As a vegan, Thanksgiving might seem like a holiday that we have to give up, however making an all vegan meal that’s also cruelty-free and delicious is easier than you think! Really, anything can be veganized, and even if you’re a meat eater, these recipes make for delicious additions to any Thanksgiving meal. Here are a few favorites recipes from Plant Based Pussies, two girls dedicated to redefining the way people think about vegan food. They’ve pulled together some of the best vegan holiday dishes and got to cooking a little early to test these out and create a full Thanksgiving menu. Enjoy!
Menu
Starters
Butternut Squash Soup
Mains
Spaghetti Squash w Pumpkin Cream Sauce
Mashed Caulitatoes
Corn Bread
Tofurkey
Dessert
Pumpkin pie
Recipes
Butternut Squash Soup
Ingredients:
1 butternut squash, peeled and cubed
3 garlic cloves, peeled
2 small shallots, peeled and halved
1 tbsp coconut oil
½ tsp salt
2 ½ cups water or vegetable broth
Preheat the oven to 400 degrees
Prep your vegetables by tossing them in the coconut oil and place them on a baking sheet
Bake vegetables for 40 minutes, flipping them occasionally. When they are fork tender, remove them from the oven
Let the vegetables sit for 10-15 minutes
Combine the vegetables with the liquid in a food processor, and blend until smooth and creamy
Add more liquid if desired
Season to taste and garnish with pumpkin seeds
Spaghetti Squash with Creamy Pumpkin Sauce
Ingredients:
1 spaghetti squash
1 tablespoon coconut oil
1/2 a yellow onion, chopped (about 3/4 cup)
3 cloves garlic, minced
1 cup pumpkin puree
2 sprigs fresh sage leaves
1 cup unsweetened almond milk
1/4 cup nutritional yeast
1 teaspoon fine sea salt
If baking a spaghetti squash, preheat your oven to 400F. Slice the squash in half, scoop out the seeds in the center, and place cut-side down on a lined baking sheet. Roast at 400F for 30-45 minutes, until the shell can be easily pierced with a fork. If using traditional noodles, make the sauce first, then cook the pasta according to the directions on the package.
For the sauce, melt the coconut oil in a skillet over medium heat, and sauté the onions and garlic for about 5 minutes, until tender.
Transfer the onions and garlic to a blender or food processor, and add in the pumpkin puree, almond milk, sage leaves, nutritional yeast and salt.
Blend until the sauce is smooth and creamy, and adjust seasonings to taste.
When your pasta is ready, transfer it to the skillet, heated again over medium heat, and smother it in the pumpkin sauce. Stir to combine, heating thoroughly, and season again, to taste. (I added more salt to balance out the sweet spaghetti squash noodles.)
Serve piping hot, and garnish with additional nutritional yeast and fresh sage.
See the original recipe, made with pasta here.
Mashed Caulitatoes by Paige Norris
Ingredients:
3-4 cloves of roasted garlic
2 lbs yukon gold potatoes
1 lb cauliflower head, broken into a few large pieces
1 tablespoon minced rosemary
4-6 tablespoons olive oil (or vegan butter)
salt & pepper
First, you’re going to cut off the top of your garlic head, pour olive oil on it, and wrap it in aluminum foil.
Put the wrapped garlic head in your oven on 375 degrees for one hour.
Bring a large pot of salted water to a boil.
First, add the cauliflower to the pot. 15 minutes later, add the potatoes and let the cauliflower and potatoes cook for 25-35 minutes together.
Using a food processor or blender, puree the cauliflower.
Once it is a good consistency, add the roasted garlic, olive oil, salt, pepper, and rosemary.
Peel the potatoes and mash up the potatoes in a large bowl.
Add two tablespoons of olive oil into the bowl of potatoes.
Stir the cauliflower puree into the bowl with potatoes and add more salt, pepper, and rosemary.
*We made these mashed potatoes and they were INCREDIBLE The roasted garlic was the longest part, and the reason we had to prolong the process a little, but overall this was incredibly easy.
To see the original recipe, you can watch Paige’s video here.
Corn Bread by Paige Norris
Ingredients:
2 teaspoons olive oil
1 cup cornmeal
½ teaspoon salt
½ teaspoon baking soda
1 cup almond milk
½ teaspoon apple cider vinegar
2 Tablespoon egg replacer plus 2 Tablespoons water
1 tablespoon rosemary
In a mixing bowl, add the cornmeal, salt, and baking soda.
Mix the egg replacer on the side.
Add the egg replacer into the batter along with the almond milk, apple cider vinegar, and a tablespoon of rosemary.
Fill the bottom of your pan with oil and fill up the pan with the batter.
Put it on the oven at 450 degrees for about 12 minutes.
To see the original recipe, you can watch Paige’s video here.
Tofurkey
For the tofurkey we decided to look at a couple of brands that are offering this vegan option this year.
Tofurky Roast: The Tofurky brand is offering what most call as the best tofurkey option this year. Not only is it praised for its amazing taste, but it is only $12! It is noted that it is also easy to follow along with their directions. (Side note: We will both be bringing this brand to our family events and can’t wait!)
Field Roast’s Celebration Roast with Traditional Bread Stuffing and Mushroom Gravy: Being a huge fan of the brand Field Roast, we know they won’t disappoint with this option. While we found it pricier than the Tofurky at our Whole Foods, this is an item we would be willing to ball out on.
Pumpkin Pie by Paige Norris
Ingredients:
CRUST
6 Tbsp cold vegan butter
1 1/4 cup Flour of your choice
1/4 tsp salt
4-6 Tbsp ice cold water
FILLING
2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil, or melted coconut oil
2 1/2 Tbsp cornstarch
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp salt
Begin adding the flour and salt into a large mixing bowl. Whisk the combination together.
Add vegan butter
Add 4-6 tablespoons of ice-cold water to bind the ingredients together.
Put a piece of plastic on a plate, grab the dough and smush it down on the plate to form a ½ inch thick disk. Make sure it will fit the pie tin.
Put the dough in the fridge for 30 minutes.
Add remaining ingredients into a blender cup. Blend everything.
After your crust is done, put it in between two sheets of parchment paper. Roll it out with a rolling pin.
Pull off the dough and transfer it into the pie tin.
Put the filling into the crust and put it in the oven for 60-65 minutes.
Once it is done, allow it to set in the fridge for six hours.
This wasn’t included in Paige’s video, but we think having an almond ice cream option is the last step before devouring this pie!
To see the original recipe, you can watch Paige’s video here.
About Plant Based Pussies
PBP is a brand created by two girls dedicated to redefining the way people think about vegan food. We are trying to change the way the world eats, one delicious vegan meal at a time. Our website is coming soon, so in the meantime check out our Instagram account @plantbasedpussies.
Leave a reply