Vegan Recipes for Thanksgiving


Thanksgiving is a time where family and friends get together to enjoy a bird who had the unfortunate circumstances of becoming tradition for humans. This is not the most favourable time for Vegans on the other hand. However, there are ways to make a vegan Thanksgiving just as enjoyable as it is for meat-eating lovers. Here are a few recipes that you might be interested in when Thanksgiving arrives.


Wild Mushroom Croustades
Makes roughly 1 dozen – Prep time: 25 minutes

Wild mushroom croustades recipe


– 1 cup of thinly sliced brown onions
– 3 tablespoons of olive oil
– 2 medium-sized, minced garlic cloves
– 1 tablespoon of fresh thyme (chopped) plus some extra sprigs for that bonus touch
– 1-1/2 pounds of fresh, mixed wild mushrooms (need to be washed, dried and chopped)
– 1/4 cup of dry sherry
– sea salt and freshly ground pepper to taste
– 1 large French baguette (depends on how many toasted slices you want)

– Begin by preheating the oven to 375 degrees F.
– Brush the bottom of a large sauté pan olive oil (1 tablespoon). Then begin to place it over medium high heat. Begin to add the garlic that you minced and the onion that you thinly sliced. You want to make sure the onions are caramelised which will usually take around 10 to 15 minutes.
– Next add the remaining ingredients (mushrooms, what’s left of the 2 tablespoons of olive oil and of course the thyme).
– Now you want to turn the heat back down to low so you can then add the ¼ cup of sherry. Next turn the heat back to high so you can deglaze the pan with the sherry. If you have any remaining bits of mushroom or onion in the pan just scrape it off the bottom and put it back into the mixture. Now continue to cook for another 5 minutes.
– Season with salt and pepper (season how you deem fit). Now cover it up and set it aside for later.
– Onto the baguette. Cut into thin slices (about 1/4 to 1/2-inch) and place the slices onto a baking sheet. Now put them into the preheated oven at 375 degrees F and toast until you see them reach a golden colour.
– Finally begin to add 1 to 2 tablespoons of the mushroom mixture on top of each toast.

Cumin Apple Chips
Serves 10

cumin apple chips recipe

– 2 tablespoons powdered sugar
– 1 teaspoon of ground cumin
– 1/2 teaspoon of ground cinnamon
– pinch of salt (depends on personal taste)
– 1 granny smith apple

– Begin by preheating the oven to 200 degrees F and take out a baking sheet with parchment paper.
– In a glass or plastic bowl, whisk together the spices, salt and sugar until they are merged together. Using either a sieve or fork, brush the baking sheet with only half of the mixture.
– Cut your apple into 4 large pieces without the core. Discard the core and cut the apple into quarters ( approx.1/16-inch thick slices) if you have a mandolin it will make life much easier. Arrange the slices you have cut onto the baking sheet in even layers and brush once again with the remaining sugar mixture.
– Lastly put it into the oven and bake for 1 1/2 hours, until the slices appear shrunk and golden. Remove it carefully from the oven and allow it to cool down on the baking sheet. Remove the slices from the parchment paper without disfiguring them and you are ready to serve them. Makes about three dozen chips.

Nutritional Information – Per serving (3 to 4 chips): 23 calories, 0g fat, 6g carbs, 0g protein.

Main Course

Thanksgiving Turkey (Tofu)

vegan thanksgiving turkey

– 5 (16 ounce) packages of extra firm tofu
– 2 tablespoons of sesame oil
– 1 red onion, finely diced
– 1 1/3 cups diced celery
– 1 cup chopped mushrooms
– 2 cloves of garlic, minced
– 1/8 cup of dried sage
– 2 teaspoons of dried thyme
– salt and pepper
– 1 1/2 teaspoons of dried rosemary
– 1/4 cup tamari
– 3 cups of prepared herb stuffing
– 1/2 cup of sesame oil
– 2 tablespoons miso paste
– 5 tablespoons of orange juice
– 1 teaspoon honey mustard
– 1/2 teaspoon orange zest
– 3 sprigs of fresh rosemary

– If you have a colander, place it on a clean dish towel. Place the crumbled tofu inside your colander and place another dish towel over the top of the tofu. Put the colander over a bowl to catch the excess liquid. Place something heavy on top of tofu. Put the colander and tofu in a refrigerator whilst you keep the weight on top.
– To begin making the stuffing sauté the onion, mushrooms and celery with the 2 tablespoons of sesame oil. Do this until tender. The begin adding the sage, garlic, thyme, salt and pepper (to your discretion), rosemary and the 1/4 cup of tamari. Stir well and cook for 5 minutes. Add your prepared herb stuffing and begin mixing that well. Now remove from heat.
– Next preheat the oven to 400 degrees Fahrenheit. Grease a cookie sheet. (if you don’t have one, use aluminium sheets. Just be aware the bottoms cook much faster)
– Now merge together the ½ cup sesame oil,1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl and mix together well.
– Remove the weight you placed on the tofu. Hollow out the tofu so that there is an inch of tofu still lining the colander. Place the hollowed part of the tofu into a separate bowl. Brush the tofu lining   with a small amount of the miso season. Place the stuffing into the centre of the tofu shell. Put the leftover tofu side of the turkey flat side down. Gently press on the sides of the turkey to form a an oval looking shape. Brush the tofu turkey with a ½ of the oil-mixture tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the turkey with foil.
– Put into your oven and bake for one hour. After the time is up, remove the turkey from the oven and remove the foil. Baste the turkey with the remaining tamari-oil sauce (reserving 4 tablespoons,of sauce). Return the turkey to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Seitan Stuffed with walnuts, Dried Cranberries, and Mushrooms
Serves min.4 people

seitan vegan recipe

– 1/2 large onion, chopped
– 1 rib celery, chopped
– 4 ounces of mushrooms, sliced or chopped (your choice)
– 1 teaspoon dried thyme
– 1/2 teaspoon of rubbed sage
– generous grinding of pepper
– 3 ounces of whole wheat bread (about 2 slices) cut into small cubes
– 1/3 cup dried cranberries or cherries
– 1/4 cup of chopped walnuts
– 1 teaspoon of whole chia seeds or ground flax seed
– 1 tablespoon of soy sauce
– 1/2 cup of water (more if you need to)
– 2 cups of vital wheat gluten (10 ounces)
– 1/4 cup of nutritional yeast
– 1 teaspoon of marjoram
– 1/3 cup of quinoa flakes or quick oatmeal
– 1 1/2 cup of vegetable broth
– 1 cup of great northern beans (cooked)
– 2 tablespoons of soy sauce
– 1 clove garlic (peeled)
– 1 tablespoon of tahini or any other type of nut butter
– 1/2 teaspoon of dark sesame
– 4 sprigs of fresh rosemary

– To make the stuffing sauté the onion and celery in a non-stick frying pan until the onion turns translucent. Add the mushrooms, thyme, sage, and a generous grating of black pepper and cover. Cook until mushrooms exude their juices, about 3 minutes. Add the remaining ingredients along with enough water to moisten the stuffing but not make it soaking wet. Remove the heat and keep covered.
– To make the seitan, grab a mixing bowl, merge the dry ingredients (vital wheat gluten through chia seeds) together. Place the 1 ½ cups of broth, white beans, soy sauce, and garlic in blender and process until liquefied. Make a well in the centre of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened. Drizzle the tahini over the top and knead it into the dough. Keep kneading until dough holds together in a ball. Set aside while you make the broth.
– Making the broth is straightforward. Just heat all ingredients until hot not boiling. If you have a microwave use that.
– Next preheat oven to 400 F. Lightly brush the baking dish with olive oil. The dish needs to be preferably be 11-13 inches long and 6-8 inches wide. The seitan will expand eventually so don’t use a big dish.
– Set up your work surface with a plastic wrap, some parchment paper (waxed paper will also suffice). Place the dough in the centre, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all places, until it’s about 9×13, but make sure it’s no longer than your pan. Spread the stuffing evenly, leaving a 1-inch margin on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. (Alternatively, arrange the stuffing in a horizontal line across the middle of the seitan and bring one long edge up and over it to the other side).
– Pinch the ends sealed first and then pinch well to seal the long seam. Take car to make sure that the edges are completely sealed and no gaps or stuffing shows. Lift the seitan roll carefully and place seam-side down in the prepared casserole dish.
– Pour the baking broth over it, add rosemary and cover tightly. If the dish doesn’t have a cover, use aluminium foil to cover tightly. (And by tightly I mean really tight!)
– Bake for 25 minutes. Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven uncovered for about 30 minutes. Baste 2 or 3 times as it’s cooking. Seitan is done when top seems firm and brown and the broth has evaporated. You can test it by cutting a small slit in the middle; if it is doughy rather than firm return to the oven. Remove from the oven and let it cool for 5-10 minutes. Transfer carefully to a cutting board or serving platter and cut into ½-inch slices.

Nutritional Information – per serving (2 slices): 444 calories, 2.4g sugar, 39.1g protein, 7.5g fat


Vegan Pumpkin Pie

vegan pumpkin pie recipe


– 2 cups pitted dates (deglet nour or medjool)
– 2 cups raw nuts (half pecans and half almonds)
– 1/4 cup gluten free oats (or sub sweetened coconut flakes for a different flavour)
– 1/2 teaspoon pumpkin pie spice.
– 1 cup pumpkin puree.
– 3 1/2 tablespoons corn-starch.
– 1/3 cup sugar (raw or granulated)
– 1/2 teaspoon pumpkin pie spice.
– pinch of sea salt.
– 1 2/3 cup unsweetened milk (any kind, though it is recommended to use almond)
– 1/2 teaspoon vanilla extract.
– 1 13.5 ounce can full fat coconut milk chilled overnight.
– 2-5 tablespoons of powdered sugar, depending on preferred sweetness.
– 1/2 teaspoons pure vanilla extract.

– First we will start by making the filling by placing all dry ingredients in a saucepan and whisking to merge together. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well merged.
– Place over medium heat and bring to a low bubble whilst whisking often – Do NOT boil. Once it starts bubbling and getting thick, reduce the heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should kind of jiggly and somewhat thick. During this process switch to a rubber spatula for stirring to ensure the pudding isn’t sticking to the bottom or sides of the pan.
– Remove from heat and add vanilla and whisk. Let set for 5 to 10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap makes contact with the pudding otherwise a film will form.
– Refrigerate for several hours or until completely chilled and set.
– In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball – or at least until small bits remain. Remove from food processor and then add nuts, pumpkin   pie spice and oats. Pulse until almost a meal, then add back in the dates a little at a time until a dough forms.
– Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5 – 2 inches, making a crust. It doesn’t have to be perfect, just make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate or set on a counter until filling is chilled.
– When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden – otherwise it wont whip)
– Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk, known as the cream. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
– Beat the cream to incorporate it. At this point it should start firming up, but if not add a couple of tablespoons of tapioca flour extract. Cover and refrigerate until serving the pie.
– Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving. Will keep for several days covered in the fridge.

Nutritional Information – Serving (1 slice): 467 calories, 26g fat, 42g sugar, 51g protein.

Vegan Chocolate Avocado Mousse with Fresh Raspberries (Dairy Free)

vegan chocolate mousse recipe

– 2 large avocados
– 1/2 cup of unsweetened cocoa powder
– 1/2 cup of agave nectar (plus more if you want it really sweet)
– 1 1/2 teaspoon pur vanilla extract
– Pinch of cinnamon
– 1/2 pint of fresh raspberries just for garnish

– This recipe is so quick and simple. All you need to do is throw all the ingredients into a blender and pulse until you have a perfect chocolate mousse. Pour into a martini glass if you want to be fancy or any ordinary glass should suffice. Add some extra raspberries on top and there you have it. A vegan desert with no eggs, no cream, no white sugar, just pure chocolate perfection. Enjoy!

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