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Vegan/ Vegetarian Thanksgiving

Happy Thanksgiving (almost) to my Canadian friends. Due to my personal diet I find holiday's like this hard sometimes because of what is normally eaten during these times. Today I have compiled a Vegan/ Vegetarian friendly menu for Thanksgiving which obviously you can use for Christmas, as well.


Mustard-Parmesan Whole Roasted Cauliflower

  • 2 large heads cauliflower

  • 1 clove garlic, halved

  • 1/4 cup olive oil

  • 4 tablespoons Dijon mustard

  • Kosher salt and freshly ground black pepper

  • 1/2 cup fresh parsley leaves, roughly chopped

  • 1/4 cup grated Parmesan

  • Lemon wedges, for serving


  1. Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

  2. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

  3. Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

  4. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.

  5. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.

  6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.


Vegan Gravy


  • 1 medium onion, quartered

  • 2 stalks celery, roughly chopped

  • 1 medium carrot, roughly chopped

  • 3 cloves garlic, crushed

  • 4 tablespoons plus 1 teaspoon vegetable oil

  • Kosher salt

  • 1 ounce dried shiitake mushrooms (about 1 heaping cup)

  • 6 sprigs thyme

  • 2 sun-dried tomatoes

  • 2 tablespoons low-sodium soy sauce

  • 1 dried bay leaf

  • 6 fresh sage leaves

  • 1/3 cup all-purpose flour

  • 1/4 cup chopped fresh parsley

  • Freshly ground black pepper


  1. Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.

  2. Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup; use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.

  3. To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes

  4. Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.


Classic Candied Yams

  • 4 pounds sweet potatoes (about 8 medium), peeled

  • 6 tablespoons unsalted butter

  • 1/2 cup firmly-packed dark brown sugar

  • 1/3 cup granulated sugar

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon kosher salt, plus more to taste

  • 1/4 cup pecans


  1. Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.

  2. Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.

  3. Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.

  4. Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.

  5. Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top


Cranberry Sauce

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.


Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts


  • 1/3 cup extra-virgin olive oil

  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved

  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices

  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 1 tablespoon dried oregano

  • 1 tablespoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • 1/4 teaspoon sea salt

  • 1 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F.

  2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

  3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.


Vegan Stuffing

  • 4 tablespoons olive oil, plus more for greasing the baking dish

  • 2 bags green tea

  • 1 large onion, chopped

  • 2 stalks celery, chopped

  • 8 ounces sliced mushrooms

  • 1 tablespoon finely chopped fresh sage

  • 1 tablespoon finely chopped fresh thyme

  • Kosher salt and freshly ground black pepper

  • 16 cups stale, 1-inch cubed white bread (about 1 pound)

  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.

  2. Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).

  3. Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.

  4. Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.

  5. Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.


Vegan Scalloped Potatoes

  • 3 tablespoons olive oil, plus more for brushing the baking dish

  • 8 ounces silken tofu

  • 2 tablespoons blanched, sliced almonds

  • 2 tablespoons nutritional yeast

  • 2 tablespoons lemon juice

  • 1 garlic clove

  • Kosher salt and freshly ground black pepper

  • 1 medium onion, chopped

  • 1/2 cup chopped fresh parsley leaves, plus more leaves for garnish

  • 1 tablespoon chopped fresh thyme leaves

  • 2 pounds large yellow new potatoes, peeled and cut into 1/8-inch rounds

  • 1 1/2 cups unsweetened refrigerated almond milk (not shelf stable)


  1. Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.

  2. Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.

  3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.)

  4. Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.

  5. Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.

  6. Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.


Vegan Pumpkin Pie

  • 1 1/2 cups all-purpose flour, plus more for rolling

  • 1 tablespoon vegan granulated sugar

  • 1 tablespoon white vinegar

  • Fine salt

  • 1/2 cup unrefined virgin or extra-virgin coconut oil (packed)

  • 4 to 6 tablespoons ice water

  • Filling:

  • One 15-ounce can pure pumpkin puree

  • 8 ounces silken tofu

  • 2/3 cup vegan granulated sugar

  • 2 tablespoons cornstarch

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon grated nutmeg

  • 1/2 teaspoon pure vanilla extract

  • Fine salt


  1. For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.

  2. To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.

  3. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.

  4. For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.

  5. Pour the filling into the par-baked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.


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