What To Eat For A Vegan Thanksgiving

Happy Thanksgiving
Happy Thanksgiving

Are you vegan or vegetarian, or have you invited someone who is to your Thanksgiving meal? All the choices for what to make can be overwhelming. If this isn’t your usual diet you might feel restricted. Don’t worry; you can make anything you want! You have the choice to make your favorite traditional dishes using vegan or vegetarian ingredients, or to develop new dishes and traditions. One of my favorite Thanksgivings it was just me and my husband (we had just moved and didn’t even have friends yet), and we made a full Indian meal for Thanksgiving. We cooked all day, ate ourselves silly, and took a nap. Pretty traditional if you ask me:)

In case you’re struggling with ideas for what to make I’ve giving you this lovely list of delicious dishes I have scoured the internet, and my own site, for.

Happy Thanksgiving!!

Vegan Thanksgiving Recipe Ideas

Appetizers: 

Vegan Smoky Bean DipSmoky Bean Dip from me (is there a trend here with the smokiness)

Chili Cheese Dip from me. -This is actually a tradition on my husband’s side, not vegan, but the chili cheese dip.

Vegan Tempe Bacon Stuffed Mushrooms from Connoisseurus Veg. -I haven’t actually made these, but holy yum do they sound good!

Homemade Vegan Sushi from Minimalist Baker -A tradition in my family

Hummus a video from me -easy to make, versatile, and delicious.

Entrees: 

This picture is from the Vegetarian Times Website
This picture is from the Vegetarian Times Website

 

Vegan Pot Pie from me. – Full of fall vegetables, savory, impressive, and a true comfort food.

Pumpkin Ravioli with Brown Butter Sage Sauce from me. -Could this be any more fall?

Bell Pepper and Tomato Rice from me. -I have requested this from my mother on a few Thanksgivings. I love it! Non-traditional for sure, but oh so delicious, rather easy, and the leftovers are fantastic!

Lasagna with Roasted Vegetables and Cauliflower Alfredo Sauce. -This isn’t actually a full recipe, but you could use the sauce, some roasted veggies, and layer it all together for an amazing fall lasagna.

Vegetarian Wellington with Seitan, Roasted Mushroom & Kale from Veggie Belly -I haven’t tried this either, but it looks super impressive. There are suggestions for making it vegan so no worries there.

PUFF PASTRY WRAPPED LENTIL LOAF from It Doesn’t Taste Like Chicken. Lentil Loaf + Puff Pastry = Thanksgiving.

Sides:

Vegan Corn and Potato Chowder
Vegan Corn and Potato Chowder

Vegan Corn and Potato Chowder from me – Super easy to throw in the slow cooker and let it do it’s thing while you make something time consuming for the main dish.

Cranberry Orange Relish from me. -Cranberry something is necessary for Thanksgiving. Trust me and make this relish for your cranberry side.

Mashed Potatoes – You don’t need a recipe for this. Just cook potatoes, add earth balance, salt, and maybe a little nutritional yeast or coconut milk. Mash and eat. Yum.

Vegan Green Bean Casserole from Minimalist Baker. This version is totally homemade, not a can of cream of mystery in sight.

Vegan Pakoras from Veg Recipes of India

Butternut Bruschetta with Caramelized Onions from Chef Chloe.

Dessert:

Vegan Apple Pie
Vegan Apple Pie

Mom’s Apple Pie from my mom -It’s Thanksgiving a perfect pie has it’s place.

Vegan French Silk Pie from me -Rich, decedent, chocolaty. Need I say more?

Vegan Apple Spice Cake from me- The title says it all.

 Vegan Tiramisu Cupcakes from me -Impressive, creamy, adult yet playful, and quite lovely.

 Vegan Chocolate Bourbon Caramel Cake with Chocolate Ganache from me. Yup, chocolate cake. Why not?

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Vegan Chocolate Bourbon Caramel Cake with Chocolate Ganache

Vegan Chocolate Bourbon Caramel Cake
Vegan Chocolate Bourbon Caramel Cake

So this cake is a little silly it is so good. It is so rich and filled with awesomeness even I was little skeptical about how rich it could be. Somehow it all works out. The layers are cut and drenched in caramel keeping the cake incredibly moist. Everything is then topped with the chocolate ganache. There is no way anyone could tell this is a vegan cake unless you told them. Trust me. You will be the hero of the holiday party if this is your offering. The cake and ganache are from “Vegan Cupcakes Take Over the World”, the Bourbon Caramel is adapted from the Minimalist Baker website. There are a few steps to this recipe with the instructions for putting it all together at the bottom. Enjoy!

Vegan Chocolate Cake 

Ingredients

  • 1  cup non-dairy milk
  • 1  tsp. apple cider vinegar
  • 3/4  cup granulated sugar
  • 1/3 cup coconut oil, melted
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 F. Grease, flour and use parchment paper to prepare two 8″ round cake pans.
  2. Briefly stir non-dairy milk and vinegar in a large bowl and set aside to curdle.
  3. In a separate bowl sift together flour, cocoa powder, baking soda, baking powder and salt.
  4. Once the milk and vinegar has curdled add the sugar, oil and vanilla and almond extracts.
  5. Beat together until foamy.
  6. Add dry ingredients to the wet and mix just until combined.
  7. Pour batter into prepared cake pans, distributing batter equally.
  8. Bake for 10-15 minutes until a toothpick inserted in the middle of the cake out clean.
  9. Remove cake from pans and allow to cool on cooling rack.

Bourbon Caramel 

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1/3 cup non-dairy milk
  • 2 Tbsp bourbon
  • pinch of salt

Instructions

  1. Heat sugar and water on medium heat to a simmer. Swirl pan, but do NOT stirring for about 15 minutes or until a deep amber color is reached. Watch carefully as this will burn easily.
  2. Once desired color is reached, remove from heat and slowly add non-dairy milk while stirring.
  3. Add salt and bourbon and cook over low heat for another minute while stirring.
  4. set aside until ready to use.
  5. If there is extra you can store in a glass bottle in the refrigerator and re-heat when ready to use.

Chocolate Ganache 

  • 1/4 cup non-dairy milk
  • 1/4 cup Amaretto (or more non-dairy milk)
  • 1 cup vegan chocolate chips
  • 2 TBL pure maple syrup

Instructions

  1. In a small sauce pan bring non-dairy milk and Amaretto to a gentle boil.
  2. Remove from heat and stir in chocolate chips and maple syrup mixing until smooth.
  3. Set aside at room temperature until ready to use.

Putting it all together 

1. Once the cake is cool cut each cake in half to make four layers total.

2. Place the bottom layer on a cake plate. Pour caramel sauce over cake spreading until it has soaked into the cake.

3. Repeat with remaining layers using as much caramel as the cake will hold.

4. Once cake is stacked carefully spread the chocolate ganache over top and sides of the cake.

5. Serve in small slices saving plenty for your breakfast the next morning.