1 1/2 C mushrooms
1 onion into slices
1/2 C water
In a sauce pan, bring Vegetable broth to a boil
Turn off burner.
Add soy sauce and pepper to the water
Soak pancit noodles in hot tap water for about 5 minutes and drain (or soften noodles according to package directions) DO NOT OVERCOOK
Place noodles in a large roasting pan and set aside
Cut carrots into thin rounds (or julienne)
Cut onions and mushrooms into slices
In a non stick skillet saute onions for 1 minute
Add carrots and Tofurky sausage and saute until Tofurky sausage in browned.
Add in mushrooms and saute until tender.
Combine saute mixture into noodles.
Mix well and serve
Pumpkin Pie Cheesecake
IMPORTANT: This pie requires to be set overnight in the refrigerator.
1/2 cup of vegan sugar
1 15 oz. can of pumpkin
1 cup of soy milk (plain) (or other non dairy milk)
1/2 block silken tofu
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 container of vegan cream cheese
1 tablespoon (or more) of maple syrup
Graham Cracker Crust (Keebler brand is vegan, but check for honey, whey, eggs as recipes may change).
Preheat oven to 400F.
Set crust aside.
Blend all other ingredients until creamy texture.
Pour mixture into the crust and place in the oven at about 400F for 45 min – 1 hr 30 min (check in between time to make sure pie is becoming firm).
Place in fridge overnight.
Recently, I have noticed that vegan recipes have come a long way and some amazingly crafted dinners, side dishes, and desserts just beg to be made. For this reason, I am also including two links for even more vegan goodness.
The following recipes can be found at http://veganbits.com/vegan-thanksgiving-recipes/
Holiday Nut Loaf
Tofurky Take 2
Cumin Braised Brussels Sprouts
Green Beans with Balsamic Carmelized Red Onions
Stuffing with Apples, Cranberries and Roasted Pecans
Walnut, Fig and Cranberry Cornbread Dressing
Tofu Pumpkin Pie
The following recipes can be found at http://www.vegkitchen.com/tips/vegetarian-thanksgiving/
Soups and Breads
Sweet Potato Soup
Squash, Sweet Potato, and Corn Chowder
Creamy Golden Potato-Squash Soup
Curried Pear and Squash Soup
Green Chili Cornbread
Sweet Potato-Spelt Biscuits
Jicama Salad with Oranges and Watercress
Jerusalem Artichoke Salad with Greens and Herbs
Mixed Greens with Apples, Carrots, and Pickled Beets
Spinach, Orange, and Red Cabbage Salad
Pear and Toasted Walnut Salad with Cranberry Vinaigrette
Main Dish Options
Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
Butternut Squash and Mixed Mushroom Lasagna
Winter Squash Stuffed with Mashed Potatoes and Peas
Millet-Stuffed Golden Squashes
“Three Sisters” Stew
Pueblo Corn Pie
Quick Black Bean and Sweet Potato Chili
Black Bean and Zucchini Tortilla Casserole
Hearty Vegetable Pot Pie
Tempeh Stew with Wine and Shiitake Mushrooms
Old-Fashioned Potato-Bread Stuffing
Sourdough Stuffing with Pine Nuts and Raisins
Cranberry-Pear Wild Rice Stuffing
Vegetable Bread Pudding
Bread Stuffing Casserole
Wine-Glazed Brussels Sprouts
Roasted Brussels Sprouts in Balsamic Glaze
Cider-Braised Brussels Sprouts
Baked Sweet Potatoes and Apples
Maple and Tarragon Sweet Potatoes
Thyme-Scented Sweet Potatoes with Black Olives and Garlic
Contemporary Candied Yams
Mouthwatering Mashed Potatoes with Groovy Onion Gravy
Red Quinoa Pilaf with Kale and Corn
Quinoa and Corn Pilaf with Pine Nuts
Festive Kale with Fennel, Cranberries, and Walnuts
Easy Mushroom Gravy (great for mashed or smashed potatoes)
Glazed Baked Onions
Easy Vegan Pumpkin or Squash Pie
Double-Layer Pumpkin Cheesecake
Chocolate Pumpkin Pie
Pumpkin Spice Ice Cream
Pumpkin Bread Pudding
Apple-Walnut Cobbler (wheat-free)
Pear and Apple Crumble
Cranberry Upside-Down Cake
Cranberry-Walnut Pie with Nutty Wheat Pie Crust