Every year that I host Thanksgiving, it gets just a little easier. Part of that is due to my type-A list making and scheduling (see this post). But part of that is also learning to let go and enjoy the day... expecting that some things will go wrong, but that Thanksgiving is really just about family gathering around a table for a slightly fancier meal than usual.
I am not one of those people who makes a fuss about using the salad fork, or plating everything beautifully in serving dishes. In fact, I serve my mashed potatoes straight up... from the slow-cooker that is! What I do care deeply about is that the food tastes good, that what's supposed to be hot is served hot, and that the flavors of every dish are not only deeply satisfying on their own, but also complement the rest of the spread. Those are the things I prioritize on Thanksgiving: food temperature/safety, flavor, and taste.
I've tweaked my Thanksgiving menu over the years, honing it down to just my faves. Here is a complete menu, recipes included, of my Thanksgiving feast.
A Very Vegan Thanksgiving Menu
Appetizers
Rosemary White Bean Dip
Spiced Snack Mix
Mains and Sides
Vegan Cranberry Walnut Stuffing
Ingredients
3 cups GF Bread Cubes seasoned with oregano, garlic, thyme, black pepper, and olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 tablespoons olive oil
4 cups vegetable broth
1/2 cup chopped raw walnuts
1/2 cup dried cranberries
Method
Saute the onion, celergy, carrot, and garlic with olive oil over medium heat for several minutes, until the vegetables are cooked and the onion is mostly translucent. Set aside to cool completely.
Then, combine the seasoned, toasted bread crumbs with the mirepoix mixture in a large baking dish. Sprinkle the walnuts and cranberries on top. You can cover the dish at this point and refrigerate a couple days ahead of Thanksgiving.
Preheat the oven to 350 degrees. Add 1 box (4 cups) of vegetable broth to the dish and cook covered in foil for 20 minutes. Remove the foil and cook for 10 additional minutes to crisp the top. Let sit for five minutes and enjoy!
Colorful Kale Salad
Roasted Winter Vegetables with Dijon Vinaigrette
Ingredients
1 lb Butternut Squash, peeled and cut into 3/4 in cubes
2 lbs Brussels Sprouts, trimmed and sliced lenthwise in half
4 tablespoons olive oil
Kosher salt and freshly ground pepper
1/2 cup dried cranberries
1 1/2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
4 tablespoons extra virgin olive oil
Method
Preheat the oven to 450 degrees. Place the butternut squash on one large baking sheet and toss with 1 tablespoon olive oil. Place the Brussels sprouts on the other large baking sheet and toss iwth 3 tablespoons olive oil. Season with salt and pepper. Roast for 20 to 30 minutes, tossing gently twice during the roasting time to ensure that they caramelize evenly on all sides. Let cool completely and store. This step can be done several days before Thanksgiving.
Then, whisk the dressing ingredients together. An hour before dinner, pull the veggies out of the fridge and let come to room temperature. Toss with the dressing and cranberries immediately and let the dressing marinate the veggies while the rest of dinner comes together.
You could also blast the veggies in the oven at 350 degrees for 10-15 minutes just before serving if you'd prefer this dish to be hot. It tastes great cold, hot, or at room temperature!
Slow-Cooker Butternut Squash
Ingredients
3 lbs butternut squash, peeled and cubed
1 teaspoon kosher salt
1 1/2 tablespoons olive oil
Freshly ground pepper
1 tablespoon brown sugar
Method
Add the squash to the slow-cooker. Sprinkle with salt and pepper, drizzle with olive oil. Give a little stir to evenly distribute.
Cover and cook on high for 3 hours.
Remove lid and sprinkle with brown sugar. Serve hot and enjoy! You could also top this with some candied pecans for some extra fanciness.
Slow-Cooker Mashed Potatoes
Ingredients
5 lbs red potatoes, scrubbed clean and cut into 2" pieces (skin on)
5 tablespoons minced garlic
3 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper
1/2 cup vegetable broth
3/4-1 cup unsweetened almond milk
Freshly chopped chives
Vegan buttery spread
Method
Place potatoes, garlic, olive oil, salt and pepper in the slow-cooker. Pour vegetable broth over the top.
Cook on high for 4 hours, until the potatoes are tender.
Mash the potatoes using a potato masher. Heat the almond milk and add until the potatoes reach your desired consistency. Salt and pepper to taste.
Serve with freshly chopped chives and vegan buttery spread.
Turkey, Cranberry Sauce, and Mushroom Gravy, all compliments of Whole Foods (the Vegan knows when to throw in the towel)
The Best Bread Ever, compliments of Little Brother
Dessert
Vegan Pumpkin Pie
Ingredients
Crust
3 cups gluten free flour, plus more for rolling
2 tablespoons vegan granulated sugar
2 tablespoons white wine vinegar
A pinch of fine salt
1 cup unrefined virgin coconut oil (packed)
8-12 tablespoons ice water
1 15-oz can of pumpkin puree
8 oz silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon vanilla extract
A pinch of fine salt
Method
For the crust, pour all the ingredients except the coconut oil in a food processor and pulse to combine. Add the coconut oil in small spoonfuls and pulse until the largest pieces are pea-sized. Add 6 tablespoons of ice water and pulse until evenly combined. Squeeze a handful of the dough; it should just hold its shape. If the mixture is too powdery, add an additional 1 tablespoon of water at a time. Turn the dough out onto a large piece of plastic wrap. Separate the dough into two halves. Pat each halve into a 1/2 inch thick disc and chill overnight or at least for several hours.
Take the dough out of the fridge and let soften for a few minutes (maybe 20-40 depending on the temp of the room). Roll the discs into a 12 inch round each. Use a lightly floured surface or roll between two pieces of parchment paper. Ease one crust into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge as desired. Chill for 30 minutes.
While the first dough is chilling, use a cookie cutter (I like a small leaf) to cut several shapes out of the second disc. Place the small pieces on a parchment-lined baking sheet and chill.
Remove the pie crust/tin out of the fridge and poke several times with a fork. Line the pie crust with foil and fill with pie weights. Bake in a 350-degree oven for 20-25 minutes. Transfer to a rack and let cool completely. Remove the pie weights and foil while cooling.
Remove the baking sheet from the fridge and brush each shape with a couple tablespoons of almond milk or water. Sprinkle lightly with sugar and bake for about 25 minutes in a 350-degree oven. Remove from oven and let cool on a wire rack.
For the filling, process all the filling ingredients in a food processor until completely smooth. Scrape down the sides of the bowl as needed.
Pour the filling into the completely cooled parbaked pie shell and bake until firm and set, about 45-55 minutes, depending on oven time. Remove from oven an let cool on a wire rack. About 15 minutes later, place the shapes on top of the cooling pie in a decorative fashion. Once completely cool, chill for at least two hours, or ideally overnight. Slice and serve. Enjoy!
Vegan Apple Pie, compliments of Flying Apron
I am not one of those people who makes a fuss about using the salad fork, or plating everything beautifully in serving dishes. In fact, I serve my mashed potatoes straight up... from the slow-cooker that is! What I do care deeply about is that the food tastes good, that what's supposed to be hot is served hot, and that the flavors of every dish are not only deeply satisfying on their own, but also complement the rest of the spread. Those are the things I prioritize on Thanksgiving: food temperature/safety, flavor, and taste.
I've tweaked my Thanksgiving menu over the years, honing it down to just my faves. Here is a complete menu, recipes included, of my Thanksgiving feast.
A Very Vegan Thanksgiving Menu
Appetizers
Rosemary White Bean Dip
Spiced Snack Mix
Mains and Sides
Vegan Cranberry Walnut Stuffing
Ingredients
3 cups GF Bread Cubes seasoned with oregano, garlic, thyme, black pepper, and olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 tablespoons olive oil
4 cups vegetable broth
1/2 cup chopped raw walnuts
1/2 cup dried cranberries
Method
Saute the onion, celergy, carrot, and garlic with olive oil over medium heat for several minutes, until the vegetables are cooked and the onion is mostly translucent. Set aside to cool completely.
Then, combine the seasoned, toasted bread crumbs with the mirepoix mixture in a large baking dish. Sprinkle the walnuts and cranberries on top. You can cover the dish at this point and refrigerate a couple days ahead of Thanksgiving.
Preheat the oven to 350 degrees. Add 1 box (4 cups) of vegetable broth to the dish and cook covered in foil for 20 minutes. Remove the foil and cook for 10 additional minutes to crisp the top. Let sit for five minutes and enjoy!
Colorful Kale Salad
Roasted Winter Vegetables with Dijon Vinaigrette
Ingredients
1 lb Butternut Squash, peeled and cut into 3/4 in cubes
2 lbs Brussels Sprouts, trimmed and sliced lenthwise in half
4 tablespoons olive oil
Kosher salt and freshly ground pepper
1/2 cup dried cranberries
1 1/2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
4 tablespoons extra virgin olive oil
Method
Preheat the oven to 450 degrees. Place the butternut squash on one large baking sheet and toss with 1 tablespoon olive oil. Place the Brussels sprouts on the other large baking sheet and toss iwth 3 tablespoons olive oil. Season with salt and pepper. Roast for 20 to 30 minutes, tossing gently twice during the roasting time to ensure that they caramelize evenly on all sides. Let cool completely and store. This step can be done several days before Thanksgiving.
Then, whisk the dressing ingredients together. An hour before dinner, pull the veggies out of the fridge and let come to room temperature. Toss with the dressing and cranberries immediately and let the dressing marinate the veggies while the rest of dinner comes together.
You could also blast the veggies in the oven at 350 degrees for 10-15 minutes just before serving if you'd prefer this dish to be hot. It tastes great cold, hot, or at room temperature!
Slow-Cooker Butternut Squash
Ingredients
3 lbs butternut squash, peeled and cubed
1 teaspoon kosher salt
1 1/2 tablespoons olive oil
Freshly ground pepper
1 tablespoon brown sugar
Method
Add the squash to the slow-cooker. Sprinkle with salt and pepper, drizzle with olive oil. Give a little stir to evenly distribute.
Cover and cook on high for 3 hours.
Remove lid and sprinkle with brown sugar. Serve hot and enjoy! You could also top this with some candied pecans for some extra fanciness.
Slow-Cooker Mashed Potatoes
Ingredients
5 lbs red potatoes, scrubbed clean and cut into 2" pieces (skin on)
5 tablespoons minced garlic
3 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper
1/2 cup vegetable broth
3/4-1 cup unsweetened almond milk
Freshly chopped chives
Vegan buttery spread
Method
Place potatoes, garlic, olive oil, salt and pepper in the slow-cooker. Pour vegetable broth over the top.
Cook on high for 4 hours, until the potatoes are tender.
Mash the potatoes using a potato masher. Heat the almond milk and add until the potatoes reach your desired consistency. Salt and pepper to taste.
Serve with freshly chopped chives and vegan buttery spread.
Turkey, Cranberry Sauce, and Mushroom Gravy, all compliments of Whole Foods (the Vegan knows when to throw in the towel)
The Best Bread Ever, compliments of Little Brother
Dessert
Vegan Pumpkin Pie
Ingredients
Crust
3 cups gluten free flour, plus more for rolling
2 tablespoons vegan granulated sugar
2 tablespoons white wine vinegar
A pinch of fine salt
1 cup unrefined virgin coconut oil (packed)
8-12 tablespoons ice water
1 15-oz can of pumpkin puree
8 oz silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon vanilla extract
A pinch of fine salt
Method
For the crust, pour all the ingredients except the coconut oil in a food processor and pulse to combine. Add the coconut oil in small spoonfuls and pulse until the largest pieces are pea-sized. Add 6 tablespoons of ice water and pulse until evenly combined. Squeeze a handful of the dough; it should just hold its shape. If the mixture is too powdery, add an additional 1 tablespoon of water at a time. Turn the dough out onto a large piece of plastic wrap. Separate the dough into two halves. Pat each halve into a 1/2 inch thick disc and chill overnight or at least for several hours.
Take the dough out of the fridge and let soften for a few minutes (maybe 20-40 depending on the temp of the room). Roll the discs into a 12 inch round each. Use a lightly floured surface or roll between two pieces of parchment paper. Ease one crust into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge as desired. Chill for 30 minutes.
While the first dough is chilling, use a cookie cutter (I like a small leaf) to cut several shapes out of the second disc. Place the small pieces on a parchment-lined baking sheet and chill.
Remove the pie crust/tin out of the fridge and poke several times with a fork. Line the pie crust with foil and fill with pie weights. Bake in a 350-degree oven for 20-25 minutes. Transfer to a rack and let cool completely. Remove the pie weights and foil while cooling.
Remove the baking sheet from the fridge and brush each shape with a couple tablespoons of almond milk or water. Sprinkle lightly with sugar and bake for about 25 minutes in a 350-degree oven. Remove from oven and let cool on a wire rack.
For the filling, process all the filling ingredients in a food processor until completely smooth. Scrape down the sides of the bowl as needed.
Pour the filling into the completely cooled parbaked pie shell and bake until firm and set, about 45-55 minutes, depending on oven time. Remove from oven an let cool on a wire rack. About 15 minutes later, place the shapes on top of the cooling pie in a decorative fashion. Once completely cool, chill for at least two hours, or ideally overnight. Slice and serve. Enjoy!
Vegan Apple Pie, compliments of Flying Apron