When you think of Thanksgiving, what comes to mind? If you’re like most people, it’s a giant turkey, buttered mashed potatoes and creamy cheesecake with fresh whipped cream. Although, for the thousands of Americans who are living a vegan lifestyle, Thanksgiving can be difficult, especially if no one else in your family lives meat and dairy free. If you are living a vegan lifestyle, you can still enjoy your holiday with these delicious, decadent and completely dairy free and vegan Thanksgiving recipes!
Herb spiced stuffing, creamy “cheddar” garlic mashed potatoes, hearty vegan chili, maple roasted sweet potatoes and decadent vegan cheesecake make up this tantalizing menu. Bring one of these side dishes, the dessert or the main dish to your Thanksgiving celebration this year to completely wow (and even transform!) your carnivorous family and friends.
Herb spiced stuffing recipe
This herb spiced and fresh stuffing is the perfect addition to your Thanksgiving. Instead of using butter or chicken broth, this stuffing is made with extra virgin olive oil and 100% vegetable broth. Plus, the addition of the freshly picked apple and roasted pecans make this one unforgettable side dish!
Yields: About 6 (1/2 cup) servings
Ingredients:
- 3cups herb breaded stuffing mix
- 1 medium onion, chopped
- Salt and pepper, to taste
- 1 celery stalk, finely chopped
- 3 fresh basil leaves, chopped
- 1 medium apple, finely chopped
- 1/2 cup roasted pecans, chopped
- 3/4 to 1cup 100% vegetable broth (depends on your preferred consistency)
- 2 tablespoons extra virgin olive oil
Directions:
- Heat oil in a medium Dutch oven (or wok) on high heat. Add onions and celery. Cook until vegetables are slightly browned and softened. Add stuffing mix, broth and salt and pepper. Cook until all bread pieces are moistened.
- Add chopped apple, basil leaves and roasted pecans, heat for another two to three minutes. Remove from heat and serve with a garnish of fresh basil.
Creamy garlic mashed potato recipe
Traditional mashed potatoes are often filled with butter, sour cream, milk and cream cheese. These vegan mashed potatoes are the most decadent, creamy and delicious potatoes I’ve ever made, and they have absolutely NO dairy. The key to these amazing potatoes? The addition of vegan cream cheese, vegetable broth and vegan shredded cheese. You get the incredible flavors of both without any added dairy.
Yields: About 6 (1 cup) servings
Ingredients:
- 6 large russet potatoes, quartered
- 4 ounces Toffuti Better Than Cream Cheese
- 4 tablespoons vegan butter (try Earth Balance)
- 1/2 to 3/4 cup vegetable broth (depending on desired consistency)
- 1/2 cup vegan shredded cheddar cheese (try Daiya!)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon Italian seasoning
- Liberal dashes of salt and pepper (for preference)
- 6stalks fresh chives, finely chopped
Directions:
- Bring a large pot of water (6-8 cups) to a boil. Add potatoes and boil until softened. Rinse and put back into pan.
- Working quickly while potatoes are still hot, add butter, vegetable broth, cream cheese and shredded cheese. Using a handheld mixer, beat the potatoes until creamy. Add Italian seasoning, garlic powder and chives. Mix in salt and pepper to taste. Enjoy!
Maple roasted sweet potato recipe
You will certainly make an impact with this incredible side dish. This roasted sweet potato recipe is sweet enough to be a dessert, but still savory enough to be a side. The sweet maple syrup is the perfect complement to the hearty texture of the sweet potatoes. This will instantly become a vegan Thanksgiving staple in your house, I promise you.
Yields: About6 to 8 (1/2 cup) servings
Ingredients:
- 2 pounds sweet potatoes, quartered
- 1/3 cup pure maple syrup
- 2 tablespoons vegan butter spread (try Earth Balance Natural spread)
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- Freshly ground pepper, for taste
- Cooking spray
Directions:
- Preheat oven to 400 degrees F. and coat the bottom of a 9 x 13-inch glass baking dish with cooking spray. Arrange sweet potatoes in an even layer in the dish.
- Combine maple syrup, butter spread, lemon juice and salt in a bowl. Pour mixture over the sweet potatoes until they are fully coated.
- Cover and bake for 15 minutes until potatoes are soft. (Your house is going to smell AMAZING.)
Spicy vegan chili recipe
One advantage of being vegan is that you can really add variety to a menu that is often the same every single year. To spice up your Thanksgiving, make this vibrant vegan chili! Each bowl is filled to the brim with hearty beans,caramelized onions, carrots and celery and has a surprising kick from added crushed red pepper. Serve with a few pieces of sliced up avocado and you have an incredibly mouthwatering (and addictive!) chili!
Yields: About 8 to 10 (1 cup) servings
Ingredients:
- 1 (8 ounce) can kidney beans, white beans and black beans (3 cans total)
- 2 cans diced tomatoes, one with juices and one rinsed
- 2 tablespoons extra virgin olive oil
- 1 cup chopped mushrooms
- 1 large onion, chopped
- 1 carrot, finely chopped
- 1 celery stalk (with leaves) chopped
- 1 tablespoon crushed red pepper
- 1/2 tablespoon Italian seasoning
- 1/2 cup vegetable broth
- 2 tablespoons flour
- Liberal dashes salt and pepper
- 1/2 avocado, sliced
Directions:
- In a large Dutch oven, heat olive oil. Add chopped onion, carrot, mushrooms and celery and cook until softened, about four to six minutes. Add diced tomatoes, beans and broth; stir.
- Add in seasoning, crushed red pepper, salt and pepper. Cover and heat for 15-20 minutes longer. Add in flour to thicken up sauce.
- Garnish with sliced avocado and enjoy!
Vegan pumpkin cheesecake recipe
There’s nothing like a creamy slice of pumpkin cheesecake to top off an incredible Thanksgiving meal. What makes this vegan pumpkin cheesecake so incredible is that you can’t tell it’s vegan! It’s incredibly creamy and decadent and tastes just like the real thing. The addition of the pumpkin makes it a perfectly seasonal addition to any holiday menu. Garnish with a dollop of vegan whipped topping and cinnamon and enjoy!
Yields: 1 (10 inch round) cheesecake
Ingredients:
For the filling:
- 8 ounces Tofutti Better Than Cream Cheese
- 12 ounces extra firm tofu
- 1/2 cup white sugar
- 2 tablespoons corn starch
- 1/2 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 3 tablespoons Captain Morgan spiced rum
- 3 tablespoons brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- Soyatoo dairy-free whipped topping for garnish, plus additional spice
For the crust:
- 2 cups finely ground dairy-free graham crackers
- 1/3 cup maple syrup
- 1/3 cup canola oil
- 1/2 teaspoon cinnamon
- Pinch of salt
- Cooking spray
Directions:
- Preheat oven to 350 degrees F. Grease a 10 inch pie plate with cooking spray.
- To make the crust: In a food processor, combine the graham cracker crumbs, maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands and bake for seven to 10 minutes or until lightly golden brown. Allow to cool completely on a cooling rack.
- To make the filling: Put the first set of ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth (or you can beat these with a handheld mixture until blended). In the mix bowl, add the canned pumpkin, rum and spice and mix until smooth. Pour over the other mixture and spread around with a spatula.
- Bake until the center is not jiggly, which will take about 50-60 minutes. Chill completley for about three hours before serving.
More vegan holiday recipes
Vegan sugar cookies recipe Comfort food vegan style Double-crust spiced apple pie
