The other day while I was, ahem, procrastinating on doing some actual writing, I decided to organize my Pinterest boards. Obviously, that is a priority two weeks shy of a deadline. And while I was at it, I made a Vegan Thanksgiving Pinterest Board with all the recipes I have made or posted that would make lovely vegan dishes at Thanksgiving. Most are mine, some are moms, and a few are from some of my other favorite blogs.
I thought, in the midst of the final edits and recipe testing for the book and what not, instead of creating something new for my post this week, I’d round up some of our favorite recipes from this blog for Thanksgiving. Most are either vegan or can be easily made vegan with a few modifications, some are gluten-free, and a few are neither.
As a vegan myself and friend to many people with dairy, gluten, and even poultry allergies, I hope this list will give others with different eating habits some ideas for Thanksgiving dinner. I also hope it will be helpful to those who are cooking for people like me this Thanksgiving. Serving one or two special dishes for the “weird” eaters in your life is a way to show how much you love and care for them and to let them know you honor and respect their food choices. Believe me, it means more than you can know to arrive at someone’s home and realize they thought of you while planning their menu. It means they think you matter and want you to feel included at the family table. One yummy dish can say all that.
Jared, Jackson, and I will be heading to Colorado to spend Thanksgiving with Mom and Greg and to celebrate turning in our book. Whoohoo! It’s always a fun time when we get together. We laugh. If we’re lucky, we might even laugh until we cry. And of course, we cook!
Enjoy this Thanksgiving Roundup!
Oh, and I’ve updated our recipe page too, if you want to browse all of our recipes for your own holiday inspired pinterest board. 😉
Topless Veggie Potpie
You might want to make up another name for your grandmother 🙂
Rustic Iron Skillet Pot Pie
Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips.
**Vegan variations listed in recipe
Fresh Corn & Roasted Poblano Chowder
If you are looking for something a little less traditional, this is one of our favorite fall dishes. It would make a delicious alternative for vegan or vegetarian guests. Adding a little Field Roast Applewood Sausage makes this a filling entree.
**vegan, gluten-free (optional vegan sausage contains gluten)
Roasted Cabbage & Sausage with Honey Balsamic Glaze
I love my mom’s anecdote with this recipe. It will probably still be fitting for some of our family tables following this intense election. “Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over. This is one of those simple, delicious, comforting meals that could possibly bring about World Peace. At least at your dining table.”
**Vegan variation listed in recipe, gluten-free (vegan variation contains gluten)
Another one of our fall favorites. I make variations of this at least every few weeks in the cooler months. It is filling and nutritious and has lots of bright pretty colors. Sometimes I add diced butternut squash for even more fall flavor. It simmers in one pan in less than 30 minutes and can easily be re-heated, so it makes a great alternate meal for vegans at the table without taking up much extra time or kitchen space.
APPETIZERS AND SNACKS
Hold your little ones over until dinner and entertain them at the same time by letting them decorate their own Gobble-Gobble Turkey Toasts with Pumpkin Butter and a variety of toppings like chocolate chips, shredded coconut, walnuts, and dried cranberries. This is a fun way for vegans to incorporate turkeys into their child’s Thanksgiving experience.
**vegetarian, vegan-friendly, gluten-free friendly with gf bread
These appetizers or snacks are so quick and easy, any one of your kitchen helpers could make them. They are melt-in-your mouth delicious when warm, but still great when they cool to room temperature, making them easy to make ahead and just leave out for the grazers. They also provide quick energy for a busy cook.
“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream. An easy and unique treat to serve at your next party or bring to a hostess.
**vegetarian, gluten-free, (chutney is vegan and you can easily sub vegan cream cheese)
This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. A friend of mine has a daughter who can’t have dairy and she told me she’s almost embarrassed to admit how many times they’ve made this recipe. In her words, they “can’t get enough!”
Non-vegans love this dish too and are always shocked when they find out there is no cream or cheese. Compared to real mac & cheese, this is more like a creamy pasta casserole. With the addition of some chickpeas, I often serve it as an entree.
**vegan, gluten-free w/ gf pasta
We probably need to retake these pics. It looks much prettier than the picture shows and it tastes amazing. My mom made this for me and I made her promise me she didn’t sneak meat in it. The walnuts really transform into a meaty texture. We both love this dish.
**vegetarian, vegan variation listed
This is my go-to quinoa recipe. It’s so easy and with a rice maker, it basically cooks itself while you get the rest of dinner made.
Roasted veggies are delicious on any occasion and even the pickiest veggie eaters often find they like vegetables that have gotten crisp and sweet in the oven.
Sweet, buttery orange glazed carrots are the perfect compliment to any Thanksgiving dinner.
**Vegan with sub of Earth Balance, gluten-free
A nice alternative to the traditional Green Bean Casserole at Thanksgiving.
**Vegan variation listed in recipe
Perhaps the best fruit salad dressing we’ve ever tasted. This easy delicious two ingredient recipe will be your new favorite topping for everyday and holiday fruit salads. We promise you we’re not exaggerating.
This sweet orange marmalade dressing goes perfectly with massaged kale greens, dried cranberries, and slivered almonds. Kale is a great green for serving at dinner parties or holidays because it holds up well in dressing. In fact, you can dress this the day before and it will only taste better the next day. Just pull it out of the fridge, and sprinkle with toppings.
Another yummy kale salad option. This one is packed with lots of nuts and seeds, making it a nice filling salad for those who may skip out on the turkey or for your health conscious dinner guests.
*vegan, gluten-free if you sub tamari for the soy sauce
Coconut has become a best friend in the Laugh, Cry, Cook kitchens. Even though my mom eats dairy, she too is hooked on the wonders of the cold cream from a full-fat coconut milk. Whip it into a whipped cream topping, use it for a yummy pumpkin pie dip (see the snacks and apps), and even make this Luscious Pumpkin Mousse Pie with it. Don’t even bother telling the guests it’s vegan…they will NEVER know. We think it may be the best pumpkin pie either of us have ever had.
A grown-up autumn twist on an old easy summer favorite that called for a can of peaches and a yellow cake mix. This version uses butternut squash and pumpkin spice bread mix instead.
Buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.
**vegan, gluten-free w/ gf oats
A vegan version of a German Chocolate Cake that my mom keeps bragging about. Mom, can I make this my official request for this to be served at our Thanksgiving? Thank you! 🙂
Honorable Mention Desserts:
We have so many yummy desserts, but this post is getting super long, so I’ve just linked to a few more worth checking out.
Refreshing Mandarin Orange and Pineapple Cake (vegan friendly)
No Bake Apricot Bars (vegan, gluten-free)
Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section)
Coconut Covered Cherries (vegan, gluten-free)
Powerhouse Chocolate Pudding Pie (vegan, gluten-free option)
Pumpkin Cookie Butter Cookies (vegan)
Superfood Hemp Chocolate Treats (vegan w/ vegan chocolate)
Yes, breakfast is still the most important meal of the day…even on Thanksgiving. No one wants the cook to pass out from low blood sugar levels in the middle of prepping dinner.
Sweet Pecan Pie Breakfast Oatmeal (vegan, gluten-free friendly)
Healthy Cinnamon Raisin Oatmeal (vegan, gluten-free friendly)
Some hints for cooking for vegans
Some of your favorite dishes can be easily modified for a vegan guest if you just know a few tricks.
Eggs: 1 T. of flax meal mixed with 3 T. of warm water will gel up in a few minutes and can be used as an egg substitute in most baked goods. 1/2 a banana also usually works in sweet breads or muffins.
Butter: Earth Balance is a delicious vegan butter substitute. In fact, if you already use margarine, you’ll hardly notice a difference int the taste. It is readily available at Whole Foods and Krogers here. My small town Wal-Mart even started carrying it.
Milk: Unsweetened almond milk is my favorite substitute for most of my cooking. It has a very mild taste so it doesn’t overpower a dish. Soy milk seems to have the best results for baking cakes and cupcakes though I usually use almond milk anyway because it’s what I have on hand.
Buttermilk: Add 1 T. of vinegar or lemon juice to 1 c. soy milk (soy does work best for this trick) and let sit for about 10 minutes. (FYI, this trick happens to work with cow’s milk too, if you don’t have buttermilk on hand and aren’t dairy-free.)
Meat: Don’t assume that the vegans in your life will be thrilled with a fake chicken breast as their main entree. Some will, but many of us, especially the ones who technically try to follow a plant-based diet, don’t actually eat many of those processed fake products. I have found a few that I like: Field Roast Applewood Sausages are my favorite meat substitute. They are GMO and soy-free and taste delicious. I’ve used the Chick’n Strips a few times too and those are pretty good on a pizza or something. Whole Foods has a Chick’n Salad in their deli that is quite good. I like cooking with tofu, but it’s taken me some time to learn how to make it taste good. Really, you don’t need fake meat or even soy to have a filling meal. Lentils, split-peas, chickpeas, and beans are all healthy filling options and can easily replace the meat in a lot of recipes.
Cheese: Vegan cheese substitutes are getting better and better all the time. Daiya is the most common shredded cheese substitute. It’s pretty good. We like it on our pizza. Though I don’t think it will fool anyone into thinking it’s real cheese. There are also cream cheese and sour cream substitutes that are pretty good, especially if used in a recipe or dip. I have a recipe on the blog for Nacho Cheese using cashews and sunflower seeds. The cashew cheese for the macaroni (above) could be used for any other casserole type dish as well. Their are also lots of recipes online for different cheeses, like ricotta cheese or parmesan. One of our readers even left a tip that you can make your own sour cream and cream cheese. If you can think it, some food blogger has probably blogged it. 🙂
I hope you find this helpful as you prepare a Thanksgiving meal that includes all the different palates in your family at one table. May the food join your family together in love and respect for one another. May we all honor each other and our differences on this day of gratitude and thanks.