My Vegan Thanksgiving

Categories: Delectable DimeThe Vegan Table

Thanksgiving is a time of joy and gratitude where we can gather together and enjoy food and festivities with our family and friends. The sweet and savory delights of the Thanksgiving meal allow us to take pause and appreciate the rich and beautiful things in life. As we prepare together, cook together, and eat together we get to enjoy the season in a special way.

Eating plant based at Thanksgiving can be a new way of eating for many people who are accustomed to traditional recipes, but it does not have to be a challenge. I have created a Thanksgiving menu that is plant based and vegan friendly that has all the key recipes for your Thanksgiving feast. You will have mashed potatoes and gravy, stuffing, a main festive dish, a salad, and pumpkin pie. Not only is this meal plant centered but it is also cost sensitive. Your Thanksgiving meal on a budget will be under $150 for all the central recipes! This menu is meant to make up the foundation of the Thanksgiving feast leaving room for you to add your favorite recipes, traditions and sides. Enjoy this menu and let it enable you to save the time and money you need to be creative and have fun with your holiday meal!

Recipe No. 1

The Mashed Potatoes and Gravy

Garlic Mashed Potatoes with Shiitake Mushrooms Gravy

Source: Trendeing.com by Jenna Garcia

See Instructions Here

Vegan Thanksgiving

Garlic Mashed Potatoes:

5 cups russet potatoes, chopped (about 2 large potatoes)*
5 cups gold potatoes, chopped (about 5 medium potatoes)*
10 cloves garlic, skins removed
¼ cup olive oil
½ cup almond milk
2 tablespoons fresh rosemary, chopped
Salt and pepper to taste

Shiitake Mushroom Gravy:

¼ cup coconut oil
Half onion, diced
1½ cups shiitake mushrooms, coarsely diced
3 cloves garlic, minced
3 tablespoon cornstarch
2 cups almond milk
1 tablespoon vegan worcestershire sauce
1½ teaspoons soy sauce
1 tablespoon vegetable bouillon*
½ teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon balsamic vinegar

Recipe No. 2

The Stuffing

Thanksgiving Cornbread Stuffing

Source: Trendeing.com by Jenna Garcia

See Instructions Here

Thanksgiving Cornbread Stuffing:

1 cup coconut oil
1 onion, diced
2 leeks, diced
2 stalks of celery, diced
3 cloves garlic, minced
3 tablespoons fresh sage, finely chopped
1 tablespoon dried thyme
2 tablespoons fresh parsley, finely chopped
½ teaspoon ground black pepper
1½ teaspoons salt
1 granny apple, cubed
1 cup dried cranberries
1 cup pecan pieces
Gluten-Free Cornbread (see recipe below)
2 cups veggie broth

Recipe No. 3

The Main Dish

Harvest Grains with Roasted Butternut Squash and Sage

Source: Trendeing.com by Jenna Garcia

See Instructions Here

Harvest Grains with Roasted Butternut Squash and Sage:

1 medium butternut squash, peeled and cubed
4 shallots, sliced
2 tablespoons fresh sage, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
3 tablespoons coconut oil
2 cloves garlic, minced
16 ounce package of Trader Joe’s Harvest Grain Blend (about 2 ½ cups)*
3 ½ cups veggie broth (or 3 ½ cups water + 1 ½ tablespoons veggie bouillion)
½ cup chopped pecans
½ cup dried cranberries
2 tablespoons lemon juice

Recipe No. 4

The Salad

Beet Salad with Lemon Dijon Dressing

Source: Trendeing.com by Jenna Garcia

See Instructions Here

Beet Salad:

2 large beets (or 4-6 smaller beets)
3 mandarins, peeled and sectioned
¼ cup roasted pecan pieces
1 large avocado, diced
Mixed greens
½ cup lemon dijon dressing + more for serving (recipe follows)

Lemon Dijon Dressing:

½ cup olive oil
4 lemons, juiced
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 shallot, roughly chopped
1 clove garlic, roughly chopped
½ teaspoon salt
¼ ground black pepper or Trader Joe’s “Everyday Seasoning”

Recipe No. 5

The Pie

Vegan Pumpkin Pie

Source: Trendeing.com

See Instructions in Video Below

Vegan Pumpkin Pie:

1.5 Cans of pumpkin puree
1 Can of coconut cream, cream only
2 Tbs of flour
¼ cup brown sugar
½ tsp nutmeg
1.5 tsp cinnamon
Salt
⅓ cup maple syrup

Vegan Pie Crust:

Link to Recipe Video

1.5 Cups whole wheat flour
Salt
2 Tbs sugar
½ Cup of coconut oil
¾ Cup of cold water
Extra flour as needed

Total Budget: $100 or less

All recipes serve 6-8

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

2 Large garlic bulbs (4) – $1.50
2 Large russet potatoes (1) – $1.75
5 Medium gold potatoes (1) – $2.45
6 Lemons – $2.34
3 Mandarins (1) – $2.00
1 Onion (1) – $0.79
1 Cartons of shiitake mushroom (1) – $3.29
1 Large avocado (1) – $1.29
1 l of Jar of olive oil (4) – 6.99
8.5 oz Jar of soy sauce (1) – $2.99
6.5 oz Jar of vegan worcestershire sauce (1) – $3.19
8.5 oz Jar of balsamic vinegar (1) – $3.99
13 oz Jar of dijon mustard (1) – $1.69
12 oz Jar of maple syrup (2) – $7.99
16 oz Jar of coconut oil (3) -$5.99
1 Carton of almond milk (3) – $2.99
1 Bunch of rosemary (1) – $1.50
1 Bunch of sage (1) – $ 1.50
1 Bunch of thyme (1) – $1.50
1 Box or bag of mixed greens (1) – $1.50
Salt and pepper shaker (4) – $2.57
12 oz Bag of ground chia seeds (1) – $4.99
8 oz Bag of roasted pecans (2) $3.99
8 oz Bag of dried cranberries (1) – $1.79
1 Package of cornstarch (1) – $1.59
1 Package of cooked and peeled beets (1) – $2.29
2 15-ounce packages Trader Joe’s Gluten-Free Cornbread mix – $5.99 (11.98 for two)
1 Medium butternut squash (1) – $4.99
5 Shallots (2) – $2.50
16 ounce package of Trader Joe’s Harvest Grain Blend (1) – $6.83
1 Package of veggie bouillon cubes (2) – $0.99
16 oz Bag of brown sugar (1) – $3.99
2 15 oz Cans of pumpkin puree (1) – $1.99 (3.98)
15 oz Can of coconut cream (1) – $1.25
1 lb Bag of all purpose flour (1) – $1.89
1 oz container of nutmeg (1) – $4.79
1 oz container of cinnamon (1) – $4.79