I went overboard this year… I cooked and ate way too much over Thanksgiving. The holidays are for binge eating though, at least in the US. Last year, I posted recipes from Thanksgiving and I thought I would continue the tradition this year.
Here is a rundown on what I ate…
- Pumpkin and Maple Scones.
- Apple and Pear Crisp.
- Vegan Spinach Artichoke Dip.
- Vegan Stuffing.
- Salad.
- Sweet Potato and Bean Chili.
- Tempeh (sautéed).
Some of the recipes I have already posted, so I will link to that specific post.
Pumpkin and Maple Scones
The recipe can be found here: Vegan Recipes for Fall (Sweet and Savory).
Pear and Apple Crisp
This one was a hit and you can find the recipe in this post: Vegan Recipes for Fall (Sweet and Savory).
Vegan Spinach Artichoke Dip
Easiest Vegan Spinach Artichoke Dip
Ingredients
- 2 packages daiya vegan cheese or any cheese substitute
- 1/4 yellow onion
- 1/2 tbsp minced garlic
- 1 15 oz jar artichoke hearts
- 3 cups chopped spinach
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tbsp italian seasoning optional
- 1/2 cup vegan friendly crackers
- 2 tbsp vegan butter divided
- 1/2 cup almond or soy milk
Instructions
- Saute onions and garlic in a sauce pan with 1 tbsp of vegan butter or olive oil. While that is cooking, cube vegan cheese.
- Add in vegan cheese with almond milk and the spices. Cook over medium-low heat until everything is melted.
- Stir in the spinach. Add more soy milk if the mixture is too sticky. Preheat oven to 350 degrees Fahrenheit.
- Crush up vegan crackers and mix in the remaining vegan butter. Add cheese mixture into a baking dish and cover the top with the cracker mixture. Bake for 30 minutes at 350 degrees Fahrenheit or until top is golden brown.
Notes
Vegan Stuffing
Basic Vegan Stuffing
Ingredients
- 1 lb vegan friendly bread
- 1-2 tbsp vegan butter or margarine
- 1/2 yellow onion diced
- 4 stalks celery diced
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried dill
- 1/4 tsp pepper or to taste
- 1-2 cups vegetable broth
Instructions
- Preheat oven to 350 degrees Fahrenheit. Saute onion and celery over medium heat (with vegan butter or oil). While the onions and celery are cooking, cube the bread.
- When the onion is translucent in color, add in the herbs, salt, and pepper. Stir in vegetable broth. Add cubes of bread into a glass baking dish. Pour vegetable broth mixture over the bread cubes. If the bread is still too dry, add more broth. I started out with around 1 cup, then added more.
- Put foil over the baking dish, then bake for around 30 minutes. For the remaining 10 minutes, bake without foil on the top.
Notes
Salad
My sister made this salad. This has spring mix, green apples, dried cranberries, pumpkin seeds, and a vinaigrette dressing.
Chili
This year I made a sweet potato and bean chili. I didn’t write down the recipe, but I have some similar recipes already posted: Colorful Winter Chili & Simple Vegan Chili. I also made tempeh, but I don’t have a specific recipe for that either. I soaked it for about 30 minutes, then I sliced it. I pan-fried it until it was golden brown and I added soy sauce and other spices.
If you celebrated Thanksgiving, let me know your favorite food in the comments. Thanks for reading and I hope you enjoy these recipes!
- 4Shares
26 Comments
Karen Miscavish
November 28, 2018 at 1:18 pmNo picture of my attempt at vegan pumpkin cake? Definitely a black eye to all those delicious dishes you cooked. All of them delicious!
Kaley
November 28, 2018 at 1:20 pmI took these pictures before you guys got there!
Georgia King
November 28, 2018 at 1:19 pmBeautiful!
Kaley
November 28, 2018 at 1:20 pmThank you!
inhiscare753
November 28, 2018 at 3:33 pmOh my Kaley everything looks delicious. You cooked a variety of healthy dishes. Yummy 😋
Kaley
November 28, 2018 at 3:40 pmThank you! I tried to make it somewhat healthy 😊
inhiscare753
November 28, 2018 at 3:58 pmIt was Thanksgiving Blessings every rejoiced some extra food
inhiscare753
November 28, 2018 at 3:42 pmI love Pumpkin
JEANNE JONES
November 28, 2018 at 5:48 pmWe had both a Traditional and a Vegan Thanksgiving. For the Traditional, I served what you would expect. For the Vegan, we had two tofurkeys, vegan mashed potatoes, vegan rolls a ton of vegetables, and a lot of vegan desserts. My sister and all her kids are vegan.
Kaley
November 28, 2018 at 5:49 pmThat sounds awesome! Some vegans feel left out, but I was well-fed. Thank you for sharing!
Jo
November 29, 2018 at 12:03 amIt all looks delicious:)
Kaley
November 29, 2018 at 7:12 amThank you!
Lauren
November 29, 2018 at 7:15 amI’m not Vegan, but I’m interested in incorporating some Vegan dishes into my diet. This Thanksgiving meal looks amazing, especially the artichoke dip and the pear and apple crisp! Thanks for sharing these with us!
Kaley
November 29, 2018 at 7:56 amThat’s great that you want to incorporate vegan meals! I’m glad you like this post. Thank you!
Blissfully grateful
November 30, 2018 at 4:44 pmAll this food sounds and looks delish! 😋 I will have to check this post Just before Christmas so i can try out some of these recipes! Thank you so much for sharing
Kaley
November 30, 2018 at 4:47 pmThank you so much for this nice comment! If you make them, let me know what you think!
Divya Deepak Rao
November 30, 2018 at 6:52 pmThey all look wonderful Kaley!
Kaley
November 30, 2018 at 6:53 pmThank you!
Milca
November 30, 2018 at 8:16 pmI nominated you for the sunshine blogger award!💛🌞
Kaley
November 30, 2018 at 8:29 pmThank you 😊💕
ktk80
December 2, 2018 at 8:54 amLooks delicious xx I gotta remember the stuffing for next year!!
Kaley
December 2, 2018 at 9:45 amThank you 🙏 hope you like it!
Meg
December 5, 2018 at 12:57 amToo bad we don’t have thanksgiving in Australia because it would be a great excuse to make all this! Omg it looks delicious!
Kaley
December 5, 2018 at 11:25 amThank you so much! Maybe next time you have friends over you can try some of the dishes!
colynno
December 30, 2018 at 8:07 amSo many good recipes 👌🏼
Kaley
December 30, 2018 at 10:54 amThank you, glad you like them 😂