How To Make A Vegan-Style Thanksgiving Dinner | Life and the arts



These herbal recipes are the perfect dishes for a holiday meal without animal products.

Thanksgiving, a holiday with a menu usually centered around turkey, can be a bit difficult for the vegan in your neighborhood. These herbal recipes are the perfect dishes for a holiday meal without animal products.

Maple-glazed apple cider vegan tofu

Tofu is a great substitute for Thanksgiving turkey. This recipe combines classic fall flavors like apple cider, cinnamon and maple to bring your medium oven baked tofu to life.


  • 2 extra firm tofu blocks
  • Salt and pepper
  • 1½ cup apple cider
  • 2 tablespoons of brown sugar
  • 1 teaspoon of apple cider vinegar
  • tsp cinnamon
  • 1 pinch of nutmeg
  • 1 tablespoon of cornstarch
  • 1 tablespoon of water


  1. Preheat the oven to 400 degrees.
  2. Squeeze the tofu and cut into any shape you prefer.
  3. Place the tofu on a greased or non-stick baking sheet and season with S&P.
  4. Spray top of tofu with nonstick spray and bake for 20 to 30 minutes, turning halfway through cooking.
  5. In a medium saucepan, combine the apple cider and maple syrup. Stir and heat over medium-high heat.
  6. Add the brown sugar, apple cider vinegar, cinnamon and nutmeg to the mixture. Mix the ingredients evenly and bring to low heat, simmer for 10 minutes.
  7. In another bowl, whisk together cornstarch and water to make a frosting. Add the mixture to the frosting and toss until well combined.
  8. Simmer the frosting for five more minutes and season with S&P to taste.
  9. When the tofu is baked, brush one side with the frosting and return to the oven for another five minutes. Repeat on the other side as well.

Vegan green bean casserole

Now that you have your main course, you need a side to go with it. This vegan green bean casserole recipe is a great plant-based version of a Thanksgiving classic.


  • 1 lb green beans, trimmed and halved
  • Salt and pepper
  • 2 tablespoons of olive oil or vegan butter
  • 1 shallot, minced
  • 2 garlic cloves, chopped
  • 1 tsp finely chopped mushrooms
  • 2 tablespoons all-purpose flour
  • c vegetable broth
  • 2 cups of unsweetened almond milk
  • 1½ c crispy fried onions


  1. Preheat the oven to 400 degrees.
  2. Boil a pot of water and add the salt and green beans. Cook for five minutes and drain.
  3. In an ovenproof pan, heat the vegan butter, shallots and garlic. Salt and pepper and stir. Cook for two to three minutes, then add the mushrooms. Cook for an additional three to four minutes.
  4. Sprinkle with flour, coat the vegetables. Cook for a minute, slowly adding the vegetable broth while stirring.
  5. Remove from the heat and add 1/3 of the friendly onions and all the green beans. Toss and add the remaining fried onions on top.
  6. Bake for 15 minutes.

Vegan Pumpkin Pie

The vacation isn’t complete without something sweet at the end of your meal. This quick and easy pumpkin pie recipe is perfect to share with the vegan in your life.


  • 1¾ pure pumpkin
  • ¾ tsp whole coconut milk
  • ½ cup brown sugar
  • c cornstarch
  • c maple syrup
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of pumpkin pie spice
  • ½ teaspoon of cinnamon
  • ½ teaspoon of salt
  • 1 store-bought vegan crust or make your own
  • Coconut whipped cream (optional)


  1. Preheat the oven to 350 degrees.
  2. Combine pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt in a bowl and mix.
  3. Pour the pumpkin mixture into the pie shell and smooth evenly.
  4. Bake for an hour.
  5. Let cool then place in the refrigerator overnight.

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