We have been talking about Thanksgiving for at least three months. It is one of our favorite cooking holidays (and holidays in general). We posted our traditional recipes for a Veginspired Thanksgiving previously, but we thought we would add a few more dishes to help round out the menu. Below you will find three more easy vegan Thanksgiving dishes. Skillet Green Bean Casserole, Baked Sweet Potatoes with Casserole Topping, and Roasted Squash. They are quick and easy and perfect for that last minute autumn meal (even if it isn’t Thanksgiving).
Easy Vegan Thanksgiving Dishes
Skillet Green Bean Casserole
- 1 pound mushrooms, sliced
- 1 cup vegetable broth
- 1 cup nondairy milk – we used almond milk
- 2 heaping T flour
- 1 16oz bag of frozen green beans
- salt and pepper
- Saute mushrooms in a large [12 inch] skillet on medium-high until soft
- Make a slurry by adding the veggie broth to the flour a little at a time and whisking to remove lumps; Add veggie broth, almond milk, and slurry to the skillet.
- Add frozen green beans to skillet and bring to boil – cook uncovered over medium heat, occasionally stirring, until tender and liquid have reduced about 6-8 minutes
- Salt and pepper to taste
We served ours topped with vegan french fried onions, but toasted breadcrumbs would work well too.
Baked Sweet Potatoes with a Casserole Topping
- 2 large sweet potatoes
- 1/4 c maple syrup
- 1/4 c brown sugar
- 1/2 c walnuts or pecans, chopped (about 2 T per half of potato)
- Preheat oven to 350 degrees
- Bake sweet potatoes for about an hour (depending on size), or until soft
- Mix syrup, sugar, and nuts
- Cut potatoes in half lengthwise, mash gently with a fork in the skins and salt and pepper to taste
- Top with the syrup, sugar, nut mixture (about 2 T per half of potato)
- Bake and additional 10 minutes or until topping is bubbling.
These would work well cut into small portions for dinner party or as a main dish with some vegetable sides.
- Large carnival, acorn, butternut squash, cut into slices (skin on)
- salt and pepper
- Preheat oven to 450 F
- Lay squash on parchment lined baking sheet or in foil-lined/lightly oiled baking dish
- Sprinkle with salt and pepper
- Bake for 25-30 minutes
There you have it, my friends, three quick and easy vegan Thanksgiving dishes to spice up your holiday celebration. Seriously does it get any easier than frozen green beans? That recipe tasted just as good as our fresh green bean casserole that was baked in the over from two Thanksgivings ago and took less than 30 minutes. We would love to see your VegInspired Thanksgiving Pictures. Share them on Instagram @veginspired #veginspired or on Facebook, www.facebook.com/veginspired.
We wish you and your family a Happy Thanksgiving! It isn’t too late to decide to have a cruelty-free Thanksgiving and eat a plant-based meal. Click here for our omnivore approved Thanksgiving Recipes (although beautiful, the picture does not do the tastiness of these recipes justice).
Kathy & John