Hey all! Happy Monday.
This vegan Thanksgiving recipe roundup has been compiled under slightly odd circumstances. Whereas I usually spend the weekend before Thanksgiving pinning recipes and getting excited for cooking–if not getting started on the cooking or the prep itself–this past weekend I was home with a truly awful stomach flu, and the sight and thought of food was less than appealing.
This morning, I finally woke up feeling better, and with that feeling came all of the usual excitement for Thanksgiving cooking. So, this post is both a celebration of the upcoming holiday, and–for me personally–a very grateful celebration of having my appetite back, so that I can savor the food. I feel lucky and glad.
A few of the recipes I’m sharing this year, including my whole roasted lemon tahini cauliflower and sauce and my vegan sweet potato and lentil shepherd’s pie, are very recent blog additions. But there are some old favorites, like my curried cauliflower and cranberries, or my no bake vegan, gluten free pumpkin pie. I wanted to include a mix of more complex, “project”-like recipes, and also some simple ones, like my wild rice and chickpea salad, or my quinoa salad with dried cranberries, apricots, lentils, and pecans.
And I’ve also included a bunch of small plates, salads, sides, and soups. For example, I’m particularly excited to whip up a batch of my gluten free pumpkin skillet cornbread this year, with some of my carrot miso butter as a spread.
Hopefully you’ll find some ideas for your own feast!
Salads & Soups
Clockwise, from top left:
1. Creamy curried cauliflower soup
2. Shaved brussels sprout and kale salad with lemon maple dressing and hemp + pumpkin seed parmesan
3. Fennel salad with ancient grains and pomegranate seeds
4. Roasted beet, baby spinach, and toasted quinoa salad
Small Plates and Sides
Clockwise, from top left:
1. Vegan, gluten free pumpkin skillet cornbread
3. Curried cauliflower and cranberries
4. Quinoa salad with dried cranberries, apricots, lentils, and pecans
Main Dishes
Clockwise, from top left:
1. Whole roasted lemon tahini cauliflower and sauce
2. Vegan sweet potato and lentil shepherd’s pie
3. Wild rice and chickpea salad
4. Lentil and sweet potato loaf
Dessert
Clockwise, from top left:
1. No bake vegan, gluten free pumpkin pie
2. Raw brownies with chocolate pumpkin frosting
3. Vegan pumpkin cashew pudding
And, in case you’re on the hunt for more ideas, check out some of my favorites from my New Veganism column at Food52:
Butternut squash, brussels sprout, and bread stuffing with apples
Vegan, gluten free butternut squash gratin
Sweet potato and chickpea cakes
Shepherd’s pie with parsnip and potato mash (this one is more traditional than my sweet potato version!)
And that’s it. No matter what dishes you cook this year, I wish you and the people you love a hearty, happy celebration.
And just in case you’re looking for some post-Thanksgiving breakfast ideas, I’ll be sharing a delicious ginger pear muesli recipe tomorrow, made with creamy cashew milk. Don’t miss it!
xo
All Food52 recipe images are (c) James Ransom for Food52.
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Oh my goodness ! brilliant ideas I come across. Now I can say that cooking is not a “hard nut to crack” for me.. 🙂
this is great, love all the thanksgiving meal you shared in this post. thanks so much =D
I have to try the whole roasted lemon tahini cauliflower and sauce esp. with Pom seeds! vegan sweet potato and lentil shepherd’s pie is already a huge fave at our house 🙂
Beautiful spread!
Those raw bars look delightful! I am so making the chocolate pumpkin and apple bars, and I’m trying my very first vegan shephard’s pie this year inspired by your dish! THANKS, GENA!:)
Wow these recipes look amazing! Those raw brownies with pumpkin frosting are going to be my contribution to Thanksgiving this year. Thanks for sharing 🙂
Gena, these recipes look so good!