Healthy Vegan Thanksgiving Recipes

Jordanna HarrisVeganize It blog0 Comments

It’s time for Thanksgiving and I couldn’t be more excited. Being vegan during the holidays can be difficult, especially Thanksgiving. I decided to put together my perfect Thanksgiving meal and put all my recipes here for anyone to use! I’m a bit of a health nut, and wanted make an amazing healthy vegan Thanksgiving with just enough special treats. If you want to make your festivities a little bit healthier then try out these awesome recipes. Everything was made to work together as one meal, but you could easily take a few of these recipes and use them as side dishes.

Vegan Cheese Plate
  • cheeseplate2 blocks of vegan cheese
  • 3 different kinds of crackers
  • Figs

Both cheeses that I got were from Kite Hill, one was their Soft Ripened Artisan Almond Milk Product and the other was their Soft Ripened Truffle, Dill, and Chive Artisan Almond Milk Product. I baked the soft ripened cheese at 350 degrees F. for 30 minutes, but it’s fine to leave it in the oven until it’s soft and melted. If you are unable to find either of these gourmet vegan cheese, then any other brand would work. Just be mindful of the flavors to compliment the cheese and the crackers flavors to one another. The crackers used were Engine 2 Crispbread Seeds & Spices, Late July Classic Rich, and Back to Nature Sunflower Basil Crackers.

 Caesar Salad with Garbanzo Bean Croutons

For the Croutons:

  • 1 can of garbanzo beanscroutons
  • ½ tablespoon of mustard seeds
  • ½ tablespoon of whole peppercorns
  • ½ tablespoon of minced onions
  • 2 cloves fresh garlic
  • ½ tablespoon dried parsley
  • ½ tablespoon of grape seed oil (grape seed or another high heat resistant oil)

For the Salad:salad

  • Three heads of romaine lettuce
  • ¼ cup vegan Caesar dressing (I used Follow Your Heart)
  • 2 tablespoons of vegan Parmesan shreds (I used Follow Your Heart)
  • Garbanzo Bean Croutons

Preheat the oven to 425 degrees F. Combine mustard seed, peppercorn and garlic and grind it together (best with a mortar and pistol). Rinse and dry the beans. Add parsley to the spice blend. Mix garbanzo beans with oil. Mix beans and grounded spices on top of a cookie sheet until garbanzo beans are evenly coated.Put in the oven for 15 minutes, take them out and toss. Add vegan Parmesan shreds to your taste.  Put them back into the oven for another fifteen minutes. Roughly cut lettuce and dry (best with a salad spinner) place into bowl. Toss lettuce with dressing until evenly coated. Toss croutons and vegan Parmesan shreds into lettuce.

Stuffing Filled Acorn Squash
  • 3 acorn squashessquashseeds
  • Box of Stuffing
  • 3 cloves of garlic
  • 1 sweet onion
  • 2 leek stalks
  • 1 tablespoon of vegan butter (I used Earth Balance)
  • 3 large stalks of celery
  • 1 granny smith apple (or any tart green apple)
  • ½ a cup (bunch) of Parsley
  • ½ cup of chopped pecans
  • Sage (to taste)
  • Rosemary (to taste)
  • Salt and pepper to taste
  • Vegan Parmesan to tasteacornsquash

Preheat oven to 425 degrees F. Cut acorn squash in half (easiest to perforate the circumference and then try to cut through). Clean the seeds and cook for 10 minutes with oil to coat and salt to taste. Put squash on a cooking sheet face down. Add water to the cooking sheet. Put in the oven for 30 minutes or until almost cooked throughChop garlic, onion, leeks, apple, parsley, pecans, rosemary and sage. Add garlic, onion, and leeks to a pan with butter on low heat to soften for four minutes. Add stalks of celery. Leave vegetable to cook for another 4 minutes. Add grounded pepper to taste. Combine cooked veggies and all other veggies and spices in a bowl. Add box of stuffing. Add stock. Mix all together. Once squash is cooked, place it in a serving bowl. Add stuffing. Put vegan Parmesan shreds on top of the stuffing. Bake for an additional 15 minutes cover and then 5 to 10 minutes uncovered. Serve while still warm. 

Cranberry Sauce


  • 1 bag (12 oz) cranberries
  • 1 cup water
  • 1 cup Sugar

Combine sugar and water in a small pot. Bring it to a boil. Add cranberries. Bring to a soft boil. Let boil for 10 minutes. Stir occasionally. After 10 minutes, pour into a bowl, cover pot and cool completely at room temp. Fridge until needed. 

It may seem excessive to make your own cranberry sauce, but trust me it is worthwhile the small effort. It’s very easy and can make even cranberry sauce haters fall in love.

Homestyle Mashed Potatoes
  • 8 Yukon Gold potatoesmashedpotatoes
  • 2 tablespoons vegan butter
  • ½ cup almond milk
  • Salt and pepper to taste

Roughly chop potatoes and put them into a pot and cover with water. (you can peel the potatoes if you like, but I always keep it on). Boil potatoes for 20 minutes or until fully cooked. They should break apart when pressed with a fork. Drain the potatoes and place back into pot. Add the butter, milk, salt, and pepper and mash well. If you want really creamy mashed potatoes then add more milk and butter until you have the consistency you prefer.

Mushroom Gravy
  • 12 oz Mushrooms (chef’s sampler)gravy
  • 2 cloves garlic
  • 2 teaspoon Flour
  • 1 cup veggie stock
  • ½ onions
  • 2 tablespoons of butter
  • Salt and pepper to taste

Put butter into a pan, let it cover the bottom. Place onion in the pan to cook until golden. Add garlic, mushroom and pepper to taste and cook for 15 minutes. Cover pan with lid and cook on low heat tossing occasionally until the mixture cooks down (approx. 30). Add veggie stock and flour to thicken the gravy. Let sitting until cooked (approx. 15 mins).

Roasted Brussel Sprouts with Almonds
  • 2 pound brussel sproutsbrusselsprouts
  • ¼ cup slivered almonds
  • 2 sprigs of fresh rosemary.
  • 2 sprigs of oregano
  • 1 tablespoon avocado oil
  • Salt and pepper to taste
  • Garlic powder to taste

Preheat oven until 425 degrees F. Wash and cut brussel sprouts in half length wise. Chop the rosemary and oregano. Lightly coat brussel sprouts with avocado oil. Combine seasonings with the brussel sprouts until evenly coated. Add slivered almonds and toss again. Place in a oven safe pan and cook for 20 minutes. 

Baby carrots and green beans
  • 4 carrotsgreenbeansandcarrots
  • ½ pound green beans
  • 1 tablespoon sesame seeds
  • ½ tablespoon avocado oil

Preheat oven to 425 degrees F. Thinly slice carrots lengthwise. Lightly coat carrots in oil. Put in oven to a broil for 15 minutes. Check and toss occasionally. Add 1 tablespoon of white sesame seed. Place back in the oven for another 15 minutes. Toss occasionally. Meanwhile, place green beans in a steamer over a pot with three inches of water. Bring water to boil over medium heat. Let green beans sit in a covered steamer until cooked. Once both carrots and green beans are cooked, mix together and serve. 

Winter Fruit Salad
  • 1 Cantaloupefruitsalad
  • 1 red apple
  • 1 Oranges
  • 1 pears
  • 1 pomegranate
  • Juice of half an orange

If you are able to find pomegranate seeds then you can save some time, but if you cannot let me teach you how to deseed a pomegranate. Cut both the top and bottom off and then score the pomegranate. In a bowl of water crack it open. It should crack open easily. From there tap the back of the pomegranate and the seeds should pop out. Cut cantaloupe in half and deseed; either cut the cantaloupe into squares or spoon out small mounds. Cut apple, orange, and pear into bite size pieces. Mix all the fruit together then squeeze the juice of half an orange onto the salad and mix.

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