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Vegan Thanksgiving recipes that will make you forget all about the meat

Cranberry sauce
Image: DebbiSmirnoff/Getty Images

Fresh orange cranberry sauce recipe

Yields approximately 2 cups

Ingredients:

  • 1 (1 pound) bag of fresh cranberries, washed
  • 1 cup organic white sugar
  • 1 cup fresh orange juice
  • Zest from 1 orange

Directions:

  1. In a saucepot over medium heat, add the orange juice and sugar stirring until the sugar is dissolved.
  2. Add the cranberries and the orange zest to the pot and stir, cover with a lid and allow the mixture to simmer for 10 minutes or until all of the cranberries have popped.
  3. Remove from heat and allow the sauce to cool. This will also thicken as once it has cooled. Serve warm or at room temperature.

More: Vegan BBQ pulled pork? It’s possible, and it’s delicious

Loaded baked sweet potato recipe

Inspired by made to create

Yields 6 (one sweet potato per person)

Ingredients:

  • 6 small sweet potatoes or jeweled yams, washed
  • 2 roasted red peppers, sliced into thin strips
  • 2 cups kale or baby spinach, sauteed in olive oil
  • 2 avocados, halved and pits removed then sliced
  • 1/4 cup nutritional yeast
  • Tahini

Directions:

  1. Preheat oven to 400 degrees F. Poke each potato with holes and wrap in foil. Bake for 45 minutes or until the potatoes are soft. Remove from oven and allow to cool enough to handle.
  2. Remove each potato from the foil and place on a serving platter. Stuff each potato generously with sauteed kale or spinach, top with slices of roasted red peppers and avocado. Sprinkle the nutritional yeast over the tops and drizzle with tahini.

Vegan Thanksgiving gravy recipe

Make your mashed potatoes even more delicious with this easy vegan Thanksgiving gravy recipe.

Ingredients:

  • Small bits of roasted vegetables, if available
  • 2 cups vegetable broth
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Directions:

  1. In a medium saucepan over medium heat, combine roasted vegetables, if using, vegetable broth, thyme, parsley, vinegar, and tomato paste.
  2. Simmer until mixture until it reduces by half.
  3. Stir in the cornstarch slurry, bring to a boil, reduce heat and continue to simmer until gravy thickens.
  4. Serve hot over mashed potatoes.

Next Up: No-bake vegan Meyer lemon mini tarts recipe

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