Vegan Thanksgiving Recipes: Toss the Turkey and Gobble Up These Tasty Dishes

Thanksgiving is a festive event filled with stuffed turkey, dips, cream pies and rolls slathered in butter. For individuals who have chosen a vegan lifestyle, the traditional Thanksgiving feast oftentimes leave them filling their plate from the veggie tray. Vegan (pronounced Vee-gun) diets prohibit the consumption of animal products including meat, dairy and eggs. For obvious reasons, this can put quite a damper on the traditional Thanksgiving dinner for individuals who choose to live a vegan lifestyle. While many people believe a vegan diet is boring and can't possibly be incorporated into Thanksgiving feasts, nothing could be further from the truth. There are many recipes which can easily be adapted to adhere to vegan dietary guidelines, while still focusing on the traditions of Turkey Day. The following recipes are not only vegan-friendly, they also taste delicious. Each incorporates the flavors associated with Thanksgiving, such as mashed potatoes, pumpkin, stuffing, rice pudding and cranberries. Best of all, these Vegan Thanksgiving recipes can be enjoyed by everyone!

VEGAN THANKSGIVING MENU

APPETIZER:

ROASTED PUMPKIN SEEDS
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients:

1-1/2 cups whole raw Pumpkin Seeds
2 teaspoons Extra Virgin Coconut Oil*, melted
1 pinch Sea Salt

Directions:

1. Preheat oven to 300 degrees Fahrenheit
2. Toss pumpkin seeds in a bowl with melted coconut oil and salt
3. Spread the seeds in a single layer on baking sheet and bake for about 45 minutes or until golden brown; stir occasionally
4. Remove from oven, cool and serve

*Extra virgin coconut oil gives the pumpkin seeds a unique flavor. Coconut oil can be difficult to locate in supermarkets, but is readily available at most health food stores. EVCO is a bit pricey, but it is worth every penny and can be used for all types of cooking. If desired, extra virgin olive oil can be substituted for coconut oil.

SOUP:

THE GREAT PUMPKIN SOUP
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

2 medium Sweet Potatoes (about 1 lb)
4 cups Water
1-1/2 Tablespoon Extra Virgin Olive Oil
2 large Leeks, sliced (white and light green part)
1 large Onion, coarsely chopped
8 cups cubed fresh Pumpkin (about 2-1/2 lbs)
4-5 cups Vegetable Broth
1 bunch Swiss Chard (about 12 ounces)
1/2 bunch Cilantro
1-1/2 cups cooked Cannelini, or Great Northern White Beans
Sea salt and freshly ground black pepper, to taste
3 Tablespoons fresh Lemon Juice, more if needed
1/4 teaspoon ground Nutmeg

Directions:

1. Peel the potatoes and cut them into 1/2-inch cubes.
2. Place potatoes in a large soup pot with about four cups water and some salt; simmer on low heat.
3. Heat the olive oil in a skillet and add the leeks and onion. Add a dash of salt, if desired. Sauté vegetables until they are soft.
4. Meanwhile, prepare your pumpkin. Scrape out the seeds and pulp, cut away outer skin and chop into 1-1/2-inch cubes.
5. Add onion, leeks, pumpkin and vegetable broth to the pot of water.
6. Simmer for about ten minutes.
7. Slice the chard off its thick stems and cut into medium-sized pieces. Coarsely chop the cilantro.
8. Add chard and cilantro and simmer another 20 to 30 minutes. The pumpkin will become very tender, and some of it will fall apart, thickening the broth and imparting its lovely orange-gold color.
9. Add the cooked beans and simmer for 5 minutes.
10. Taste the soup, and season it. Add some lemon juice and a pinch or two of salt, if desired. Grind in some fresh pepper, and add the nutmeg.
11. Remove from heat. Transfer to soup bowls and serve immediately.

SALAD:

PERSIMMON MESCULIN SALAD

Yield: 4 servings
Prep Time: 15 minutes

Ingredients:

2 Persimmons
1 Bosc pear
1 Mango
1 Pomegranate (just the seeds)
1/2 Avocado
1/4 cup Cranberries
1/4 cup almonds, chopped
1 pound Mesculin Salad Mix
1 Lemon, juice only

Directions:

1. Chop all fruit into thin, bite size pieces and toss with salad mix
2. Add cranberries and pomegranate seeds
3. Sprinkle with crushed almond
4. Squeeze fresh lemon juice on salad mix and serve immediately

SIDE DISH:

MASHED SWEET POTATOES
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

These mashed potatoes are as fluffy and flavorful as any you've ever tasted! Be sure to mash potatoes well before beating in the liquids and olive oil.

Ingredients:

6 Sweet Potatoes, peeled & cut into 2-inch cubes
1-quart Water
1 teaspoon Sea Salt
2 Tablespoons Extra Virgin Olive Oil
1/2 cup Rice milk (or Coconut milk)
1/4 teaspoon White Pepper (optional)

Directions:

1. Place potato cubes in 2-1/2 quart saucepan. Add water to cover. Add salt.
2. Cover pan with lid, bring to a boil, and reduce heat to medium-low. Cook covered until potatoes are tender, about 20 minutes. Drain potato water, reserving one cup of liquid.
3. With potato masher, mash potatoes in pan until they resemble coarse meal and no large lumps remain.
4. Transfer mashed potatoes to mixer bowl.
5. Beat potatoes on medium speed while slowly adding olive oil, rice milk, and as much reserved potato water as needed to make smooth, fluffy potatoes.
6. Season with white pepper and salt, if desired.
7. Transfer to serving bowl and serve immediately.

QUINOA STUFFING
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes

Ingredients:

4 cups Water
2 Bay leaves
Sea salt, to taste
2 cups Quinoa
4 Tablespoons Extra Virgin Olive Oil
1 Butternut squash, peeled and diced
2 small Zucchini, cut into 1-inch cubes
2 bunches Green onions, diced
1 cup fresh Parsley, chopped
1 cup fresh Mint, chopped
1 cup dried Apricots, diced
1 cup dried Cranberries (or cherries)
1 16-ounce can Black Beans, rinsed & drained
1 Lemon

Directions:

1. Boil 4 cups of water, season with bay leaves and salt.
2. Add quinoa and return to a boil.
3. Reduce heat, cover and simmer for about 20 minutes, until water is absorbed.
4. Remove from heat, take out bay leaves and let cool.
5. Meanwhile, heat 3 Tablespoons of oil in a frying pan. Add squash and zucchini. Season with salt and pepper. Sauté until slightly browned.
6. Combine vegetables and quinoa.
7. Drizzle on remaining oil.
8. Stir in onions, parsley, mint, apricots, and cranberries, then add black beans.
9. Grate in lemon peel and squeeze on lemon juice to taste.
10. Season with salt and pepper to taste.
11. Transfer to serving bowl and serve immediately.

BEVERAGE:

PUMPKIN PIE SMOOTHIE
Serves: 4
Prep Time: 5-10 minutes

Ingredients:

1 can (15 ounces) solid pack Pumpkin, chilled
1 container (12 ounces) Coconut milk, chilled
1 container (8 ounces) Vanilla Yogurt
1/4 cup granulated Sugar
1/4 tsp Pumpkin Spice

Directions:

1. Combine pumpkin, coconut milk, yogurt, sugar and pumpkin pie spice in blender; cover and blend until mixture is smooth.
2. Sprinkle with additional pumpkin pie spice.

DESSERT:

RICE PUDDING WITH CRANBERRIES
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes

Nothing is more comforting or easier to do than a simple stove-top rice pudding. Dried cranberries offer a slightly tart contrast to the nutty rice, making it the perfect end to your holiday feast!

Ingredients:

4 cups low-fat Coconut Milk (more if needed)
3/4 cup Brown Rice
1/2 cup dried Cranberries
1/2 teaspoon Stevia Leaf Powder
1/4 teaspoon pure Vanilla Extract
1/4 teaspoon Sea Salt
pinch of Nutmeg
pinch of Cinnamon

Directions:

1.Combine all the ingredients in a medium heavy-bottomed saucepan, and bring to a boil, stirring.
2. Lower the heat and let the mixture simmer, stirring often, for about 35-40 minutes, or until the rice is tender-firm, and the liquid around it thickening.
3. Pudding is done when it is just thick enough to hold a soft shape.

I prefer this pudding hot and freshly made; however, you can chill it. The pudding will thicken more as it cools, so stir in some additional coconut milk before serving to regain the moist texture.