I have never celebrated a vegan Thanksgiving!
I bet you may be in the same boat, only I have also never celebrated Thanksgiving before at all. Crazy, huh?
My family moved to the United States when I was 12 years old, and we never really got down with the whole Thanksgiving tradition.
I know that many of you are feeling stressed about doing vegan Thanksgiving because maybe most of your family is not even vegan.
I recently talked about this topic with my friend Danielle on her podcast, which you can check out here (minute 15:45), and I also made a video about eating healthy during the holidays, which you can check out here.
The exciting thing for me is that most of my family (on both my and Tomer’s side) are vegan, so it will be super easy to have ourselves our very first vegan Thanksgiving celebration!
In addition, I think it also has to do with the gratitude I feel for living such a blessed life, to have so much love from our families, to be able to work in a field I absolutely adore, and to have you read this blog! So I thank you, and I hope that you will absolutely love these 3 vegan recipes I am sharing with you in this post!
Bring these dishes with you to Thanksgiving (and make a large portion, because trust me, you don’t want everyone to eat your vegan food and be left with nothing), and have yourself a very happy and fun vegan Thanksgiving!
By the way, I also made a video with these 3 recipes, which you can watch here:
Vegan Thanksgiving Dessert Recipe: Pumpkin Pie Ice Cream
First, let’s start with dessert.
I am a firm believer that every meal should always begin with dessert and trust me, you will absolutely love how simple and quick this vegan blender ice cream is! You don’t even have to put it in the freezer, but make sure you eat it right after you make it.
For this recipe, you might want to melt the coconut butter first before using it.
To do this, simply place the jar of coconut butter into a bowl filled with boiling water. Be sure not to use a glass bowl, because, well, you can guess what can happen.
This is what this jar inside of bowl will look like:
- 4 very ripe peeled and frozen bananas
- 2 tablespoons pumpkin puree
- 1 pitted medjoul date
- ½ teaspoon pumpkin pie spice
- 2 tablespoons coconut butter
Make sure your bananas have black spots on them before you peel and freeze them overnight until they are completely frozen.
Place all ingredients in the blender, starting with the pumpkin puree, and blend until smooth.
If you want to use home-made pumpkin puree, use a small sugar-pie pumpkin.
Start by preheating your oven to 400F.
Cut the pumpkin in half with a very sharp knife, and use your spoon to scoop out the seeds, which you can use later.
Place the pumpkin halves, seeded side down, onto a parchment-lined baking sheet.
Cook at 400F for about 40 minutes, or until the pumpkin is very easily pierced with a fork, and is very soft.
Take it out of the oven, lay it on the peel, hold down the peel with a knife, and use your fork to move the flesh away from the peel. This is the easiest method I have found to peel the pumpkin.
Place all pumpkin flesh into a blender, and blend until very smooth.
Be careful when opening the blender, as it can get extremely hot and steamy.
Vegan Thanksgiving Appetizer Recipe: Acorn Squash Hummus from The Effortlessly Flavorful Vegan Kitchen
You know I had to include hummus in the vegan Thanksgiving recipes list, right?
Being Middle Eastern, I am absolutely obsessed and in love with hummus. But this version is absolutely amazing because it involves acorn squash! And it’s super easy to make.
This hummus recipe (minus the acorn squash) comes from my online course, The Effortlessly Flavorful Vegan Kitchen, which teaches you how to make easy and quick vegan meals that have a toooon of flavor. Check out the course here if you are interested in getting out of the kitchen quick, and making healthy food that you actually love!
Lastly, a serving suggestion you can try is stuffing the hummu sinside of the second half of a follow acorn squash. It’s super cute, and yummy too!
- 1 cup chickpeas dry measurement, soaked overnight, rinsed and drained (about 2, 15-ounce cans of chickpeas)
- 2 tablespoons My Favorite Tahini Ever
- 4 tablespoons lemon juice freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon Himalayan pink salt
- ¾ cup chickpea cooking water
- 1/2 roasted small acorn squash
If making the chickpeas from scratch (which I highly recommend), soak them overnight or for about 8 hours with filtered water
Get rid of the water, rinse them in a colander very well, and boil them with plenty of filtered water for about 45 minutes, or until they are completely soft and fall apart between your fingers
Save the water from cooking, as we will use some in this recipe
Cut the acorn squash in half width-wise, and scoop out the seeds with a spoon
Place cut-side down on a parchment-lined baking sheet, and bake at 400F for about 40 minutes, or until it is entirely soft and can easily be pierced with a fork
Once the acorn squash is ready and slightly cooled, you are ready to make the hummus
Place the boiled and soft chickpeas in a food processor, and process for about 5-7 minutes until a pretty smooth paste results. This step is crucial for smooth hummus, and I was taught it by my best friend, who is Palestinian and a hummus master 🙂
Then, add the tahini, lemon juice, cumin, salt, chickpea cooking water, and scooped out acorn squash (without seeds or peel) into the food processor, and process for about 5-7 more minutes, until very smooth.
Vegan Thanksgiving Main Dish Recipe: Fall Harvest Salad with Tempeh, Butternut Squash, and Brussels Sprouts
And now, we have come to the crown jewel of our vegan Thanksgiving! This delicious main dish is hearty, satisfying, creamy, salty, sweet – it honestly has all of the goodness you’d ever dream your meal to have.
While there are a couple of steps, the directions are super easy, and it should only take you about 30 minutes to prep.
My suggestion? Make extras of EVERYTHING because trust me, you will want to eat this during the week like we did when I tested out this recipe!
- 2 cups butternut squash cubed
- 10 Brussels Sprouts halved
- 5 tablespoons Coconut Aminos Teriyaki sauce
- 3 cups steamed broccoli
- 2 large handfuls of organic pre-washed mixed greens (about 5 cups)
- ¼ small sweet white onion
- 1 English cucumber chopped
- 1 large bell pepper any color but green
- 1 package organic tempeh (I used LightLife brand in “original”, sold at Sprouts and many other health food stores
- 4 tablespoons organic Tamari soy sauce
- Use cashew sauce from this recipe but omit cilantro and chipotle
Add cubed butternut squash and halved Brussels sprouts into a hot non-stick pan with the Teriyaki sauce, and simmer on medium heat for about 30 minutes, or until the veggies are completely soft when pierced with a fork.
Meanwhile, steam your broccoli until it's soft. I used frozen broccoli, so it only took 5 minutes.
Chop the onion, cucumber, and bell pepper, and set aside.
Place tempeh and 3 tablespoons tamari on your non-stick pan, on high heat.
Cook for about 10 minutes, until it absorbs all tamari and gets brown on both sides (flip a few times during the cooking process to coat all sides in tamari).
If you need to continue cooking, and there is no liquid on the pan, add another tablespoon of tamari.
Turn off the heat, let cool, and set aside.
Follow instructions in the PDF.
Place mixed greens in a bowl, and top with steamed broccoli, onion, cucumber, bell pepper, and sauteed veggies. Add tempeh, and drizzle with the creamy cashew sauce.