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VegInspired Thanksgiving [Vegan]

Thanksgiving has always been our favorite meal to cook and holiday to host. It was around that time in 2013 that our transition to a VegInspired life started to take shape. We’ve prepared some tried and true VegInspired Thanksgiving [vegan] recipes for you to share with your family and friends. The sides are the best part anyway! ūüôā

Mashed Potatoes

  • 1 C raw unsalted Almonds
  • 1 tsp Agave Syrup
  • 4 C Water
  • Veg broth
  • Mashed Potatoes
  • 5 lb Russet potatoes
  • 8 T Earth Balance or other vegan butter, melted (optional)
  • 2 tsp Salt
  1. Blend almonds with 4 C water and 1 tsp agave syrup in a high-speed blender for about 30 seconds (do not over blend, as it will clog when straining).
  2. Strain through a nut bag. Set aside.
  3. Wash and poke potatoes with a fork several times.
  4. Bake at 350 for 1 hour.
  5. Cut potatoes in half. Using a towel to hold the hot potatoes, scoop the flesh out and beat in a mixer with a paddle attachment until smooth.
  6. Fold in butter (if using), salt, and enough almond milk to desired consistency.
  7. Note: If making ahead add a bit extra almond milk or save some to fold in when reheating.  Reheat in the microwave at 75% power until hot, 10-15 minutes stirring once or twice.

Slow-cooker Stuffing

  • Hearty White bread – 24 C cubed or ~2 lb
  • 2 onions, minced
  • 3 ribs Celery, minced
  • 2 tsp dried Thyme
  • 2 tsp dried Sage
  • 1 tsp whole Fennel seeds
  • 2 tsp Poultry seasoning
  • 4 C Veg broth
  • 2 T Soy sauce
  1. Cut bread into 1/2 inch cubes. Dry on 2 large baking sheets in a 300 oven for 30-45 minutes. Rotate and stir the bread cubes for even toasting. You could do this the night before and leave it in the oven after turning the oven off.
  2. Heat 1 tsp oil over medium heat until hot. Add fennel seeds and briefly, fry. Toss in onions and celery, and sauté until soft. Add thyme, sage, poultry seasoning, veggie broth, and soy sauce.
  3. Mix with the bread cubes in a very large mixing bowl (a 20 qt comes in handy in times like these).
  4. Place in a lightly oiled 6 qt slow cooker and cook on low for 4 hours.


  • 6 C Veg broth
  • 1 C Dry white wine (such as Sauvignon Blanc)
  • 1 C Flour
  • 1/2 tsp Thyme
  • 1 Bay leaf
  • 1/4 tsp Peppercorns
  • 1 Onion chopped
  • 1 Carrot chopped
  • Porcini mushrooms (optional)
  • 1 Celery rib chopped
  • 2 T Soy sauce
  • 1 tsp Poultry seasoning
  • Salt & pepper to taste
  1. In a bowl, Add veg broth to flour a little at a time, whisking until smooth.
  2. Sauté onion over medium-high heat until well browned. Add some wine and scrape up any brown bits.
  3. Add the rest of the ingredients.
  4. Bring to a simmer, and simmer for 30 minutes.
  5. Strain
  6. Salt & pepper to taste

Cranberry Sauce

  • 12 oz bag Cranberries
  • 1/2 C water
  • 1/4 C OJ
  • 3/4 C Sugar
  • 1/4 tsp Salt
  • Cloves – pinch ground
  1. Bring water, sugar, and OJ to a boil.
  2. Add cranberries & cloves. Simmer over medium-low heat until thickened, about 10 minutes.

Green beans

  • Fresh green beans
  • Salt & pepper
  1. For roasting: salt green beans and roast  in a 450-degree oven for 20 minutes, stirring once or twice
  2. For stovetop: cook green beans over a medium-high heat for a few minutes until browned. Add 1/4 C water, cover, and cook until crisp-tender, about 5 minutes.

Stuffed Sandwich (late night snack or next day breakfast/brunch/lunch)

  • Sandwich bread, bagel, or vessel of choice
  • Vegenaise, Just Mayo, or other tasty vegan mayonnaise
  • Leftover stuffing
  • Cranberry sauce
  • Salt & pepper
  1. Make a sandwich (: eating over the kitchen counter is optional:)

We hope you enjoy these recipes.  We wish you a Happy Thanksgiving filled with compassion and thanks.  Stay VegInspired!  Want more Thanksgiving Recipes РCheck out our Vegan Sides Post!


Kathy & John

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