Vegan Thanksgiving roundup – I am excited to say that 2016 marks our 3rd year having a Vegan Thanksgiving meal for our family. After a half a day of cooking and enjoying our Vegan Thanksgiving with family I posted out complete meal in the My Vegan Dreams Facebook group.
Well a lot of you asked for the recipes, so in today’s post I am going to share that with you.
Main Vegan Thanksgiving Dish
Our main dish we actually can’t take credit for the preparation as we bought this amazing Hazelnut Cranberry Roast En Croute by Field Roast.
This product is available year round. Rich, hazelnut-infused grain meat stuffed with Field Roast sausages, crystallized ginger, cranberries and apples – wrapped in a savory puff pastry.
This is actually our second year to cook this product and even our non vegan family members love it.
We found this at our local Sprouts but if you visit their website you can find a location near you just by doing a search by your zip code.
Click HERE to visit their site.
Vegan Thanksgiving Sides
Vegan Green Bean Casserole
4 Cans of Green Beans
2 Tbsp vegan butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 cup finely chopped mushrooms (button, baby bella or cremini)
2 Tbsp all purpose flour
3/4 cup vegetable broth
1 cup unsweetened plain almond milk
1 1/2 cups crispy fried onions in the can just make sure they are vegan
- Preheat green beans with liquid in a pot on the stove. Drain and set aside once heated.
- In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- Add almond milk next and whisk to stir again. Season with a touch more salt and pepper bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- Remove from heat and add 1/2 cup of the fried onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions
- Bake in 400 degree oven for 15 minutes, or until warmed through and bubbly and slightly browned on top.
Recipe we found at Minimalist Baker at http://minimalistbaker.com/vegan-green-bean-casserole/ and just made a few adjustments.
Vegan Sweet Potato Casserole With Marshmallow Topping
5 medium sized sweet potatoes, skinned and cut in quarters
2 Tbsp grape seed oil
Pinch of sea salt and pepper
Pinch of ground cinnamon
1 Tbsp maple syrup
1Tbsp vegan butter
1 Package of Dandies Large Marshmallows
- Preheat oven to 400 degrees F and lightly grease a large, rimmed baking sheet. You may need two of them.
- Add cut up sweet potatoes to baking sheet or sheets. Drizzle each with 1 Tbsp grape seed oil.
- Sprinkle with a pinch of salt and pepper. Brush oil evenly across sweet potatoes.
- Cook sweet potatoes for 25 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it’s done, remove from oven and set aside. Reduce oven to 350 degrees F.
- Mash sweet potatoes in a bowl and add a pinch of salt and pepper, cinnamon, maple syrup and vegan butter.
- Adjust seasonings to what you prefer.
- Transfer mashed sweet potatoes to a baking dish and top marshmallows.
- Bake for 10-15 minutes, or until marshmallows are golden brown. Let cool briefly and then serve.
Vegan Mashed Potatoes
Okay not much of a recipe here. Just pick up 6-8 medium sized organic potatoes from your local grocery store.
Peel and cut up into 4 quarters or even more if you wish.
Fill up a large pot with water, add salt, potatoes and cook to a boil until potatoes are tender. Once tender remove from pot of water by draining the water.
Add the potatoes to a large mixing bowl. Now add vegan butter and almond milk to the bowl. The more almond milk you add the creamier the mashed potatoes.
Mix the potatoes with a hand mixer until you get the desired consistency.
I’d say we probably ended up adding 1 1/2 cups of almond milk and a 1/2 a cup of vegan butter total while mixing. Add salt and pepper to season to your liking.
Onion (1) chopped finely
2 Garlic Cloves chopped finely
1 bag of dried stuffing (read the ingredients to make sure it’s vegan)
Pinch of salt
Pinch of pepper
Warm a sauté pan with olive oil and sauté onion and garlic until translucent in color.
Cook stuffing according to instruction on bag. We used a brand from Sprouts called Arrowhead Mills, organic herb savory stuffing mix.
Once stuffing is cooked mix in sautéed onions and garlic well. Serve with gravy. We found Tofurky gravy at our local Sprouts but you can use any vegan brand.
Cranberry – Apple Relish
12 ounces fresh cranberries
4 medium sweet apples, peeled and diced
1/4 c maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice
- Combine all the ingredients in a large saucepan. Stir together.
- Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the cranberries have burst and the apples are tender, about 20 to 25 minutes.
- Taste and add a bit more maple syrup or agave, if you’d like it to be a bit sweeter. Transfer to a serving container and serve at room temperature.
That’s it! Our Vegan Thanksgiving meal.
I hope you enjoyed these easy to prepare recipes. Feel free to share and leave us a comment below on some of your favorite Vegan Thanksgiving recipes. We’d love to see them!