Vegan & Raw Thanksgiving Recipes, 2012

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Photo courtesy of James Ransom for Food52

It’s that time of year again. Hard to believe it has been a whole year since Thanksgiving of 2011. Though a lot of things in my life are the same, many are different, and it’s dizzying to think about all that can happen in 365 days.

Each year at this time, I feel so tremendously grateful for my friends, my family, my health, my appetite, my freedom, and for all of the beauty that is constantly unfolding around me. And what better way to celebrate than with delicious, satisfying, and compassionate food? If this is your first vegan Thanksgiving—or if you’re simply trying to bring more animal free meals to your table—I hope the following round up, drawn from the year in Choosing Raw recipes, inspires and delights you.


Acorn Squash and Sacha Inchi Bisque


Warm Leek and Cannellini Bean Salad


Kale Salad with Carrots, Apples, Raisins, and Creamy Curry Dressing


Vegan Carrot Mousse


Purple Kale Salad with Creamy Apricot Ginger Dressing


Smoky Cauliflower and White Bean Dip


Grape, Avocado, and Baby Kale Salad with Quinoa


Veggie + Grain Sides

Raw Brussels Sprouts Salad with Tangy Mustard Vinaigrette


Curried Goldenberry Millet Bowl


Sesame Sugar Snap Pea Salad


Quinoa with Roasted Peppers, Eggplant, and Balsamic Vinaigrette


Brown Rice, Sweet Potato, and Lentils with Hempseed Vinaigrette


Curried Cauliflower and Cranberries

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Butternut Squash and Garlicky Kale Lasagna with Brazil Nut Cheese


Crowd Pleasing Vegan Thanksgiving Stuffing (because who the heck thinks a “side” of stuffing is enough?!)

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Vegan Shepherd’s Pie

Photo courtesy of Food52

Lentil and Sweet Potato Loaf

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Even More Vegan Stuffing!

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Chickpea Tart with Roast Potatoes, Swiss Chard, Beets, and Cashew Cheese

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Raw, Vegan Mushroom Burgers

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…and for Dessert

I’ll just keep it simple. Perfect vegan pumpkin pie.

Photo courtesy of Food52

A lot of you have been asking about substitutes for the tapioca starch in the pumpkin pie recipe. Try cornstarch or arrowroot—both ought to work well!

So what am I making this year? I am delighted to say absolutely nothing. My mom and I will be dining at Candle79 together, and what a feast it is sure to be. I can’t wait to recap it for you guys! In the meantime, I hope that you all have magnificent feasts planned. See you back here tomorrow for a pre-holiday sendoff.


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  1. I know I’m over a week late but just wanted to share with you that I made your Crowd Pleasing Thanksgiving Stuffing and it was a hit! I was so proud bc it was my first time contributing to cooking and it was vegan as well! My aunt even asked me to email her the recipe and took some left overs home! Thank you again 🙂

  2. Fist Vegan Thanksgiving was a total success! Had a Lentil and Sweet Potato Loaf for the main dish and some Raw Brownies for dessert. Both were excellent. Thanks for the awesome recipes Gena!

  3. I’m going to my first raw food potluck tonight and I chose my recipes from your site (raw mashed potato and bana soft serve), your recipes are so simple and tasty looking! I can’t wait to share with everyone 🙂

    • Usually the best recipes, especially raw ones, are simple. The idea of raw recipes is to celebrate the naturally occurring flavors and nutrients of the food, rather than attempting to concoct something complicatedly artificial. It’s one reason I love this lifestyle 🙂

  4. I made your Brown Rice, Sweet Potato and Lentils bowl with the Hemp Seed Vinaigrette, it was delicious! I have added a few off this list to my “must make ASAP” list. Love your site!

  5. Gena, I can practically taste the food by looking at your pictures! Mmm! What divine foods for a thanksgiving feast. Ive picked out several that I will be making soon!!

  6. What a great round up! I’m making your pumpkin pie for the family only with a raw pecan crust. I already did a test run, and I’m in love with the molasses in the pie filling. So good!

    Of all of the recipes above that I haven’t tried, I most want to make your crowd pleasing stuffing and the shepard’s pie when I get the time. They look beautiful, warm, and hearty. They’ll be just what I need on a cold winter night, though I’m not complaining about the unseasonal mild weather here. 😉

  7. I made your stuffing with squash & brussel sprouts for a “friendsgiving” this past weekend and it was WONDERFUL–even passed muster with the omnivores. I think that one may need to get moved from the “holiday” column into the regular rotation. (and because I was then too busy/overwhelmed to prep lunches for the week, your marinated mushrooms have been a lifesaver–thank you!!!)

  8. Everything looks so yummy! I’m fortunate that my mama and granny do most all of the cooking, and it’s all vegan! So I can just sit back and stuff my face.

  9. Yay!! Thanks for this! It’s a nice reminder, too, of some recipes that have sunk tot he back of the mind. I’ll be doing shepherd’s pie as the main this year. 😀 Enjoy your lovely dinner. I wish I was back in NYC eating the mind-blowing fare!

  10. I wish nothing but health and happiness to you and yours this Thanksgiving, my friend. Thank you for sharing your gifts!

  11. How could I possibly have missed the curried goldenberry millet bowl post??? I am in love with those tart little gems, this dish looks fantastic. And the curried cauliflower with cranberries? Very excited… thank you for posting these Gena!