Thanksgiving day brings families together to celebrate and eat, so food is often the centerpiece of the day. It can be difficult for vegans and plant-based eaters to share in the joy of the day with the animal-based and oil-laden dishes presented. We brought you traditional Thanksgiving recipes veganized; we shared delicious plant-based sides, now we are bringing traditional recipes made from whole, unprocessed foods. Yup, plant-based Thanksgiving recipes. We have Mashed Potatoes, Gravy, and Stuffing, and Easy Kale Salad with a whole-food, plant-based twist! Just in time to WOW your family and friends! Happy Thanksliving from your friends at VegInspired! Need more inspo, read our Surviving Non-Vegan Cookouts & Picnics post.
Plant-Based Thanksgiving Recipes
We did it - oil free and unprocessed mashed potatoes.
- 1 cup almonds
- 4 cups water
- 5 pounds yellow potatoes rough chopped
- 1-2 tsp salt or to taste
- 1 tbsp nutritional yeast
Process almonds and water in Vitamix (or other high-speed blender) until smooth, strain through a nut bag.
Bring potatoes to a boil in a 6 qt pot in salted water; reduce heat and boil until tender, 20-30 minutes; drain.
Mash potatoes until smooth; fold in nutritional yeast, salt, and almond milk (add a little at a time until you reach your desired consistency)
Yes, this tastes just like your Thanksgiving gravy without all the guilt! The recipe makes about 2 cups, and can be scaled to fit your gravy needs.
- 1/4 oz dried porcini mushrooms
- 1/8 oz dried shiitake mushrooms
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1/4 tsp thyme
- 1/4 tsp cracked pepper
- 1/4 cup whole wheat flour
- 2 tbsp liquid aminos
- 2 cups water (or vegetable broth)
Grind dried mushrooms in spice grinder; stir remaining dried ingredients and set aside
In a small saucepan, whisk water (a little at a time to prevent clumps) with the dry ingredients until smooth, add remaining water and liquid aminos; bring to a rapid simmer and cook, stirring often, until gravy has cooked down to desired texture, roughly 30 minutes.
Yes, we did! We grabbed some grains and made this tasty stuffing where you won't even miss the bread! Unprocessed, flavorful and full of fiber!
- 2 cups dry sorghum
- 4 cups water or vegetable broth plus more for adjusting consistency at the end
- 2 stalk celery fine diced
- 1 small onion fine diced
- 8 oz crimini mushrooms diced
- 1 tsp poultry seasoning
- 2 tsp whole fennel
- 4 tsp dried sage
- 4 tsp dried thyme
- 1 tbsp soy sauce
Bring sorghum and water to a boil; reduce heat, cover, and simmer for 50-60 minutes or until tender
Sauté celery, onion, mushrooms, and spices in a large [3qt] sauté pan.
Stir in sorghum, adding enough veggie broth to loosen the mixture and make it a little saucy.
We all need some greens - so grab some kale and eat more greens!
- 1 bunch kale massaged or soaked in hot tap water for 10 minutes
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup lemon juice or your choice of vinegar
- 2 cloves garlic minced
- pomegranate seeds
- pumpkin/pepita seeds
Mix tahini, water, lemon juice, and garlic
Toss drained kale in tahini dressing to your desired coating
Top with pomegranate seeds and pumpkin/pepita seeds
From our family to yours, we hope you have a delightful Thanksgiving. Remember, while food may be a focus, being with family and friends is the best part, so focus on the positives, bring your dishes to pass and enjoy your Thanksgiving.
Be sure to share your remakes on social media using the #veginspiredfoodie and tagging us @veginspired.
Kathy & John