Thanksgiving is a popular American holiday and is known for the turkey dinner. However, try something different this year with our Vegan Thanksgiving recipes for Thanksgiving dinner.
Vegan Thanksgiving Recipes
The most popular story of Thanksgiving is that the first Thanksgiving took place in Plymouth in 1621. Abraham Lincoln declared that the fourth Thursday in November would be considered as Thanksgiving Day. The Congress made it an official national holiday in 1941. Thanksgiving is mostly an American and Canadian holiday celebrated in October-November. In the United States it is celebrated in November and in Canada, they celebrate it in October. When one thinks of the happy occasion of Thanksgiving, they think about the turkey, mashed potatoes, pie, cranberry sauce, cider, family and football. During this holiday, people take time to cook an extensive meal with turkey being the main part of a delicious spread. Vegans are vegetarians and do not consume even dairy products. There are various types of vegan foods such as vegetables, fruits, soy and foods that are not high on saturated fats. Don't worry if you can't cook Thanksgiving dinner with a turkey. Here are a few vegan Thanksgiving recipes that you can cook for your friends and family this year.
Vegan Thanksgiving Dinner
Creamy Mushroom Soup
This serves 4-5 people.
- Olive oil
- 2 cloves of diced garlic
- Sea salt
- One diced onion
- 2-3 diced potatoes
- 8 shitake mushrooms
- 10-12 oz. button mushrooms (sliced)
- ¼ cup white wine
- 4 cups almond milk (unsweetened)
- 3 tsp. white miso (sweet)
- Fresh parsley
- Firstly, soak the shitake mushrooms in one cup of water and slice them into thin strips. (keep the water)
- Heat oil in a soup pot.
- Turn the heat to medium and add the onions and garlic till they sizzle.
- Add a pinch of salt and saute it.
- Now add the potatoes and a pinch of salt and continue to stir for about 2 minutes.
- Stir in both the shitake and button mushrooms with a pinch of salt and saute for a minute.
- Add the water that the shitake mushrooms were soaked in along with the white wine and almond milk.
- Cover the soup pot and bring it to boil.
- On simmer, allow the soup to cook for about 25 minutes until the mushrooms are soft.
- Remove some of the soup and mix the miso into it and then stir it into the rest of the soup.
- Cover the soup pot and cook on a low flame for about 4 minutes.
- Garnish with chopped parsley.
- Serve hot.
- 1 tsp. Olive oil
- 1 Onion (diced)
- 1 cup corn kernels
- 1 cup button mushrooms (sliced)
- 1 cup cranberries (unsweetened)
- 1 Carrot (diced)
- Almonds (small cup, cut into thin slices)
- ¼ cup wild rice
- 1 cup long grain rice (or brown Basmati rice)
- Sea salt
- 3 cups water
- Fresh parsley
- In a deep dish or pot, heat the oil and saute the onions with a pinch of salt for about 2-3 minutes.
- Add the almonds and cranberries until they are coated with oil.
- Add the mushrooms and corn with a pinch of salt and saute for about 2 minutes.
- Now, spread the vegetables evenly at the bottom of the pot.
- Wash the rice and then add it into the pot over the vegetables.
- Slowly add the water and allow this to cook for about 45 minutes until the rice is cooked completely.
- Allow your pilaf to stand for about 5 minutes.
- Mix well and serve hot.
- Garnish with diced fresh parsley.
This serves 8 people.
- 12 oz. Fresh cranberries
- 4 apples (peeled and diced)
- ¼ cup apple juice
- ½ cup refined sugar
- ¼ cup dark raisins
- ¼ tsp. ground ginger (or ginger powder)
- ½ tsp. cinnamon powder
- Nutmeg (pinch)
- • Mix all the ingredients in a saucepan and stir it together.
- • Simmer gently until the cranberries have burst and the apples are soft. This should take about 20 minutes or so.
- • Stir in the raisins and cool.
- • Serve at room temperature.
You don't have to eat meal with the traditional turkey every year! This time, try something different and see how you life it. It is a time of celebration and this year, a vegan menu might be a welcome change from the normal and conventional ones.