A vegan Thanksgiving menu and recipes

Recipes For Those Living Dairy And Meat Free!When you think of Thanksgiving, what comes to mind? If you're like most people, it's a giant turkey, buttered mashed potatoes and creamy cheesecake with fresh whipped cream. Although, for the thousands of Americans who are living a vegan lifestyle, Thanksgiving can be difficult, especially if no one else in your family lives meat and dairy free. If you are living a vegan lifestyle, you can still enjoy your holiday with these delicious, decadent and completely dairy free and vegan Thanksgiving recipes!

Herb spiced stuffing, creamy "cheddar" garlic mashed potatoes, hearty vegan chili, maple roasted sweet potatoes and decadent vegan cheesecake make up this tantalizing menu. Bring one of these side dishes, the dessert or the main dish to your Thanksgiving celebration this year to completely wow (and even transform!) your carnivorous family and friends.

Herb spiced stuffing recipe

This herb spiced and fresh stuffing is the perfect addition to your Thanksgiving. Instead of using butter or chicken broth, this stuffing is made with extra virgin olive oil and 100% vegetable broth. Plus, the addition of the freshly picked apple and roasted pecans make this one unforgettable side dish!

Yields: About 6 (1/2 cup) servings

Ingredients:3 cups herb breaded stuffing mix1 medium onion, choppedSalt and pepper, to taste1 celery stalk, finely chopped3 fresh basil leaves, chopped1 medium apple, finely chopped1/2 cup roasted pecans, chopped3/4 to 1 cup 100% vegetable broth (depends on your preferred consistency)2 tablespoons extra virgin olive oilDirections:

Heat oil in a medium Dutch oven (or wok) on high heat. Add onions and celery. Cook until vegetables are slightly browned and softened. Add stuffing mix, broth and salt and pepper. Cook until all bread pieces are moistened.Add chopped apple, basil leaves and roasted pecans, heat for another two to three minutes. Remove from heat and serve with a garnish of fresh basil.

Creamy garlic mashed potato recipe

Traditional mashed potatoes are often filled with butter, sour cream, milk and cream cheese. These vegan mashed potatoes are the most decadent, creamy and delicious potatoes I've ever made, and they have absolutely NO dairy. The key to these amazing potatoes? The addition of vegan cream cheese, vegetable broth and vegan shredded cheese. You get the incredible flavors of both without any added dairy.

Yields: About 6 (1 cup) servings

Ingredients:6 large russet potatoes, quartered4 ounces Toffuti Better Than Cream Cheese4 tablespoons vegan butter (try Earth Balance)1/2 to 3/4 cup vegetable broth (depending on desired consistency)1/2 cup vegan shredded cheddar cheese (try Daiya!)1/2 tablespoon garlic powder1/2 tablespoon Italian seasoningLiberal dashes of salt and pepper (for preference)6 stalks fresh chives, finely choppedDirections:

Bring a large pot of water (6-8 cups) to a boil. Add potatoes and boil until softened. Rinse and put back into pan.Working quickly while potatoes are still hot, add butter, vegetable broth, cream cheese and shredded cheese. Using a handheld mixer, beat the potatoes until creamy. Add Italian seasoning, garlic powder and chives. Mix in salt and pepper to taste. Enjoy!

Maple roasted sweet potato recipe

You will certainly make an impact with this incredible side dish. This roasted sweet potato recipe is sweet enough to be a dessert, but still savory enough to be a side. The sweet maple syrup is the perfect complement to the hearty texture of the sweet potatoes. This will instantly become a vegan Thanksgiving staple in your house, I promise you.

Yields: About 6 to 8 (1/2 cup) servings

Ingredients:2 pounds sweet potatoes, quartered1/3 cup pure maple syrup2 tablespoons vegan butter spread (try Earth Balance Natural spread)1/2 teaspoon salt1 tablespoon lemon juiceFreshly ground pepper, for tasteCooking sprayDirections:

Preheat oven to 400 degrees F. and coat the bottom of a 9 x 13-inch glass baking dish with cooking spray. Arrange sweet potatoes in an even layer in the dish.Combine maple syrup, butter spread, lemon juice and salt in a bowl. Pour mixture over the sweet potatoes until they are fully coated.Cover and bake for 15 minutes until potatoes are soft. (Your house is going to smell AMAZING.)

Spicy vegan chili recipe

One advantage of being vegan is that you can really add variety to a menu that is often the same every single year. To spice up your Thanksgiving, make this vibrant vegan chili! Each bowl is filled to the brim with hearty beans, caramelized onions, carrots and celery and has a surprising kick from added crushed red pepper. Serve with a few pieces of sliced up avocado and you have an incredibly mouthwatering (and addictive!) chili!

Yields: About 8 to 10 (1 cup) servings

Ingredients:1 (8 ounce) can kidney beans, white beans and black beans (3 cans total)2 cans diced tomatoes, one with juices and one rinsed2 tablespoons extra virgin olive oil1 cup chopped mushrooms1 large onion, chopped1 carrot, finely chopped1 celery stalk (with leaves) chopped1 tablespoon crushed red pepper1/2 tablespoon Italian seasoning1/2 cup vegetable broth2 tablespoons flourLiberal dashes salt and pepper1/2 avocado, slicedDirections:

In a large Dutch oven, heat olive oil. Add chopped onion, carrot, mushrooms and celery and cook until softened, about four to six minutes. Add diced tomatoes, beans and broth; stir.Add in seasoning, crushed red pepper, salt and pepper. Cover and heat for 15-20 minutes longer. Add in flour to thicken up sauce.Garnish with sliced avocado and enjoy!

Vegan pumpkin cheesecake recipe

There's nothing like a creamy slice of pumpkin cheesecake to top off an incredible Thanksgiving meal. What makes this vegan pumpkin cheesecake so incredible is that you can't tell it's vegan! It's incredibly creamy and decadent and tastes just like the real thing. The addition of the pumpkin makes it a perfectly seasonal addition to any holiday menu. Garnish with a dollop of vegan whipped topping and cinnamon and enjoy!

Yields: 1 (10 inch round) cheesecake

Ingredients:

For the filling:

8 ounces Tofutti Better Than Cream Cheese12 ounces extra firm tofu1/2 cup white sugar2 tablespoons corn starch1/2 teaspoon vanilla extract3/4 cup pumpkin puree3 tablespoons Captain Morgan spiced rum3 tablespoons brown sugar1-1/2 teaspoons pumpkin pie spiceSoyatoo dairy-free whipped topping for garnish, plus additional spice

For the crust:

2 cups finely ground dairy-free graham crackers1/3 cup maple syrup1/3 cup canola oil1/2 teaspoon cinnamonPinch of saltCooking sprayDirections:

Preheat oven to 350 degrees F. Grease a 10 inch pie plate with cooking spray.To make the crust: In a food processor, combine the graham cracker crumbs, maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands and bake for seven to 10 minutes or until lightly golden brown. Allow to cool completely on a cooling rack.To make the filling: Put the first set of ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth (or you can beat these with a handheld mixture until blended). In the mix bowl, add the canned pumpkin, rum and spice and mix until smooth. Pour over the other mixture and spread around with a spatula.Bake until the center is not jiggly, which will take about 50-60 minutes. Chill completley for about three hours before serving.

More vegan holiday recipes

Vegan sugar cookies recipe
Comfort food vegan style
Double-crust spiced apple pie