Vegan Thanksgiving Recipes

Photo by Karolina Grabowska on

For many of us, the holidays are going to be a little (or a lot) different this year. In my previous Thanksgiving post, I talked about how to reduce waste. This year, I wanted to share some yummy Thanksgiving recipes that are vegan! My boyfriend, who is definitely not vegan, loves these recipes also. He even cooks them on his own sometimes!

One way that you can significantly reduce your environmental footprint is by eating less meat and dairy. I’m not very found of eating “fake meat” because it’s very processed and eating tofukery on Thanksgiving doesn’t sound all that glamorous to me. These recipes are from the Oh She Glows Cookbook aka my favorite cookbook. I hope you enjoy them as much as we do!

PS – Don’t forget to buy organic ingredients from local vendors. The Farmers’ Market is always a great place to start!

Festive Kale Salad with a Sweet Apple-Cinnamon Vinaigrette & Pecan Parmesan (Source: Oh She Glows)

For the dressing, mix all of these ingredients together:

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 2 tablespoon applesauce
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • a pinch of salt

To assemble the salad:

  1. Toast 1/2 cup of chopped pecans at 300 degrees for about 7 minutes.
  2. Combine the toasted pecans, 1 1/2 teaspoons of nutritional yeast, 2 tablespoons of olive oil and a pinch of salt.
  3. Combine the dressing and pecan parmesan with kale, apples, dried cranberries and pomegranate arils.

Cauliflower Mashed Potatoes with Mushroom Gravy (Source: Oh She Glows)

For the mashed potatoes:

  1. Cook 2 pounds of chopped potatoes in boiling water for 10 minutes.
  2. Then add 1 head of chopped cauliflower and boil for another 10 minutes.
  3. Once the potatoes and cauliflower is soft, drain the water and mash them up!
  4. Add 2 tablespoons of vegan butter, a clove a garlic, salt and pepper. Make sure that you actually mash the garlic clove. The first time we made this, I accidentally took a bite of a big garlic chunk.

For the gravy:

  1. Chop 1 onion and mince 2 garlic cloves. Then saute for a few minutes and season with salt and pepper.
  2. Add 3 cups of sliced mushrooms and 1 teaspoon of minced rosemary. Then saute for another 8 minutes.
  3. Stir in 2 tablespoons and 1 1/2 teaspoons of flour so that all of the veggies are covered.
  4. Add 1 1/4 cup of veggie broth and 2 tablespoons of tamari.
  5. Simmer and stir often until the gravy has thickened to your liking.

Apple Crumble (Source: Oh She Glows)

  1. Preheat the oven to 375.
  2. Peel and chop about 7 apples. Sprinkle with 1 tablespoon of cornstarch. Then combine with 1/3 cup of sugar, 1 tablespoon chia seeds, and 1 teaspoon of cinnamon. Add 1 tablespoon of lemon and pour the apple mixture into a lightly greased baking dish.
  3. In another bowl, mix 1 cup of rolled oats, 1 cup of thinly sliced almonds, 1/3 cup of almond flour, 1/4 cup of maple syrup, 1/4 of melted coconut oil, 1 teaspoon of ground cinnamon, and a pinch of salt.
  4. Evenly sprinkle the topping mixture over the apple mixture.
  5. Cover the dish with foil and poke a few air holes into the foil. Bake for 35-45 minutes.
  6. Remove the foil and bake for another 10-15 minutes.
  7. Serve with your favorite vegan vanilla ice cream!

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