My Favourite Vegan Thanksgiving Recipes

• 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.

• 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.

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!

• 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.

• 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.

• 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.

• 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.

• 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.

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.

Prepare the butternut squash and garlic

• Preheat your oven to 400°F (200°C).
• Place the peeled, chopped butternut squash on a baking sheet lined with parchment paper. Add the garlic cloves (leave them unpeeled).
• Drizzle the squash and garlic with olive oil, and sprinkle with thyme, sage, salt, and pepper. Toss everything to coat evenly.

Roast the vegetables

• Roast the squash and garlic in the preheated oven for 25–30 minutes, flipping halfway through, until the squash is tender.

Cook the pasta

• While the vegetables are roasting, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and set aside.

Make the pumpkin sauce

• Once the squash is done roasting, carefully remove the peel from the roasted garlic cloves (it should come off easily) and discard the sage leaves.
• Transfer the roasted squash and garlic to a high-speed blender. Add the olive oil, paprika, nutmeg, harissa or chili sauce, and a pinch of salt and pepper. Blend until smooth.
• Add the soaked and drained cashews along with 1 cup (240ml) water. Blend again until the sauce is silky and creamy.

Combine the pasta and sauce

• Toss the cooked pasta with the pumpkin sauce in a large bowl or pan. Stir in the sundried tomatoes, chopped capers, and half of the fresh cilantro or basil.

Serve and garnish

• Divide the pasta into bowls or plates, and garnish with the remaining chopped cilantro or basil.
• Enjoy your delicious vegan pumpkin Alfredo pasta!

• 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.

• 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.

• 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.

• 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.

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.

• 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.

Instructions for Baking in the Oven:

• Preheat your oven to 425°F (220°C).
• Prick the bottom of the frozen pie crust and cover it with foil. Place dry beans or pie weights on top. Bake for 10-15 minutes.
• In a large pan, heat olive oil over medium heat. Add mushrooms and cook until golden and excess water has reduced.
• Add frozen spinach, leeks, tomatoes, and sundried tomatoes. Cook until tender, then season with salt and pepper.
• Blend silken tofu, olive oil, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper in a food processor until smooth.
• Reduce oven temperature to 375°F (190°C). Remove beans and foil from the pie crust.
• Mix cooked veggies with the tofu mixture and pour into the pie crust. Top with tomato slices and vegan cheese.
• Bake in the oven at 375°F for 30-40 minutes until golden. If the crust gets too dark, cover with aluminum foil.
• Once baked, allow the pie to cool slightly before serving. It can also be served cold.

How to make Spinach pie in Air Fryer:

• Preheat your air fryer to 375°F (190°C).
• Follow steps 2 to 5 from the oven instructions.
• Transfer the veggie-tofu mixture into the pie crust as per step 7.
• Place the pie in the air fryer basket and cook at 375°F for 20-25 minutes or until the top is golden and the filling is set.
• Allow the pie to cool slightly before slicing and serving.

How to make gluten free apple cobbler recipe Instructions:

• Preheat oven to 350°F (175°C).
• Grease a deep dish pie plate or baking dish with vegan butter or cooking spray.

Prepare the Apples:

• – Add the sliced apples to the baking dish.
• – Sprinkle with lemon juice, brown sugar, and cinnamon.

Prepare the dairy free gluten free Crumble:

• – In a large mixing bowl, combine vegan butter, rolled oats, granulated sugar, brown sugar, and cinnamon using your hands or a fork until well mixed.

Assemble the vegan apple crumble and Bake:

• – Pour the crumble mixture over the apples, spreading it evenly.
• – Bake in the preheated oven for 25-30 minutes or until the crumble is golden and crispy, and the apples are cooked.

Cool and Serve:

• – Remove from the oven and allow it to cool for 10 minutes before serving.
• Enjoy your Dairy-Free Apple Crisp!

How to make Apple Crisp in air fryer

Air fryer Apple Crisp Instructions:

• Preheat your air fryer to 350°F (180°C).

Prepare the Apples:

• In a bowl, toss the sliced apples with lemon juice, brown sugar, and cinnamon.

Prepare the Crumble:

• In another bowl, mix the softened vegan butter, rolled oats, granulated sugar, brown sugar, and cinnamon until well combined.

Assemble:

• Place the seasoned apple slices in the air fryer basket.
• Sprinkle the crumble mixture evenly over the apples.

Air Fry:

• Cook in the air fryer at 350°F (180°C) for 15-20 minutes or until the crumble is golden and the apples are tender. Check and shake the basket occasionally for even cooking.

Serve:

• Once done, allow the apple crisp to cool for a few minutes before serving.
• Enjoy your Vegan Air Fryer Apple Crisp!