Thanksgiving is coming, and so does the traditional meat-packed dinner feast. Many vegans and vegetarians are terrified of thinking about surviving Thanksgiving with all the meat on the table. If you or some of your guests are herbivores, why not make it a vegan Thanksgiving? Vegan dishes are an essential part of an inclusive thanksgiving menu and they are good for everyone.
Here are some easy vegan Thanksgiving recipes with a product list and a preparation guide for each dish.
ROSEMARY ROASTED POTATOES
For this quick meatless dish, you’ll need about two pounds of baby potatoes - halved or quartered - a bit of olive oil, some garlic, rosemary, rosemary sprigs, salt and black pepper.
Preheat your oven to 400º. Add potatoes to a baking sheet lined with parchment paper and toss with olive oil, garlic and rosemary. Season with salt and pepper. Roast until crispy for an hour, stirring the potatoes two or three times. Put them on a plate and decorate with rosemary. It is a great and easy side for your vegan Thanksgiving dinner.
VEGAN MUSHROOM GRAVY
Mushroom gravy is a great dish to add to your Thanksgiving menu. For this easy vegan recipe, you’ll need a splash of olive oil, finely chopped onion, three to four ounces of mushrooms, a bit of all-purpose flour, two cups of vegetable stock, salt, pepper and herbs: sage, rosemary and thyme.
Heat up the olive oil over medium, then add the onion and sauté until it begins to soften. Stir in the mushrooms and herbs. Season with salt and pepper and cook for 5 minutes. Add flour and cook for another minute. Pour in 2 cups of vegetable stock and whisk thoroughly. Bring the gravy to simmer and cook for 5 to 10 minutes, until the mixture has slightly thickened. Serve warm.
It can be easily combined with other vegan Thanksgiving dishes of your choice.
SPICY TOFU APPETIZER
Tofu is at the top of the vegan food chart with its high amounts of protein. For this tasty meatless appetizer, you’ll need eight ounces of firm tofu cut into cubes, some red curry paste, a spoonful of sugar and a generous splash of soy sauce.
Place the tofu between layers of paper towels and weigh it down with a heavy skillet to remove excess water. Let sit for 10 minutes. Combine the curry paste, sugar, and soy sauce in a plastic bag, then add the tofu and marinate for 15 minutes. Put vegetable oil in a pan and place it over medium heat. When hot, add the tofu and cook until golden. Serve warm.
ROASTED PUMPKIN WEDGES
A great meatless appetizer with a seasonal vegetable that your family will love! You will need a small pumpkin, cleaned and chopped into slices, a splash of olive oil, salt, a bit of brown sugar and a hint of chilli powder – or more, if you like it spicy.
Preheat the oven to 400º. Toss the pumpkin slices with olive oil, salt, sugar, and chilli powder. Put them on a baking sheet and roast for 30 to 40 minutes, flipping halfway, until the wedges are soft and caramelized. Cool before serving.
SWEET POTATO MASH
A classic dish for your vegan Thanksgiving dinner. Take five pounds sweet potatoes, peeled and chopped, a little bit of vegan butter, and something to boost the taste: maple syrup, cinnamon, ground nutmeg and salt.
Place the potatoes in a pot and boil for 20 to 30 minutes, until the potatoes are fork-tender. Drain. Mash potatoes with the butter until smooth. Now, stir in the maple syrup, cinnamon, nutmeg, and salt. Spoon into a casserole dish and smooth out before presenting.
Not exactly guacamole, but one of the easiest and most nutritious vegan Thanksgiving recipes. You’ll need two juicy avocados, a splash of lime juice, a small red onion - minced - and a bit of chopped coriander.
Mash the avocado with a fork, and add the rest! Serve cold. To make it a vegetarian dish, add some unsweetened yoghurt to the mixture.
Take shredded red and white cabbage, a bit of lemon juice, a handful dried cranberries and chopped cashews. Combine the ingredients with a sauce of your choice and mix well. Leave for 10 minutes before serving. Coleslaw is a classic and easy salad to accompany any meatless dish.
ROASTED BRUSSELS SPROUTS
You will need a 16-ounce bag of Brussel sprouts, trimmed and halved, some olive oil, salt and pepper.
Preheat your oven to 425°. Place the Brussels sprouts on your baking sheet, drizzle with olive oil and season with salt and pepper. Toss until fully coated. Roast the Brussels sprouts for 25 minutes, shaking the pan or flipping them several times throughout. Serve immediately.
SKILLET GREEN BEANS
Prepare a pound of green beans, a good splash of soy sauce and a bit of sesame oil.
Preheat the oven to 400 degrees. In a large cast-iron skillet, toss the green beans with soy sauce and sesame oil. Roast, tossing midway through until crispy for about 20 minutes.
Now that you’re all set for the greatest vegan Thanksgiving dinner ever, you can be sure that your herbivore friends will enjoy the night just as anyone else. Don’t forget your Thanksgiving shopping list before going on a hunt. A supermarket hunt, of course.