As a wife and mom who’s embraces the joys of a plant-based lifestyle of many love ones, I’ve discovered that Thanksgiving doesn’t have to revolve around turkey and ham to be delicious. In fact, vegan Thanksgiving feasts can be just as flavorful, hearty, and satisfying. In this blog post, I’ll share a collection of mouthwatering plant-based recipes that will have you savoring every bite and showing your family and friends that a vegan Thanksgiving is anything but bland. So, let’s dive into a world of savory, cruelty-free delights!
Vegan Thanksgiving Feast
1. Butternut Squash and Apple Soup:
Kick off your vegan Thanksgiving feast with a warm and comforting butternut squash and apple soup. The sweetness of apples and the richness of butternut squash create a delightful combination that sets the perfect tone for your meal.
2. Stuffed Acorn Squash:
Acorn squash halves make the ideal vessels for stuffing with a savory mixture of grains, beans, and vegetables. These little squash boats are a delight for both the eyes and the taste buds.
3. Vegan Lentil Loaf:
Skip the meatloaf and opt for a delicious vegan lentil loaf instead. Packed with lentils, vegetables, and a flavorful glaze, this loaf is a satisfying centerpiece for your Thanksgiving table.
4. Creamy Vegan Mashed Potatoes:
Mashed potatoes are a must for Thanksgiving. Make them vegan by using plant-based butter and milk. These creamy spuds are a crowd-pleaser and a perfect side dish.
5. Pumpkin Pie Bliss:
No Thanksgiving is complete without pumpkin pie. Create a dairy-free and egg-free version that’s just as velvety and delicious as the traditional pie. Top it with coconut whipped cream for that extra touch of indulgence.
Now, here’s the humorous twist in our plant-based Thanksgiving adventure. Imagine you’re hosting a Thanksgiving cooking show, and your family members are the taste-test judges. As they sample each dish, there may be comparisons and critiques. Perhaps Uncle Larry insists his turkey could never be replaced, or Aunt Betty swears that a vegan lentil loaf could never compete with the real thing.
But here’s the secret ingredient: Thanksgiving is about more than just the food; it’s about the love and laughter shared around the table. So, when faced with a culinary critique, remember to sprinkle some humor and a pinch of patience into your vegan feast. After all, a good laugh can turn a potential food feud into a plant-powered memory.
What are your thoughts about the Vegan Thanksgiving Feast: Flavorful Plant-Based Recipes. Please share in the comments below. I really would love to know.
Until next time, shine amongst the stars!
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Vegan Pumpkin Pie with Coconut Whipped Cream
Embark on a culinary journey with our "Pumpkin Perfection: Effortless Vegan Pumpkin Pie Delight." This recipe, featuring just nine easy ingredients, is a testament to simplicity and superior taste. Mix them in a blender or bowl, pour into a pie shell, and let the oven work its magic. Savor the ease and flavor fusion of this timeless favorite. A mere 5 minutes of prep time and 60 minutes in the oven yield a dessert that has stood the test of time. Top it with vegan coconut whipped cream for an extra layer of indulgence.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr
Servings 1 9″ pie
Calories 272 kcal
Ingredients
- 1 ¾ cups pumpkin purée 14 oz can
- ¾ cup full-fat coconut milk
- ½ cup brown sugar
- ⅓ cup maple syrup
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¾ tsp cinnamon
- ½ tsp salt
- 1 9" frozen vegan pie crust (gluten-free if preferred)
- Vegan Coconut Whipped Cream (optional)
Instructions
Preheat the oven to 350°F (180°C). Ensure your 9" pie shell is ready but unbaked; no prebaking required.
In a blender or large bowl, combine pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix thoroughly.
Pour the pumpkin mixture into the pie crust. Use a spatula to evenly spread and smooth the top.
Bake for 60 minutes. When taken out, the edges will be slightly cracked, and the center will look wobbly. Allow it to cool, then refrigerate uncovered for at least 4 hours or overnight until completely set.
Serve plain or with coconut whipped cream.
Notes
Nutrition Facts: (Per Serving – Recipe makes 8 servings including pie crust but not including whipped cream)
Calories: 272kcal
Carbohydrates: 42g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Sodium: 258mg
Potassium: 222mg
Fiber: 2g
Sugar: 21g
Vitamin A: 8341IU
Vitamin C: 3mg
Calcium: 48mg
Iron: 2mg
Notes for New Cooks or Bakers:
- Ingredient Flexibility: Don’t fret if you can’t find a specific ingredient. Cooking is an art, and you can often substitute or omit without compromising taste.
- Experimentation is Key: Feel free to add your twist. Taste as you go, and adjust spices or sweetness according to your liking.
- Precision Matters: Baking is a science, and precise measurements are crucial. Invest in measuring cups and spoons for accurate results.
- Preparation is Half the Battle: Before you start, gather all your ingredients and equipment. This avoids last-minute stress.
- Patience is a Virtue: Follow the recipe steps patiently. Rushing can lead to mistakes, especially for baked goods.
- Learn from Mistakes: If something doesn’t turn out as expected, don’t be discouraged. Mistakes are opportunities to learn and improve.
- Clean as You Go: Keep your workspace tidy. It makes the process more enjoyable and reduces post-cooking cleanup.
- Temperature Matters: Invest in an oven thermometer. Accurate oven temperature is crucial, especially for baking.
- Fresh is Best: Whenever possible, use fresh herbs and spices. They can elevate your dishes.
- Ask for Help: If you’re unsure about a step or technique, don’t hesitate to ask for advice. There’s a vast online community of cooks and bakers ready to help.
Keyword Dessert, Easy, Pumpkin Pie, Vegan
