10 [vegan] Thanksgiving Meal & Drink Ideas

Happy holidays, Collective! We are excited to bring you a Thanksgiving post with some tips and tricks to make your holiday easy, breezy and vegan! I have included recipes that we make for Thanksgiving, along with some links to other blogs that have inspired me or would be a good alternative to what I make! We even included a section with holiday inspired alcoholic (non-alcoholic options available) drinks! The majority of the recipes in this post have measurements for 2-3 people ( make sure you adjust the recipe for the amount of people you have).

Before we dive in, I also want to mention that Whole Foods is a great resource for the holidays. They offer vegan holiday catering and a lot of options for those who may not have the time to prepare a full meal. Here is a link to their "Vegan Holiday" section (this may vary based on location).

Contents:

Stuffing

Green Bean Casserole

Vegan Turk'y

Mashed Potatoes

Corn-ish (Cornbread Casserole)

Corn Succotash

Vegan Gravy

Sweet Potatoes

Desserts

Drinks

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1. Stuffing

Unfortunately, the majority of boxed stove-top stuffing is not vegan, which is a shame because those make me pretty nostalgic. BUT, the good thing is, you can make your own stuffing so easily and it'll taste even better!

What I like to do is buy 2 bags of stuffing cubes. The two varieties that I have tried are the Whole Foods Brand and the Sprouts Brand. All you'll need for a quick and easy recipe is a few veggie staples and seasonings!

A few of my favorite websites for stuffing inspiration are this one, that one, and this one.

Ingredients:

• 2 10 oz. bags of stuffing cubes

• 2-3 Carrots

• 2-3 Celery stalks (I omit this sometimes)

• 1 large Onion

• 5 Cloves Garlic

• 2-3 tsp Better than Bouillon (I like Roasted Garlic, No Chicken, or Plain Vegetable)

• 16-32 oz Water (2-3 cups)

• 2-3 tbs. Vegan Butter

• (To taste) Poultry Seasoning

• (To taste) Garlic Powder

• (To taste) Onion Powder

• (To taste) Salt & Pepper

• Fennel & Sage (Optional* - I do not use)

Procedures:

1. Preheat oven to 375F.

2. Chop all vegetables into small cubes.

3. Heat butter in a large pan, once hot sauté garlic and onions, until translucent

4. Add in carrots and celery (if using). Sauté together until slightly softened.

5. Add in bouillon, water and seasonings of choice. Stir until combined. Simmer for 5-10 minutes.

6. Add stuffing cubes to a large bowl. Pour broth mixture and combine well.

7. Pour stuffing mixture into large baking dish (optional: add small bits of butter on top).

8. Bake at 375F for 30-40 minutes or until nice and crispy on top.

9. Serve.

2. Green Bean Casserole

Image from Whole Foods

Do you know I hadn't even heard about green bean casserole until I met Rob? Well, it turns out I was missing out! Rob made me a "classic" green bean casserole years ago, but since going vegan we have tried to make a vegan one each year. Last year I perfected it! All you need are 5 main ingredients (unless you want to add additional seasonings)!

Ingredients:

• 3 14.5 oz cans of French Style green beans

• 1/2 box of Imagine Portobello Soup

• 3 tbs. Flour

• 1/4 C. Vegan Butter

• 1-2 cans Fried Onions or this brand

• Salt, pepper, garlic powder & onion powder to taste (optional, but recommended)

• 1/2 White onion, chopped (optional, but recommended)

• 2-3 Cloves of Garlic, chopped (optional, but recommended)

Procedures:

1. Preheat oven to 375F.

2. Drain all 3 cans of green beans.

3. Heat butter in a skillet. Once melted add in garlic and onions, sauté until translucent.

4. Slowly add in flour, stirring well until clumps dissipate.

5. Slowly add in soup, stirring well in between until a thick but still runny consistency is achieved.

6. Stir in green beans and salt and pepper.

7. Transfer to a baking dish and top with fried onions.

8. Bake at 375 for 35 minutes or until heated through and crispy on top.

9. Serve immediately.

3. Vegan "Turk'y"

Image from Vegconomist

This is hands down the easiest section to write about. There are a TON of "roast alternatives". I can't bring myself to purchase any of them. I typically prefer to overload on the side dishes. But, Rob missed the "turkey" aspect of Thanksgiving, so last year we stumbled upon the Aldi Brand of Turk'y Cutlets and he fell in love! They do have a slightly more soft/tender consistency than what I remember real turkey to feel like (kinda like a crab cake, but a bit firmer), IF you do not cook them properly. The best way to cook them is to bake them, and when they are just about finished, pan sear them for a few minutes on each side and they get a nice crust. They become delicious!

Image from Walmart

Another brand that is pretty good if you do not like the idea of "roasts" is the Gardein Breaded Turk'y Cutlets. Sometimes I use these to make sandwiches too (Thanksgiving leftover sandwich with a moist maker anyone?? .. F.R.I.E.N.D.S. reference). These are great baked in the oven or cooked in a frying pan on the stove top.

4. Mashed Potatoes

O.k. I have honestly seen so many people butcher vegan mashed potatoes. BUT, they are so easy to make and very versatile. I'll tell you how I make my base and then give some delicious options to "spruce them up".

Ingredients:

• 5 lbs Potatoes of choice (washed, skin on) - I like gold or red potatoes

• 1/4 C-1/2 C Vegan Butter (to taste)

• 1/2 C Rice or Oat milk (almond, soy, cashew, etc will all be too sweet even if "unsweetend")

• 4-5 Cloves Fresh Garlic, minced

• Salt, to taste

• Pepper, to taste

• Garlic Powder, to taste

Optional Ingredients:

To add some "Piz-azz":

• Basil Pesto - if you use this, you can omit the garlic powder in the base

• Leeks and Chives - chop and sauté these prior to mixing in

• Old Bay (TRUST ME) - definitely omit salt from the base

Procedures:

1. Wash potatoes. Chop into large cubes. Put into a large pot and cover with water. Boil until fork tender.

2. Drain the potatoes.

3. Add potatoes, garlic and butter to the same pot, over medium-low heat. Blend with an electric hand mixer. Turn off heat. Slowly add milk until desired consistency. Stir in salt, pepper, garlic powder to taste (add in any optional ingredients).

4. Serve.

5. Corn-ish (Cornbread Casserole)

Image from Instcart

I should have let Rob write this section because I honestly haven't made this dish since it's his father's recipe (which is why it's called Corn-ish - short for Corn Sh*t) .. but I'm going to explain it the best I can! This dish is a different way to have your traditional cornbread muffins you may usually pass around the table in a basket. You have to combine all the ingredients with a cornbread mix and bake it in a circular baking dish. It comes out like a moist cake consistency and you cut it into "pie slices". It's moist, savory, sweet and cheezy!

Ingredients:

• 1 can (15.25 oz) whole kernel corn

• 1 can (14.75 oz) creamed corn (there is no dairy in creamed corn, the "cream" comes from scrapping the cob)

• 1-1.5 C vegan cheddar cheeze (we use one bag)

• 1 C vegan sour cream

• 8 oz cornbread mix (JIFFY IS NOT VEGAN, IT CONTAINS LARD!) Be sure to look for the vegetarian one or Live G Free Brand

• 1 stick of vegan butter (1/2 cup)

Procedures:

1. Preheat oven to 375F

2. Combine both kinds of corn, cornbread mix, sour cream and melted butter.

3. Pour into a baking dish (a round dish makes for easy serving).

4. Bake for 45 mins, and then remove from oven. Top with cheddar cheeze.

5. Return to oven for 5-10 minutes.

6. Allow to cool for a few minutes and then serve.

6. Corn Succotash

Corn succotash is also really easy to make and packed full of veggies! This is a little bit "fancier" than your traditional bowl of corn, but just as tasty.

Ingredients:

• 14 oz Corn of choice (this year I'm using frozen Crazy Corn)

• 1 small Zucchini, chopped

• 1/2 Bell Pepper, chopped

• 2-3 cloves Garlic, minced

• 1/2 White Onion, chopped

• 10 Cherry Tomatoes, sliced in quarters

• 2-3 tbs. Vegan Butter

• Salt, to taste

• Pepper, to taste

• Garlic Powder, to taste

Procedures:

1. Melt butter in a sauté pan. Once hot, add in garlic and onion. Cook until translucent.

2. Add in zucchini, bell pepper and tomatoes. Cook until tender.

3. Add in corn and seasonings. Cook until corn is hot.

4. Serve.

7. Vegan Gravy

Making gravy from scratch can be a bit daunting for someone who hasn't made it before, but it is really simple!

Image from Walmart

Ingredients:

• 1-2 tsp Better than bouillon (I'd recommend using the Roasted Garlic, Caramelized Onion or No Chicken flavor) - if you don't have access to these, regular vegetable broth is just fine!

• 16-24 oz Water (2-3 cups)

• 1/4 Cup Butter

• 1/4 Cup Flour

• 2-3 Cloves Garlic, minced

• 1/2 small yellow or white onion, sliced

• Poultry Seasoning, to taste

• Garlic Powder, to taste

• Onion Powder, to taste

• Salt and Pepper, to taste

Procedures:

1. Heat butter in small saucepan. Once hot, add garlic and onions. Cook until translucent.

2. Add in flour slowly, whisking constantly until clumps are minimal.

3. Whisk together water and bouillon (measurements dependent on how much gravy you need).

4. Pour broth in slowly, whisking constantly.

5. Allow to thicken and stir in any seasonings, to taste.

8. Sweet Potatoes

Alright, so I'm gonna tell ya'll what I do with my sweet potatoes for Thanksgiving ... and then I'm going to link you to a few different blogs for those of you that like candied yams 🤮. I am not a sweet person when it comes to dinner foods .. breakfast and dessert, yes - potatoes??? No way.

I roast my sweet potatoes. I use my favorite potato recipe, but substitute for diced sweet potatoes. You can also add fennel for a festive flavor!

9. Dessert

There are a lot of vegan options out there for desserts now. If you're not a fan of the traditional pumpkin pie, you can find many varieties of cheezecakes, apple pies, berry pies, and ice-creams! If you are a fan of pumpkin pie, here is a link (Nora Cooks) to a delicious recipe!

• Katz Gluten Free Pumpkin Pie

• Wholly Wholesome Apple Pie

• Wholly Wholesome Pumpkin Pie

• Wholly Wholesome Blueberry Pie

• Daiya Chocolate Cheezecake

• Daiya Keylime Cheezecake

• Daiya New York Cheezecake

• Oatly Vegan Icecream

• SO Delicious Vegan Icecream

We are not really pie people, so this year we decided to go with a small and simple dessert, my vegan Snickers! We also may try out a vegan Twix bar ... stay tuned for that one 😏.

10. DRINKS

Pumpkin Pie Martini

• 1.5 oz Veil Pumpkin Vodka

• 2 oz Baileys Almande

• 3 oz Vegan Heavy Cream

• Pinch of Pumpkin Pie Spice

Fill a shaker tin with ice. Add all ingredients. Shake extra well. Strain into martini glass.

Garnish with cinnamon stick or ground cinnamon on top.

Cranberry Moscow Mule (can be non-alcoholic)

• 1.5 oz Stoli Original Vodka

• 0.5 oz Lime Juice (2-3 lime wedges)

• 2 oz Cranberry Juice

• 3 oz Ginger Beer

Fill your glass with ice. Pour in vodka, lime juice, cranberry juice and top with ginger beer. Garnish with fresh cranberries and a mint sprig.

Cranberry Mojito (can be non-alcoholic)

• 4-5 Mint Leaves

• 0.5 oz Agave

• 3-4 Lime Wedges

• 1.5 oz Bacardi White Rum

• 4 oz Cranberry Seltzer (or Regular Seltzer and Cranberry Juice Mixed)

In a mixing tin, muddle mint leaves, lime wedges and agave. Add in Bacardi and ice. Shake.

Pour into glass and top with seltzer. Garnish with mint sprig, lime wheel and fresh cranberries.

Spiced Hot Toddy

• 6 oz Hot water (boiling)

• 1 Cinnamon Stick

• 1 Lemon slice

• 0.5 oz Agave

• 1.5 oz Captain Morgan Spiced Rum (or Whiskey for traditional toddy)

In a heat-safe glass (mug), combine boiling water with a cinnamon stick. Allow it to steep for 2-3 mins. Add in a lemon slice, agave and Captain, stir. Garnish with rosemary sprig.

Spiced Modern Old Fashion on the Rocks

• 2 oz Maker's Mark

• 0.25 oz Infused Simple Syrup (Cinnamon, anise, clove)

• 3 Luxardo Cherries

• 1 Orange Slice

• 1-2 dashes Cranberry Bitters (can sub Angostura Bitters)

In a short glass, muddle orange slice, bitters, and infused simple syrup. Add ice and Makers Mark. Top with Luxardo cherries.

For the Infused Simple syrup: combine a cinnamon stick, whole anise and whole cloves with 1/2 cup water and 1/2 cup sugar in a pot. Simmer until sugar is dissolved. Allow to cool. Remove cinnamon stick, anise and cloves.

Apple Cider Mimosa

• 4 oz Champagne

• 2 oz Chilled Apple Cider

Add champagne to flute. Fill remainder of flute with chilled apple cider.

Garnish with an apple slice.

Baileys Almande Hot Coco

Image from Lee's Discount Liquor

• Swiss-Miss Dairy Free (or homemade hot coco)

• 2 oz Baileys Almande

• 6 oz Plant milk

If using instant hot chocolate, use milk and Baileys Almande. Heat in microwave for 2 minutes or over stove top. Stir in hot coco packet.

Garnish with vegan whipped cream and chocolate shavings.

Spiked Iced Coffee

• 2 oz Baileys Almande

• Cold Black Coffee

Fill a tall glass with ice. Pour in cold black coffee (I use the unsweetened black Starbucks coffee). Pour in 2 oz Baileys Almande.

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Please leave us a comment and some feedback! Don't forget to tag us on Instagram @theecogreenco #TEGC if you try any of our recipes! Thank you and Happy Thanksgiving! :)