Will you have a motley crew at your Thanksgiving dinner table this year? If you’re a meat-eater and you decide to host Thanksgiving dinner at your house for your omnivore and Vegan Thanksgiving guests, you are probably wondering what they heck to make for those herbivores!
It can be overwhelming because you have the best of intentions. You want everyone to enjoy their Thanksgiving meal, but you are not quite sure how to do just that. You have the meat-eaters covered with traditional food items, but with many people joining the Vegan Train these days (and by the way, that number is growing at an expotential rate) you know that you need to expand your Vegan Thanksgiving recipe collection.
Either you have plans to cook up a storm of food to satisfy everyone or you’re just winging it and hoping that the roasted vegetables, salad, and rice will appease the few while the turkey, ham and usual trimmings delight the many.
Yes, you can go that route, but why just appease the few when you can D-E-L-I-G-H-T EVERYone?
Yes, we like our veggies and good ole’ reliable rice, but Vegans don’t want to feel totally excluded. You have 2 other options that take rice and salad off the table – literally.
#1 – You can ask your Vegan guests to bring a Vegan-friendly dish to share with other guests (perfectly acceptable).
#2 – You can impress everyone with your culinary repertoire and make a renaissance Thanksgiving feast that includes Vegan and non-Vegan options.
If you opt for #2, you are what I call a culinary boss – the kitchen queen bee – the head honcho of the chopping board.
I have 3 recipes that will delight ALL of your guests.
Impress your herbivore friends with Savory Mushroom Stuffing, Swag Mushroom Gravy, and Vegan Pumpkin Pie. This Vegan stuffing, Vegan gravy, and Vegan pie work perfectly alongside cooked vegetables including; greens, corn, and dairy-free mashed potatoes. Adding these to your menu will create a complete Vegan Thanksgiving meal.
Savory Mushroom Stuffing, a Food Network Kitchen recipe, is loaded with veggies, fresh herbs, and seasonings. It’s hearty, moist, and flavorful. Top this Vegan stuffing with my Swag Mushroom Gravy, which also pairs well with mashed potatoes. A Vegan, yes, Vegan gravy infused with organic mushroom broth, fresh mushrooms, celery, white wine, garlic, and fresh herbs is rich, mouthwatering, and freezable.
I promise that your meat-eaters will be dipping into the Vegan casserole dish this year.
For dessert, try Vegan Pumpkin Pie. It’s a recipe my then, 8 year-old daughter found and made all by her talented self. It is a sweet, buttery treat and can either be made with pumpkin puree or sweet potato puree. Aromatic, traditional Fall spices are incorporated into tofu to create a creamy, dreamy holiday staple. It’s dairy-free, egg-free, and full of protein. Yup, you can eat the whole darn pie!
This year, be a culinary boss – the kitchen queen bee – the head honcho of the chopping board.
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- 16 cups stale, dairy-free sourdough or French bread, (or 1 pound)
- 8 oz mushrooms sliced
- 4 tbsp. oil
- 2 green tea bags
- 1 large onion, chopped
- 2 cloves garlic minced
- 2 stalks celery, chopped
- 1/4 cup flat-leaf parsley, chopped
- 1 tbsp. fresh sage, finely chopped
- 1 tbsp. fresh thyme leaves
- finely ground sea salt and pepper, to taste
- cooking spray
Ingredients
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- Preheat oven to 375 degrees. Spray 9” x 13” casserole dish with cooking spray.
- Brew tea in 2 cups of hot water for 5 minutes. Discard the tea bags without squeezing them out.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions, garlic, and celery. Stir frequently and cook until vegetables are tender (about 6 minutes). Add the mushrooms, sage, thyme, 1 ½ tsp. of salt, and a few dashes of pepper. Continue to cook for about 4 minutes. Add green tea. Bring to a boil, reduce heat and simmer an additional 2 minutes. Remove from heat.
- Place the stale bread cubes in a large mixing bowl. Pour veggie/tea mixture over top of bread. Add parsley and gently toss until bread is completely coated. Let rest for 10 minutes so bread can soak up the liquid. Gently toss again. Transfer to the prepared casserole dish. Drizzle the top with remaining 1 tablespoon of oil.
- Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown (about 15 minutes). Serve hot, topped with my Swag Mushroom Gravy.
- Enjoy!
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(3 cups)
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- 12 oz mushrooms sliced
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cups organic mushroom broth, (i.e. Pacific)
- 1/4 cup white wine
- 2 tbsp. oil
- 2 tsp. garlic minced
- 4 tbsp. all-purpose flour
- 1 tbsp. thyme leaves
- 1/2 tsp. finely ground sea salt
- 1/4 tsp. freshly ground pepper
- 1/8 cup. flat-leaf parsley, chopped
Ingredients
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- Heat large saucepan. Add oil, garlic, celery and onions. Cook until onions are translucent.
- Add mushrooms, thyme, salt and pepper. Continue to cook until mushrooms are tender (about 6 minutes). Add broth. Bring to a boil. Reduce heat and simmer for 20 minutes. Add wine. Cook an additional minute. Remove from heat.
- Use a strainer: place strainer over a medium pot. Drain mushroom mixture. Repeat until only liquid remains in the pot. Save the veggies for a side dish!
- Return gravy to stovetop. Heat on medium-high. Place flour in a large cup (i.e. coffee cup or 1-cup measuring cup). Slowly add a few tablespoons of water, stirring mixture and continuing to add water until you have a thin liquid paste (consistency of buttermilk). Stir thoroughly and until all of the flour is fully dissolved. This will serve as your thickener.
- With a wire whisk, slowly add flour mixture to mushroom gravy, whisking vigorously, until completely dissolved into gravy. Add parsley and continue to simmer until gravy thickens. Serve over my Savory Mushroom Stuffing and/or mashed potatoes.
- Enjoy!
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servings
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- 10 oz. firm organic tofu
- 16 oz. can pumpkin (or sweet potato) puree (not the pie filling)
- 3/4 cup raw sugar
- 1/2 tsp. sea salt
- 3 tbsp. cornstarch
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 9" frozen Vegan deep piecrust
- Vegan whip cream, candied pecan halves, and/or cinnamon, optional garnishes
Ingredients
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- Preheat oven to 450 degrees. If using a frozen piecrust, remove from freezer and allow to defrost on the counter for about 15 minutes. Using a fork, poke several holes in the crust. Set aside.
- Drain tofu. Place between a clean dish cloth and press out excess liquid. Add to food processor (or a powerful blender). Add next 6 ingredients. Blend until very smooth. Taste test and add more sugar or spices as needed. Pour into the piecrust.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and continue to bake until a knife inserted in the center of the pie comes out clean (about 40-45 minutes).
- Allow to cool before serving. Top with Vegan whip cream (i.e. SoDelicious' CoCoWhip), candied pecan, and/or cinnamon.
- Enjoy!
Grace, October 2015
Have your own favorite Vegan Thanksgiving recipe to share? Send it to me (in the contact section on the bottom of the Home page) and I’ll make it and post it if I love it. I’ll send you a gift and post it in our Vegan Thanksgiving 2018 edition.
Happy Vegan Thanksgiving!
