5 Easy Vegan Thanksgiving Recipes You Need To Try

Thanksgiving is upon us - so here are some veganized classic holiday dishes
It's almost Thanksgiving... which means it's almost time for eating loads of delicious food (Photo: I Love Vegan)

The temperature is dropping, and anticipation for Christmas is mounting - that only means one thing: Thanksgiving is upon us.

In case you're hosting a Thanksgiving or a Friendsgiving dinner, PBN has got you covered. 

We've rounded up five seriously delightful Thanksgiving recipes - all vegan alternatives to the not-so-animal-friendly classics.

1. The Ultimate Veggie-Packed Lentil Loaf

This decadent number makes the perfect centerpiece for your Thanksgiving meal.

It is both easy to make and nutrient-rich, loaded with ingredients like carrot, celery, kale, mushrooms, lentils, brown rice, oat flour, walnuts, and cranberries.

First, cook the brown rice and lentils, and chop all the veg.

Preheat the oven and heat up the onion, garlic, celery, and kale; then add the mushrooms, oregano, thyme, salt, and pepper. 

In a large bowl, combine the sautéed vegetables, brown rice, lentils, oat flour, ground flax seeds, nutritional yeast, walnuts, and cranberries.

Press the mixture into a loaf pan, and bake for 25 minutes. While the loaf is baking, blend the cranberry sauce until smooth.

Remove pan from the oven, and pour the glaze over the loaf - and bake for another 10-15 minutes.

See full recipe here

Potato gratin. Yes. (Photo: Epicurious)

2. Potato and Portobello Mushroom Gratin

There's no such thing as a Thanksgiving meal without a potato dish. And this one in particular is a family favorite, as it can serve up to 10 people (or one... we don't judge).

You'll need some kind of mushrooms (the recipe uses porcini and portobello), garlic, potatoes, parsley, thyme, rosemary, salt, and pepper.

Heat up the chopped mushrooms (including stems) in a skillet, sauté for 10 minutes, season with salt and pepper, then remove from the heat. 

Preheat the oven and coat a glass baking dish with oil (optional).

In a separate bowl combine the potato slices, parsley, thyme, rosemary, salt, and pepper.

Next, layer the mixture in the baking dish, followed by mushroom layer, and so on. Bake for 45 minutes - and dig in.

See full recipe here

Tis the season for pumpkin pies (Photo: Chocolate Covered Katie)

3. Crustless Pumpkin Pie

Mmm... pie. This crustless pumpkin number is delicious.

To make the dish you will need pumpking pie spice, cinnamon, salt, baking powder, flour, brown sugar, pumpkin puree, your plant milk of choice, oil, ground flax, and vanilla extract.

The pie is incredibly easy to put together. Preheat the oven, grease a pan, and in a large bowl mix the first seven ingredients.

In a separate bowl, combine all liquid ingredients with the flax, and whisk. Pour wet into dry, stir, and throw the mixture into a pan - then bake for 35 minutes.

See full recipe here

A fun and filling dish that can make for a great appetizer (Photo: Fine Dining Lovers)

4. Eggplant Tower with Tofu and Vegetables

This fun, autumnal appetizer - or main - is easy to recreate. It's also totally delicious.

Get yourself some zucchini, tomatoes, tofu, carrot, eggplant, and vegetable stock. Mix together the onion, carrot, zucchini, pepper, tomatoes, and thyme.

Fry the eggplant slices in a pan (you can try 'water frying' if you want to avoid using oil).

Next simmer the mixed veg, tofu, and stock together. Season with salt and pepper, then stack the eggplant slices and the vegetable-tofu mixture on plates.

See full recipe here

Brussels sprouts are life (Photo: Detoxinista)

5. Balsamic Roasted Brusells Sprouts

An absolute classic Thanksgiving dish, you can't go wrong with Brussels sprouts.

This recipe keeps it simple - all you need is Brussels sprouts, washed and trimmed, balsamic vinegar, coconut oil, and salt and pepper to taste.

Preheat the oven, slice the veg in half, and place in a bowl. 

Pour the balsamic vinegar over them, and toss well to coat. Add the melted coconut oil, and toss again.

Arrange the sprouts into a single layer on a baking sheet, sprinkle with salt and pepper and roast for 25 minutes.

See full recipe here

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PBN Contributor:

Diana is a London-based writer dedicated to bringing you the latest updates in ethical consumerism and plant-based nutrition. She is a recent media graduate with extensive journalistic experience, and writes in hopes of changing the narrative. You can follow Diana on Instagram and Twitter @dianalupica

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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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