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Vegan Thanksgiving Recipes To Try Out This Season

This Thanksgiving why not try the latest diet trend and lets go vegan! Who says vegan has to be boring, it can actually be a whole lot of fun and fantastic with just a little meal planning.

1. Vegan Sweet Potato Casserole with Pecan Crumble

By Jim Robinson, Owner Clean Green Simple


Sweet Potato Filling

Pecan Crumble Topping


  1. Wash the sweet potatoes, peel, and cut into 1-inch cubes. 
  2. Bring a large pot of water to a boil and add the sweet potatoes. Boil for 20 to 30 minutes or until tender.
  3. While the sweet potatoes are boiling, prepare the pecan crumble topping. Pulse the pecans in a food processor until crushed but still chunky. Add the flour, brown sugar, vegan butter, and salt. Pulse 3 to 5 times until combined.
  4. Once the sweet potatoes are ready, pre-heat the oven to 350 degrees Fahrenheit. Drain the sweet potatoes and mash. Add the non-dairy milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and vegan butter. Mix well.
  5. Transfer the mixture to a greased 9×13 casserole dish or deep pie dish. Top with the pecan crumble topping, spreading it into an even layer. Bake for 25 to 30 minutes or until the sweet potato is bubbling and the pecan topping has browned. Garnish with pecans and serve warm.

2. Vegan Pumpkin Pie

By  Southern Pressed Juicery


For crust:

For filling:


  1. In food processor combine all ingredients for crust. In a pie tin with removable bottomform the crust by pressing into the tin with your hands.
  2. In vitamin or other high speed blender, combine all ingredients for the filling.
  3. Pour filling over top of the crust to desired thickness. Place pie tin on a level surface in the freezer. The pie will firm within an hour.
  4. Top the pie with sliced almonds and ground cinnamon, or topping of choice, such as dairy free whipped cream.

3. Ratatouille

By Amy Mehrtens, Chef, Copper Vine in New Orleans

Photo Credit: Brandt Vicknair



4. Lentil Pilaf

By Executive Chef Kevin Templeton, Barleymash



  1. Heat 1 tbsp. coconut oil in a saucepan and stir in shallots. Sauté shallots until they are a nice golden brown.
  2. Add stock (chicken or veggie) and bring to a boil.
  3. Stir in lentils and reduce heat to a low simmer. Simmer uncovered for 5 minutes or until lentils are tender but not too soft. Be aware: Different types of lentils take less or more time to cook.
  4. Drain excess liquid and set aside.
  5. Heat remaining 2 tbsp. coconut oil in a large sauté pan over high heat. Stir in cauliflower, carrots, onions and celery and sauté for 5 minutes or until tender.
  6. Add lentils and sauté for 2 more minutes.
  7. Season with salt and pepper.
  8. Stir in butter (if you like).

5. Yam’amole

By Executive Chef Michael C. Brown of Jalisco Cantina and Barrel Republic



  1. Mix all ingredients and adjust seasoning.
  2. Serving suggestions: with chips, yam’amole tostada, on top of carne asada fries or finish off your veggie burger.

6. MIXT Sunrise Salad



  1. Heat oven to 350 degrees. Thoroughly rinse raw sunchokes to remove any debris. Dicesunchokes into ¼ inch pieces and toss with half of the olive oil, salt and pepper to taste.
  2. Toss onto a parchment-lined cookie sheet and set aside. Peel and cut open butternutsquash. Remove seeds and cut into ¼ inch pieces. Toss with other half of olive oil, salt and pepper to taste. Place on another parchment-lined cookie sheet.
  3. Bake sunchokesand butternut squash for 15-20 mins in preheated oven until fork tender. During the last 4 minutes of roasting vegetables, place raw sunflower seeds on a small baking sheet and toast.​​Set aside and allow roasted ingredients to cool to room temperature.
  4. While other ingredients are roasting, wash and thoroughly dry lettuce. Tear butterlettuce into ¼ inch pieces. Thinly slice the radishes into coin shapes, tear washed and

MIXT Autumn Spiced Vinaigrette

(makes approximately 16 ounces )

7. Cabernet Cranberries

By Jim Mumford,



  1. Combine all ingredients in a large sauce pot.
  2. Bring the ingredients to a boil. Watch the pot closely during this step! The sauce will boil quickly. Reduce the heat immediately to keep it from boiling over.
  3. Simmer for 20-30 minutes. The sauce will reduce slightly and thicken.
  4. Remove from heat. The sauce will continue to thicken as it cools.

8. Wild Mushroom & Kale Stuffing

By Jenni Kayne





To prepare the cornbread: Preheat oven to 375° F. Grease a 9-by 13-inch baking dish and set aside.. In a medium mix bowl, stir together the cornmeal, gluten-free flour, baking soda, and salt. In a separate large mixing bowl, beat together the eggs and sugar. Add the extra-virgin olive oil and buttermilk and stir to combine. Add the dry ingredients to the wet ingredients, and stir together until just combined. Fold in the corn and transfer to the prepared baking dish. Bake for 23-25minutes, until a toothpick inserted in the center comes out clean. Let cool, then cut into 1-inch cubes and spread out on a baking sheet. Let sit out, uncovered, for 1-2 days to dry.

To prepare the stuffing: In a mixing bowl, combine eggs, vegetable stock, and lemon zest. Set aside. Heat the olive oil in a large sauté pan over medium heat. Add onions and a large pinch of salt, and sauté for 4-5 minutes, until the onions are soft and translucent. Add the shallots, garlic, thy me, bay leaf and another pinch of salt and a pinch of pepper. Stir to combine and sauté for 2-3 minutes, until shallots and garlic soften. Add white wine and increase the heat. When the liquid has reduced by half, add the mushrooms, a generous pinch of salt, and stir to combine. Sauté the mushrooms for 5-6 minutes, until they just begin to soften. Add the apple cider vinegar, sauté for 1 minute, and then add kale. Sauté for 2 minutes until kale begins to wilt, taste for seasoning, then remove from heat. Transfer the mushroom mixture to a large mixing bowl, add the cornbread, sage, and egg mixture. Mix to combine and transfer to the prepared baking dish. 

To bake stuffing: Preheat oven to 325° F. Cover with foil and bake 35 minutes. Remove foil and bake for another 10-15 minutes, until cornbread turns golden brown.

9. Keto Peanut Butter Pie

By Leelalicious in partnership with PB2 Foods


Vegan Peanut Butter Pie Filling:

Chocolate Drizzle:


Chocolate Pie Crust:

  1. To make the chocolate pie crust start by preheating your oven to 350°F. Stir together the flax meal and water and let the mixture gel for 10 minutes.
  2. In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
  3. To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
  4. You can chill the dough and then roll it out between two pieces of parchment.
  5. Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
  6. Poke the crust all over with a fork, then bake for about 15 minutes. Let the baked chocolate pie crust cool to room temperature before adding the peanut butter filling. 

Peanut Butter Pie Filling:

  1. Add chilled coconut cream (separated cream part from a chilled can of coconut cream or milk) to a bowl. Whip with an electric mixer until it looks aerated and increased in volume.
  2. In a separate bowl combine the PB2 Pre+Probiotic peanut powder, sweetener, water, coconut oil, vanilla extract, and salt.
  3. Fold the whipped coconut cream into the peanut mixture in 2 additions. Add the pie filling into the cooled pie crust and smooth out the top with a spatula. Chill the pie in the fridge for at least 1 hour (or in the freezer for 1/2 hour) until the filling is set and firm.
  4. To make the chocolate drizzle either melt some chocolate (chips) or make your own. In a small bowl combine the cocoa powder, melted coconut oil, and sweetener. Drizzle it all over the chilled peanut butter pie.
  5. Now combine the PB2 powder and water. Drizzle the peanut butter over the pie as well.
  6. Store the pie in the fridge until ready to serve (up to 4 days).

10. Pumpkin Spice Cinnamon Roll Muffins

By Vegan Chef and Influencer Alexa Peduzzi of Fooduzzi



Granulated sugar for sprinkling


  1. Add your flour, baking powder, pumpkin pie spice, and salt in the bowl of your stand mixer with the paddle attachment attached. Mix on low to combine.
  2. Add your vegan butter, one chunk at a time, with the stand mixer running on low. Drizzle in the So Delicious Organic Unsweetened Vanilla Coconutmilk and mix until the dough forms a ball and pulls away from the sides of the bowl.
  3. Remove the dough from the stand mixer, form it into a disk, and wrap in plastic wrap. Allow it to rest in the fridge for 15 minutes.
  4. Meanwhile, preheat your oven to 390° F. Line a 12-cup muffin tin with liners.
  5. Mix your brown sugar, pumpkin pie spice, and cinnamon for the filling in a medium bowl. Set aside.
  6. Remove your dough from the fridge, place it on the back of a baking pan or large cutting board, and roll the dough into a flat 16″ x 11″ rectangle. Spread with your pumpkin puree and sprinkle with your brown sugar mixture, making sure to cover the entire rectangle.
  7. Tightly roll the dough from the long side. If it’s particularly warm and the dough is getting too warm, take the entire log on the baking pan or cutting board and place in the fridge to chill for 10 minutes. Cut into 12 equal pieces.
  8. Place the rolls in the muffin tins (they’re big, so they might not reach the bottom of the muffin tin – that’s okay!), and bake for 20-25 minutes, or until slightly golden on top.
  9. Remove from the oven and immediately remove the muffins from the tin and place them on a cooling rack. Sprinkle with sugar while hot so that it sticks. Allow to cool slightly and enjoy!

11. Miso Gravy

By Ruth Tal | Fresh L.A.



  1. Combine flour, garlic powder, and yeast in a saucepan over low heat. Whisk in stock to make a paste.
  2. Bring to a boil, then reduce heat and simmer for 30 seconds. Add oil, mustard, miso, and salt. Cook, whisking constantly, until mixture is smooth.
  3. Serve hot or let cool, transfer to an airtight container, and refrigerate for up to 5 days.
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