5 Vegan Thanksgiving Recipes
If it’s November, 5 vegan Thanksgiving recipes might come in handy. For those that have chosen to live a vegan lifestyle, vegan Thanksgiving recipes can be a little more difficult to find, but that doesn’t mean taste has to be sacrificed. There are many wonderful vegan Thanksgiving recipes that even someone who is not vegan could find delicious. You can find recipes for everything from the turkey to the dessert for your vegan meal. Below are 5 vegan Thanksgiving recipes to start you off.
- 5 (1 Pound) Blocks Firm Tofu
- 1 1/2 Tbsp. Vegetarian Chicken Stock Powder
- 1 1/2 Tsp. Each; Sage, Thyme, Summer Savory, and Black Pepper
- 1/4 Cup Toasted Sesame Seed Oil
- 1/2 Cup Soy Sauce
- 4 Cups Stuffing
Mix the sesame seed oil and soy sauce well and set aside.
- In a large bowl, break up the tofu with a potato masher. Add all the herbs, the pepper, and the vegetarian chicken stock powder to the tofu and mix well.
- Line a medium, round bottom colander with a layer of cheese cloth. Put the tofu into the colander and fold the remaining cloth over the top.
- Put the colander into the sink and place a heavy object on top to press. Allow the tofu to press for 2-3 hours. This would be a good time to make your stuffing.
- Scoop out the center of the tofu leaving approximately an inch around the edges. Add your stuffing to the cavity. Put the scooped out tofu over the stuffing and press firmly.
Flip your formed tofu turkey onto an oiled cookie sheet.
- Brush the top with the oil and soy sauce mixture, cover with tin foil, and place in a preheated oven at 350 degrees for an hour. Brush with the oil mixture every 15 minutes.
- The turkey will be done when it is a dark golden brown.
- 1 Bag Vegan Bread Crumb Stuffing Mix
- 3 Cups of Cooked Brown Rice
- 5 Stalks of Celery, finely chopped
- 1 Onion, finely chopped
- 3-4 Cups Vegetable Broth
- 1 Tbsp. Each; Sage, Thyme, Paprika
- Put the bread crumb in a large bowl. Add the rest of the ingredients one at a time, mixing well before adding the next ingredient. Be sure to then mix very well again after all ingredients are added.
- Place mixture into a casserole dish and bake 400 degrees for 30-40 minutes.
- 1 Vegetable Bouillon Cube
- 2 Cups Water
- 1/2 Tsp. Onion Powder
- 2 Tbsp. Nutritional Yeast
- 1/2 Tsp. Mustard
- 1/4 Cup Flour
- 1 Tbsp. Vegan Butter
- A Few Dashes of Garlic Powder
- Sea Salt and Pepper to Taste
- Soy Sauce - amount depends on your preference
Combine all of the ingredients into a pot and bring to a boil.
- Reduce heat to medium low until done. You may have to add a little more flour depending on your desired consistency
Vegan Mashed Potatoes
- 10 Large or 16 Small Potatoes
- 1 Cup Soy or Rice Milk
- 5 Tbsp. Vegan Margarine
- Salt and Pepper to taste
Peel the potatoes and cut into quarters and put them into a large pot of boiling water.
Drain the potatoes.
Beat immediately for about 2 minutes using an electric beater.
- Add the soy or rice milk as well as the margarine and beat the potatoes again for about 4 minutes. More milk or margarine can be added until the desired consistency is reached.
- Add salt and pepper to taste.
Vegan Pumpkin Pie Cheesecake
- 16 Oz. Vegan Cream Cheese
- 1 (15 Oz.) Can Pumpkin
- 2 Tsp. Pumpkin Pie Spice
- 3/4 Cup Sugar
- Prepared vegan graham cracker crust
Beat the cream cheese until it is soft.
Add the sugar, pumpkin, and pumpkin spice; mix well.
Pour the mixture into the prepared crust and bake for 35-40 minutes at 350 degrees.
Let cool for an hour and then refrigerate for at least 3 hours, preferably overnight.