We are somehow programmed to believe that delicious and impressive dishes have to be complicated, particularly when it comes to special occasions. Not everyone has the luxury of enough free time to plan, shop, and cook a ‘fancy’ Thanksgiving meal that requires hours of preparation. And do we, busy bees have to feel guilty about it?
Definitely not! I have never been a fan of oblivious hours over the kitchen stove, and I believe you can absolutely stun your guests with delicious, yet super simple, cleverly seasoned and prepared meals.
Therefore, this Thanksgiving I am giving you 21 extremely easy vegan recipes you haven’t tried yet that are festive, delicious and impressive enough to wow your guests with their tasty simplicity! Оr, if you are lucky enough to
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Bursting with squash, beans, and corn, this veggie-packed dish is an easy vegan Thanksgiving recipe to add to your Tofurkey Day menu.
1 package butternut squash chunks
3 tbsp. extra-virgin olive oil
1 medium red onion
3 clove garlic
4 sprig fresh thyme
4 c. fresh or frozen corn kernels
12 oz. frozen shelled edamame
3 tbsp. white wine vinegar
2 tbsp. Dijon mustard
Preheat oven to 425 degrees F. On 1 rimmed baking sheet, toss butternut squash with 2 teaspoons oil. Roast butternut squash 15 minutes, stirring once halfway through. On another rimmed baking sheet, toss onion with 1 teaspoon oil. Roast onion and butternut squash another 15 to 20 minutes or until squash is tender, stirring once halfway through.
Meanwhile, in 5-quart saucepot, heat remaining 2 tablespoons oil on medium. Add garlic, thyme, and 1/4 teaspoons salt. Cook 2 minutes, stirring. Add corn and edamame. Cook 4 to 5 minutes or until heated through, stirring occasionally. Remove from heat.
In small bowl, whisk vinegar, mustard, and 1/4 teaspoons each salt and pepper; stir into corn mixture along with roasted squash and onions.
2.Roasted Sweet Potato, Pear, and Onion
We paired pears with classic fall root veggies in this sweet and savory vegan side dish.
2 Bartlett pears, about 14 oz, cored and cut into wedges
2 small red onions, cut into wedges
2 small sweet potatoes (about 1 lb), cut into 1/2-inch-thick half-moons
6 sprigs thyme, plus more for serving
3 tbsp. olive oil
Heat oven to 425°F. On large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes.
Sprinkle with additional thyme if desired.
3. Vegan Gravy
This super-simple sauce will please every eater at your Thanksgiving table with its rich mushroomy flavor.
1/4 c. vegan butter
4 cremini mushrooms, finely chopped
1 large shallot, finely chopped
1/3 c. all-purpose flour
4 c. low-sodium mushroom or vegetable broth
2 sprigs fresh rosemary
1 tsp. low-sodium soy sauce
Pinch freshly grated nutmeg
Heat vegan butter in large skillet on medium. Add mushrooms and shallot and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes.
Sprinkle flour on top and cook, stirring, until golden brown, 4 to 5 minutes. Slowly whisk in broth. Add rosemary and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes.
Stir in soy sauce, nutmeg and 1/2 teaspoon pepper and cook 1 minute. Strain just before serving.
4. Spicy Southern Greens
You don’t have to live below the Mason-Dixon line to make these spicy sautéed collard greens and kale as an easy vegan Thanksgiving recipe.
1 1/2 lb. collard greens, washed
1 1/2 lb. kale, washed
2 tbsp. olive oil
1 medium onion, chopped
1/2 tbsp. crushed red pepper
2 cloves garlic, thinly sliced
1 tbsp. distilled white vinegar
2 tsp. sugar
3 tbsp. chow chow or pickle relish
Remove tough stems from greens and kale. Roll leaves up tightly into cigar shape and thinly slice.
In 12-quart saucepot, heat olive oil on medium. Add onion; cook 6 to 8 minutes or until golden brown, stirring occasionally.
To pot, add greens, red pepper, garlic, vinegar, sugar and 1/2 cup water. Cook 20 to 25 minutes or until greens are tender, stirring occasionally. If greens seem dry, add additional 1/4 cups water.
Stir in relish, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Roasted Butternut Squash and Spinach
Folding fresh spinach into roasted butternut squash makes the leaves warm and wilty, and sprinkling the dish with almonds adds irresistible crunch.
1 medium butternut squash
2 tbsp. olive oil
1 tsp. olive oil
1/4 c. sliced almonds
1/4 tsp. ground cinnamon
1 pinch cayenne pepper
4 c. baby spinach
Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
6. Savory Pumpkin and Sage Soup
This savory spin on everyones go-to autumn gourd is an easy recipe to add to your menu.
For the Soup
1/4 c. olive oil
3 large sweet onions, sliced
3 cloves garlic, chopped
2 large leaves sage, chopped
2 tsp. fresh ginger, grated and peeled
1/4 tsp. ground nutmeg
2 qt. lower-sodium vegetable or chicken broth
3 15-oz. cans pure pumpkin
1 tbsp. lemon juice
For the Sage and Shiitake Garnish
1 in. oil
24 small sage leaves
7 oz. shiitake mushrooms, stemmed and very thinly sliced
Make the Soup: In 5-quart saucepot, heat oil on medium. Add onions and salt. Cook 40 minutes or until deep golden brown, stirring occasionally. Add garlic, sage, ginger and nutmeg. Cook 5 minutes or until garlic is golden, stirring occasionally. Add broth and pumpkin. Heat to simmering on high, scraping up browned bits from bottom of pot. Reduce heat to maintain simmer; cook 20 minutes stirring occasionally.
With immersion blender or in batches in blender, puree soup until smooth. Stir in lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Makes about 10 cups. Soup can be made and refrigerated up to 2 days ahead. Reheat on medium. (If soup is too thick, add water or broth for desired consistency. Season to taste.)
Make the Sage and Shiitake Garnish: In 2-quart saucepan, heat oil on high until hot but not smoking. Add sage leaves to oil. Fry 1 to 2 minutes or until leaves are browned, stirring occasionally. With slotted spoon, transfer to large paper-towel-lined plate; sprinkle with pinch of salt. In batches, add shiitake mushrooms to hot oil. Fry 2 minutes or until deep golden brown, stirring occasionally. Transfer to same plate as sage; sprinkle with pinch of salt. Cool completely. Garnish can be made up to 3 hours ahead. Let stand at room temperature.
7. Roasted Carrots With Cumin-Thyme Granola
Carrots don’t need butter to be delicious. This crunchy, nutty, granola-topped recipe is so good, it may even overshadow the main course.
1 1/2 lb. carrots (halved lengthwise, or crosswise if larger)
1 tbsp. olive oil, plus more for pan
1/4 tsp. salt, plus more for pan
1/2 small shallot, finely chopped
1 tsp. fresh thyme leaves
1 c. Cumin-Thyme Granola
On rimmed baking sheet, toss carrots with olive oil, salt, and pepper. Roast at 400°F until golden brown and tender, 25 minutes.
In bowl, combine lemon juice with 1 tablespoon olive oil, finely chopped shallot, fresh thyme leaves, and 1/4 teaspoon salt. Drizzle over carrots and sprinkle with Cumin-Thyme Granola.
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