Vegan Thanksgiving Menu 2015!

November 23, 2015


Around Thanksgiving time two years ago is when I first went vegan, so this is officially my third turkey-free Thanksgiving! I don’t know about you guys but… I don’t feel like I’m missing a damn thing. Feeling bloated and disgusting after a gluten, meat and dairy-filled meal and not being able to get up off the couch for hours after? Nah…I’m goodddd.

So I put together this menu of vegan Thanksgiving recipes that will keep you full, satisfied, and not feeling like total crap afterwards! If you guys try any of my recipes out be sure to let me know in the comments how you liked them! And as a note – I was able to find just about every ingredient listed in these recipes organic. So to avoid writing “organic” in front of each item – it goes without saying that 99% of the time, I am using organic. For specific, hard to find items, I will include which brand I like. If you’re looking for some additional recipes/Thanksgiving inspiration, you check out my Vegan Thanksgiving menu from last year as well!

Wishing everyone a safe and happy Thanksgiving!



Note: No real meat or fake meat involved. All plant goodness! Yields 12 meatballs.

2 cans great northern beans, drained and rinsed

1 diced yellow onion

4 diced cloves of garlic

1/3 cup of cranberry orange sauce (See next recipe!)

1/2 cup pumpkin puree

1/2 cup chopped pumpkin seeds

1/2 cup gluten free seasoned breadcrumbs

1/4 teaspoon nutmeg

1/2 teaspoon rosemary

1/2 teaspoon thyme

salt and pepper to taste

  1. In some oil of your choice or Earth Balance vegan butter, sauté up the onion and garlic until translucent and fragrant.
  2. While sautéing, place the drained and rinsed beans into a large bowl and mash with a potato masher.
  3. Combine all other ingredients *except the breadcrumbs* in with the mashed beans and make sure everything is well incorporated.
  4. Once you have your mixture, sprinkle in the breadcrumbs a bit at a time until you have the correct consistency. You don’t want the meatballs too dry, but dry enough where they are able to hold their shape well. Use your best judgement on the consistency, I needed about 1/2 cup of breadcrumbs to get them to where I wanted them.
  5. Once you have the desired consistency, take small amount of the mixture and form meatballs by rolling them between your palms. If they are sticking to your hands, they are too wet and need some more breadcrumbs – and if you do not have any residue on your hands that means they are too dry! (AKA what we call “meatball hands” in my family lol)
  6. Place your meatballs into a frying pan with some oil to coat the bottom and sauté for a few minutes on each side before flipping. I also tried baking the meatballs, but I liked the way they turned out better by cooking them on the stove, they stayed much more moist!
  7. Serve with Cranberry Orange Sauce (see next recipe) and enjoy!



1 eight ounce package of cranberries (I was able to find organic ones at Trader Joe’s!)

juice of 3 oranges (about 1/2 cup)

zest of 2 oranges

1/4 cup of water

2 tbsp maple syrup

1 tbsp coconut sugar

  1. Combine all ingredients into a saucepan and simmer on low until the cranberries burst and the sauce thickens.
  2. Top with a garnish of orange zest for color!



1 lb organic brown rice gluten free pasta (I love the fusilli from Trader Joe’s)

1 cubed and roasted butternut squash (peel, cube, season with salt, pepper, and olive oil, and roast in 400 degree oven until fork tender – about 30 minutes)

1 diced yellow onion

2 tbsp Earth balance butter

2 tbsp all purpose gluten free flour

1/2 up soaked raw cashews + 1/3 cup water

1 teaspoon dijon mustard

seasoned breadcrumbs to top

1/2 teaspoon turmeric

1/2 teaspoon crushed red pepper

1/2 teaspoon paprika

1/2 teaspoon nutmeg

salt and pepper to taste

  1. While the squash is roasting, boil the pasta until al dente (a minute or two short of being fully cooked). Coat with a bit of Earth Balance to keep the pasta from sticking together and set aside.
  2. After the cashews have soaked in hot water for minimum 20 minutes (the longer the better), drain them and place them into a blender with the 1/3 of water until creamy. Set aside
  3. In some oil of your choice or Earth Balance vegan butter, sautée up the onion and garlic until translucent and fragrant. Add in the flour and cook for another minute.
  4. Combine all ingredients *besides pasta & breadcrumbs* into a large bowl and blend with an imersion blender until creamy. You can also transfer to a blender or food processor if you do not have a hand blender.
  5. In a large baking dish, combine the pasta and the butternut squash sauce until the pasta is evenly coated.
  6. Top with bread crumbs and bake 15-20 minutes at 350 degrees until the breadcrumbs are lightly toasted.



1 five pound bag of potatoes (I used russet, but this works great with any other type as well)

1 cup raw cashews, soaked

3/4 cup of water

1 cup almond milk

6 tablespoons Earth Balance butter

6 cloves of garlic, diced

1 tablespoon rosemary

salt and pepper to taste

  1. After washing and peeling the potatoes, cut them into thirds. Place into a large pot of boiling water until fork tender (about 20-25 minutes).
  2. While the potatoes are cooking, place 2 tablespoons of Earth Balance into a sauté pan and sauté the garlic until fragrant. Set aside.
  3. After the cashews have soaked in hot water for minimum 20 minutes (the longer the better), drain them and place them into a blender with the 3/4 of water until creamy.
  4. Once the potatoes are fork tender, drain them and return them to the pot. Combine cashew cream, garlic butter mixture, the other 4 tablespoons of butter, rosemary, and a generous amount of salt and pepper in with the potatoes.
  5. To get the creamiest potatoes, I like to use an immersion blender. Add in the almond milk slowly as you blend and only as you need it. They may feel pasty at first – but keep adding almond milk and they will gradually get creamier and creamier until they’re perfect! *EDIT: I take back my immersion blender statement. Apparently you’re prone to gluey potatoes when you use the blender because it breaks the starches down too much. Stick to a regular ol’ masher and you should be fine.



1 bag rainbow mini carrots (or any type of carrots that you can find, I just thought the rainbow carrots were so pretty!)

2 tablespoons maple syrup

4 fresh leaves of sage, chopped

tablespoon of olive oil

salt and pepper to taste

  1. Combine all ingredients into a baking dish and make sure the carrots are evenly coated.
  2. Bake at 350 degrees until the carrots are fork tender, about 25 minutes. That’s it!




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