Vegan Thanksgiving: The Ultimate Guide to a Delicious Plant-Based Feast

Vegan Thanksgiving: the very words might send shivers down the spine of even the most seasoned plant-based eaters! But fear not, dear friends, because this year, we're banishing bland tofu turkeys and embracing a feast so flavorful, so satisfying, that even your most carnivorous relatives will be begging for seconds. Forget the dry, flavorless stereotypes; we're diving headfirst into a celebration of vibrant vegetables, hearty grains, and decadent desserts that prove a compassionate Thanksgiving can be the most delicious one yet.

Thanksgiving, as we know it, is rooted in a complex history, a blend of harvest festivals and colonial narratives. While the traditional meal often centers around animal products, the spirit of gratitude and abundance can be honored with a plant-based spread that reflects the earth's bounty. Many cultures around the world have celebrated harvest with plant-based meals for centuries, offering a rich tapestry of inspiration for our modern Vegan Thanksgiving.

So, why is a vegan Thanksgiving so appealing? Beyond the ethical considerations, it's about exploring new flavors and textures. It's about discovering the incredible versatility of vegetables and creating dishes that are both nourishing and deeply satisfying. From creamy mashed potatoes made with plant-based butter and milk to savory stuffing bursting with herbs and cranberries, a vegan Thanksgiving offers a chance to reimagine classic dishes and create new traditions. Plus, let's be honest, who doesn't love a meal that leaves you feeling energized and ready for a post-dinner walk, rather than slumped on the couch in a food coma?

Ingredients:

• For the Stuffed Butternut Squash:
• 1 large butternut squash (about 3-4 pounds), halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1 cup cooked quinoa
• 1 cup cooked wild rice
• 1 cup chopped cremini mushrooms
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• For the Cranberry Sauce:
• 12 ounces fresh cranberries
• 1 cup orange juice
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon orange zest
• 1/4 teaspoon ground cinnamon
• For the Vegan Gravy:
• 4 tablespoons vegan butter
• 4 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• For the Garlic Mashed Potatoes:
• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup unsweetened almond milk (or other plant-based milk)
• 4 tablespoons vegan butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• For the Green Bean Casserole:
• 1.5 pounds fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup unsweetened almond milk (or other plant-based milk)
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 (6 ounce) package vegan crispy fried onions
• For the Apple Crisp:
• 6 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• For the Topping:
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup vegan butter, cold and cubed

Stuffed Butternut Squash Preparation:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash cut-side up on a baking sheet lined with parchment paper.
2. Roast the Squash: Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The roasting time will depend on the size of your squash.
3. Prepare the Filling: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms, celery, and onion. Cook until softened, about 8-10 minutes.
4. Add Garlic and Spices: Add the minced garlic, dried sage, and dried thyme to the skillet. Cook for another minute until fragrant.
5. Combine Filling Ingredients: In a large bowl, combine the cooked quinoa, cooked wild rice, sautéed vegetables, dried cranberries, toasted pecans, and chopped parsley.
6. Season the Filling: Season the filling with salt and pepper to taste.
7. Stuff the Squash: Once the butternut squash is cooked, remove it from the oven and let it cool slightly. Spoon the filling into the cavities of the squash halves, packing it in firmly.
8. Bake Stuffed Squash: Return the stuffed squash to the oven and bake for another 15-20 minutes, or until the filling is heated through and the top is lightly browned.
9. Serve: Let the stuffed butternut squash cool slightly before serving. Garnish with fresh parsley, if desired.

Cranberry Sauce Preparation:

1. Combine Ingredients: In a medium saucepan, combine the fresh cranberries, orange juice, granulated sugar, water, orange zest, and ground cinnamon.
2. Cook the Sauce: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent sticking.
3. Cool and Thicken: Remove the cranberry sauce from the heat and let it cool completely. The sauce will continue to thicken as it cools.
4. Refrigerate: Transfer the cranberry sauce to an airtight container and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the sauce to thicken further.

Vegan Gravy Preparation:

1. Make the Roux: In a medium saucepan, melt the vegan butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes, until the mixture is smooth and golden brown. This is your roux.
2. Whisk in Broth: Gradually whisk in the vegetable broth, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth.
3. Add Seasonings: Add the soy sauce (or tamari), nutritional yeast, onion powder, garlic powder, and black pepper to the saucepan.
4. Simmer and Thicken: Bring the gravy to a simmer over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Season to Taste: Season the gravy with salt to taste.
6. Serve: Serve the vegan gravy hot over mashed potatoes, stuffing, or any other Thanksgiving dishes.

Garlic Mashed Potatoes Preparation:

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
2. Drain the Potatoes: Drain the potatoes in a colander and return them to the pot.
3. Mash the Potatoes: Use a potato masher or an electric mixer to mash the potatoes until smooth.
4. Heat Milk and Butter: In a small saucepan, heat the unsweetened almond milk and vegan butter over low heat until the butter is melted.
5. Add Milk and Butter to Potatoes: Gradually add the warm milk and butter mixture to the mashed potatoes, mixing until smooth and creamy.
6. Add Garlic and Seasonings: Add the minced garlic to the mashed potatoes and mix well. Season with salt and pepper to taste.
7. Serve: Serve the garlic mashed potatoes hot.

Green Bean Casserole Preparation:

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3-4 minutes, or until they are bright green and slightly tender. Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
2. Sauté the Onions and Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook until softened and caramelized, about 10-12 minutes.
3. Add Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the Sauce: Sprinkle the all-purpose flour over the vegetables in the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the vegetable broth and unsweetened almond milk, ensuring that there are no lumps.


Conclusion:

This Vegan Thanksgiving recipe is more than just a meal; it's a celebration of flavor, compassion, and the joy of sharing delicious food with loved ones. From the savory stuffing to the creamy mashed potatoes and the show-stopping pumpkin pie, every element is designed to impress even the most dedicated meat-eaters. It's a complete Thanksgiving feast that proves plant-based eating can be both satisfying and incredibly delicious. Why is this a must-try? Because it's not just about excluding animal products; it's about highlighting the incredible potential of plant-based ingredients. We've carefully crafted each dish to maximize flavor and texture, ensuring that you won't miss the traditional Thanksgiving fare. The recipes are also designed to be relatively easy to follow, even for novice cooks. We've broken down each step to ensure a smooth and enjoyable cooking experience. Plus, it's a fantastic way to introduce your friends and family to the wonders of vegan cuisine. But the best part? The leftovers! Imagine waking up the day after Thanksgiving and enjoying a delicious vegan Thanksgiving sandwich with cranberry sauce and stuffing. Or perhaps you'd prefer to repurpose the mashed potatoes into crispy potato cakes. The possibilities are endless! Serving Suggestions and Variations: Don't be afraid to get creative with your presentation! A beautiful Thanksgiving table setting can elevate the entire dining experience. Consider using seasonal decorations like gourds, pumpkins, and colorful leaves to create a festive atmosphere. For the stuffing, you can experiment with different types of bread. Sourdough, whole wheat, or even gluten-free bread can all work well. You can also add different vegetables, such as mushrooms, celery, or carrots, to customize the flavor. If you like a little heat, add a pinch of red pepper flakes. The mashed potatoes can be made ahead of time and reheated. To keep them creamy, add a little plant-based milk or broth when reheating. For a richer flavor, try adding roasted garlic or nutritional yeast. And for the pumpkin pie, consider adding a swirl of coconut cream or a sprinkle of cinnamon on top. You can also serve it with a scoop of vegan ice cream or a dollop of whipped coconut cream. We encourage you to make this Vegan Thanksgiving your own! Feel free to adjust the recipes to your liking and experiment with different flavors and ingredients. The most important thing is to have fun and enjoy the process of creating a delicious and memorable meal. Now, it's your turn! We're so excited for you to try these recipes and experience the joy of a plant-based Thanksgiving. We're confident that you'll be amazed by the flavors and textures. Once you've made your Vegan Thanksgiving feast, we'd love to hear about your experience! Share your photos and stories with us on social media using [Insert your social media hashtag here]. We can't wait to see your creations and hear what you and your loved ones thought of the meal. Let us know what variations you tried and what you enjoyed most. Your feedback is invaluable and helps us continue to create delicious and accessible vegan recipes for everyone. Happy cooking, and Happy Thanksgiving!

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Vegan Thanksgiving: The Ultimate Guide to a Delicious Plant-Based Feast



A complete vegan Thanksgiving feast with stuffed butternut squash, cranberry sauce, gravy, mashed potatoes, green bean casserole, and apple crisp.

Prep Time60 minutes

Cook Time60 minutes

Total Time300 minutes

Category: Dinner

Yield: 8 servings

Save This Recipe

Ingredients

• 1 large butternut squash (about 3-4 pounds), halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1 cup cooked quinoa
• 1 cup cooked wild rice
• 1 cup chopped cremini mushrooms
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 12 ounces fresh cranberries
• 1 cup orange juice
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon orange zest
• 1/4 teaspoon ground cinnamon
• 4 tablespoons vegan butter
• 4 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup unsweetened almond milk (or other plant-based milk)
• 4 tablespoons vegan butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1.5 pounds fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup unsweetened almond milk (or other plant-based milk)
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 (6 ounce) package vegan crispy fried onions
• 6 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup vegan butter, cold and cubed

Instructions

1. Preheat your oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash cut-side up on a baking sheet lined with parchment paper.
2. Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The roasting time will depend on the size of your squash.
3. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms, celery, and onion. Cook until softened, about 8-10 minutes.
4. Add the minced garlic, dried sage, and dried thyme to the skillet. Cook for another minute until fragrant.
5. In a large bowl, combine the cooked quinoa, cooked wild rice, sautéed vegetables, dried cranberries, toasted pecans, and chopped parsley.
6. Season the filling with salt and pepper to taste.
7. Once the butternut squash is cooked, remove it from the oven and let it cool slightly. Spoon the filling into the cavities of the squash halves, packing it in firmly.
8. Return the stuffed squash to the oven and bake for another 15-20 minutes, or until the filling is heated through and the top is lightly browned.
9. Let the stuffed butternut squash cool slightly before serving. Garnish with fresh parsley, if desired.
10. In a medium saucepan, combine the fresh cranberries, orange juice, granulated sugar, water, orange zest, and ground cinnamon.
11. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent sticking.
12. Remove the cranberry sauce from the heat and let it cool completely. The sauce will continue to thicken as it cools.
13. Transfer the cranberry sauce to an airtight container and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the sauce to thicken further.
14. In a medium saucepan, melt the vegan butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes, until the mixture is smooth and golden brown. This is your roux.
15. Gradually whisk in the vegetable broth, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth.
16. Add the soy sauce (or tamari), nutritional yeast, onion powder, garlic powder, and black pepper to the saucepan.
17. Bring the gravy to a simmer over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
18. Season the gravy with salt to taste.
19. Serve the vegan gravy hot over mashed potatoes, stuffing, or any other Thanksgiving dishes.
20. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
21. Drain the potatoes in a colander and return them to the pot.
22. Use a potato masher or an electric mixer to mash the potatoes until smooth.
23. In a small saucepan, heat the unsweetened almond milk and vegan butter over low heat until the butter is melted.
24. Gradually add the warm milk and butter mixture to the mashed potatoes, mixing until smooth and creamy.
25. Add the minced garlic to the mashed potatoes and mix well. Season with salt and pepper to taste.
26. Serve the garlic mashed potatoes hot.
27. Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3-4 minutes, or until they are bright green and slightly tender. Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
28. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook until softened and caramelized, about 10-12 minutes.
29. Add the sliced mushrooms to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
30. Sprinkle the all-purpose flour over the vegetables in the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the vegetable broth and unsweetened almond milk, ensuring that there are no lumps.
31. Bring the sauce to a simmer over medium heat and cook until thickened, about 3-5 minutes, stirring constantly.
32. Add the blanched green beans to the skillet and toss to coat them in the sauce. Season with salt and pepper to taste.
33. Pour the green bean mixture into a baking dish.
34. Top with the vegan crispy fried onions.
35. Bake in the preheated oven for 15-20 minutes, or until the casserole is heated through and the crispy fried onions are golden brown.
36. Let cool slightly before serving.
37. Preheat oven to 375°F (190°C).
38. In a large bowl, combine the sliced apples, lemon juice, granulated sugar, and ground cinnamon. Toss to coat evenly.
39. Transfer the apple mixture to a baking dish.

Notes