During the last two weeks before Thanksgiving, you will find hundreds of vegan recipes on the internet. While I love to browse through them all, I confess that I tend to stick to a traditional menu (sans turkey, of course). Most Thanksgiving side dishes are easy to veganize without losing any of the delicious flavor. I have a few favorites that I make every year.
Here are three of my favorite vegan versions of traditional Thanksgiving dishes.
Stuffing really is my favorite part of Thanksgiving dinner. I’m not sure why I don’t make it at other times of the year, but I don’t so it always has that special holiday feeling to it. In spite of the name, this dressing has never seen the inside of a turkey though!
- 10 cups vegan bread, cut into ½ inch cubes
- Cooking Spray
- 2 tablespoons olive oil
- 1 cup onions, chopped
- 1 cup celery, chopped
- 2 cloves garlic
- ¾ cup mushrooms, sliced
- ½ cup sliced almonds
- ½ cup fresh parsley, minced
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2-3 cups vegetable broth
- Preheat oven to 400. Spray a large casserole dish with cooking spray.
- Toast the bread cubes on a large baking sheet until golden brown. Place in a large bowl and set aside.
- Turn the oven down to 350.
- Heat the oil over medium heat. Saute the onions, garlic, celery for about 5 minutes. Add the mushrooms and continue to cook until the vegetable are soft. Transfer the mixture into the bowl of bread crumbs.
- Add the seasonings, almonds, and parsley and stir the mixture until well mixed.
- Add two cups of the vegetable broth and stir until it is absorbed. Add more if needed so that the mixture is moist, but not soggy.
- Pour mixture into the casserole dish. Cover and bake 25 minutes. Remove the cover and bake another 10-15 minutes.
If you’d asked me years ago, I would have said that a good gravy needed to have all those drippings and crusty parts that you scrape off the bottom of your turkey pan. Thankfully for the turkey, I was wrong. This rich gravy will satisfy everyone, vegan or carnivore.
- 3 cups vegetable broth
- 1 cup water
- ½ cup mushrooms chopped
- ½ onion chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- ½ cup flour
- Preheat the oil over medium heat in a large saucepan. Add the onion and sauté until soft. Add the mushrooms and cook for 5 more minutes. Add the broth, water, garlic powder, nutritional yeast, and soy sauce. Bring to a boil then reduce heat to low. Gradually add the flour, stirring to avoid lumps. Simmer until the gravy is thickened.
Easy Maple Pumpkin Pie
After going vegan, I went for years without my favorite holiday pie. Finally, after a little experimentation, I got this one just right.
- ¾ lb. silken tofu
- 1 15 oz. can pumpkin purée
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons maple syrup
- ½ cup brown sugar
- 1 tablespoon molasses
- ⅓ cup sunflower oil
- 1 pre-made vegan pie crust
- Combine all the ingredients except the pie crust in a blender or food processor. Blend until creamy. Pour into pie crust. Bake at 425 for 15 minutes and 350 for 45 minutes.
- Chill and serve with vegan whipped cream or ice cream.
I hope that all of you have a safe, wonderful, and cruelty free Thanksgiving.
These recipes, veganized by me, originally appeared on Better with Veggies in November 2012.