4 must-have vegan fall recipes for your Thanksgiving table
We've collected some vegan Thanksgiving recipes for you and your family to enjoy this year.
Posted — Updated
But what do you do if you're vegan and want to enjoy all of the classic holiday dishes? You look up vegan variations of course!
We've collected some vegan Thanksgiving recipes for you and your family to enjoy this year. Read below to learn these vegan fall recipes!
1. Garlic Mashed Potatoes
These garlic mashed potatoes will be the star of the show. The following recipe serves 4 to 6 people.
- Roast the Garlic
- In an oven that's been preheated to 350 degrees, roast an entire garlic bulb for about 60 minutes. Start by trimming off the first 1/4 of the bulb. With the cut side facing up, drizzle olive oil generously over the top and sprinkle with sea salt.
- Wrap it in foil and let it bake for anywhere from 40 to 60 minutes. The cloves should be golden brown and fork tender.
- Once the bulb has slightly cooled, mash the garlic to form a paste. Set it aside until it's time to mix with the potatoes.
- Fill a large pot with 2 pounds of peeled Yukon gold potatoes, 1 teaspoon of salt, and enough water to cover your potatoes by 1 inch. Boil the water and cook your potatoes for about 20 minutes or until your fork easily spears them.
- Spare 1 cup of the liquid but drain the rest before mashing your potatoes. Take the garlic you set aside earlier, 1/3 cup of olive oil, 1/2 cup of the potato water, 1 teaspoon of salt, and some pepper, and fold it into your mashed potatoes.
- Keep folding together until they reach your desired constancy. For creamier potatoes, continue to add in more of the reserved water
Now your mashed potatoes are ready to go! Feel free to garnish them with rosemary or chives for more style and flavor.
2. Mushroom Gravy
Mashed potatoes are bare without a savory gravy to go on top. This mushroom gravy is the perfect addition for main dishes or sides!
The recipe only takes 40 minutes including prep time and reheats wonderfully. So, you can make it in advance! It serves 8.
- Over medium heat, warm 2 tablespoons of olive oil. Sprinkle in 1/3 cup of finely chopped shallots and cook for 4 minutes.
- Add in 16 ounces of sliced cremini mushrooms and let them cook for about 8 to 10 minutes. Next, you'll stir in 1/2 tablespoon of tamari, 2 cloves of minced garlic, 1 1/2 tablespoons of fresh thyme, and 1/2 tablespoon of chopped rosemary.
- Toss in 1/4 cup of flour and let that sit for one minute while you prepare 3 cups of vegetable broth. Add the broth and simmer for 20 minutes, whisking as you go. Finish it off with sea salt and pepper before you serve!
3. Classic Stuffing
By swapping out the eggs, butter, and chicken broth, vegans everywhere can enjoy stuffing this holiday season. This recipe serves 8.
You'll need a loaf of crusty bread for this recipe, which you can either leave out overnight or prepare in the oven. If you want to leave it out overnight, just cut your loaf into 1-inch cubes before doing so.
If you don't have that much time before your recipe is due, go ahead and pop the loaf in a 200-degree oven for 20 minutes. That will get the job done a little faster for you.
Heat 3 tablespoons of olive oil in a pan over medium heat. Add in 1 diced onion and cook for about 5 minutes until pieces of it are slightly charred.
Next, add 4 stalks of celery that have been thinly sliced, as well as 6 cloves of minced garlic. Cook until the celery is translucent, and then add in 2 cups of vegetable stock or water.
Use a wooden spoon to scrape any browned bits off of the bottom of the pan and season with salt and pepper to taste. Mix in the crusty bread, 3 sprigs of thyme, 2 sprigs of finely chopped sage, and 1 sprig of finely chopped rosemary. Be sure to have removed the stems from your thyme!
Transfer your stuffing mixture to a greased 3-quart baking dish and cover it with foil. Pop it in the oven that's been preheated to 350 degrees and bake for 40 minutes.
When the 40 minutes is up, remove the foil and bake for another 35 minutes or until the top is crisp and golden brown. Serve to your guests!
4. Pumpkin Pie
A great vegan Thanksgiving calls for a great vegan dessert. Luckily, we have the best vegan dessert recipe for the occasion, pumpkin pie!
Measure out 1 1/3 cups of pecans and 2/3 cups of old-fashioned oats for your crust. Add them into a food processor along with 3 tablespoons of packed brown sugar and 1/4 teaspoon of salt.
Pulse that together in your process until a crumb starts to form. Then, add 3 tablespoons of melted and cooled coconut oil.
Press that mixture into a greased 9-inch pie plate in an even layer, and top with parchment paper. If you don't own pie weights, dump in dried beans and blind bake for 15 minutes.
After 15 minutes, remove the paper and weights and bake for 15 more minutes.
Grab a large bowl and add in 1 (15oz) can of pumpkin puree, 1 cup of coconut milk, and 3/4 cup of packed brown sugar. You'll also need to add 2 tablespoons of cornstarch, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon.
Finish off the mixture with 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, and 1/4 of ground nutmeg before you whisk all of the ingredients together. Pour that over your crust and bake for 50 to 55 minutes or until it slightly jiggles in the center.
Enjoy These Vegan Fall Recipes!
Hopefully, at least one of these vegan fall recipes has struck your fancy and you're prepared for Thanksgiving this year and years to come. Just because you or your family members are vegan doesn't mean dinner can't be just as delicious!
• Credits
Copyright 2024 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
