Vegan recipes for Thanksgiving don’t need to be a combination of salads and sadness, try these tips for an easy, crowd-pleasing vegan Thanksgiving anyone can enjoy.
Vegan Recipes for Thanksgiving
Turkey and Ham
In the past I tended to stick to ham for holiday meals, specifically the seitan ham from the Caribbean Vegan. I especially loved the scored look with the cloves. I still recommend it, if you’re looking for a ham. My favorite vegan turkey is the one from Trader Joe’s.
Here I’ve adapted the shredded chickun from Seitan and Beyond. I pressure cooked the roast in my Instant Pot via “the Lacey method” made famous by Lacey of Avocados and Ales in The Seitan Appreciation Society on Facebook. I covered it in a rice paper skin and brushed on canola oil, maple syrup, and some seasonings, and baked it at 350 degrees Fahrenheit for 20 minutes. If you’d rather use an oven, a drop of liquid smoke could be a nice touch to the maple syrup mixture as well.
We like to make our own bread, so we often end up with odds and ends that we can’t finish. Perfect for making stuffing!
I cut the bread into crouton cubes, dry them, and stick them in a gallon sized Ziploc in the freezer until I need them for stuffing. You could certainly buy a loaf of day old bread at your local bakery or grocery store and cube it and dry it, though. Add a generous pat of vegan butter or about 2 tablespoons of a neutral oil like canola to a 12 inch cast iron skillet, whatever vegetables you like―I’d recommend a mirepoix, but personal preference is fine―some chopped pecans, half a cup of fresh cranberries, halved, and the croutons after it’s all cooked down a bit. Soften with a bit of vegetable stock and serve!
Mac and Cheese
My caramelized onion cream of mushroom gravy can be mixed with anything to make a perfect savory casserole.
To make a green bean casserole, mix a cup and half of gravy with two cans of French cut green beans or four cups of thawed, frozen or blanched, fresh green beans with a cup of fried onions, and top with another cup. Bake for 20 minutes uncovered at 425. You can do it a bit lower and slower for a creamier result, but we like the crispy edges.
To make a hashbrown casserole mix six cups of diced or shredded potatoes―thawed from frozen is just fine, but I prefer golden potatoes―with two cups of my caramelized onion cream of mushroom gravy, top with fried onions, crushed cornflakes, breadcrumbs, or anything you like, and bake covered at 425 for 40 minutes, and uncovered for 15 minutes more.
Caramelized Onion Cream of Mushroom Gravy
This gravy is a perfect addition to any large holiday meal. It's perfect for holding together casseroles & can be thinned out to make a gravy as well.
- 3 1/4 cups soymilk
- 1/2 cup oil
- 1/3 cup flour
- 1/2 c mushrooms sliced
- 1/2 c caramelized onions
- 1 cup vegan sour cream or yogurt I used homemade oatgurt
- 1 cup veggie stock
- 1 1/4 tsp salt
- 1 tsp pepper
- 1 1/2 tsp Italian seasoning
- 1/3 cup nutritional yeast
Heat a 12 inch cast iron skillet with the oil. Add sliced mushrooms and caramelized onions.
Whisk in flour. Once any clumps have been whisked out, add in soymilk, then veggie stock, then sour cream or yogurt. Season. Now it's ready to use in casseroles or can be thinned out with a little more veggie stock for a fragrant gravy for the table.
Makes 5 cups
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