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My Favourite Vegan Thanksgiving Recipes

BySimone Published on Updated on
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It’s almost time for Thanksgiving…which means it’s almost time for one of the cosiest meals of the year. And of course I just had to share my collection of go-to vegan Thanksgiving recipes.

For me, Thanksgiving is all about family and enjoying delicious food – vegan food, that is. Because vegan food can be just as delicious, rich and tasty as regular Thanksgiving foods…and some of these recipes are even better as vegan, if you ask me.

So, let’s get into it. Here’s my favourite vegan Thanksgiving recipes:

Easy Creamy Potato and Truffle Soup

One of my favourite vegan thanksgiving soups is my Easy Vegan Potato and Truffles soup. The truffles add a deep rich taste and a sense of festive decadence. And the soup is deliciously warming. If you are looking for a vegan Thanksgiving soup, this potato and truffles soup is for you.

Note: substitute the Blue cheese with Nutritional Yeast

Creamy Potato and Truffle Soup

This delicious creamy potato and truffle soup is packed with flavor and ready in just 30 minutes. It’s a simple, easy to make summer soup that actually works all year round. The black truffle adds a rich earthy dimension to this savory and oh so creamy soup.
Simone – Munchyesta.com
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 tbsp Coconut Oil
  • 2 pounds Potatoes Peeled and cubed
  • 2 cups Vegetable Broth
  • 3 cloves Garlic Minced
  • 2 Leeks Chopped
  • 2 cans Crushed Tomatoes
  • ½ cup Parsnips Peeled and cubed
  • ½ cup Baby Carrots Or sliced carrots
  • 1 cup String Beans
  • 8 cups Water
  • 4 tbsp Blue Cheese or Nutritional Yeast if vegan
  • 2 tbsp Red Curry Paste
  • 1 tsp Grated Black Truffle
  • ½ tsp Ground Coriander
  • Salt and black Pepper to taste
  • 1 bunch Fresh Basil Chopped
  • Truffle Oil for garnish

Instructions

  • Heat the coconut oil in a large pot and add the chopped potatoes, garlic, leeks, parsnips and baby carrots. Stir everything together and let it cook for 2 minutes. Next, add the broth and let it come to a boil.
  • Once the broth is bubbling, add the rest of the water and season with red curry paste, blue cheese (or nutritional yeast for a vegan version), lemon juice, ground coriander, salt and pepper and basil.
  • Stir everything together to combine and bring to a boil. Turn the heat down to medium high and add the grated black truffle and string beans. Cover the pot with a lid and leave it to simmer for 10 minutes, while stirring occassionally.
  • Once the potatoes are cooked tender, the soup is ready to serve.
  • Serve with a drizzle of truffle oil over the soup and a side of bread. Enjoy.

Pumpkin Stuffed Bell Peppers

I just had to add this pumpkin stuffed peppers recipe to my favourite vegan Thanksgiving recipes. It has all the flavours of Autumn and Thanksgiving packed into one very, very tasty side dish that’s always a crowdpleaser.

Note: Be sure to use vegan cheese or nutritional yeast in this recipe

Pumpkin Stuffed Bell Peppers

This amazing Pumpkin stuffed bell peppers recipe is a new twist on my favorite comfort foods. It's packed with amazing textures – from soft pumpkin to smoky chickpeas all accompanied by crunchy sunflower seeds. This recipe has it all.
Simone – Munchyesta.com
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 6 medium Bell Peppers Cut into halves
  • 1 Hokkaido Pumpkin Diced
  • 1 can Cooked Chickpeas
  • 4 Celery Stalks Sliced
  • 4 Spring Onions Sliced
  • 3 Garlic Cloves Minced
  • ¼ cup Sunflower Seeds
  • 1 bunch Fresh Parsley Roughly chopped
  • 2 tbsp Smoked Paprika
  • Pinch of salt
  • Pinch of Pepper
  • ⅓ cup Grated Parmesan Or vegan parmesan
  • ⅓ cup Shredded Cheese Or vegan cheese
  • 1 tbsp Olive Oil

Instructions

  • Preheat the oven to 400F.
  • Start by placing the bell pepper halves on a baking sheet and prebake them in the oven for 10-15 minutes.
  • While the bell peppers are baking, heat a sauté pan with olive oil and pour in the precooked chickpeas. Season with salt and smoked paprika and let them cook for 5 minutes at medium heat.
  • Add the diced pumpkin, celery, spring onions, minced garlic and sunflower seeds and stir everything together. Let it cook for 3-5 minutes while stirring occasionally.
  • Next, add the parsley and take the pan off the heat.
  • Take the bell peppers out of the oven and load the pumpkin mix into each bell pepper half. Top the stuffed bell peppers with grated parmesan and shredded cheese.
    Bake the stuffed peppers in the oven for 10-15 minutes.
    Serve hot and enjoy.

Creamy Vegan Mashed Potatoes

If you ask me, Serving creamy mashed potatoes for Thanksgiving is a must. And this Vegan Mashed Potatoes recipe is my absolute favorite because it’s easy to make and becomes deliciously creamy every time.

Serve with my favourite vegan gravy and and you are sure to have a new family favourite.

Creamy Vegan Mashed Potatoes

This is the best Creamy Vegan Mashed Potatoes recipe I've ever tried. It requires only the simplest of ingredients and it always turns amazing.
Simone – Munchyesta.com
Prep Time 8 minutes
Cook Time 25 minutes
Serving Size 4 people

Ingredients

  • 1.5 lb Gold Potatoes
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 4 tbsp Vegan Butter
  • ⅓ cup Water
  • ½ cup Almond Milk
  • 2 cloves Garlic Minced

Instructions

How to make the best creamy mash potato recipe without milk Instructions:

  • Rinse and peel the potatoes. To save time, cut them into chunks and boil in a pot of water until they are tender and easily pierced with a fork.
  • While the potatoes are cooking, melt the vegan butter in a pan over medium heat. Add minced garlic and sauté for a few minutes, stirring occasionally. Set aside.
  • Drain the cooked potatoes and return them to the pot. Add the melted vegan butter with garlic, almond milk, water, salt, and pepper to taste.
  • Use a potato masher to mash the potatoes until they reach a smooth and creamy consistency. For extra fluffy mashed potatoes, use an electric mixer on low speed, being careful not to overmix.
  • Taste the mashed potatoes and adjust the seasonings if needed.
  • Serve the vegan mashed potatoes hot and enjoy their fluffy and creamy texture.
  • These vegan mashed potatoes are a delightful side dish that pairs well with various meals. They are dairy-free and deliver a satisfying and comforting experience with their fluffy texture and creamy flavor.

Air fryer mashed potatoes – how to make mashed potatoes in an air fryer

  • Preheat your air fryer to 400°F (200°C).
  • Wash and peel the gold potatoes. Cut them into small, evenly-sized pieces.
  • Place the potato pieces in the air fryer basket, making sure they are in a single layer.
  • Cook the potatoes in the air fryer for about 20-25 minutes, or until they are tender and easily pierced with a fork.
  • Remove the potatoes from the air fryer and transfer them to a bowl.
  • Add the salt, pepper, vegan butter, almond milk, and minced garlic to the bowl with the potatoes.
  • Use a potato masher or a fork to mash the potatoes until smooth and creamy. Adjust the consistency by adding more almond milk if desired.
  • Taste and adjust the seasoning if needed.
  • Serve the mashed potatoes hot as a delicious side dish.
  • Please note that the texture and flavor of mashed potatoes made in an air fryer may differ slightly from the traditional method. Experiment with cooking times and adjust the recipe to your preference.

How to make Instant Pot mashed potatoes with peel – and without peel

  • Rinse the gold potatoes under running water to remove any dirt. If you prefer to keep the skin, scrub them well to remove any residue. If you prefer skinless mashed potatoes, peel the potatoes using a vegetable peeler.
  • Cut the potatoes into evenly sized chunks.
  • Place the trivet in the Instant Pot and add the water to the pot.
  • Add the potato chunks to the Instant Pot. If you prefer skinless mashed potatoes, you can add the peeled potatoes directly. If you prefer mashed potatoes with skin, place the potato chunks on a steamer basket or in a heat-resistant dish that fits inside the Instant Pot.
  • Close the Instant Pot lid and set the valve to the sealing position.
  • Select the “Manual” or “Pressure Cook” function and set the cooking time to 8 minutes for skinless potatoes or 10 minutes for potatoes with skin. The Instant Pot will take some time to come to pressure before the cooking time starts.
  • Once the cooking time is complete, perform a quick release of the pressure by carefully turning the valve to the venting position.
  • Open the Instant Pot lid and carefully remove the steamer basket or dish with the potatoes if you cooked them with the skin.
  • Drain any excess liquid from the Instant Pot, reserving a small amount for mashing.
  • Add the cooked potatoes back to the Instant Pot. If you cooked them with the skin, you can choose to peel them now or leave the skin on for added texture and nutrients.
  • Add the salt, pepper, vegan butter, almond milk, and minced garlic to the pot with the potatoes.
  • Use a potato masher or an electric hand mixer to mash the potatoes until smooth and creamy. Add a small amount of the reserved cooking liquid if needed to achieve the desired consistency.
  • Taste and adjust the seasoning if needed.
  • Serve the mashed potatoes hot as a delightful side dish.
  • Enjoy your homemade Instant Pot mashed potatoes with or without the skin based on your preference!

Notes

What to use instead of a potato masher to make mashed potatoes
If you don’t have a potato masher, you can use alternative kitchen tools to mash your potatoes:
1. Fork: A fork can be used to mash the potatoes by pressing down and breaking them up. It may take a bit more effort compared to a potato masher, but it can get the job done.
2. Whisk: If your potatoes are already cooked and soft, you can use a whisk to beat and mash them until they reach the desired consistency. This method can help create a smoother texture.
3. Food Processor or Blender: If you prefer a smoother and creamier texture, you can use a food processor or blender to blend the potatoes until smooth. Be careful not to overblend, as it can result in a gluey consistency.
4. Hand Mixer: A hand mixer with beaters attached can also be used to mash the potatoes. Mix the potatoes on low speed until they reach the desired consistency.
Remember to be cautious when using alternative tools, as overmixing or processing the potatoes too much can make them gummy. It’s best to mash the potatoes until just combined to maintain a fluffy texture.
How to reheat mashed potatoes:
how to reheat frozen mashed potatoes
To reheat frozen mashed potatoes, you can follow these steps:
1. Remove the frozen mashed potatoes from the freezer and transfer them to a microwave-safe dish or a saucepan.
2. If using a microwave, cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. If using a saucepan, you can add a small amount of water or broth to help prevent sticking.
3. If using a microwave, microwave the mashed potatoes on high power for 1-2 minutes. Stir the mashed potatoes to distribute the heat, and then continue microwaving in 1-minute intervals until they are heated through. If using a saucepan, heat the mashed potatoes over medium heat, stirring frequently, until they are heated throughout.
4. Once the mashed potatoes are heated through, give them a thorough stir to ensure even warming and to break up any clumps.
5. Taste the mashed potatoes and adjust the seasoning if needed. You can add a little extra butter or almond milk if the texture seems too dry.
It’s important to note that the reheating time may vary depending on the quantity and thickness of the frozen mashed potatoes. It’s recommended to check their temperature with a food thermometer to ensure they reach a safe internal temperature of 165°F (74°C).
Reheated frozen mashed potatoes may have a slightly different texture compared to freshly made ones, but they can still be delicious and convenient. Enjoy your reheated mashed potatoes!

Super Easy Vegan Chocolate Chip Cookies

These amazing Vegan Chocolate chip cookies are my always requested family favourite recipe. Think rich, chewy chocolate chip cookies loaded with chocolate chips. They are a true crowdpleaser.

Easy Dairy Free Chocolate Chip Cookies Recipe (vegan)

These vegan chocolate chip cookies are a cookie lovers dream. They are soft and chewy, rich and decadent and loaded with chocolate. Yum.
Simone – Munchyesta.com
Prep Time 10 minutes
Serving Size 20 cookies

Ingredients

  • 1 cup (200g) Sugar
  • 1⅔ cup (330g) Dark Brown Sugar
  • 2 tsp Salt
  • 1 cup (200g) Refined Coconut Oil Melted
  • ½ cup (120 ml) Almond Milk (120 ml)
  • 2 tsp Vanilla Extract
  • 3 cups (375g) All Purpose Flour
  • 1 tsp Baking Soda
  • 1 cup (200g) Chocolate Chips

Instructions

  • In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil.
  • Stir in the almond milk and vanilla extract until well combined.
  • Gently fold in the flour and baking soda, being careful not to overmix.
  • Fold in the chocolate chips until evenly distributed throughout the dough.
  • Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 24 hours.
  • Preheat the oven to 350°F (175°C).
  • Use an ice cream scoop to portion the cookie dough onto a baking tray lined with parchment paper, leaving about 2 inches of space between each cookie.
  • Bake the cookies in the middle of the oven for 10-12 minutes or until the edges are just starting to turn golden.
  • Remove the cookies from the oven and let them cool on the baking tray for 5 minutes.
  • Carefully transfer the cookies onto a cooling rack and allow them to cool completely before enjoying them.
    By following these instructions, you’ll be able to make delicious vegan chocolate chip cookies that are soft, chewy, and irresistible. Enjoy the baking process and savor the delightful results!
    Enjoy.

Amazing 1-bowl Vegan Blueberry Muffins

No list would be complete without this amazing 1 bowl vegan blueberry muffins recipe. It’s my all time most popular recipe on the blog and for good reason. These Vegan Blueberry Muffins are the stuff dreams are made of. The texture and taste is delicious, fluffy and just like a muffin should be…and they are very easy to make.

Amazing easy 1 bowl Blueberry Muffins

Get ready for these Amazing easy 1 bowl vegan blueberry muffuns – fluffy, spongy and packed with blueberries these healthy vegan muffins are a real crowdpleaser. Super easy to make requiring only 7 ingredients and made in 1 bowl.
Simone -Munchyesta.com
Prep Time 5 minutes
Cook Time 25 minutes
Serving Size 12 muffins

Ingredients

  • 2 cups (250 grams) All Purpose Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • ¾ cup (150 grams) Organic pure cane sugar or your preferred sugar
  • 1 cup (240 milliliters) Almond Milk
  • ⅓ cup (80 milliliters) Canola Oil or avocado oil or coconut oil
  • 1 tsp Vanilla Extract
  • Zest from ½ Lemon
  • 2 cups (300 grams) Blueberries Fresh or frozen – use less blueberries if you don't like a LOT of berries
  • 2 tbsp Extra course sugar for sprinkling on top Optional

Instructions

  • Preheat the oven to 350F.
  • Line a standard muffin pan with liners and spray them lightly with oil.
  • Combine almond milk, lemon zest and vanilla extract and set aside.
  • In a large mixing bowl, mix together all the dry ingredients:
    flour, sugar, baking powder and salt.
  • Next, add the almond milk mixture and canola oil. Stir gently together and be careful not to overmix. A few small lumps are fine.
  • Add the blueberries and gently fold them in. Carefully pour the batter into the muffin pan until they are almost full. Top with a few extra blueberries and sprinkle a little sugar on top.
  • Bake the muffins for around 25 minutes or until they are golden brown on top. Test with a toothpick to see if they are done (insert a toothpick in the muffins – once it comes out clean they are done).
  • Take the muffins out of the oven and let them cool 5-10 minutes in the pan before removing them. Let them cool on a cooling rack.
    Serve and enjoy.
    You can store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for later.

The Best Vegan Hot Chocolate recipe

This Vegan Hot cocoa recipe is another family favourite and blog favourite. It’s incredibly rich, creamy and delicious.

Vegan Hot Chocolate

Homemade vegan hot chocolate has never been easier. This recipe is rich, creamy and deliciously chocolatey.
Simone – Munchyesta.com
Prep Time 5 minutes
Serving Size 2 Servings

Ingredients

  • 2 cups Almond Milk or your preferred plant milk
  • 2 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Maple Syrup
  • ½ cup Dairy Free Dark Chocolate
  • 1 tsp Vanilla Extract
  • Pinch of salt

Optional Topping

  • Coconut Whip Cream
  • Vegan Marsmallows
  • Grated Chocolate

Instructions

  • Heat the almond milk in a medium pot and add the cocoa powder, maple syrup and chocolate chips. Stir gently to combine while the chocolate melts.
  • Turn the heat down and stir while it cooks (it's important not to let it come to a boil).
    Remove from the heat once the chocolate is melted and whisk in vanilla extract and salt.
  • Carefully, pour into two mugs and top off with whipped coconut cream and vegan marshmallows.
    Serve hot and enjoy.

Easy Vegan Gravy

No Thanksgiving dinner would be a real Thanksgiving dinner without gravy – and this easy vegan gravy is mouthwateringly good. It’s rich, amazing and everything a gravy needs to be…and it’s completely vegan.

Easy Vegan Gravy

Get ready for this delicious, creamy and oh so tasty vegan brown gravy. It's so easy to make and no one will believe it only took 10 minutes.
Simone – Munchyesta.com
Prep Time 2 minutes
Cook Time 8 minutes
Serving Size 4 – 6 people

Ingredients

  • ¼ cup All Purpose Flour Brown Rice Flour for gluten free
  • 1½ tsp Onion Powder
  • 2 cups Vegetable Broth
  • 3 tbsp Nutritional Yeast
  • 2 cloves Garlic Minced
  • 1 tsp Mustard
  • 1 tbsp Brown Sugar
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dried Rosemary
  • 2 tbsp Soy Sauce
  • 1 tbsp Olive Oil

Instructions

  • In a small saucepan, heat the olive oil over medium heat.
  • Add the flour to the saucepan and whisk continuously for 1-2 minutes, until the mixture turns golden brown and develops a nutty aroma.
  • Slowly pour in the vegetable broth while whisking constantly to avoid lumps.
  • Add the soy sauce, nutritional yeast (if using), onion powder, garlic powder, dried thyme, and dried rosemary. Stir well to combine.
  • Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
    Season with salt and pepper to taste. Adjust the seasoning as needed.
    Remove from heat and let the gravy cool slightly before serving.

Notes

Serving Suggestions:
– Serve the vegan brown gravy over mashed potatoes, roasted vegetables, veggie burgers, or as a flavorful dip for fries.
– Drizzle it over your favorite plant-based holiday dishes, such as lentil loaf or stuffed mushrooms, for an extra burst of flavor.
Note: Feel free to adjust the seasonings and thickness of the gravy according to your taste preferences. If you prefer a thicker consistency, you can mix a small amount of cornstarch or arrowroot powder with cold water and add it to the gravy, then simmer until thickened. How to serve vegan southern brown gravy recipe