We don't know if we're alone in this but it literally feels like we blinked and September was over and all the sudden it's thanksgiving!
Thanksgiving is a time to reflect, to slow down, and to enjoy all the good food and time with loved ones. So, in the spirit of giving, we wanted to share our favourite vegan thanksgiving recipes so you can wow your family and friends this weekend!
Maple Dijon Roasted Brussels Sprouts
- 1 ½ lb. brussels sprouts (about 30 brussel sprouts or 4 cups chopped)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp dijon mustard
- 1.5 tbsp maple syrup
- Preheat oven to 375 degrees.
- Cut the stems off the brussels sprouts then cut each in half.
- Add the chopped brussels to a large bowl with oil, salt and pepper. Toss to fully coat.
- Spread on a baking sheet in a single layer and roast for approximately 30 minutes, flipping once, half way through.
- In a small bowl, whisk together the dijon and maple syrup. Drizzle over the brussels sprouts and mix on the pan using a spatula.
- Place back in the oven for another 5-10 minutes.
Caramelized Onion Mashed Potatoes
- 6-7 medium peeled potatoes a mix of 75% russet and 25% yukon potatoes works best
- 6-8 Tablespoons vegan buttermake sure the butter is room temperature
- Tablespoons full-fat coconut milk can be replaced with additional 2 Tbsp of vegan butter
- 1 teaspoon garlic powder
- salt & pepper to taste
- fresh thyme optional
- 1 large thinly sliced yellow onion
- 2 Tablespoons vegan butter or oil
- salt & pepper
- Peel potatoes and cut into large but equal sized pieces. Slice onions into thin long slices and set aside.
- Add the peeled potatoes to a strainer and rinse to remove some of the starch. Then, add the potatoes to a large pot and fill the pot with cold water until the potatoes are just covered by about ½" of water. Add a generous amount of salt to the water until the water tastes salty.
- Bring the pot of potatoes to a boil and cook for 15-20 minutes until you can pierce the potatoes with a fork/knife and they are the same consistency all the way through. You don't want to overcook your potatoes or the mashed potatoes will be too watery, so I recommend checking at the 12 minute mark to be safe.
- While the potatoes are cooking, caramelize the onions. Add 2 Tbsp of vegan butter/oil to a frying pan and turn on the burner. Once the butter is bubbling and melted, add in the onion slices. Pan fry at low heat until onions are browned; around 20-40 minutes depending on preference. Stir frequently so that the onions do not burn. Once the onions are done, season with salt and pepper to your liking and set aside.
- As soon as the potatoes are cooked, strain and add back to the pot. Use a potato masher to roughly mash the potatoes while still hot.
- Once the potatoes are somewhat mashed, add in 6-8 Tbsp of room temperature/melted butter to the pot and continue mashing until the potatoes are mostly smooth with some chunks. How large your potatoes are and how buttery you like your mashed potatoes will determine how much butter you use, so feel free to add in more or less to your liking! For creamier mashed potatoes, add in the 2 Tbsp of coconut milk at this time as well. Season with the garlic powder, fresh thyme, and additional salt & pepper until your desired flavor is reached. As a final step, gently fold in the caramelized onions.
- Top with additional fresh thyme or a homemade gravy and serve warm.
Vegan Mushroom Gravy
- 8 ounces mushrooms I used baby bella
- 3 tbsp olive oil
- 5 cloves garlic
- 1 cup chopped white onion
- 2 cups low sodium vegetable broth
- 3 tbsp low sodium soy sauce
- ¼ tsp pepper
- ¼ tsp rosemary
- ½ tsp thyme
- ¼ tsp salt (omit if using regular sodium soy sauce and/or vegetable broth)
- 3 tbsp flour
- Add the chopped onion to a skillet with the olive oil.
- Saute until it starts to look translucent, about 5 minutes. Add in the garlic and saute an additional 2-3 minutes.
- Add in the sliced mushrooms and saute, covered but stirring occasionally, for about 5-7 minutes or until the mushrooms start to look soft and shrink in size.
- Transfer to a blender with all remaining ingredients and blend until smooth. It'll probably look thin at this point, but it will thicken up in a second!
- Give it a quick taste and adjust flavors as desired. I like a touch extra rosemary, thyme and black pepper.
- Transfer to a pot on the stove and let simmer over low heat to thicken. If it doesn't thicken to your desired consistency after about 10 minutes, just whisk in an additional tablespoon of flour at a time. On the other hand, if it at any point gets too thick, just add 1/4 cup more broth until it reaches your desired consistency. Keep in mind it will thicken in the fridge, so if you're prepping this in advance, avoid adding too much flour.
- Serve warm!
Vegan Pumpkin Pie
- 1 15 oz can pumpkin puree
- 1 cup coconut cream canned coconut milk (use the hardened white part)
- ⅔ cup cane sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin spice blend
- ½ teaspoon salt
- 9” vegan pie crust
- Preheat oven to 325° F. Line a pie pan with the pie crust (we love this recipe). Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
- Prick the base of the crust with a fork several times. Freeze for 15 minutes.
- In a blender, combine the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices. Blend on low speed until completely combined, smooth, and pale orange.
- Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan, and shake slightly to smooth out the top.
- Bake for 55-65 minutes until slightly firm on the edges when jiggled, and dull on top.
- Remove from the oven and allow to cool for at least 30 minutes at room temperature before transferring to the fridge to cool completely – at least 4 hours or overnight.
Wishing you a happy, healthy holiday weekend full of good food and family.
- @Tubify Team