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9 Vegan Thanksgiving Recipes

Cumin Apple Chips

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Serves: 10


2 tablespoons confectioners’ sugar

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Pinch salt

1 Granny Smith apple (or other tart, sweet variety; we used Stayman Winesap)


1. Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.

2. In a small bowl, whisk together sugar, spices, and salt until combined. Using a fork or a sieve, dust the baking sheet with half the mixture.

3. Cut apple into 4 large pieces around the core. Discard core and cut apple quarters into 1/16-inch thick slices, using a mandolin if you have one. Arrange slices on the baking sheet in even layers and dust with remaining sugar mixture.

4. Bake for 1 1/2 hours, until slices have shrunk and become golden. Remove from the oven and allow to cool on the baking sheet. Carefully remove slices from the parchment paper and serve as an appetizer or salad topping. Makes about three dozen chips.

Nutrition score per serving (3 to 4 chips): 23 calories, 0g fat, 6g carbs, 0g protein

Red Curry Roasted Carrot Soup

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Serves: 4


1 pound carrots, peeled and cut into 1-inch pieces

2 small red onions, quartered

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon sugar

1-inch piece fresh ginger, peeled and roughly chopped

1-2 teaspoons red curry paste

2 cups vegetable stock

15-ounce can full-fat coconut milk

Juice of 1/2 lime

Cilantro, optional

Toasted coconut flakes, optional


1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. In a medium mixing bowl, toss carrots, onions, oil, salt, and sugar. Spread vegetables evenly on the baking sheet and roast 30 to 40 minutes, stirring once halfway through, until browned and tender.

3. Transfer mixture to a food processor or blender and add ginger, 1 teaspoon curry paste, and stock. Blend until incorporated. Add coconut milk and blend until smooth. Taste for seasoning and add salt and additional curry paste if you like. Add lime juice and any additional liquid if you prefer thinner soup.

4. Spoon into bowls and serve garnished with cilantro and toasted coconut.

Nutrition score per serving: 171 calories, 9g fat, 10g carbs, 2g protein

Pumpkin-Leek Stuffing

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Serves: 15


One 2-pound pumpkin, peeled, seeded, and cut into 1-inch cubes

Olive oil


3 leeks, white and light green parts only, halved and thinly sliced

1 1/2 cups vegetable stock, divided

1 large sweet onion, chopped

1 large fennel bulb, chopped

2 teaspoons chopped fresh thyme leaves

1/4 cup dry white wine


4 cloves garlic, chopped

2 loaves ciabatta, cut into 1-inch cubes

1 cup unsweetened applesauce

1/4 cup chopped fresh parsley


1. Preheat the oven to 375 degrees F and line a few rimmed baking sheets with parchment paper. Toss pumpkin with a drizzle of olive oil and a generous amount of salt on sheets and roast for 40 to 45 minutes, redistributing occasionally, until tender and beginning to brown. Remove and set aside in a mixing bowl.

2. In a large Dutch oven or casserole, warm 1/4 cup olive oil over medium heat. Add leeks and sauté for 5 to 10 minutes, until they begin to wilt. Add 1/2 cup stock, turn the flame to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until leeks are completely soft and beginning to turn to mush. Remove the lid and cook uncovered until most of the liquid has evaporated. Season with salt and add to pumpkin mixture.

3. In the same pot or pan, add a little more olive oil, turn the heat to medium-high, and add onion, fennel, and thyme. Sauté for 10 minutes until tender but not caramelized, then add wine and season with salt and pepper. Continue to sauté for another 5 minutes, until vegetables are very tender and alcohol in the wine has burned off. Add to pumpkin-leek mixture. (Note: Everything up to this point can be made 1 to 2 days ahead of time.)

4. When ready to serve, combine garlic with 1/4 cup olive oil. Heat in the microwave 1 to 2 minutes, until oil is fragrant and infused. Toss ciabatta with oil and a generous amount of salt, and turn out onto several rimmed cookie sheets. Toast in a 350-degree oven for 5 minutes, until bread is crisp but not completely browned.

5. Toss bread with vegetable mixture, applesauce, remaining stock, and parsley. Combine well and add any stock as necessary to make bread moist. Let stand for at least an hour for flavors to absorb. Then return to the oven and cook, covered, for 30 minutes. Uncover and cook for another 15 minutes until the top is crusty and brown.

Nutrition score per serving: 181 calories, 3g fat, 33g carbs, 6g protein

String Beans with Rosemary Pecans

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Serves: 8 to 10


2 1/2 cups pecans

2 tablespoons olive oil

1 1/2 tablespoons chopped fresh rosemary

1 tablespoon sugar

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

3 pounds string beans


1. Preheat the oven to 300°F.

2. Place pecans in a bowl. In a small, heavy saucepan over medium-low heat, warm olive oil. Add rosemary and stir until aromatic, about 1 minute. Pour seasoned oil over nuts, add sugar, cumin, salt, pepper, and cayenne, and stir to coat evenly.

3. Transfer to a baking pan and bake, stirring occasionally, until nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely. (Note: This can be made up to a week in advance.)

4. When ready to serve, heat a large pot of salted water. Cook green beans until al dente, about 5 minutes. Drain in a colander and run under cool water to stop the cooking. Toss beans in a mixing bowl with a little olive oil, then transfer to a serving platter and top with rosemary nuts.

Nutrition score per serving: 220 calories, 21g fat, 9g carbs, 4g protein

Roasted Pumpkin Wedges

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Serves: 4


1 small pumpkin (1 1/2 to 2 pounds), cleaned and scrubbed

2 tablespoons olive oil

1/2 teaspoon sea salt

2 teaspoons brown sugar

3/4 teaspoon ancho chili powder


1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. Cut top and bottom off pumpkin using a large chef’s knife. Halve lengthwise and scoop out flesh with a spoon (grapefruit spoons work well here). Discard flesh and reserve seeds for another use.

3. Cut pumpkin into 1/4-inch wedges and toss in a large mixing bowl with olive oil, salt, sugar, and chili powder. Arrange in an even layer on the baking sheet and roast for 30 to 40 minutes, flipping halfway, until wedges are soft and caramelized. Allow to cool slightly before serving.

Nutrition score per serving: 98 calories, 7g fat, 10g carbs, 1g protein

Basil Turnip Hash

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Serves: 2 to 4


2 tablespoons olive oil

2 medium turnips (about 1 pound), finely diced

2 medium Yukon gold potatoes (about 1 pound), finely diced

1 sweet onion, finely diced

1 teaspoon paprika

1 teaspoon salt

1/4 cup coarsely torn basil leaves


1. In a large cast-iron skillet, heat olive oil over high heat. Add turnips and potatoes and cook about 30 minutes, stirring occasionally, until tender and dark browned on all sides. Add onion, paprika, and salt, and turn the heat to medium-low. Sauté for about 5 minutes, until translucent and sweet. Stir in half the basil.

2. To serve, spoon hash onto plates and top with remaining basil.

Nutrition score per serving: 177 calories, 7g fat, 26g carbs, 3g protein

Hearts of Romaine with Beets, Pistachios, and Basil

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Serves: 4 to 6


3 hearts of romaine, bases removed and halved lengthwise

1 pound mixed roasted beets, skins removed, halved and cut into 1/4-inch thick wedges

1/4 cup shelled pistachios

1/4 cup loosely packed basil leaves, coarsely torn

1/2 cup roasted garlic vinaigrette

Salt, to taste

Pepper, to taste


Arrange romaine hearts on a platter. Carefully scatter roasted beets over the center of wedges, followed by pistachios and basil. Right before you’re ready to serve, drizzle vinaigrette over the top and season with salt and pepper.

Nutrition score per serving: 181 calories, 15g fat, 9g carbs, 3g protein

Warm Delicata Squash Salad

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Serves: 6


4 pounds delicata squash

2 medium red onions, halved and cut into thin half-moons

3 tablespoons olive oil, divided

3/4 teaspoon salt

1 tablespoon balsamic vinegar

1 teaspoon finely chopped fresh oregano

1/4 teaspoon crushed red chili flakes


1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Remove ends of squash and cut in half length-wise. Scoop out and discard seeds and stringy interior (a grapefruit spoon works well for this). Cut squash into 1/2-inch slices and toss with onions, 2 tablespoons oil, and 1/2 teaspoon salt on the baking sheet. Arrange in an even layer and bake 30 minutes, redistributing once during the cooking process, until browned and tender.

3. In the meantime, combine vinegar, remaining oil, oregano, chili flakes, and remaining salt. (It’s okay if oil and vinegar don’t emulsify.)

4. Transfer squash to a serving bowl and drizzle with balsamic mixture. Garnish with additional oregano, and serve immediately.

Nutrition score per serving: 184 calories, 12g fat, 21g carbs, 2g protein

Spiced Semi-Sweet Potato Mash with Caramelized Onions

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Serves: 8


2 tablespoons olive oil

4 large Vidalia onions, thinly sliced

1/4 teaspoon paprika

1/2 teaspoon cumin


1/4 teaspoon cayenne pepper (or to taste)

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

2 pounds Yukon potatoes, peeled and cut into 1-inch cubes

1/4 teaspoon chili powder

Vegetable stock, optional


1. Add oil to a pan over medium heat, and spread onions as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute onions so each gains the maximum amount of surface area. (The intention is to slowly crisp onions by enticing the remaining liquids to sweat out and for onions to sweeten by condensing in their own juices.)

2. When onions are dark brown, but not burnt (about 40 minutes), add paprika and cumin, and season with salt and cayenne to taste. Set aside.

3. In the meantime, place sweet potatoes and Yukons in a large pot and cover with water by two inches. Bring to a boil over high heat and simmer until fork-tender. Drain and mash in a large mixing bowl.

4. Season potatoes to taste, adding chili powder and any additional cayenne. If mixture is too thick, thin with some vegetable stock. Transfer to a casserole and spread in an even layer. Top with caramelized onions and serve immediately.

Nutrition score per serving: 167 calories, 4g fat, 31g carbs, 3g protein


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