by Karen Joslin November 12, 2019
Once again holiday season is upon us, meaning it’s time to plan Thanksgiving menus.
In this recipe roundup, I’ve chosen a mix of soups, sides, an entrée, and desserts. Two of these recipes need an easy ingredient swap or two to make them vegan, which I specify in the recipe notes.
Cream of Pumpkin Soup Topped with Curried Pecans
I absolutely love this recipe. I add fresh minced garlic and ginger along with the onion, and I use a splash of white wine to deglaze the pan before adding the pumpkin purée. (Nut free option: substitute pepitas for the pecans) (Gluten free)
This delicious soup hails from Zel and Reuben Allen, who began their website Vegetarians in Paradise in 1999. (And you’ll see they haven’t updated its appearance since then, but don’t let that keep you from trying this recipe.) The recipe specifies soy milk because that was the only plant milk available at the time. Although I recall it working fine, I recommend using a different plant milk because accidentally boiling the soy milk will render it distateful. (Gluten free)
Pumpkin Sage Biscuits
If you prefer a savory holiday bread over sweet, try these biscuits. They’ll be delicious sopping up extra soup or gravy. They’re also tasty at breakfast, if you’ve got any left over. (Nut free option: Substitute a non-nut based milk for the almond milk)
Spicy Fall Stew Baked in a Pumpkin
Give your Thanksgiving a Southwestern spin with this hearty entrée. To make this vegan, either use vegan cheese or omit the cheese. (Nut free, Gluten free)
Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts
Beets and carrots might not spring to mind as a Thanksgiving dish. Yet the lemon-ginger glaze gives it a tasty twist that complements other holiday dishes. When I took this to a Thanksgiving potluck, people raved about it and I took home an empty platter. (Nut free option: omit the walnuts) (Gluten free)
Best Ever Green Bean Casserole
The title isn’t bragging – this Alton Brown recipe really IS the best. It’s also more time-consuming to make because it uses all fresh ingredients instead of relying on mushroom soup and canned onions. However, you can do most of the work the day before and then bake it shortly before serving. I’ve also used frozen green beans to cut down on prep time. To veganize it, use veggie broth and substitute a plant-based creamer or milk for the half and half. (Nut free)
Delicata Squash with Rosemary, Sage, and Cider Glaze
Perfect fall flavors for a Thanksgiving side. The skin on delicata squash is thin and edible, so you can skip peeling it if you’re so inclined. Use vegan butter, margarine, or olive oil instead of butter. (Nut free, Gluten free)
Vegan Sweet Corn Pudding
Grandma’s corn pudding recipe was always a Thanksgiving tradition in our house. (I remember one year when Grandma wailed in distress, “I can’t eat a thing!” as she shoveled down half of it.) With all the eggs in a traditional corn pudding, creating a vegan version is tricky. This recipe does an excellent job. (Nut free, Gluten free)
Vegan Pumpkin Cheesecake
A lighter, fluffier version of pumpkin pie. The “cheesecake” portion, made with cashews and vegan yogurt, gives it a slight tang. A graham cracker crust makes it extra delicious. (Gluten free option: use a GF pie crust)
Apple Spice Chestnut Cake
This quick, easy cake uses chestnut flour, making it an excellent gluten-free and grain-free dessert option. With apples, spices, ginger, and chunks of chestnut, it’s at home at any Thanksgiving feast. (Gluten free)
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