Thanksgiving can be a challenging holiday for vegans, especially if you’re hosting and you aren’t sure what to make. But there’s no need to fret this holiday season, because we’ve scoured the internet for easy, home-cooked recipes that have all of the Thanksgiving flavors without the traditional meat and dairy filled ingredients.
See below for our favorite Vegan Thanksgiving Dishes for our favorite, food stuffed holiday.
Vegan-Friendly Corn Casserole
Corn casserole is always a fan favorite at Thanksgiving, but anyone who has made it before knows that this dish would be a nightmare for anyone living a vegan and/or dairy-free lifestyle. But today we’re giving credit to Vegansaurus! Blog, where the author has posted this substitute-filled corn casserole recipe that gives you the same flavor, but with vegan-friendly ingredients.
1 stick dairy-free margarine, melted (I used Earth Balance)
1 can creamed corn*
1 can corn, regular-style
1 7-to-8-oz. package vegan cornbread mix (I used Glory Foods)
1 cup vegan sour cream
1 cup shredded vegan cheddar cheese (I used Daiya)
Preheat oven to 350 degrees. Lightly grease an 8×8″ baking pan.
In a large bowl, stir together margarine, both corns, cornbread mix, and vegan sour cream until smooth. Pour into pan, and bake for 40 minutes. Sprinkle vegan cheese on top, and bake for 10 more minutes. Let it cool for a while before cutting into squares and serving; otherwise, you’ll just end up with a formless yellow blob on your plate.
Pumpkin Mac & “Cheese”
Mac and cheese is usually a go-to for any Thanksgiving, especially if there are many small children clamoring for food at the dinner table. But if you have a vegan or dairy-free friend or child in the mix, making a traditional mac and cheese might not be an option for you.
If you feel like you’re missing out, then we turn you towards this recipe, found at The Inventive Vegetarian Blog. Not only does she provide illustrative (and delicious-looking) photos, but she includes detailed instructions and alternative twists that can help you make the recipe your own. Visit her blog for the full recipe here.
Fluffy Mashed Potatoes
Mashed potatoes should not be a difficult dish to whip together – but when you need to substitute most of the ingredients, it’s easy to end up with something that tastes less than stellar. For this standby, we recommend this recipe pulled from the Post Punk Kitchen Blog. Visit the included link for the gravy recipe pictured in the photo above.
3 pounds yukon gold potatoes (organic recommended)
1/2 cup unsweetened almond milk at room temp
1/4 cup extra virgin olive oil
3/4 teaspoon salt (plus more for the water)
Several dashes fresh black pepper
Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Spinkle about a teaspoon of salt into the water. Cover and bring to a boil.
Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add milk, oil, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve!
Vegan Tofu Quiche
Every Thanksgiving needs way too many side dishes, but in order for them to be sides, they (by definition) need to be on the side of something – and if you’re going vegan for the whole family, then this is the star we recommend. Posted by Kathy at Healthy Happy Life, this is a make ahead recipe that not only meets your vegan needs, but will keep things simple when the holiday arrives.
Vegan Pumpkin Double Chocolate Brownies
What Thanksgiving would be complete without a dessert to finish off that wonderful – and yet incredibly painful – feeling of being wayyyy too full? For a vegan-friendly dessert, we recommend this brownie recipe from Ilene at The Colorful Kitchen. Anything pumpkin-filled is okay in our book, and is sure to be the perfect complement to one of our favorite meals of the fall season.
- 1.5 cup pumpkin puree (or 1 can)
- 3 tbs cornstarch
- ¼ cup maple syrup
- 1 tbs pumpkin pie spice
- dash of salt
- 1 tbs ground flax seed
- 3 tbs warm water
- 1.5 cups spelt flour
- 1 cup coconut sugar
- ½ cup cocoa powder
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ½ cup + ¼ cup chocolate chips + extra for sprinkling, divided
- ⅓ cup vegan butter
- ¼ cup + 2 tbs non-dairy milk
- 1 tsp vanilla extract
- Preheat oven to 350°. Grease a 9″ x 13″ baking dish.
- Prepare pumpkin layer by stirring together pumpkin puree, cornstarch, maple syrup, pumpkin pie spice and salt in medium bowl. Set aside.
- Prepare flax “egg” by stirring together flax and water. Let sit for 10 minutes before using.
- In a large bowl, whisk together flour, sugar cocoa powder, salt and baking soda.
- Heat a small saucepan on stove at low heat. Add ½ cup chocolate chips and butter. Stir until completely melted. Turn heat off and stir in flax “egg”, milk and vanilla. Stir everything together until smooth, then stir into large bowl.
- Mix until everything is thoroughly combined. Fold in ¼ cup chocolate chips.
- Spread batter out evenly in baking dish. Use a spatula to spread pumpkin layer on top. Sprinkle with remaining chocolate chips.
- Bake for 20-25 minutes (less time for fudgy brownies, more time for cakey brownies), until edges are crisp. Let brownies cool completely before slicing.