A Vegan Traditionalist: 3 Last Minute Thanksgiving Recipes

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.

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Here are three of my favorite vegan versions of traditional Thanksgiving dishes.

Vegan Stuffing

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!

Vegan Stuffing A Vegan Traditionalist: 3 Last Minute Thanksgiving Recipes

5.0 from 1 reviews
Vegan Stuffing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Preheat oven to 400. Spray a large casserole dish with cooking spray.
  2. Toast the bread cubes on a large baking sheet until golden brown. Place in a large bowl and set aside.
  3. Turn the oven down to 350.
  4. 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.
  5. Add the seasonings, almonds, and parsley and stir the mixture until well mixed.
  6. 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.
  7. Pour mixture into the casserole dish. Cover and bake 25 minutes. Remove the cover and bake another 10-15 minutes.

 

Mushroom Gravy

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.

5.0 from 1 reviews
Vegan Mushroom Gravy
 
Author:
Recipe type: Vegan
Ingredients
  • 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
Instructions
  1. 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.

Vegan Pumpkin Pie A Vegan Traditionalist: 3 Last Minute Thanksgiving Recipes

 

5.0 from 1 reviews
Vegan Maple Pumpkin Pie
 
Author:
Recipe type: Vegan
Cuisine: Dessert
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

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Comments

  1. says

    this stuffing sounds amazing!! my mom is vegeterian so our stuffing is always outside the bird, but she uses eggs, and lots of butter. this sounds really good even without those things!!!

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