By Julia Anne Favaro

Thanksgiving is a time to embrace the joys of cooking, but can sometimes be stressful. Many people have dietary restrictions that can limit the Thanksgiving dinner experience. With so many mouth-watering dishes to look forward to, it’s important to make sure there’s something for everyone to eat. It doesn’t have to be stressful finding vegan dishes to satisfy all the guests at the table. Keep reading for vegan recipes to serve at Thanksgiving. 

Lentil Shepherd’s Pie

Recipe Credit: It Doesn’t Taste Like Chicken

This vegan dish has been a staple in my home since I first stopped eating meat. Not only do I love the flavors that mimic that of a traditional shepherd’s pie, but my meat eating family loves it as well. This is a sure-to-please dish that encapsulates Thanksgiving flavors and can be enjoyed by guests whether they eat meat or not.

Ingredients:

• 1 Tbsp. oil
• 1 onion, chopped
• 2 carrots, chopped
• 16 oz. mushrooms, sliced
• 4 cloves of garlic, minced
• 2 tsp. dried thyme leaves
• 1 ½ cups brown or green lentils
• 3 cups vegetable broth
• 1 cup peas
• 2 Tbsp. soy sauce
• ¼ cup barbeque sauce

Garlic Mashed Potatoes

• 4 lb. russet or Yukon Gold potatoes, peeled and quartered
• 1 cup full-fat coconut milk
• 1 cup plant – based milk
• 6 cloves garlic, minced
• 1 ½ – 2 ½ tsp. Salt

Instructions:

1. Preheat oven to 425℉.
2. Heat the oil in a large pan or skillet over medium – high heat. Add the onions, carrots, mushrooms, garlic, and thyme. Sauté for 6-8 minutes or until soft and brown. Remove from heat and set aside. 
3. In the same pan, add the lentils and vegetable broth. Cover and let simmer for 25-30 minutes until the lentils have absorbed the broth. While the lentils are cooking, prepare the mashed potatoes (see instructions below).
4. Add the cooked vegetables to the lentils. Add the peas, soy sauce, and barbeque sauce. Move the mixture into a casserole dish or skillet, spread mashed potatoes on top. 
5. Baked for 10-15 minutes until there is bubbling around the edges.

Garlic Mashed Potatoes

1. Boil potatoes for 10-15 minutes. Drain the potatoes and set aside.
2. While the potatoes boil, in a medium saucepan combine the coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant. 
3. Pour half of the milk mixture over the potatoes. Use a masher to mash the potatoes. Add more milk mixture until it is the consistency of your liking. Season with salt to taste.

Thanksgiving Tofu with Vegetarian Gravy

Recipe Credit: Justine Doiron

For many vegetarians, holiday gatherings can mean missing out on traditional holiday foods and flavors. The centerpiece of many dinner tables on Thanksgiving is the turkey. Bursting with seasonal flavor and aromas, getting to partake in eating turkey on Thanksgiving is a ritual that makes the holiday for some guests. Not eating meat doesn’t have to restrict vegetarians from this experience. This Thanksgiving tofu is packed with Thanksgiving flavor to provide all guests with a taste of tradition. 

Ingredients:

• 15 oz. firm tofu (one package)
• 3 slices day-old sourdough bread
• 1 handful fresh sage leaves (stems removed) 
• 2 sprigs rosemary (stems removed)
• ½ tsp. each thyme, garlic powder, fennel seeds, nutmeg
• ¾ Tbsp. Diamond Crystal kosher salt (use 6 Tbsp. if using another brand)
• ⅔ cup cornstarch
• ⅔ cup plant-based milk
• 1-2 cups oil (for shallow frying)

Gravy:

• ¼ cup soy sauce
• 2 Tbsp. tomato paste
• 3 Tbsp. granulated sugar
• ¼ tsp. each of garlic powder, ginger powder
• ½ lemon (for juicing)

Instructions:

1. Pat out the extra moisture in the tofu. Cut into 3 even rectangular pieces.
2. In a food processor or blender, combine the sage, bread pieces, and spices. Blend until it forms even breadcrumbs. Season with salt and pepper to taste.
3. Pour the breadcrumbs into a large shallow bowl/dish. Put the cornstarch into a similar dish and put the milk into a bowl. 
4. Use one hand to handle wet ingredients and the other hand for dry ingredients. Coat each piece of tofu in cornstarch. Then, dunk it quickly into the milk and then coat it in the breadcrumbs. Set aside the breaded tofu.
5. Heat a skillet over medium heat and add the oil (about 1 inch deep). Wait until the oil heats up (about 350℉) for shallow frying. To test if the oil is ready, place a piece of breading in it. If it sizzles the oil is ready.
6. Use tongs to place 1 piece of breaded tofu in the oil at a time. Cook on each side for 2-3 minutes until golden and crisp. Remove with tongs and place on a paper towel lined baking sheet to drain extra oil.
7. For the gravy, in a small saucepan, add the soy sauce, tomato paste, sugar, garlic, and ginger powder. Bring to a soft boil, whisking constantly. Remove from the heat and squeeze in the lemon to thin the sauce out. 

Chickpea Veggie Loaf

Recipe Credit: Vegan Richa

A chickpea veggie loaf may sound peculiar, but it brings a lot to the Thanksgiving table. This hearty chickpea loaf is loaded with aromatic spices and covered with a perfectly sweet and smoky glaze. This loaf is the ideal partner for cranberry sauce and gravy, and is easy to customize by using your favorite vegetables and beans.

Ingredients:

Loaf

• 1 tsp. oil
• ½ red onion, chopped
• 4 cloves garlic, finely chopped
• ½ cup celery, finely chopped
• ¼ cup red bell pepper, chopped (can sub carrot)
• 2 Tbsp. dried cranberries (optional)
• 15 oz. can chickpeas
• 15 oz. can cannellini beans (can sub lentils)
• 2 Tbsp. fresh cilantro, chopped
• 2 Tbsp. fresh parsley, chopped
• 1 tsp. ground cumin
• 4 Tbsp. barbeque sauce
• 1 ½ tsp lemon juice
• 1 Tbsp. chia seed meal (or 1 ½ Tbsp. flax seed meal)
• ½ tsp. black pepper
• ½ tsp. cayenne 
• 1 tsp. dried thyme (or rosemary)
• ½ tsp. dried sage
• ¾ tsp. salt to taste
• ½ cup or more of breadcrumbs

Glaze

• 3 Tbsp. barbeque sauce
• 1 tsp. hot sauce
• 1 Tbsp. maple syrup
• 1 Tbsp. ketchup
• Freshly ground black pepper
• ¼ tsp. smoked paprika

Instructions:

1. Place a skillet over medium heat. Add the oil, onions, garlic, and a pinch of salt. Cook until aromatic and translucent. Add the celery, peppers, and cranberries. Cook for 3 minutes.
2. Drain the canned chickpeas and beans. Make sure they are as dry as possible. In a food processor or blender, combine the chickpeas, beans, cilantro, parsley, and half the cooked veggie mix. Process until the mix is half mashed half coarsely chunked. Transfer to a bowl.
3. In a separate small bowl, combine the chia seed meal, barbeque sauce, and lemon juice. Let sit for a minute.
4. To the bean vegetable mixture, add the barbeque sauce mixture, remaining veggies, and spices and mix. Then, add the breadcrumbs and mix again. If the mixture seems too wet, add more breadcrumbs. Add more spices and salt if necessary.
5. Transfer mixture to a parchment lined loaf pan. 
6. Prepare the glaze by combining all the ingredients. Spread over the loaf.
7. Cover the loaf with parchment paper. Bake at 400℉ for 20 minutes. Remove parchment cover and bake for another 15-25 minutes until a toothpick comes out clean.
8. Cool for 15 minutes, then remove from the pan.