My Favourite Vegan Thanksgiving Recipes

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.
Course Dinner
Cuisine American
Keyword Gluten-free, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

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.
Course Dinner
Cuisine American
Keyword Gluten-free, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Author Simone – Munchyesta.com

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
  • cup Grated Parmesan Or vegan parmesan
  • 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.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 8 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

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

Instructions

  • Rinse and peel the potatoes. To make it go quicker, cut the potatoes into chunks and cook them in a pot of boiling water and cook them until they are tender.
  • When the potatoes are almost done, melt the vegan butter in a pan. Add the minced garlic and let it cook for a few minutes while stirring. Set aside.
  • Drain the potatoes and add the vegan butter, garlic, almond milk, water and salt and pepper. Use a potato masher to mash the potatoes and mix everything together.
    Serve hot and enjoy.

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.

Super easy Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are a cookie lovers dream. They are soft and chewy, rich and decadent and loaded with chocolate. Yum.
Course Cake, Dessert
Cuisine American
Keyword Cookies, vegan
Prep Time 10 minutes
Servings 20 cookies
Author Simone – Munchyesta.com

Ingredients

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

Instructions

  • In a large bowl, combine the sugar, brown sugar, salt and coconut and whisk together.
  • Stir in the almond milk and vanilla extract and whisk until everything is combined.
  • Gently fold in the flour and baking soda and mix until combined (be careful not to overmix)
    Fold in the chocolate chips until they are evenly distributed.
  • Cover the dough with plastic wrap and refrigerate for 30 minutes (can be refrigerated up to 24 hours)
  • Preheat the oven to 350 F.
  • Use an ice cream scoop to scoop the cookie dough onto a baking tray lined with baking paper. Make sure to leave at least 2 inches of space between the cookies so they can spread out.
  • Bake the cookies in the middle of the oven for 12-15 minutes or until the cookies are just starting to turn golden at the edges (don't overbake or they won't be soft and chewy)
  • Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes. Gently transfer the cookies onto a cooling rack and let them cool down before eating.
    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.
Course Dessert
Cuisine American
Keyword muffins, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Simone -Munchyesta.com

Ingredients

  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • ¾ cup Organic pure cane sugar or your preferred sugar
  • 1 cup Almond Milk
  • cup Canola Oil
  • 1 tsp Vanilla Extract
  • Zest from ½ Lemon
  • 2 cups Blueberries Fresh or frozen
  • 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.
Course Drinks
Cuisine American
Keyword hot cocoa, vegan
Prep Time 5 minutes
Servings 2 Servings
Author Simone – Munchyesta.com

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 gravy. It's so easy to make and no one will believe it only took 10 minutes.
Course gravy
Cuisine American
Keyword gravy, sauce, vegan
Prep Time 2 minutes
Cook Time 8 minutes
Author Simone – Munchyesta.com

Ingredients

  • ¼ cup All Purpose Flour Brown Rice Flour for gluten free
  • 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

  • Heat olive oil in a medium sized pot and add the minced garlic. Let the garlic cook for a few minutes until they are tender.
  • Add all the ingredients to the pot and bring to a boil. Whisk everything together and let it boil for a few minutes until the gravy thickens.
  • Serve hot and enjoy.
    Will keep for 5 days in the refrigerator. Just reheat before serving and add a little extra water if the gravy is too thick.

Super Easy Crispy Polenta Fries

These Super Easy Crispy Polenta Fries are a different take on traditional Thanksgiving recipes. Polenta fries have a firm meat like texture with a deliciously crispy exterior…and they are a favourite with children and adults alike.

Super Crispy Polenta Fries

These super crispy polenta fries are so easy to make and absolutely delicious. They are the ideal snack, appetizer and easy party finger food and Sunday night football snacks.
Course Appetizer, Dinner
Cuisine American
Keyword vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 Servings
Author Simone – Munchyesta.com

Ingredients

For the Polenta

  • 1 cup Polenta (150g)
  • cups Vegetable Broth
  • 3 tbsp Nutritional Yeast
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder
  • Pinch of salt
  • Pinch of Pepper
  • 2 tbsp Olive Oil

Breading

  • ½ cup Panko Breadcrumbs (45g)
  • 2 tsp Smoked Paprika
  • Pinch of Chili Powder
  • Pinch of salt
  • Pinch of Pepper
  • 1 bunch Fresh Parsley Chopped

Instructions

  • Bring the vegetable broth to a boil in a medium sized pot.
  • Add the spices to the water and gently pour in the cornmeal while stirring. Whisk until there are no more clumps in your polenta and turn the heat down to low. Cook for about 5 minutes or until the polenta is thick and creamy.
  • Pour the polenta into a baking dish, lined with baking parchment (9×9 inches).
    Put the pan into the refrigerator for at least 1 hour or leave overnight.
  • Once the polenta has cooled and hardened, take it out of the refrigerator and cut it into equally sized slices.
  • Next, mix together all the ingredients for the breading.
    Brush the polenta slices with olive oil and dip each slice into the breading, making sure all sides are covered.
  • Place the breaded polenta slices on a baking pan covered with baking parchment and bake them in the middle of the oven at 425F (220 degrees Celcius) for 40-45 minutes or until the polenta fries are golden and crispy. Flip the polenta fries halfway through.
    Serve with a garlic dip or a salsa.
    Enjoy.

Vegan Loaded Baked Potatoes

Loaded baked potatoes are another must have easy and delicious vegan Thanksgiving recipe. These baked potatoes are fluffy and topped with savory veggies. It doesn’t get much better.

Vegan Loaded Baked Potatoes

These amazing vegan loaded baked potatoes are so fluffy and topped with a creamy coconut dressing and savory veggies. Complete with a super fast cooking hack to make microwave baked potatoes in under 10 minutes. It's so easy and delicious, you just have to try it.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 4 large Potatoes
  • 1 Red Bell Pepper Sliced
  • 1 Yellow Bell Pepper Sliced
  • 1 cup Sweet Corn
  • 1 Red Onion Diced
  • 3 cloves Garlic Minced
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 2 tsp Smoked Paprika
  • Pinch of Chili Powder
  • ½ tsp Ground Cumin
  • 1 tbsp Olive Oil

Dressing

  • 1 cup Coconut Yogurt
  • 1 clove Garlic Minced
  • 1 tsp Onion Powder
  • 1 Spring Onion Chopped
  • Juice from ½ Lemon
  • Pinch of salt

Garnish

  • 1 bunch Fresh Cilantro or Fresh Basil Chopped

Instructions

In the oven:

  • Preheat the oven to 400F.
  • Rinse the potatoes and leave the skins on.
  • Cut a deep cross into the potatoes and season with salt. Place the potatoes directly in the bottom of the oven and bake them for around 60 minutes or until done.

In the microwave:

  • Rinse the potatoes and leave the skins on. Cut a deep cross into the potatoes and season with salt. Place the potatoes on a microwave safe plate and cook in the microwave for 6 minutes. Check if the potatoes are soft and cooked through. If they're still a little hard, cook them in the microwave for 1 more minute and repeat until cooked.

Veggies:

  • While the potatoes cook, heat olive oil in a skillet and add the chopped red onions, sliced bell peppers and seasoning. Stir everything together and let it cook for a couple of minutes. Add the garlic and sweet corn and cook for a few more minutes.

Yogurt dressing:

  • Mix together coconut yogurt (or your preferred type of plant yogurt) with minced garlic, onion powder, chopped spring onion, salt and juice from ½ lemon.

Serving:

  • Place the baked potatoes on a plate and top them with a dollop of coconut yoghurt and garnish with fresh cilantro or basil.

Creamy Pumpkin Alfredo Pasta

This creamy vegan pumpkin Alfredo pasta recipe is great as a side dish for vegan thanksgiving. It’s creamy, delicious and packed with pumpkin flavours.

Creamy Pumpkin Alfredo Pasta

This vegan creamy pumpkin alfredo is the creamiest, most delicious sauce you can imagine. On top of that, it's so easy to make and goes well with any type of pasta.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • ½ cup Raw Cashews Soaked in water and drained
  • 1 cup water
  • 1 tbsp Olive Oil
  • 1 Butternut Squash Roughly chopped
  • 5 cloves Garlic Minced
  • 5 Sage leaves
  • 2 tsp Dried Thyme
  • 1 tbsp Harissa or Hot Chili Sauce
  • 1 tbsp Paprika
  • 2 Sundried Tomatoes Chopped
  • 7-10 Capers Chopped
  • Pinch of salt
  • Pinch of Pepper
  • tsp Freshly grated Nutmeg
  • 4 servings Pasta of your choice
  • 1 bunch Fresh Cilantro or Fresh Basil Chopped – Save half for garnish

Instructions

  • Preheat the oven to 400F.
  • Start by peeling the butternut squash and cutting off the ends. Cut the pumpkin into 1-inch chunks and place on a baking sheet covered with baking parchment. Add the garlic cloves (with the peel still on) and coat the butternut squash with olive oil. Drizzle with thyme, sage, salt and pepper and mix everything together, until everything is coated.
  • Cook the butternut squash for 25-30 minutes, while flipping the pumpkins halfway through. Once the pumpkin is softened take them out of the oven.
  • Boil water for the pasta and cook the pasta while you start making the pumpkin sauce.

Pumpkin Sauce

  • Being careful not to get burned, remove the peel from the garlic cloves (they should pop right off) and remove the sage leaves. Pour the oven baked butternut squash and roasted garlic into a high speed blender. Scrape in the olive oil and spices and blend until smooth.
  • Next, pour in the drained cashews, water and hot chili sauce and blend until the sauce is smooth and creamy.
  • Toss the sauce together with your cooked pasta and stir in sundried tomatoes, chopped cilantro and capers.
  • Serve and enjoy.

Oven Baked Crispy Potato Wedges

These oven baked crispy potato wedges are mouthwateringly good. Generously seasoned with garlic powder and smoked paprika, they are so good. Think crispy, spicy and completely irresistible…and ideal for vegan Thanksgiving.

Oven Baked Crispy Potato Wedges

These wedges are mouthwateringly good. Generously seasoned with garlic powder and smoked paprika, they are so good. Think crispy, spicy and completely irresistible.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 pounds Potatoes Scrubbed clean
  • 2 tbsp Olive Oil
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tbsp Smoked Paprika
  • Pinch of salt
  • Pinch of Pepper

Instructions

  • Preheat the oven to 400F.
  • Line a large, rimmed baking sheet with baking parchment.
  • Cut the potatoes into similar sized wedges and place them in a large bowl. Pour hot water over the potatoes (you can use really hot water from the tap or boil some water and pour that over).
  • Let the potato wedges soak in the hot water for 10 minutes, before pouring the water out and pat the potatoes dry with a clean cloth.
  • Next, pour the potatoes onto the baking sheet and drizzle with olive oil and spices. Use your fingers or two spoons to toss the potatoes and get them coated with the oil and spices.
  • Spread the potato wedges evenly out on the baking sheet and bake in the middle of the oven for 30 minutes.
  • Flip the potato wedges after the first 30 minutes of cooking, and bake for another 30 minutes or until the potatoes are golden and crispy (keep a keen eye on them to make sure they don't get too dark).
  • Serve the potato wedges as is with a dip or as a side with burger.
    Enjoy.

Super Crispy Chickpea Nuggets

These vegan Chickpea Nuggets are a crowdpleaser and another blog favourite. They are deliciously crispy on the outside and has just the right kind of texture to make them feel like real nuggets. Although nuggets aren’t a traditional Thanksgiving recipe, I still had to include them for everyone looking for a sure vegan kid friendly crowdpleaser.

Super Crispy Chickpea Nuggets

If you're looking for super crunchy and deliciously tasty vegan chicken nuggets, then these Super Crispy Chickpea Nuggets are for you. They have an amazing firm, yet succulent texture and an amazing crispy coating. Ideal as appetizers, superbowl snacks, dinner and everything in between.
Course Appetizer, Dinner
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings 20 Nuggets
Author Simone – Munchyesta.com

Ingredients

  • 1 15oz can Chickpeas Drained
  • Pinch of salt
  • Pinch of Pepper
  • ½ tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Bread Crumbs or Almond Flour

For the Coating

  • ½ cup Bread Crumbs or Almond Flour
  • 2 tbsp Sesame Seeds
  • Pinch of salt
  • Pinch of Pepper

Instructions

  • Preheat oven to 350F.
  • Drain the water from the chickpeas and pour the chickpeas into a food processor. Ad the salt, pepper, garlic powder, onion powder, nutritional yeast and a tablespoon bread crumbs or almond flour.
  • Process until everything is combined.
  • Pour the ½ cup almond flour, salt, pepper and sesame seeds into a bowl and mix to combine.
  • Use a spoon to scoop up the chickpea mixture. Roll the mixture into small balls and press them into flat nuggets.
  • Gently roll each nugget in the almond flour mixture, until they are completely coated.
    Lay the nuggets on a baking sheet covered in baking parchment and bake them in the middle of the oven for 20 minutes, before flipping them over and cooking for 10 more minutes.
  • Take the nuggets out of the oven and let them cool at least 10 minutes before eating.
    Serve with a sauce of your choice and enjoy.

Caramelized Sweet Potatoes and Rice

This caramelized Sweet Potatoes and Spinach Fried Rice is one of my favorite easy and delicious side dishes. It’s full of flavors and textures. Fluffy rice, caramelized sweet potatoes, crunchy sunflower seeds all coming together to make one amazing, mouthwatering dish that is ideal for Vegan Thanksgiving dinners.

Caramelized Sweet Potatoes and Spinach Fried Rice

This caramelized Sweet Potatoes and Spinach Fried Rice is one of my favorite easy and delicious side dishes. It’s full of flavors and textures. Fluffy rice, caramelized sweet potatoes, crunchy sunflower seeds all coming together to make one amazing, mouthwatering dish that goes with everything from grilled portabella mushrooms to you name it. The choices are endless and all very delicious.
Course Dinner
Cuisine American
Keyword healthy recipes, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 Servings
Author Simone – Munchyesta.com

Ingredients

  • 3/4 cup Rice Wild rice, brown rice or risotto rice
  • 1 large Sweet Potato Diced
  • 1 Zucchini Diced
  • 1 tbsp Olive Oil or Coconut Oil
  • 2 cloves Garlic Minced
  • 1 cup Spinach Leaves Fresh or Frozen
  • 4 tbsp Sunflower Seeds optional
  • 2 tsp Maple Syrup
  • Juice from ½ Lemon
  • 2 tsp Dried Rosemary
  • 2 tsp Dried Thyme
  • 1 tbsp Chili Sauce Your preferred type
  • Salt and Pepper to taste
  • 2 tbsp Sesame Seeds Optional

Instructions

  • Cook the rice as instructed on the package.
  • When the rice is around halfway done, heat a pan with olive oil or coconut oil and add the diced sweet potatoes. Season with a little salt and let the potatoes cook at medium high heat for around 5 minutes, while stirring occassinally.
  • Once the potatoes start to get golden edges is tender to the bite, add the diced zucchinis, minced garlic and spinach leaves. Allow the spinach leaves to wilt and become soft before adding the cooked rice. Season with salt, pepper, chili sauce, maple syrup, rosemary and thyme and stir everything together to combine.
  • Mix in the sunflower seeds, sesame seeds and the lemon juice and add extra seasoning if needed.
  • Serve as is or with a dressing and a garnish of fresh herbs and enjoy.

1 bowl Easy Vegan Fudgy Brownies

Get ready for this easy 1 bowl fudgy brownies recipe that may just be the best vegan brownies ever. They are rich, decadent, fudgy and oh so tasty.

These fudgy brownies are a must serve recipe for vegan Thanksgiving.

1 Bowl Easy Vegan Fudgy Brownies

Get ready for this easy 1 bowl fudgy brownies recipe that may just be the best vegan brownies ever. They are rich, decadent, fudgy and oh so tasty. Plus, they're made with simple ingredients and no one would ever guess they are vegan and dairy free.
Course Cake, Dessert
Cuisine American
Keyword vegan
Prep Time 15 minutes
Cook Time 25 minutes
Servings 16 servings
Author Simone – Munchyesta.com

Ingredients

  • 1 cup (140g) All Purpose Flour
  • 6 tbsp Cacao Powder
  • 1 cup (200g) Caster Sugar
  • ⅓ cup (80ml) Vegetable Oil
  • 1 tsp Vanilla Extract
  • ½ cup (200g) Vegan Dark Chocolate Melted
  • 3 tbsp Instant Coffee Powder
  • 1 cup (240ml) Almond Milk
  • ½ cup (75g) Dark Chocolate Chips Vegan

Instructions

  • Preheat the oven to 350F (180C) and line an 8-inch square baking tin with baking parchment.
  • Add flour, sugar and cacao powder together in a large mixing bowl and stir everything together until combined.
  • Next, add the instant coffee powder to the melted chocolate and stir together until the coffee is dissolved. Pour the melted chocolate into the large mixing bowl. Quickly add the almond milk, vegetable oil, vanilla and salt and gently stir everything together.
    Once the douch is smooth, add the chocolate chips and mix together.
  • Next, pour the brownie batter into the lined baking tin and bake for around 25-30 minutes in the middle of the oven. Use a skewer to determine when the brownie is ready by inserting it in the center of the cake – If the skewer comes out clean the brownie is done. Be careful not to overbake, as the brownie will lose it's fudge like texture.
    Serve as is or with a topping of chocolate sauce and side of fresh berries…and add a dollop of ice cream for an extra decadent treat.
    Enjoy.

Notes

Storing the brownies in the fridge after they are done will make them extra fudgy and delicious.
These brownies can be frozen.

Apple Pie Cookies

These magical and utterly delicious apple pie cookies are the stuff dreams are made of. Think incredibly buttery, melty pie crust with a caramel apple filling.

Serve these vegan apple pie cookies with a scoop of vegan ice cream and enjoy.

Apple Pie Cookies (vegan)

These magical and utterly delicious apple pie cookies are the stuff dreams are made of. Think incredibly buttery, melty pie crust with a caramel apple filling. They are pillowly, light and oh so rich all at the same time. And they’re completely vegan.
Course Cake, Dessert
Cuisine American
Keyword vegan
Prep Time 40 minutes
Cook Time 30 minutes
Resting time 30 minutes
Author Simone – Munchyesta.com

Ingredients

Apple Pie Filling

  • 1 pound Apples Diced
  • Juice from ½ Lemon
  • 3 tbsp Cane Sugar or regular sugar
  • 3 tbsp Brown Sugar
  • 3 tbsp Corn Starch
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 3/4 cup Water

Vegan Pie Crust

  • cups All-purpose Flour
  • 2 tbsp Cane Sugar
  • 1 tsp Salt
  • ½ tsp Cinnamon
  • 1 cup Solid Coconut Oil Chilled
  • 6-8 tbsp Cold Water

Instructions

Preparing the crust (old fashioned way):

  • In a large bowl, mix together the all-purpose flour, cane sugar and salt until everything is combined.
  • Scoop out the hard/cold coconut oil using a spoon and knead it together with the flour mixture until it forms a grainy consistensy.
  • Next, add cold water one spoonful at a time and knead it quickly together with the flour/coconut mixture. When the mixture forms a firm dough, stop adding more water. Quickly knead the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator to cool for at least 30 minutes.

Preparing the crust (quick hack way):

  • Pour the all-purpose flour, cane sugar and salt into a food processor and give it a quick blend to combine.
  • Next, use a spoon to scoop in the hard/cold coconut oil and blend until everything is combined and the flour mixture is grainy.
  • Add one tbsp cols water at a time and process until the dough forms a firm ball. Don’t add more water once the dough starts to firm. Once the dough is firm, remove from the food processor and press it into a flat ball. Wrap it in plastic wrap and place in the refrigerator to cool for at least 30 minutes.

Apple Pie Filling:

  • In a large bowl, toss together apple slices and lemon juice and set aside. Combine cornstarch sugar, brown sugar cinnamon, vanilla extract and water. Heat to a boil while stirring continuously. Let it simmer for 2-3 minutes until the sauce begins to thicken. Add the apples and stir everything together. Let the apples cook in the sauce at a low simmer for 5 minutes or until the apples are tender and softened. Remove from the heat and set aside to cool.

Making the Apple Pie Cookies:

  • Preheat the oven to 350F.
  • Line a baking sheet with baking parchment and spray with a non stick spray.
  • Lightly dust a clean working surface with flour and remove the plastic wrap from the pie dough. Cut the dough into 2 halves and set 1 part aside. Dust the dough and the rolling pin with flour and roll out the chilled pie dough on the flour dusted surface until it’s 1/8-inch thick (Turn the dough as you’re rolling to prevent it from sticking and add more flour as needed)
  • Spread the apple/caramel sauce all over the pie dough. Next, roll out the second pie dough in the same way as the first. When the dough is rolled out to 1/8-inch thickness, cut it into ½ inch strips. Lay the dough strips in a lattice pattern on top of the first pie and filling. Next, use a cookie cutter to cut gently cut out the cookies and carefully place each cookie on the baking sheet.
  • Sprinkle the top of the cookies with a little cinnamon and sugar and bake in the oven for 20-30 minutes or until the cookies are golden brown. Can be served both hot and cold and with a topping of ice cream.

Notes

You can also use a store bought pie crust if you need to save a little time.

Easy 1 hour Focaccia Bread

This Easy 1-hour Focaccia recipe is for all the bread lovers out there. It’s quick to make, because it does it’s main rising in the oven and it’s so incredibly tasty. Loaded with Italian seasonings and topped generously with olive oil to get that amazing crust focaccia is known for. It doesn’t get much better than this.

Easy 1-hour Focaccia Bread with Herbs Recipe

This easy 1-hour Focaccia Bread recipe taste like a slice of Italy – and if you ever end up with any leftovers, it's also freezer friendly.
This recipe is for all the bread lovers out there. It's quick to make, because it does it's main rising in the oven and it's so incredibly tasty.
Loaded with Italian seasonings and topped generously with olive oil to get that amazing crust focaccia is known for. It doesn't get much better than this.
Course Baking
Cuisine Italian
Keyword bbq, vegan
Prep Time 40 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

Ingredients

  • 1⅓ cup Warm Water
  • 2 tsp Sugar
  • 1 0.25 ounce Rapid Rise Yeast Packet (2¼ teaspoon)
  • All-purpose Flour Plus extra
  • 2 tsp Sea salt
  • 1 tbsp Chopped Fresh Herbs for dough Rosemary, Thyme or Oregano
  • 1 tbsp Chopped Fresh Herbs for topping Rosemary, Thyme or Oregano
  • 1 tsp Garlic Powder for topping
  • Flaked Sea Salt for Topping
  • ½ cup Olive Oil

Instructions

  • Preheat oven to 200F.
  • Grease a baking pan with olive oil and set aside.
  • Add water, sugar and yeast to a large mixing bowl and stir to combine.
    Let the mixture sit for a couple of minutes to activate the yeast.
  • Next, add flour, salt and a tablespoon chopped rosemary to the bowl and stir to combine. Mix until the dough begins to pull away from the side and knew in 1 tablespoon extra flour at a time – the dough should be firm enough not to stick, yet still fairly soft.
    Pour the dough into the greased baking pan and use your hands to spread it out evenly in the pan.
  • Turn off the oven and place the pan in the oven for 15-20 minutes (this will make it rise faster)
    Next, remove the pan from the oven and turn the oven up to 400F.
  • While the oven is preheated, use your fingers to poke holes in the dough and drizzle olive oil generously on top. Sprinkle sea salt, garlic powder and rosemary on top of the bread.
    Return the baking pan to the oven and bake the focaccia for 20 minutes or until it's golden brown.
    Serve and enjoy.

Vegan Spinach, Leek and Mushroom Pie

This vegan spinach leek mushroom pie is loaded with fresh veggies, a creamy tofu “egg” filling and a flaky pie crust, making it the ultimate Thanksgiving dinner pie recipe.

Vegan Spinach Leek Mushroom Pie

This vegan spinach leek mushroom pie is loaded with fresh veggies, a creamy tofu "egg" filling and a flaky pie crust, making it the ultimate brunch or dinner recipe.
Course Breakfast, Dinner, Lunch
Cuisine American
Keyword pie, quiche, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 9-inch Deep Dish Frozen Pie Crust

For Tofu "egg" the Filling

  • 12 oz Silken Tofu
  • 1 tbsp Olive Oil
  • 3 tbsp Nutritional Yeast
  • ¼ tsp Turmeric
  • Pinch of salt
  • Pinch of Pepper
  • ¾ tsp Garlic Powder
  • ½ tsp Onion Powder

Veggie Filling

  • 1 cup Frozen Spinach
  • 2 cups Mushrooms Sliced
  • ½ cup Leeks Sliced
  • 1 Tomato Sliced
  • 5 tbsp Sundried Tomatoes Chopped
  • 2 tbsp Olive Oil
  • Pinch of salt
  • Pinch of Pepper
  • ½ cup Grated Vegan Cheese

Instructions

  • Preheat oven to 425F.
  • Prick the bottom of the frozen pie crust and place a piece of foil on top to cover it. Top with dry beans or pie weights, and bake for 10-15 minutes.
  • While the pie crust bakes, heat a olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes or until they start to turn golden and the excess water has reduced.
    Add in the frozen spinach, tomatoes, sundried tomatoes and leeks and cook until they are soft and the leeks are tender.
    Season with salt and pepper and set aside.
  • Next, add silken tofu to a food processor and mix together with olive oil, nutritional yeast and spices. Blend until everything is smooth and combined.
  • When the pie crust is ready, lower the oven temperature to 375F.
  • Take the pie crust out of the oven and remove the beans and tinfoil.
  • Mix together the cooked veggies with the tofu mixture and pour it into the pie. Top with a few slices of tomatoes and the shredded vegan cheese.
    Bake the pie in the middle of the oven at 375F and bake for 30-40 minutes, or until it's golden on top. If the crust starts to become too dark, cover the pie with aluminium foil.
    Once baked, let the pie cool a little before cutting and serving.
    It's also great served cold.

Easy and delicious vegan apple crisp

This recipe might just be the best easy vegan apple crisp recipe you will ever make. It’s super easy to make and require no special ingredients. 

This recipe is amazing for a Vegan Thanksgiving feast.

The Best Easy Vegan Apple Crisp Recipe

This recipe might just be the best easy vegan apple crisp recipe you will ever make. It’s super easy to make and require no special ingredients. 
Fall means apple recipes and this easy vegan apple crumble is my vegan version of our family favourite apple crumble recipe. 
It’s made simply with apples, sugar, brown sugar, cinnamon, rolled oats and vegan butter…with a little extra lemon juice for freshness.
Course Cake, Dessert
Cuisine American
Keyword cake, dessert
Prep Time 10 minutes
Cook Time 25 minutes
Author Simone – Munchyesta.com

Ingredients

Apples

  • 6 Apples rinsed and sliced
  • 2 tsp Cinnamon Powder
  • 2 tbsp Lemon Juice
  • 2 tbsp Brown Sugar

Crumble

  • 1 cup (200g) Vegan Butter
  • 2 cups (200g) Rolled Oats or gluten free rolled oats
  • ½ cups (100g) Granulated Sugar
  • ½ cups (100g) Brown Sugar
  • 2 tsp Cinnamon Powder

Instructions

  • Preheat oven to 350F.
  • Grease a deep dish pie plate or baking dish with vegan butter or cooking spray. 
    Add the sliced apples to the baking dish and sprinkle with lemon juice brown sugar and cinnamon.
  • In a large mixing bowl, mix together the vegan butter, rolled oats, sugar, brown sugar and cinnamon using your hands or a fork until everything is combined. Pour the crumble on top of the apples and spread it out evenly. 
    Cook the apple crisp in the oven for 25-30 minutes or until the crumble is golden and crispy and the apples are cooked.
    Remove from the oven and allow to cool 10 minutes before serving.
    Enjoy.

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