Thanksgiving Feast Recipe Ideas.
  • oxanaanel

Thanksgiving Feast Recipe Ideas.

Updated: Nov 28, 2018

It can be intimidating when preparing for vegan Thanksgiving. I have a list of delicious, tested recipes to guarantee your Holiday Meal to be a success!


1. Carrots in Blanket.

Let's start with delicious, easy appetizer everyone will love. Makes about 24 Pies.


Ingredients

• 12 medium carrots • 17-1/3 oz / 500 g frozen vegan puff pastry • handful of fresh dill • salt and pepper to taste • oil for frying


Directions

Take the puff pastry out of the freezer and put it in the fridge section at least a couple of hours before baking.

Wash the carrots, cut them in half and boil them until soft. Drain and let them cool.

Preheat oven.

Peel boiled carrots and cook them on a pan in hot oil (not deep-frying, just regular pan-frying) until golden brown. Add some salt and pepper to taste.

I fried the carrots in two batches, since there were many.

Mix the carrots with chopped fresh dill. Pre-heat the oven to 430 F / 220 C .

Roll out the puff pastry on a floured surface. Cut out 24 squares and roll a carrot into every square.

Cover the baking tray with a parchment paper and put the pies on it.

Bake for 15 minutes at 430 F / 220 C.

Serve as a snack or with soup.


2. Simple Vegan Stuffing.

Makes 8 servings. 225 calories per serving.



Ingredients

• 1 large loaf whole-grain bread* (cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes)

• 3/4 cup uncooked green lentils

• 3 Tbsp olive oil or vegan butter (I used a mix of both)

• 3 Tbsp olive oil or vegan butter (I used a mix of both)

• 1/2 cup white onions (diced)

• 3/4 cup celery (diced)

• 3 - 3 1/2 cups vegetable broth (plus more for cooking lentils // DIY or store-bought)

• 1 batch flax eggs (1 Tbsp (7 g) flaxseed meal + 2 1/2 Tbsp (37 ml) water)

• 3/4 tsp dried sage


Directions

1. The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.

2. The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).

3. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.

4. Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. 5. Also prepare flax egg and set aside.

6. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.

7. To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.

8. Transfer to the prepared pan and cover with foil. Bake for 45 minutes.

9. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.

10. Remove from oven and let cool slightly before serving.

11. Leftovers reheat well in the microwave or oven, though best when fresh.


3. Butternut Pecan Sweet Potato Casserole.

Another yummy healthy side dish! Makes 6 servings, 308 calories each.


Ingredients

SQUASH + SWEET POTATOES

• 3 large (~1/3 lb each) sweet potatoes (or sub 6 small per 3 large halved // skin on // organic when possible)

• 6 cups butternut squash (1 small butternut squash yields ~6 cups)

• 2 Tbsp avocado or melted coconut oil (divided)

• 1 pinch each sea salt + black pepper

• 1 pinch ground cinnamon

• 1 Tbsp maple syrup

• 1 Tbsp vegan butter

PECAN TOPPING

• 1 cup pecans (roughly chopped)

• 1 Tbsp coconut oil

• 1 Tbsp coconut sugar

• 1 Tbsp maple syrup

• 1 pinch ground cinnamon

• 1 pinch sea salt

• 1 Tbsp vegan butter (optional)

Directions

1. Preheat oven to 400 degrees F (204 C) an dlightly grease (or line with parchment paper) 2 large, rimmed baking sheets. Also lightly grease a small baking dish ( 8x8 inch is ideal).

2. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with half of the avocado or melted coconut oil (1 Tbsp as original recipe is written // adjust if altering batch size).

3. Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.

4. Roast butternut squash for 15 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.

5. Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).

6. Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.

7. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.

8. Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.

9. Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.

10. Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add vegan butter, cubed, to add additional moisture and flavor (optional).

11. Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve.

12. Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave.


4. Vegan Creamy Scalloped Potatoes with Thyme.

These scalloped potatoes are simple, but they deliver. Makes 6 servings. 187 calories per serving.



Ingredients

• 3 tablespoons plus 1 teaspoon vegan butter, divided

• 3 tablespoons flour

• 1 teaspoon dry mustard

• 1 teaspoon kosher salt

• 2 cups non-dairy milk

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon chopped fresh thyme leaves

• 5 cups Yukon gold potatoes

• 5 cups Yukon gold potatoes, peeled and thinly sliced crosswise

• 1 medium onion, diced


Directions

1. Preheat oven to 375°F.

2. Place a saucepan over medium heat and add vegan butter. Using a whisk, swirl the butter around in the pan until it's almost melted. Add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard and salt and continue to cook for one minute over medium heat. Whisk in the non-dairy milk and continue to stir, until the liquid comes to a rolling boil. Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute. Remove from heat and set aside.

3. Spray an 8 by 8-inch baking dish with vegetable spray. Spoon 2-3 tablespoons of the béchamel (milk mixture) into the bottom of the dish.

4. Sprinkle lightly with onions. Arrange potatoes in the bottom of the dish, overlapping as you go. Sprinkle with 1/3 of the onions. Pour 1/4 of the béchamel evenly over the potatoes. Continue layering in the same manner: Potatoes, onions, béchamel; potatoes, onions, béchamel. Finish with a layer of potatoes, topped with the last bit of béchamel.

5. Place baking dish onto a rimmed baking sheet. Spray a piece of tin foil on one side with vegetable spray. Tent the foil over the potatoes and place into the hot oven. Set timer for 45 minutes.

6. After timer goes off, reduce heat to 350°F and remove the tin foil. Continue to bake for an additional 45 minutes.

7. Cool for 5-10 minutes before serving.


5. Tofurky Roast.

You'll ask me what about turkey? How about tofurky? Makes 5 servings. 200 calories per serving.

Ingredients

• Tofurky Roast, thawed in fridge for at least 24 hours

• 1 medium-large sweet potato, scrubbed

• 2 carrots

• 8-10 fingerling potatoes

• 2 tbsp soy sauce

• 2 tbsp olive oil

• 1/2 tsp thyme

• 1/2 tsp oregano

• 1/2 tsp rosemary

• Pie plate or roast pan tin foil


Directions

1. Preheat your oven to 350 F.

2. Run your Tofurky Roast under hot water to loosen to plastic casing. Use a knife to carefully remove the plastic.

3. Peel and chop your carrots and sweet potatoes into large uniform pieces. Keep the pieces nice and large, they’re going to cook for a while.

4. In a small bowl, mix together soy sauce, olive oil, thyme, oregano, and rosemary.

5. In a pie plate or roast pan, place your Tofurky Roast in the center and arrange your carrots, sweet potatoes, and fingerlings around the outside.

6. Pour about half of the the soy sauce, oil, and herb mixture mixture over the roast, and vegetables.

7. Use tin foil to tightly cover the entire pie plate.

8. Place on the middle rack of your preheated oven. Cook for 1 hour. Remove tin foil, baste with remaining soy sauce, oil, and herb mixture and return to oven to bake uncovered for an additional 10-15 minutes.

8. For optimal flavor and texture, use a bread knife (or other sharp, serrated knife) and slice it (shaving it would be a better word) as thin as you can. Serve with Mushroom Gravy and Cranberry Sauce.


5. Ultimate Vegan Thanksgiving Bowl.

The best for the last! I give you my ultimate thanksgiving bowl! Makes 2 servings.

Prep 30 mins | Cook 25 mins | Total 55 mins


Ingredients

Sweet Roasted Squash and Carrots

• 1 large carrot, peel, quarter and cut into 2" long pieces

• 1/2 medium acorn squash, sliced1 tbsp olive oil

• 1 tbsp brown sugar (plus a little extra)

• pinch of salt

• black pepper, to taste

Roasted Garlic Broccoli

• 11/2-2 cup broccoli florets (cut large)

• 2 cloves garlic, minced

• 1/2 tbsp olive oil

• pinch salt

• black pepper, to taste

Roasted Brussels Sprouts

• 1 1/2 cups Brussels sprouts, trimmed and halved

• 1/2 tbsp olive oil

• 1 tsp brown sugar

• pinch salt

• black pepper, to taste

Mashed Creamer Potatoes

• 1.5 lb of baby potatoes

• 1 cup vegetable broth

• 1 tbsp vegan butter

• 1/4 tsp salt

• pinch each of dried thyme and oregano

Easy Vegan Gravy

• 1 tbsp vegan butter (or olive oil)

• 2 tbsp flour1/4 tsp each of onion powder, thyme, and oregano

• 1 cup vegetable broth

Other

• 1 can cranberry sauce

• 1/4 cup chopped pecans

Directions

Roasted Veggies

1. Preheat oven to 425F. Prepare a nice BIG baking sheet lined with parchment paper. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet. Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet. Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven. Bake for 20-25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with 1/4 cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.

Mashed Creamer Potatoes

2. While everything is baking you can boil your potatoes on one element and make the gravy on another. Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (like Earth Balance or another vegan margarine), salt, dried thyme and oregano.

Easy Vegan Gravy

3. In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for 1 minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency.) Simmer for 3-5 minutes until thick, adjusting the consistency with extra vegetable broth as needed.

Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy.



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