Check out our top 5 Vegan Thanksgiving video recipes, we got them all in one playlist for your convenience. You can also check the written recipes below.

Enjoy!

1. Easy Vegan Thanksgiving Recipes by Liv’s Healthy Life
   

   • Maple Ginger Carrots

      (0:48)
     2 medium carrots, chopped and boiled
     1 tsp vegan butter
     1/4 tsp ginger
     1 tbsp maple syrup
     1/4 tsp orange juice
     

   • Fluffy Mashed Potatoes

      (1:33)
     4 medium potatoes, chopped and boiled
     1 tbsp vegan sour cream (optional)
     1 tbsp vegan cream cheese (optional)
     black pepper
     salt to taste
     

   • Crispy Tofu Cutlets

      (3:10)
     tofu, sliced as thick as you like
     3 tbsp flour
     3 tbsp nutritional yeast
     black pepper
     pinch of dried sage
     
     Gravy Recipe
     1/4 cup all-purpose flour
     1 tablespoon margarine
     3 cups vegetable broth
     2 tablespoons miso paste
     2 tablespoons warm water
     2 teaspoons soy sauce
     1/4 teaspoon onion powder
     1/4 teaspoon ground black pepper

     1. In a sauce pan melt margarine, add flour and stir. When smooth add vegetable broth.
     2. Dissolve miso paste in warm water.
     3. Add miso water, soy sauce, onion powder and pepper. Stir until desired thickness is achieved. Serve warm.

   • Almond & Spice Cookies

      (4:57)
     3 tbsp pumpkin puree (or similar substitute)
     3 tbsp softened vegan butter or coconut oil
     1/4 cup almond butter
     1/2 cane sugar
     3 tbsp liquid sweetener, such as molasses or maple syrup
     1 1/2 flour
     1/2 tsp baking soda
     1/4 ground ginger
     1/2 tsp ground cinnamon

     1. Bake at 350°F / 180°C

     Icing recipe
     3 and ¾ cups (450g) Powdered Sugar
     3 Tbsp (45g) Vegan Butter
     4 Tbsp (60ml) Soy Milk (or any other non-dairy milk)
     2 tsp (10ml) Vanilla Extract

     1. Add the powdered sugar, vegan butter, soy milk and vanilla extract to a mixing bowl.
     2. Using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth.
     3. It should be very thick, but still easily spreadable. If it’s too thick, add a bit more soy milk, if it’s too thin, add a little powdered sugar.

2. Vegan Thanksgiving Dinner Idea! Plant-Based + Gluten-Free + Oil-Free by Samantha Lindsey

   • Spinach & Kale Veggie Rounds

     (0:41)
     1/2 of a red onion
     1/3 of a red pepper
     2 cups of either kale, spinach or combination of both
     1 can of rinsed, drained chickpeas
     1/4 cup of pumpkin seeds
     1/2 cup of nutritional yeast
     small handful of shredded carrots
     1/2 teaspoon red pepper flakes
     1 teaspoon oregano
     salt + pepper to taste
     1/2 cup of oatmeal

     1. Sauté onion and pepper until golden. Add in greens and let wilt.
     2. In a food processor, add in chickpeas, seeds, and garlic. Pulse to combine.
     3. Add in veggie mixture, nutritional yeast, carrots, and seasoning. Pulse to combine.
     4. Finally, add in oatmeal and pulse again.
     5. Form mixture into rounds.
     6. Bake at 375°F / 190°C for 35 minutes.
     7. Let cool for 15 minutes. Serve warm.

     *These will last 3-4 days in the fridge and taste even better the next day!
     

   • Mashed Potatoes

      (2:12)
     Peeled, cubed potatoes
     Nutritional Yeast
     Salt + Pepper
     Splash of unsweetened almond milk
     *amount of potato varies depending on how much you want to make, this is all to taste.

     1. Add peeled, cut potatoes to a pot and boil until tender, you should be able to pierce with a fork.
     2. Drain water from pot.
     3. Add nutritional yeast to taste, starting with 1/4 a cup depending on the amount of potatoes.
     4. Add any spices you like. I just added salt, pepper and nutritional yeast.
     5. Add a splash of non-dairy milk + more when blending.
     6. Use a hand mixture or masher until desired consistency.

   • Gravy

      (2:44)
     1 cup brown rice flour (or white rice flour if you can’t find brown rice)
     1/4 cup nutritional yeast flakes
     2 teaspoons salt
     1 Tablespoon + 1 teaspoon rubbed sage
     1 Tablespoon

     1. Finely ground black pepper (this can be quite peppery to some so if you are sensitive cut it back to two teaspoons and add more if necessary when cooking.)
     2. Blend everything together in a blender or food processor to make sure that it is evenly combined and that the nutritional yeast flakes are powdered.
     3. Store in a jar in your pantry for 6 months or more!

     Alright, now when you’re ready to make your gravy from the mix follow the directions below:

     1/4 cup gravy mix
     2 cups unsweetened soy, almond or your favourite non-dairy milk (it must be unsweetened!)

     1. Whisk your gravy mix and soy milk in a small pot over medium-high heat.
     2. Cook until thickened. Make sure you are stirring it while cooking, it should only take a couple of minutes to thicken up. The nice thing about rice flour is that it doesn’t clump up though so you can be a little more careless with the whisking!

   • Biscuits

      (3:20)
     GLUTEN FREE, DAIRY FREE, EGG FREE
     4 Cups of Bob’s Red Mill Gluten Free 1-1 Flour
     4 Teaspoons Baking Powder
     1 Teaspoon Sea Salt
     1 Cup Unsweetened Apple Sauce
     1 Cup Almond Milk (more if needed)

     1. Preheat Oven to 425°F / 220°C
     2. Combine dry ingredients in a bowl and mix.
     3. Add in apple sauce and mix again.
     4. Add almond milk until dough-consistency.
     5. This recipe will make 12 large biscuits, place on a non-stick baking pan.
     6. Bake for 13 minutes.

   • Maple Glazed Acorn Squash

     (3:39)
     1 Acorn Squash
     Drizzle of Maple Syrup
     Salt + Pepper to taste.

     1. Cut squash in half, clean out seeds.
     2. Cut bottom so the squash will cook upright.
     3. Add a drizzle of maple syrup, coating evenly.
     4. Add salt + pepper to taste.
     5. Bake at 400°F / 200°C for 1 hour – 1hr 15min. You should be able to easily pierce with fork.

3. Stuffed Acorn Squash

    by hot for food
   Squash ingredients:
   2 acorn squash
   1/3 C melted vegan butter (can sub melted coconut oil or olive oil)
   2 tbsp maple syrup
   salt & pepper to tasteStuffing ingredients:
   1 C brown rice and wild rice mixture (or just use brown rice)
   1 1/2 C water
   1/4 tsp sea salt
   1/2 C onion, finely chopped
   1 tsp cinnamon
   1 tsp nutmeg
   1 1/2 C thawed frozen corn
   1 C chopped red pepper
   3 C finely chopped kale
   3 garlic cloves, minced
   1/3 C tahini (using one that isn’t raw is preferred because it’s creamier)

   1. Preheat oven to 400°F / 200°C.
   2. Cut the acorn squashes in half. Scoop out the seeds and flesh and save the seeds to make a toasted garnish (instructions to follow).
   3. Melt vegan butter and mix with maple syrup. Brush the mixture onto each half of the fleshy part of the squash. Season with salt and pepper to taste.

4. Mini Vegan Shepherds Pie

    by Alethea Todaro
   

   1 onion (diced)
   1 tbsp chopped fresh garlic
   1 tbsp flour
   6 oz tomato paste
   1 1/2 c water (add more if sauce is too thick)
   1 package frozen mixed vegetables
   16 oz cooked lentils
   Spices of your choice (I used salt, pepper, garlic & onion powder and parsley)

   
   Mashed Potatoes
   8 cooking potatoes
   2 tbsp non dairy milk
   1 tbsp vegan butter
   salt to taste

   1. Pre heat oven to 350°F / 180°C.
   2. In a large pot add water for boiling. Once boiling add in peeled potatoes. Cook until potatoes are tender. Drain.
   3. In a large skillet pre heat 1 tbsp of vegetable oil. Add in garlic and onion and sauté until golden. Add in flour and stir. Add tomato paste and water. Mixture will be thick feel free to add more water to thin it out making sure to not make it runny.
   4. Add spices, frozen vegetables and lentils. Cook on medium heat for 5 minutes stirring occasionally.
   5. In a large bowl add potatoes, non dairy milk, vegan butter & salt. Mash potatoes and whip until creamy.
   6. I used 3 large ramekin bowls. You are more than welcome to prepare this in a casserole dish. Add lentils mixture in first, then spread on mashed potatoes.
   7. Bake on a cookie sheet for 30 minutes.

5. Vegan Pumpkin Pie

   by Jocelynne Flor
   
   Pie Crust
   1 1/2 cups flour {cold}, plus additional flour for rolling
   8 tablespoons vegan butter {cold}
   1 teaspoon maple syrup
   2-4 tablespoons ice cold water
   1/2 teaspoon salt

   1. Preheat oven to 350°F / 180°C.
   2. The key to flaky pie crust is using COLD ingredients: Place your measured flour in the fridge or freezer for about 10 minutes (I used a mixture of all purpose and spelt flour.)
   3. In a food processor fitted with an S-blade, pulse the flour, salt, maple syrup, and butter until crumbly. Alternatively you can go old school and cut the butter into the flour using two knives, a fork, or even your hands if you don’t own a food processor.
   4. Transfer this mixture to a bowl and stir in the ice cold water one tablespoon at a time until a stick dough is formed.
   5. Chill the dough in the fridge for 30 minutes to an hour.
   6. On a lightly floured surface, roll out the dough to about 1/2 a centimetre thick. Line a 9 inch pie pan with the dough and trim away the excess.
   7. Poke a few holes in the bottom of the crust using a fork. Place your pie dish in the fridge while you make the filling.

   Pumpkin Pie Filling
   1 block (300g) soft or silken tofu
   2 cups pure pumpkin (FRESH is best, but canned will do if you’re short on time)
   1 tablespoon pumpkin spice
   1/2 teaspoon ground ginger
   1 teaspoon cinnamon
   1 teaspoon vanila extract
   pinch of salt

   1. Combine all ingredients in a blender until smooth.
   2. Pour into the pie crust and bake for 30-40 minutes or until no longer jiggly.
   3. Cool down COMPLETELY before slicing.
   4. Top with coconut whipped cream and a dash of cinnamon.

Happy Thanksgiving 🙏