Looking for amazing Thanksgiving recipes that cater to those of us skipping meat
#1. Avocado Kale Caesar Salad
“You can have it all with this perfect fall pairing of fresh apples, hearty hemp seeds, and my fave, kale!” Candice says.
- 1 bunch Lacinato kale, tough ribs removed, leaves torn
- ½ Fuji apple, halved and thinly sliced into half-moons
- 1 avocado, cut into 1-inch cubes
- 2 tablespoons hulled hemp seeds
- 2 tablespoons vegan mayo or coconut yogurt/cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon sea salt
- 1 tablespoon vegan Worcestershire sauce
- Prep the vegetables for the salad.
- In a large bowl, whisk together the mayonnaise, mustard, lemon juice, pepper, sea salt, and Worcestershire sauce.
- Add the chopped kale and Fuji apple slices to the bowl and toss well to coat with the vinaigrette.
- Plate the salad and top with the avocado cubes and hulled hemp seeds.
#2. Brussels Sprout Bowl with Sexy Sesame Tahini
Dan, who created this recipe, says, “How can you not be excited to feast when there is so much sexy green goodness looking back at you?! The natural sweetness of the Brussels sprouts combined with all the amazing textures ensure your stomach gives your mouth a solid fist pump.”
- 2 cups raw whole Brussels sprouts
- ½ cup pepitas
- 2-second pour of olive oil
- 1½ cups cooked barley
- 3 tablespoons tahini
- 3 teaspoons sesame oil
- 3 teaspoons honey
- Juice of 1 lemon
- Pinch of salt
- 1 bunch fresh mint
- 2 teaspoons chili flakes
- Finely slice Brussels sprouts using a mandoline or knife.
- Add olive oil to a saucepan on medium-high heat. Add pepitas and cook for 2 to 3 minutes, stirring frequently, until golden brown. Add Brussels sprouts and stir for three more minutes before removing from heat.
- Combine Brussels sprouts mixture in a bowl with barley, half the bunch of fresh mint, and a pinch of salt.
- Mix lemon juice, sesame oil, tahini, honey, and ¼ cup of water in a bowl or glass jar. You want the sauce to pour like a ribbon, so add a little more water if it needs it.
- Pour sauce over Brussels mix and garnish with chili flakes.
#3. Roasted Garlic Cauliflower Mash
“My mother always makes the most decadent (and ridiculously unhealthy) whipped potatoes,” Kathryn says. “This is my ode to her classic: a lighter, dairy-free spin without sacrificing any of the deliciousness.”
- 1 large head (or 2 small heads) cauliflower, broken into florets
- 3 cloves garlic, peeled and smashed
- 3 tablespoons extra-virgin olive oil (plus 2 tablespoons for blending)
- 1 teaspoon sea salt
- dusting of cracked black pepper
- ½ cup nutritional yeast
- ½ cup light canned coconut milk
- chopped chives for garnish
- Preheat oven to 400°F. Toss the cauliflower and garlic with 3 tablespoons olive oil and sea salt until well-coated. Evenly spread over a baking sheet and dust with black pepper. Roast for 30 to 40 minutes (totally varies from oven to oven, so keep an eye on them), shaking them up every 10 minutes. You want them slightly golden.
- Transfer the entire tray into a high-speed blender. Add coconut milk and 2 tablespoons olive oil and blend on medium. Add nutritional yeast and blend until smooth. Salt and pepper to taste. Top with chives.
#4. Winter Veggie and Chickpea Puff Pastry Wreath
The geniuses behind Thug Kitchen say this is “somewhere between a pot pie and a savory tart, packed with flavor and gorgeous as hell. Nobody will even think to ask where the dried-out turkey is!”
Makes 2 wreaths, enough for 8 people
- 1 tablespoon olive oil
- 1 sweet yellow onion, chopped
- 1 leek, sliced into half-moons
- 2 carrots, sliced into half-moons
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- ½ cup fresh or frozen peas (canned are gnarly, so don’t do that)
- 1½ cups chickpeas
- pinch of salt
- ¼ cup olive oil
- ¼ cup flour
- 2 teaspoons dried oregano
- 1½ teaspoons dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ cup dry white wine*
- ½ cup almond milk
- ½ cup water or veggie broth
- 4 9-by-9-inch sheets of puff pastry, defrosted**
- olive oil for brushing
#1. In a large sauté pan or fryer, heat up the 1 tablespoon of oil over a medium heat. Add the onions and leeks and sauté until the onions start to get translucent, about 3 to 5 minutes. Add the carrots and celery and cook for another 3 minutes. Add the garlic, frozen peas, chickpeas, and salt and cook for another 3 minutes or until the carrots are getting soft but not mushy. Turn off the heat and dump mixture into a medium bowl and set aside. Make sure to scrape out all the veggies out so you can reuse that pot.
#2. Mix the oregano, thyme, garlic powder, black pepper, salt, and cayenne pepper together in a small cup. Warm that soup pot backs up over a medium heat, add the ¼ cup oil, and whisk in the flour. It should look somewhere between glue and runny paste. Keep stirring it around until it smells kinda nutty and looks a little toasted, about 2 minutes. Toss in the spices and keep stirring for another 30 seconds. Whisk in the white wine. The flour is gonna ball up with the wine and kinda look like frosting. Slowly whisk in milk and the broth. Mix all that up until it’s incorporated and it starts looking thick like gravy. Once all the clumps are gone, stir in the cooked veggies and sauté for 30 seconds more until it looks nice and thick, almost like the paste. Turn off the heat and let that cool until it’s room temperature or overnight. You should end up with around 5 cups of filling which is enough to fill 2 wreaths.
#3. When you’re ready to assemble, preheat your oven to 400°F. Put 2 of the 9-by-9-inch papers end to end and roll them together to seal the crease and make it one long piece on a lightly floured large baking sheet. Then roll it a li’l more so you get a sheet that’s about 11 by 17 inches. Add 2½ cups of the filling to the bottom third of the sheet that’’ closest to you, leaving about half an inch around the bottom. Cut the rest of the puff pastry into 1-inch-thick ribbons going up to about ¼ inch away from the filling. Make no sense? Think fringe. Now fold that over from the end nearest to you like you’re tucking a food baby with a puff pastry blanket, pressing the seams together so they stick, and then rolling it along the fringed edge, and kinda tucking the ends and the seam under the log. Push this into a wreath shape and use some of the fringes there to seal it. Brush it with a little olive oil and sprinkle some paprika on top for looks. Cut a couple of slits in some kinda pattern to take the fancy level even higher. Repeat with the rest of the puff pastry and filling.
- Stick it in the oven and bake for 25 to 35 minutes or until it looks golden brown and flaky. Serve warm with a gravy of your choice and then make someone else clean the kitchen.
* Whatever you like to drink will work. No wine, because of reasons? Just add more broth.
** Puff pastry will be in the freezer section of the store, next to the pie crusts. There are recipes out there to make this from scratch, but on Thanksgiving love yourself and get that from the store. You’ve got enough holiday amazing dish on your plate.
#5. Vegan Maple Bourbon Apple Pie
Makes one 9-inch pie, serves 6-8
- 4½ cups all-purpose flour, plus extra for flouring
- 1 to 1½ cups unrefined coconut oil (solid)
- 1 tablespoon cane sugar
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ cup ice water
- Combine flour, sugar, nutmeg and salt in a food processor and pulse to combine. Add coconut oil and pulse until the mixture is crumbly like a coarse meal. Pulse dough and gradually add ice water until dough forms a ball. There will be some crumbs, but you will be able to press them into your ball. (note: I found it was much easier to make two batches of dough than one large one to allow for your lattice top and yielded a flakier crust)
- Turn dough out on a lightly floured surface and roll into a round disk approximately 10 inches in diameter. Take your rolling pin and gently roll the dough onto it, so that you can lay it out onto a sheet pan covered with parchment. Cover the dough with plastic wrap and refrigerate for a minimum of 1 hour.
- 8 medium Granny Smith apples, cored and slice 1/4 inch thick
- ⅔ cup cane sugar
- Juice of ½ lemon
- ¼ cup maple syrup
- ¾ teaspoon cinnamon
- ½ teaspoon sea salt
- 4 tablespoons unrefined coconut oil (solid)
- 3 tablespoons all-purpose flour
- 2 to 3 tablespoons bourbon (optional)
In a large skillet over medium-high heat, add coconut oil and melt. Add the apples and saute until just starting to soften (about 5-8 minutes). If you are using the bourbon, carefully add it, being cautious if the apples flame slightly. Cook until the bourbon has completely reduced. Add the sugar, lemon juice, maple syrup, cinnamon and sea salt and stir to completely coat the apples and continue to cook until the sugar has dissolved. Sprinkle the apples with the flour and stir a few minutes to completely combine and allow the sauce to thicken. Remove the apples from the heat and allow to cool.
- Coconut oil cooking spray
- ¼ teaspoon nutmeg
- 2 teaspoons brown sugar
- Preheat oven to 425°F.
- Remove the dough from the refrigerator and using your rolling pin, pick it up from vegan-thanksgiving-recipes-the sheet pan and place it into a 9-inch pie pan, allowing the dough to fall over the edges. Take your hands and press the dough down into the pie pan and trim the edges. Crimp the edges with a fork or use your fingers. Take remaining dough and form a ball. Lightly flour your surface and use star, leaf or other festive small cutters to created decorations for your pie crust.
- Remove your second dough disk from the fridge and cut into vertical lines about 1 inch wide.
- Remove the pie from the refrigerator and evenly fill with the apple filling. Take the second cut dough and create a lattice top by placing the strips of dough vertically and evenly across the pie. Repeat this process going horizontally, alternating weaving over and under each piece of dough until the pie is covered. Trim any excess dough and crimp. Place your decorations on top, lightly spray with coconut oil spray and sprinkle with nutmeg and brown sugar.
- Bake the pie for 25-30 minutes, or until filling is bubbly and top is golden brown.