A vegan Thanksgiving can be one of the best ways to show people that living a compassionate lifestyle does not mean boring meals or sacrificing flavor.
Vegan holiday cooking resources abound. With plenty of sites and cookbooks, there is no reason for your guests to go hungry this Thanksgiving. Just a sampling of beautiful vegan holiday and formal dinner books include:
The Conscious Cook by Tal Ronnen
Tal Ronnwn is a vegan celebrity chef and owner of Crossroads in Los Angeles. Ronnen’s book is completely lush with beautiful food photography, amazing recipes and a few guest chef recipes.
The Thanksgiving menu includes:
- Very Green Salad with Cucumber, Kohlrabi, Sweet Onion and Herb Vinaigrette
- Celery Root Soup with Granny Smith Apples
- Peppercorn-Encrusted Portobello Fillets with Yellow Tomato Bearnaise and Mashed Potatoes
- Oven-Roasted Banana Rum Cheesecake with Spiced Pecan Crust and Maple Rum Sauce
The Candle 79 Cookbook by Joy Pierson
Chef Angel Ramos and Jorge Pineda make every recipe look like a masterpiece that will please both, vegans and omnivores, alike.
The Thanksgiving menu includes:
- Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette
- Butternut Squash-Chestnut Soup with Caramelized Pears
- Saffron Ravioli with Wild Mushrooms and Cashew Cheese
- Apple Apricot Strudel
Vegan Holiday Kitchen
This go-to vegan cookbook is organized by holidays, with Chapter 1 beginning with Thanksgiving. The food looks delicious and the recipes are very manageable for beginner chefs.
The Thanksgiving menu includes:
- Mixed Baby Greens with Pears and Glazed Pecans
- Squash, Sweet Potato and Corn Chowder
- Quinoa and Lentil Stuffed Golden Squashes
- Cashew Chocolate Mousse Pie
Post Punk Kitchen
Isa Chandra Moskowitzhave started this cooking show, which ultimately created this website with hundreds of recipes for all occasions and that means quite a few for Thanksgiving.
The Thanksgiving menu includes:
- Wild Rice Salad with Oranges and Roasted Beets
- Sweet Potato Soup with Ginger and Vanilla
- Mushroom Stout Pie with Potato Biscuits
- Maple Pecan Pie
VegWeb
VegWeb is another incredible recourse for vegan holidays. With thousands of recipes, finding something yummy will not be the challenge – it will be figuring out which recipe to make.
The Thanksgiving menu includes:
- Vegan Green Bean Casserole
- Velvet Red Lentil Soup
- Thanksgiving Meatloaf
- Almost-Raw Pumpkin Butter Tarts
From Sprouts to Supper
I include tons of recipes on this website. I will be making the following this holiday. This is a dish that everyone can enjoy!
- 5 medium potatoes cubed (can also use sweet potatoes)
- 2 acorn squashes, peeled, seeded and cubed
- 1 cup almond milk
- ½ tsp pink Himalayan salt
- 3 tsp coconut oil divided
- 1 onion chopped
- 4 garlic cloves finely chopped
- 1 can Eden Organic adzuki beans drained
- 1 can Eden Organic navy beans drained
- 1 cup dried mushrooms (can also use fresh) chopped
- ¼ cup water
- 2 tbsp organic soy sauce or liquid aminos (Bragg’s or coconut)
- 1 tbsp all-purpose seasoning blend
- ½ tsp thyme
- 3 tbsp arrowroot with water to dissolve
- 1 12-oz bag of frozen mixed vegetables (if it has corn make sure it’s organic and non GMO)
- 2 slices of whole grain bread toasted
- Fresh ground pepper to taste
- Preheat oven to 400
- Dice the potatoes and peel and prepare the acorn squash
- Roast until soft, about 40 – 60 min.
- While the veggies are roasting heat 1 tsp of coconut oil in a large saucepan and add the onion. Cook until soft then add the garlic.
- Add in all of the beans, the mushrooms, water, soy sauce or liquid aminos, the thyme and pepper to taste
- Simmer until the mushrooms are soft
- In a bowl mix the arrowroot in enough water to dissolve and add to bean mixture
- Once it is well incorporated, add frozen vegetables and let simmer for 5 minutes and turn off
- In a mini chopper or food processor, process the toasted bread slices into breadcrumbs; add more if you have to
- Combine the potatoes, acorn squash, 1 tsp coconut oil, almond milk, salt and pepper
- With an immersion blender blend until smooth. You can also transfer to a blender or use a potato masher.
- To assemble:
- Grease a casserole dish with the remaining coconut oil and line the bottom with the breadcrumbs.
- Then layer in the bean mixture and cover with the mashed potato/acorn squash mixture.
- Bake for 40 minutes at 400 until the top layer has a golden color to it.
- Enjoy!
This has been a hit at several get-togethers. Please feel free to let us know what you will be sharing at the Thanksgiving table this year.
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