With Thanksgiving around the corner, eating Vegan doesn’t mean you have to sacrifice the classic favorites (except the turkey!). These tasty vegan Thanksgiving recipes will help fill out your plate while sacrificing none of the flavor that Thanksgiving is famous for. Try these three vegan Thanksgiving recipes at your next gather and blow everyone away with incredible dishes.
Creamy Ginger Carrot Sweet Potato Soup
This delicious vegan recipe comes from Staceyhomemaker.com and contains only a few ingredients for a stunning dish that you can prepare quickly and easily. Your guests will marvel at the amazing flavor and texture of this smooth soup, and you’ll find it to be a highly requested item year after year.
First, you’ll need:
1 Tbsp olive oil
1 medium onion, diced
5 cups carrots, chopped (about 12-13 medium carrots)
1 medium sweet potato, peeled and diced (about 2 cups)
4 garlic cloves, minced
1 1/2 inch piece of ginger, peeled
1 1/2 tsp fresh thyme
1- quart vegetable broth
2 cups water (or unsweetened coconut milk to make it extra creamy)
Sea salt and pepper to taste
Saute your onions in a skillet for about 5-8 minutes, until they’re golden brown and smelling amazing. You’ll want to season these with just a little bit of salt for some extra flavor. Next, you’ll add your carrots, sweet potatoes, garlic, thyme, ginger, and vegetable broth to the pan, covering it and simmering on low heat for about half an hour. The veggies should be soft.
Using a blender, blend the mixture until it’s smooth and creamy; then stir in your water and you’re good to go!
Pumpkin and Sage Risotto
What’s fall without a little pumpkin to add to your flavor regiment? Pumpkins are as integral to fall as apple cider and colored leaves, and they make for excellent vegan Thanksgiving recipes when prepared correctly. This pumpkin and sage risotto from oneingredientchef.com is enough to leave your mouth watering and your stomach satisfied.
1 small pumpkin
1 handful fresh sage leaves
1 medium red onion
3 stalks celery
1 1/2 cups arborio (risotto) rice
1/4 cup white wine
750 ml vegetable stock
Sea salt & Black pepper
(optional) 1/4 cup Daiya Mozzarella-style shreds
You’ll want to start by preheating the oven to 350 degrees F. Next, cut your small pumpkin into cubes. Add your pumpkin chunks to a small baking sheet and roast for around 45 minutes, or until the pieces are slightly browned and soft.
While the pumpkin is cooking, you’ll want to finely chop your onion and your celery, adding them to a large pan over medium heat. Do not brown these veggies, but be sure they cook until they’re nice and soft.
In a separate pot, bring your veggie stock and sage leaves to a simmer.
Add your rice to the pan with the celery and onion, and cook it dry for a few minutes before adding the white wine and stirring it into the rice. Then you’ll add one ladle-full of veggie stock to the pan one at a time (until it’s fully absorbed by the rice). This process will probably take around 30 minutes to complete.
Once your pumpkin is complete, add it to the pan with some salt and black pepper, seasoning to taste. Be sure that your rice is soft and the texture of the dish is almost lava-like, but the rice shouldn’t be overcooked or too crunchy. Sprinkle in some finely chopped sage leaves and a little bit of lemon juice, along with your optional mozzarella shreds, and you’re ready to feast!
Roasted Stuffed Pumpkin
If you want to stuff something that’s still vegan, pumpkin is a perfect alternative to a turkey. This roast stuffed pumpkin recipe from avirtualvegan.com is delicious, simple, and makes an excellent side for a vegan thanksgiving. Never roasted a pumpkin before? Just follow this recipe and you’ll be an expert at it in no time!
You’ll need the following:
1 medium pumpkin, or round squash
1 cup cooked & cooled rice. (Any kind of rice is fine, but wild rice is tastier)
2 teaspoon olive oil
1 medium onion chopped finely
3 large cloves garlic chopped finely
10 mushrooms chopped into small pieces
1/2 cup walnut pieces
1/2 cup dried cranberries
1 large handful of chopped spinach
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
Salt & pepper
First, you’ll need to preheat the oven to 400 degrees F. Next, toast your walnuts in a frying pan and then pour into a small bowl and set them aside for later. Next, saute your onions and garlic in olive oil, and add the mushrooms to cook for a bit longer (about 1-2 minutes). Remove from heat and allow your veggies to cool.
Cut open your pumpkin, scooping the innards and seeds. You’ll want to brush the inside of your pumpkin with olive oil to give it that nice brownish color. Season with salt and pepper, then place all of your filling ingredients into a bowl and mix well. Fill the pumpkin with the mixture, pressing down so everything fits tightly.
Did you save your pumpkin’s lid? Place it back on the pumpkin, then place on a tray and bake for approximately one hour and thirty minutes; or until the pumpkin is nice and tender. Let cool for at least 15 minutes and enjoy!