Must-Try Vegan and Vegetarian Thanksgiving Recipes
Thanksgiving is just around the corner, but not everyone celebrates with turkey. The good news is that cooking for vegans and vegetarians doesn’t need to be stressful or bland. We’ve lined up delicious Thanksgiving meat alternative recipes that are sure to keep your lovers of plant-based foods satisfied and will even keep meat lovers reaching for a second helping. Use any one of these dishes to change up your holiday go-to or use them all for a full vegan feast!
These light dishes can be used as a starter or side to compliment your whole meal.
- 16 oz. (1 package) Beyond Beef®
- 1 1/2 lb. baby mushrooms
- 2 tbsp. vegan butter
- 2 cloves garlic, minced
- 1/4 c. breadcrumbs
- Kosher salt
- Freshly ground black pepper
- 1/4 c. vegan Parmesan, plus more for topping
- 4 oz. vegan cream cheese, softened
- 2 tbsp. freshly chopped parsley
- 1 tbsp. freshly chopped thyme
- Cooking spray, for pan
Preheat oven to 400°.
Grease a baking sheet with cooking spray.
Remove stems from mushrooms and roughly chop stems. Place mushroom caps on the baking sheet.
Melt butter in a medium skillet over medium heat. Add Beyond Beef® and cook until it turns slightly browned. Once browned add chopped mushroom stems and cook until most of the moisture is out, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add breadcrumbs and let them toast slightly, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together Beyond Beef mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, roughly 20 minutes.
- 3 lbs potatoes, peeled
- 2 Beyond Burger® patties
- 2 tbsp vegan butter
- 2 tbsp flour
- 2 cups almond milk
- Salt and pepper to taste
- 1/2 tsp thyme
- 1/2 tsp dijon mustard
- 1 1/2 cups vegan cheese
- Chopped chives, for garnish
Slice peeled potatoes with a mandolin or with a sharp knife into thin, even slices. Set aside into a bowl of water to prevent potatoes from browning.
In a skillet over medium high heat, add the Beyond Burger® patties. Crumble with a wooden spoon into small pieces. Cook, stirring occasionally, for 5-7 minutes. Remove beyond burger from the skillet and set aside in a bowl.
To the same skillet, add the vegan butter and melt. Add the flour, and whisk until thoroughly combined. Add the almond milk, continuously whisking to develop a roux. When the roux is bubbly and thickened, turn off the heat.
Stir in the salt, pepper, thyme, and dijon mustard, and mix until combined. Add the vegan cheese and continue stirring until cheese is melted and combined. To get a smoother sauce, pour the sauce into a high-speed blender and blend until smooth.
Preheat the oven to 350°F.
In a 9×13 baking dish, layer 1/3 of the potato rounds in a single, even layer. Top with 1/3 of the cheese sauce and 1/3 of the beyond burger. Repeat the layers until all the ingredients have been used.
Cover with foil and bake in the preheated oven for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes.
Garnish with chives and serve!
- 1 package Beyond Burger® patties
- 3 each kabocha squash
- 1 small yellow onion
- 1 red bell pepper
- Pomegranate seeds
- Pomegranate molasses
- Fresh thyme
- Fresh sage
- Fresh rosemary
- Sliced almonds
- Vegan cheese
Split squash, remove seeds and roast at 425°F for 20 min or until tender.
While that’s cooking, brown the Beyond Burger® patties, breaking them apart into crumble-like pieces. Then remove and set side.
In the same pan caramelize the onion cooking on medium heat for about 7 min. Add diced bell pepper and cook until tender. Add garlic and all herbs. Cook until very aromatic, then add back in the Beyond Burger cook until everything is well combined and set aside.
Once squash is done, fill each one with the Beyond Burger mixture. Sprinkle with vegan cheese (optional) and put back in the oven for another 5-7 min.
Serving time! For final garnishes sprinkle any remaining fresh herbs, sliced almonds & drizzle some pomegranate molasses over each one and enjoy!
- 2 tbsp (30 mL) Olive oil
- 1 pkg (390 g) Gardein Beefless Ground
- 1 tbsp (15 mL) Ground cumin
- 1 can (280 g) Ro*Tel Original Diced Tomatoes with Chilies
- 2 cups (500 mL) Vegetable stock
- 2 Green onions, thinly sliced
Heat oil in multi-function cooker on Sauté setting; cook Gardein Beefless Ground and cumin for 5 to 8 minutes or until browned.
Stir in Ro*Tel Original Diced Tomatoes with Chilies and vegetable stock. Turn off Sauté setting. Cover and cook on High setting for 3 to 4 hours or until thickened and flavorful.
Garnish with green onions before serving.
Tip: Sprinkle with shredded vegan cheese before serving if desired
Add a vegan twist to the classic Thanksgiving stuffing or serve a new main dish altogether.
- 1⁄4 Cup (1/2 stick) alternative butter
- 1 Package Beyond Beef® Crumbles
- 2 Cups sweet onions
- 1 Cup diced celery
- 1 heaping cup mushrooms (crimini)
- 8 Cups fresh whole grain bread cubes (1 loaf = 8 cups)
- 1⁄4 Cup chopped parsley
- 2 freshly minced cloves of garlic
- 1 tsp. Italian seasonings blend
- 1⁄4 tsp. ground pepper
- 1⁄4 Cup water or vegetable stock
- Follow Your Heart egg replacer (1/2 C iced water whisked in 2 Tbl egg replacer)
- 1 ½ Cup Craisins
In a skillet melt ¼ stick of butter; add onions, mushrooms, celery, and garlic, and sauté until tender. Add Beyond Beef® crumbles to the skillet.
Remove from heat. Set aside and let cool.
In a large mixing bowl, add bread cubes, Craisins, parsley, salt, and seasonings.
Toss onion-celery mixture in with the bread cubes.
In a small cup mix the water/vegetable stock with the egg replacer and toss with the bread cube mixture.
Place stuffing into a buttered 4 qt. a casserole dish or Dutch oven with lid.
Melt remaining butter and drizzle on top.
Bake stuffing at 350°F, uncovered for 25-35 minutes or until heated through.
Keep covered until ready to serve.
- 1 loaf of whole grain bread
- Cut in ¼” cubes
- Preheat oven to 350°F.
- Place cubes on a baking sheet.
- Turn down oven temperature to 250 degrees.
- Bake at 250 degrees for 30 minutes.
- Remove from oven and let cool completely.
- Store bread cubes in an airtight glass or ziplock container.
- Use leftovers for making croutons.
- 1 can (540 mL) Aylmer® Accents® Original Petite Cut Stewed Tomatoes
- 1 spaghetti squash, halved lengthwise and seeds scraped out
- 1/4 tsp (1 mL) each salt and pepper
- PAM® Cooking Spray
- 1 tbsp (15 mL) olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 package (360 g) Gardein™ Meatless Meatballs
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/4 cup (60 mL) thinly sliced fresh basil
Preheat oven to 400°F (200°C). Season squash with half of the salt and pepper. Line baking sheet with parchment paper and spray with PAM® Cooking Spray. Place squash, cut side down, on baking sheet. Bake for 30 to 40 minutes or until tender; let cool slightly. Using fork, scrape out strands of spaghetti squash.
Meanwhile, heat oil in large skillet set over medium-high heat; cook onion and garlic for 3 to 5 minutes or until softened. Stir in Aylmer® Accents® Original Petite Cut Stewed Tomatoes; bring to boil. Cook for 3 to 5 minutes or until sauce is slightly reduced. Reduce heat to medium-low; simmer for 8 minutes. Stir in Gardein™ Meatless Meatballs; cook for 5 to 8 minutes or until heated through.
Transfer squash strands to serving plate. Top with sauce and Meatless Meatballs. Sprinkle Parmesan and basil over top.
Tip: Substitute zucchini noodles or regular spaghetti for spaghetti squash if desired.
- 16 oz (1 package) Beyond Beef®
- 2 medium-sized delicata squash, sliced in half lengthwise and seeds scooped out
- 2 tbs olive oil
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- salt and pepper
- 1 small bunch of kale, leaves torn into bite-size pieces
- 1/2 cup dried cranberries, soaked in hot water for 10 minutes and then drained
- 1/4 cup pecans
- Drizzle of pure maple syrup (optional)
Preheat oven to 425°F.
PCut the delicate squash in half. Drizzle each half with a little olive oil and place each squash cut-side-down on a baking sheet. Roast in the oven until squash is tender, about 25-30 minutes. Cooking time will vary depending on the size of your squash.
Heat a little olive oil in a large deep skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add garlic and continue to cook for about 2 minutes longer.
Add Beyond Beef®, spices, salt and pepper. Use a wooden spoon to help break up the meat. Continue to cook, stirring occasionally until the meat is cooked through and no longer pink. Add the kale leaves and continue to cook until the kale turns bright green and becomes tender about 5-8 minutes. Stir in the drained cranberries.
Heat a small dry skillet over medium heat. Cook the pecans shaking the pan often until the pecans are golden brown, about 8 minutes. Remove from the heat and when cool enough to handle, then finely chop the nuts.
Divide the sausage mixture between the squash halves (you’ll likely have leftover filling) and sprinkle with the toasted pecans. Finish with a drizzle of pure maple syrup (optional).
- 2 cans (540 mL each) Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes
- 2 medium eggplants (2 1/2 lb/1.1 kg each)
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 package (390 g) Gardein™ Beefless Ground
- 1 tub (500 mL) ricotta cheese
- 2/3 cup (150 mL) grated Parmesan cheese
- 1/4 cup (60 mL) finely chopped fresh basil
- PAM® Cooking Spray
- 2 cups (500 mL) shredded mozzarella cheese
Heat oven to 400˚F (200˚C). Trim ends of each eggplant; cut lengthwise into 1/4-inch (5 mm) thin slices. Sprinkle evenly with salt; transfer to colander set over bowl. Let stand for 30 minutes (salt with help draw out the excess moisture and remove bitterness in the eggplant.) Pat dry with paper towel.
Meanwhile, heat oil in large skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Add garlic; cook for about 2 minutes or until fragrant. Add Gardein™ Beefless Ground; cook for 5 to 8 minutes or until starting to brown. Stir in Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes; bring to boil. Reduce heat to medium-low; simmer for 15 to 20 minutes or until sauce is thickened.
Stir together ricotta, Parmesan and basil; set aside. Spray 13- x 9-inch (3.5 L) baking dish with PAM® Cooking Spray. Spread 1/2 cup (125 mL) sauce over bottom of prepared pan. Top with layer of eggplant slices, sauce, ricotta mixture and mozzarella; repeat layers twice.
Cover with foil; bake for 30 minutes. Remove foil; bake, uncovered, for 20 to 30 minutes or until golden brown and bubbly and eggplant is tender. Let stand for 10 minutes before slicing.
Tip: Substitute zucchini slices for eggplant slices if desired.
No Thanksgiving dinner is complete without a pie! Try one (or all) of these popular vegan friendly desserts:
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