Although we love old holiday traditions, it can also be fun and empowering to start new customs like creating your own ideal vegan Thanksgiving dinner for friends and family! What better way to express your gratitude to Mother Earth and to your loved ones than by creating a delicious cornucopia of vegan Thanksgiving menu dishes with healthier options that will delight their taste buds without inducing the food coma!
Whether you’re joining friends or family at their house, or staying safe and warm at home, let these vegan Thanksgiving dinner recipes inspire you. Creating new holiday dishes is an opportunity take your health to a new dimension and help others discover how delicious and satisfying a vegan Thanksgiving dinner can be!
Here are some of our favorite vegan recipes that can accent the perfect vegan Thanksgiving menu Remember to use local and organic ingredients whenever possible. Enjoy!
LYT PUREED VEGETABLE SOUP
1 Large Carrot
1 Large Parsnip
2 Zucchini Squash
1 Bunch Parsley or Dill
¼ – ½ lb Crimini Mushrooms
2 Stalks Celery
3 t Seitanbacher Bouillon
3 C Water
Bragg’s Liquid Aminos (or Nama Shoyu)
1. Place water in pot w/ bouillon, sprinkle some garlic and onion powder, and turn on medium to high flame.
2. For The Puree: While water is heating, chop parsley, carrot, parsnip, zucchini squash. (Pieces should be small enough to go into blender/Vitamix after cooking.) Add this to water and bring to boil. Save some parsley to add as garnish when serving.
3. The Chunky Part of Soup: While the vegetable mixture is cooking, slice crimini mushrooms & celery and place in pan w/ ¼ c water, pinch of sea salt, sprinkle of garlic and onion powder, and a splash of Bragg’s Liquid Aminos (or Nama Shoyu). Cook on medium heat until soft.
4. Once the carrots etc. are all soft, gently pour mixture into Vitamix and blend until smooth.You will have to pour this mixture into Vitamix in segments as it will not all fit in at once. Place blended portion in separate pot that will eventually go back on to stove.
5. Once the puree is in pot, gently add the crimini mushrooms and celery. Mix gently but thoroughly. Sample and add any additional salt or herbs to taste.
6. Enjoy w/ a sprig of fresh parsley or a sprinkle of your favorite spice on top: cumin powder, dill, or paprika. Bon Apetit!
GREEN SALAD WITH POMEGRANATE & PERSIMMON
4 Avocados chopped
3 Persimmons sliced (LYT Option: 2 Orange Peppers)
1 Pomegranate’s Seeds (LYT Option: Several Sliced Radishes)
5 Scallions chopped including greens (optional)
Sea Salt and Pepper to taste
Mix all ingredients in a bowl and generously squeeze 1 lemon, sea salt, pepper and 6 drops of liquid stevia. Stir to make avocado creamy.
LYT BAKED SWEET POTATOES & PARSNIPS WITH RADICCIO
3 Large Sweet Potatoes
3 Large Parsnips
1 Head of Radicchio
1 Bunch Fresh Parsley
1 C Water
2 t Seitanbacher Bouillon
Nama Shoyu (or Bragg’s Liquid Aminos)
1. Heat oven to 375 degrees.
2. Chop sweet potatoes & parsnips into large chunks. Slice radicchio approximately 1 inch think. Chop parsley. Save some parsley to add as garnish when serving. Place ingredients into large casserole dish or other large baking dish.
3. Add bouillon to water, stir, and pour on top of the ingredients in casserole.
(If you use a cubed bouillon, you will have to boil water and dissolve. Seitanbacher Bouillon is powdered allowing you to skip that step.)
4. Sprinkle the salt, pepper, onion and garlic powder to taste and mix the ingredients well before placing into oven.
5. Bake 4o minutes or until all ingredients are fork soft. (Mix the ingredients occasionally while cooking and add extra water if necessary. You can always add an extra dash of Nama Shoyu before serving to heighten flavors.)
6. Enjoy w/ a sprinkle of fresh parsley for garnish. Bon apetit!
LYT BRUSSELS SPROUTS & LEEKS
Brussel Sprouts-enough to fill a medium baking dish.
2 Whole Leeks
4 Garlic Cloves – Sliced.
Veggie Broth-Imagine or Seitanbacher’s
1. Preheat oven 375 degrees.
2. Cut brussel sprouts in half (for faster cooking), place in oven pan, mix w/ sliced garlic and add very little veggie broth, just enough to create steam.
3. Cover w/ aluminium foil and roast for abt 40 minutes. Please check for softness as all oven temps vary.
4. Clean and slice 2 whole leek length-wise. Use the lower light green to the white part.
5. Heat abt 2 T of coconut oil in small sauce pan. Add leek and cover. This allows leek to steam and sauté. As leeks brown, remove lid and allow to crisp slightly.
6. Once brussel sprouts are soft, remove aluminum foil and allow them to roast and dry slightly in oven for another 10-15 minutes.
7. Remove from oven, place in dish of your choice. Drizzle olive oil, add crushed black pepper sea salt to taste and mix. Place drispy leeks over brussel sprouts. Voila!
LYT SIMPLY IRRISISTABLE ACORN SQUASH
1-2 Whole Acorn Squash
Veggie Broth – Imagine or Seitanbacher’s
1. Slice acorn so that it looks like rings.
2. Place in baking dish with very little veggie broth, just to create steam and prevent dryness.
3. Dress acorn rings with Sea Salt, cracked peppercorn, and sage.
4. Bake at 375 degrees and for approxiamately 45-60 minutes.
5. Very simple and delicious. Mushroom gravy can be a great topping with this dish.
6-8 Medium Carrots Sliced
¼ cup Maple Syrup (Option: Coconut Sugar)
Sea Salt and Pepper to taste
Preheat the oven to 375 degrees. Mix sliced carrots in a bowl with maple syrup (or coconut sugar) and sea salt and pepper. Cover a parchment-lined baking sheet with a single layer of sliced carrots and bake for 25-45 minutes until al dente.
CAULIFLOWER MASHED POTATOES
(Borrowed from Doris Choi and Natalia Rose @www.detoxtheworld.com)
6 C Cauliflower Florets only
1 Tbs Thyme, chopped
1 Tbs Horseradish
3 Tbls Chives, chopped
1 Lemon, zest only
Sea Salt & Pepper to taste
Almond Milk (LYT Option: or rice milk or coconut milk) for creamy blending
1. Blanch or steam cauliflower till soft, add thyme, horseradish.
2. Puree in food processor, adding almond milk or vegetable stock to help facilitate blending.
3. Season with s/p, garnish with chopped chives and lemon zest.
MUSHROOM SAGE LOAF WITH TOMATO GLAZE
(Borrowed from Doris Choi and Natalia Rose www.detoxtheworld.com)
1 lb Assorted Mushrooms, Chopped (Portobello, Crimini, Button, Shitake, Porcini….)
4 C Parsnip, small dice
1 C Carrot, small dice
1 C Red Onions, small dice
4 Garlic Cloves, minced
4 Sprigs Thyme
3/4 Sage Leaves, chiffonaded
1/4 C Parsley, chopped
1 tsp Thyme Leaves
1 C Zucchini, grated
2 T Tomato Paste (LYT Option: pureed or blended roasted red peppers)
2 T Nama Shoyu
1. Preheat oven 400 degrees. Dry roast parsnips, carrots, red onions till soft, 30 to 40 minutes. Flip once if it browns too quickly.
2. Sauté garlic, thyme sprigs in coconut butter till fragrant, 5 min. Add mushrooms and nama shoyu and sauté till soft, 8 to 10 min. Reserve a cup of the sautéed mushroom for the gravy.
3. Put mushroom mixture (remove thyme sprigs) and the roasted vegetable in a food processor and pulse 3 or 4 times depending on your machine. You want it to keep it chunky but blended together.
4. Transfer to a large bowl; add rest of the herbs, tomato paste (or LYT Option above), grated zucchini (to keep loaf moist) and season with salt and pepper to taste. Put in a meatloaf pan, thin out the tomato paste with a little water (roasted red peppers will not require thinning) and spread on top to form a crust. Bake covered 30 min. Uncover and bake till crust gets a bit toastier…. 15 min.
ROASTED MUSHROOM & GARLIC GRAVY
Ingredients & Preparation
1. Take 1 whole head of garlic and cut the top off.
2.Wrap in tin foil and roast in a preheated, 400 degree oven for 1 hour or until cloves are soft a creamy.
3. Squeeze the roasted cloves out of the skins and add to 1 cup of the reserved sautéed mushrooms from the loaf recipe.
4. Put in blender, adding water or almond milk as needed to facilitate blending.
5. Season with s/p. Add some finely chopped parsley to garnish.
6. Serve on the side of Mushroom Loaf or smother over Cauliflower Mashed Potatoes.
DELICIOUSLY RAW “CHEESECAKE”
2 cups macadamia nuts
¼ cup lime juice
1 ½ cups cashews
¼ cup raw agave nectar or maple syrup)
½ cup pitted Medjool dates
½ sun-dried vanilla bean
¼ cup dried coconut
3 cups mixed berries, such as blueberries and/or raspberries (LYT Option: For a slightly less raw choice that’s favorably combined: Use baked plantains – from next recipe – but slice thinly instead of chopping into chunks and place across top of cheesecake w/ cinnamon sprinkle.)
6 tbs coconut oil, melted (gently warmed)
1. Place macadamia nuts in a large bowl, cover with cold water. Place cashews in separate bowl, cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3. Place cashews, coconut oil, lime juice, agave nectar or maple syrup, and 6 tbsp water in bowl for food processor. Scrape seeds from vanilla bean into food processor bowl, and puree until smooth. Pour mixture into crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.
LYT’S BAKED PLANTAINS W/ CINNAMON SPRINKLE
Plantains* – peeled and cut into 2 inch chunks for a moist result or thin slices for a more crispy result
(estimate one small plantain per person – better to have extra than not enough!)
(*Contrary to popular belief: Plantains are not a fruit but are a starch.)
Cinnamon – enough to sprinkle on top of chunks or slices
Option: Coconut Oil
1. Preheat oven to 350 degrees.
2. Place chunks on baking tray. If choosing slices, brush on a thin coat of coconut oil to keep from drying out before placing in oven.
3. Sprinkle cinnamon on top.
4. Bake for about 20 minutes or until tender with a fork.
KATHY’S REAL PUMPKIN SPICE LATTE
(Borrowed from HealthyHappyLife.com)
1 1/2 cups Vanilla Almond Milk (LYT Option: Coconut or Rice Milk)
1 1/2 Tbsp Canned Pumpkin (unsweetened) sweeten to taste (agave syrup or stevia) (LYT Option: Maple syrup)
1/2 tsp Pumpkin Pie Spice OR Cinnamon/Nutmeg
1/2 tsp Vanilla Extract
Dash of Cayenne (optional, but recommended!)
Sweet Pumpkin Foam Ingredients:
1 tsp Canned Unsweetened Pumpkin
1/4 cup Warm Almond Milk (LYT Option: Coconut or Rice Milk)
1 tsp agave syrup (LYT Option: Maple syrup or Stevia)
Dash of Spice
Tiniest pinch of salt
Tool: hand foaming tool
1. In a small soup pan heat all the base ingredients. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don’t clump.
2. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside.
Optional: You can get the base mixture extra fluffy by whipping with a foaming wand a few times.
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Categories : Blog, Recipes
Tags: raw vegan cheesecake recipe, vegan baked plantains with cinnamon, vegan mushroom garlic gravy, vegan mushroom sage loaf, vegan pomegranate salad, vegan pumpkin spiced latte recipe, vegan roasted acorn squash, vegan thanksgiving brussel sprouts, vegan thanksgiving dinner, vegan thanksgiving menu, vegan thanksgiving parsnip recipe, vegan thanksgiving sweet potatoes, vegan vegetable soup