Vegan Thanksgiving – 2016


Vegan Thanksgiving – 2016

This Years Thanksgiving Returns Me To A Lot Of Our Traditional Past Thanksgivings

As Opposed To Trying Any New Specialized Vegan Dishes

Other Than The Vegan Pumpkin Cream Pie That I Might Give A Go (Bottom Right In Photo Above)

The Only Non Traditional Dish Will Be These Vegan Tamales That We Buy, And Love!


(All Of These Menu Items Are Vegan)

  1. Tofurkey Loaf With Stuffing
  2. Mashed Potaoes
  3. Yams
  4. Frozen Peas
  5. Stuffing
  6. Coleslaw
  7. Gravy
  8. Cranberry Sauce
  9. Tamales
  10. Pumpkin Cream Pie



We Purchase This Item From A Brand I Believe Is Called Tofurkey

It Comes With Stuffing In It, But We Also Make Our Own Vegan Stuffing




8 to 12 Potatoes, Depending On How Many You Are Serving, And How Big The Potatoes Are (Any Type Is Fine)

Vegan Butter

Almond Milk

Pepper (Ground Or Other Is Fine)

Yellow Curry


Boil Water, And Add Cut Pieces Of Potatoes (Cut Potatoes Into 4 to 8 Pieces Each)

Strain Water Once Fork Can Go Through Potato

Add Half Cup Of Vegan Milk (Add More If You Like Them Less Thick)

Add Three Tablespoons Of Vegan Butter

Add A Teaspoon Of Pepper

Add One Teaspoon Of Yellow Curry

Mash Or Whip Potatoes





Between 1 to 4 Yams

Vegan Butter

Cinnamon (Optional)

Pecans (Optional)


Preheat Oven For 350

Cut Yams Into One Inch Slices

Place Yams In Tin Foil

Place Little Tiny Pieces Of Vegan Butter Throughout Yams

Sprinkle All Of It With Cinnamon (Optional)

Add Pecans Sporadically (Optional)

Wrap Tin Foil Over Yams, Covering Them Completely

Cook Until Fork Can Go In Them Easily (An Hour Or So)




A Family Tradition

You May, Of Course, Use Fresh Peas, Or Green Beans


Boil Or Steam Frozen Peas (I Steam, But Boiling Is Fine)





Loaf Of Bread (I’ll Probably Use Sourdough, But Use What You Like)

A 1/2 Bag Of Walnuts Or Pecans (Your Choice)

Dried Cherries Or Cranberries


Vegetable Broth

2 To 4 Onions (Which Ever Kind You Like)

Fresh Tyme And Sage (Dried Is Fine)

Olive Oil

2 Apples (Optional)


Cut Up Onions And Celery (One Stock Per Onion)

Place Them In A Sauce Pan, And Put Olive Oil Over Them (2 to 4 Table Spoons Depending)

Heat (Low Heat) Until Onions And Celery Are Transparent

While Onions And Celery Is Cooking, Cut 12 Pieces Of Bread Into 1″ Cubes

Lay Bread Pieces Across Cookie Sheet

Cut Up 1 Tablespoon Each Of Fresh Sage, And Fresh Tyme

Place Pieces Of Sage And Tyme Over Pieces Of Bread

Place Cubes In Oven On 200 Heat

Heat Them Until They Are Dried Out (Not Burnt, Just Crispy, Like Toast Or Less)

Cut Up Apples

Place Toasted Bread Cubes In Sauce Pan With Transparent Onions And Celery

Add Cup Of Pecans Or Walnuts

Add Cup Of Dried Cherries Or Cranberries

Add Apples

Add Enough Vegetable Broth To Make It All Moist

Stir All Of It Together

Preheat Oven For 350

Cover Casserole Dish With Olive Oil

Place Contents Of Sauce Pan (Stuffing) Into Casserole Dish

Cover With Tin Foil, And Cook For 40 Minutes

Uncover, And Cook For 10 More Minutes





Head Of Cabbage

Veganaise (Vegan Mayonnaise)

Almond Milk

Pepper (Ground Or Other Is Fine)

Teaspoon Of Salt

1 Lemon

1 Teaspoon Of Sugar (White Or Brown, Whatever You Prefer)


Cut Up Cabbage Head Into Shreds (Don’t Need To Be Thin)

Place In Large Bowl

Add 8 to 12 Tablespoons Of Veganaise (Your Discretion)

Add 1 Tablespoon Of Lemon

Add Salt

Pepper As Much As You Like (1 to 2 Teaspoons)

Add 1/2 A Cup Of Almond Milk

Add Sugar





My Sister Is Bringing A Vegan Gravy

Not Sure If She Buys It Premade, Or Makes It

Below Is A Recipe That I Found For Some, That I Have Yet To Try


When it comes to Thanksgiving, I’m all about the gravy. Mashed potatoes just wouldn’t be the same without it. I can make a lowfat turkey gravy, but the others at the table want the real (fat) thing, so I’ve started making a separate vegetarian gravy instead. This healthy vegan gravy is as flavorful as the turkey version – maybe even more so – thanks to pureed roasted shallots and garlic and marsala wine (madeira would be a nice substitute.)

I find that a lot of vegan gravy recipes are overwhelmed by too much nutritional yeast, so I’ve just used a tablespoon here to add a subtle poultry-like flavor. I also tried using dried porcini mushrooms in this recipe, but preferred the milder flavor of fresh mushrooms.  I’ve also kept this fairly low in fat per serving. So feel free to pour it onto your mashed potatoes and stuffing with abandon. It’s Thanksgiving, after all!

Vegan Gravy

6 medium shallots, unpeeled
4-6 cloves garlic, unpeeled
3 tablespoons + 1 teaspoon olive oil
4 ounces cremini (a.k.a. baby bella) mushrooms, thinly sliced
1 teaspoon fresh thyme
3 tablespoons all purpose flour
½ cup madeira wine (or dry port or marsala)
2 tablespoons low-sodium tamari
3 cups vegetable stock
1/4 teaspoon ground sage
1 tablespoon nutritional yeast
½ teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon salt, or to taste

Preheat oven to 375. Toss the shallots and garlic with a teaspoon of oil and place in a baking dish. Cover with foil and roast for 40 minutes. Remove garlic, but if shallots are not completely soft, roast for another 15 minutes. Remove from pan and allow to cool, then squeeze the soft insides out of the skin into a food processor. Deglaze the roasting pan with a tablespoon of water or additional marsala and add to the food processor. Puree until smooth. In a large skillet, heat the remaining olive oil over medium heat. Saute mushrooms and thyme until mushrooms are very soft, about 5 minutes. Stir in the flour and cook, stirring, for 3 minutes. Add the marsala and mix well, then whisk in the vegetable broth. Add remaining ingredients, including the pureed shallots and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes. Adjust seasoning to taste.

Note: if reheating later, you will need to add additional wine or vegetable broth to thin the gravy out.



We Use Cranberries From A Can… Family Tradition, lol



I’m Not Sure Of The Brand We Buy, But They Are Great!


He’re’s The Recipe For It Should I Decide To Make It


Vegan & Gluten-Free Pumpkin Cream Pie



2 cups cashews, soaked for 2 hours or overnight
1-2 tsp. pumpkin spice
¾ cup pumpkin puree
1 can coconut milk
4-5 Tbsp. maple syrup


1-½ cups white rice flourPumpkin Cream Pie |
2 Tbsp. coconut sugar
¼ cup cold almond milk
¼ cup solid coconut oil


2-3 cups Vegan Whipped Cream


  1. Prepare filling. In a high-speed blender, process all ingredients including soaked cashews until smooth. Transfer to an airtight glass jar and chill in the fridge until ready. Filling will keep for about 5 days.
  2. Prepare crust. First, preheat oven to 425 degrees F.
  3. In a food processor, pulse flour, sugar and coconut oil, slowly adding in milk until dough is flaky and crumbly.
  4. Transfer dough to a pie pan, evenly coating the bottom and the sides. Bake for 10-12 minutes. After baking, let crust cool for about 15-20 minutes before assembling.
  5. To assemble, evenly spread pumpkin filling over crust. Top with Vegan Whipped Cream.
  6. Chill for 2-4 hours before serving.




Follow Me On Twitter @JCooksVegan

& Now On Instagram @ jcooksvegan



  1. This looks absolutely stunning! Definitely going to incorporate some of these in my christmas celebrations this year too. Do you feature any of your writing with any other sites at all?

    Liked by 1 person

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