If you’re looking for a vegan menu to celebrate gratitude this Thanksgiving season, we’ve got a full dinner menu with recipes for you from the appetizers to the dessert to everything in between. As Thanksgiving approaches, the aroma of gratitude fills the air, and what better way to celebrate than with a compassionate and delicious vegan feast? Hosting a plant-based Thanksgiving doesn't mean sacrificing flavor or tradition. In fact, it's an opportunity to showcase the diverse and mouthwatering world of vegan cuisine. Let's explore a menu that will leave your guests thankful for both the delicious meal and your commitment to kindness.
Appetizers:
Stuffed Mushrooms with Vegan Cream Cheese and Spinach
Ingredients
- 15 large mushrooms
- ½ cup vegan cream cheese
- ½ cup spinach
- 3 cloves minced garlic
- ½ teaspoon Sunwarrior Turmeric powder
- ½ teaspoon Sunwarrior Sea Salt
- 1/3 cup bread crumbs
- 2 tablespoons olive oil
- Parsley for topping
Instructions
Remove mushroom stems and set caps aside. Sauté stems with garlic, spinach, turmeric, and sea salt in olive oil.
Preheat oven to 400 degrees. Mix sauteed stems and spinach with vegan cream cheese and bread crumbs. Line baking sheet with parchment paper. Spoon mixture into mushroom caps, and bake twenty minutes or until golden. Top with parsley.
Butternut Squash and Apple Soup
Ingredients
- 1 medium to large butternut, simply cut in half, seeds left in
- 2 large onions, cut in half lengthwise, skins removed and left intact
- 2 large apples chopped
- 1 whole head of garlic
- 1 tablespoon extra-virgin olive oil
- 5–7 cups good vegetable stock (depending on the size of the butternut, for a larger butternut, use more stock)
- 2 teaspoons dried thyme
- dash of cayenne
- 2 tablespoons Sunwarrior Nutritional Yeast
- 2 teaspoons Sunwarrior Sea Salt (or to taste)
- 1/3 cup Sunwarrior Coconut Milk Powder
- 1 cup water
- few grinds of black pepper
Instructions
Preheat oven to 325° F. Wrap the head of garlic in aluminum foil. Assemble butternut, onions, apples, and the foil covered garlic on the baking sheet. Brush the Butternut, apples, and the onions with the olive oil. Roast at 325° for about 2 hours or until everything is soft and lightly browned. In the meantime, about 20 minutes before the vegetables are finished, simmer the vegetable stock, water, and coconut powder with the seasonings and spices above over lowest heat.
Once vegetables are fully roasted, remove tray from oven, easily scoop out the butternut seeds, (set aside for toasting if desired). Scoop roasted butternut squash out of its shell with a spoon, roughly chop the roasted onions and cut the top quarter off the roasted garlic and squeeze out all the roasted cloves. Add all the vegetables to the simmering and seasoned vegetable stock. Once heated through, puree completely with an immersion blender (or run batches through your regular blender).
Main Course: Vegan Stuffed Roast
Ingredients:
- Seitan or tofu
- ½ large onion, chopped
- ½ cup brown rice, prepared
- 1/3 cup dried cranberries
- ¼ cup pecans
- ½ teaspoon ground sage
- ½ teaspoon Sunwarrior Sea Salt
- 1 teaspoon Sunwarrior Chia Seeds
- ½ cup water
- ½ cup bread crumbs
- ½ teaspoon dried parsley
Instructions
Preheat oven to 400. Saute onion. Mix in cooked rice, cranberries, pecans, sage, and chia seeds and enough water to moisten but not soak. Lightly oil baking pan. Spread mix over seitan or tofu and roll up into a roll pinching off the sides. Roll in bread crumbs and dried parsley and roast 25 minutes until golden.
Maple Glazed Brussels Sprouts
Ingredients
- 2 cups Brussels sprouts
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- ¼ cup chopped toasted pecans
- ½ teaspoon Sunwarrior Sea Salt
Instructions
Roast Brussels sprouts, and toss with maple syrup, balsamic vinegar, and toasted pecans.
Vegan Mashed Potatoes
Ingredients
- 2 lbs. Yukon gold potatoes
- 6 tablespoons vegan butter
- ¾ cup almond milk
- 4 cloves minced garlic
- ½ teaspoon Sunwarrior Sea Salt
Instructions
Boil potatoes, mash together with vegan butter, almond milk, roasted garlic, and sea salt.
Mushroom Gravy
Ingredients
- 16 oz package sliced mushrooms
- 1 quart vegetable broth
- ¼ cup flour
- 1 teaspoon soy sauce
- ¼ teaspoon Sunwarrior Sea Salt
Instructions
Sauté mushrooms, add flour, then slowly whisk in broth, salt, and soy sauce until thickened.
Vegan Thanksgiving Dinner Brioche Rolls
- ¾ cup almond milk
- 1 ½ teaspoons dry yeast
- 2 ¼ cups flour
- ¼ cup olive oil
- ¼ cup brown granulated sugar
- ¼ teaspoon Sunwarrior Turmeric Powder (for color)
- 1 teaspoon vanilla
- ½ teaspoon Sunwarrior Sea Salt
- Food safe string (to create pumpkin shape)
Warm the almond milk to bottle warm and mix in the dry yeast. Set aside for yeast to bloom.
In large mixing bowl, mix together flour, oil, sugar, vanilla, and sea salt. Add milk and yeast mixture and knead for ten minutes or until dough is smooth and elastic. Remove from bowl and form dough into a smooth ball. Oil bowl and put dough ball back in. Cover with a slightly moist towel. Let dough rise for 1 hour or until dough doubles in size.
Cover a baking sheet with parchment. Cut several equal length strings that are long enough to tie around the diameter of each pumpkin. Form dough into 10-12 balls and then tie 4-6 individual strings around the diameter so it creates a pumpkin shape. Cover again with damp towel and let rise another 40 minutes. Preheat oven to 350.
Bake rolls for 12–14 minutes or until golden brown.
Snip away string. If you would like the shiny “egg” wash look, you can use 2 tablespoons almond milk and 1 tablespoon of maple syrup and brush it over the rolls right after you bring them out of the ove
Desserts: Pumpkin Pie with Coconut Whipped Cream
Ingredients
- 1 vegan pie crust
- 1 can (15oz) Pumpkin Puree
- 3 chia eggs (Mix 3 tablespoons Sunwarrior Chia Seeds and 7 and a half tablespoons of water. Set aside to let gel.)
- ¼ cup Sunwarrior Coconut Milk powder
- ½ cup water
- 2 tablespoons maple syrup
- 1 ½ tablespoons pumpkin pie spice
- ¼ teaspoon Sunwarrior Sea Salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
Instructions
Preheat your oven to 350 degrees F.
Mix your pumpkin, chia eggs, vanilla, maple syrup water & coconut milk powder together
Add spices and baking powder and mix
Once combined, pour into vegan pie crust
Bake for 40 min or until firm and cracks have formed. Top with coconut whipped topping
This Thanksgiving, let your table be a testament to the abundance of plant-based goodness. Showcasing compassion on your plate not only aligns with the spirit of the season but also invites everyone to partake in a meal that's as kind to animals as it is delightful to the taste buds. Here at Sunwarrior, we’re grateful for you all the time, but specifically at this time of year. Cheers to you! Happy Thanksgiving!
