VegInspired Thanksgiving [Vegan]

Thanksgiving has always been our favorite meal to cook and holiday to host. It was around that time in 2013 that our transition to a VegInspired life started to take shape. We’ve prepared some tried and true VegInspired Thanksgiving [vegan] recipes for you to share with your family and friends. The sides are the best part anyway! 🙂

Mashed Potatoes

  • 1 cup raw unsalted almonds
  • 1 teaspoon agave Syrup
  • 4 cups water 
  • 5 lb Russet potatoes
  • 8 tablespoons vegan butter, melted (optional)
  • 2 teaspoon Salt
  1. Make Almond Milk: blend almonds with 1 tsp agave syrup and 4 cups of water in a high-speed blender for about 30 seconds (do not over-blend, as it will clog when straining).
  2. Strain through a nut bag. Set aside.
  3. Wash and poke potatoes with a fork several times.
  4. Bake at 350 for 1 hour.
  5. Cut potatoes in half. Using a towel to hold the hot potatoes, scoop the flesh out and beat in a mixer with a paddle attachment until smooth.
  6. Fold in butter (if using), salt, and enough almond milk to desired consistency.
  7. Note: If making ahead add a bit extra almond milk or save some to fold in when reheating.  Reheat in the microwave at 75% power until hot, 10-15 minutes stirring once or twice.

Slow-cooker Stuffing

  • Hearty White bread – 24 C cubed or ~2 lb
  • 2 onions, minced
  • 3 ribs celery, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 1 teaspoon whole fennel seeds
  • 2 teaspoon poultry seasoning
  • 4 cup vegetable broth
  • 2 tablespoons soy sauce
  1. Cut bread into 1/2-inch cubes. Dry on 2 large baking sheets in a 300 oven for 30-45 minutes. Rotate and stir the bread cubes for even toasting. You could do this the night before and leave it in the oven after turning the oven off.
  2. In a skillet, over medium heat, add onions and celery and fennel seeds, and sauté until soft. Add thyme, sage, poultry seasoning, veggie broth, and soy sauce.
  3. Mix with the bread cubes in a very large mixing bowl (a 20 qt comes in handy in times like these).
  4. Place in a lightly oiled 6 qt slow cooker and cook on low for 4 hours.


  • 6 cups vegetable broth
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup flour
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon peppercorns
  • 1 onion chopped
  • 1 carrot chopped
  • 1-2 strips of dried porcini mushrooms (optional)
  • 1 celery rib chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon poultry seasoning
  • Salt & pepper to taste
  1. In a bowl, Add veg broth to flour a little at a time, whisking until smooth.
  2. Sauté onion over medium-high heat until well browned. Add some wine and scrape up any brown bits.
  3. Add the rest of the ingredients.
  4. Bring to a simmer, and simmer for 30 minutes.
  5. Strain
  6. Salt & pepper to taste

Cranberry Sauce

  • 12 oz bag cranberries
  • 1/2 cup water
  • 1/4 cup OJ
  • 1/4-3/4 cup Sugar (or sweetener of your choice)
  • 1/4 teaspoon Salt
  • pinch ground cloves
  1. Bring water, sugar, and OJ to a boil.
  2. Add cranberries & cloves. Simmer over medium-low heat until thickened, about 10 minutes.

Green beans

  • Fresh green beans
  • Salt & pepper
  1. For roasting: salt green beans and roast them in a 450-degree oven for 20 minutes, stirring once or twice
  2. For stovetop: cook green beans over medium-high heat for a few minutes until browned.
  3. Add 1/4 C water, cover, and cook until crisp-tender, about 5 minutes.

Stuffed Sandwich (late night snack or next day breakfast/brunch/lunch)

  • Sandwich bread, bagel, or vessel of choice
  • Vegan or Whole-food, plant-based mayo or Cashew Garlic Aioli
  • Leftover stuffing
  • Cranberry sauce
  • Salt & pepper
  1. Make a sandwich (: eating over the kitchen counter is optional:)

We hope you enjoy these recipes.  We wish you a Happy Thanksgiving filled with compassion and thanks.  Stay VegInspired!  Want more Thanksgiving Recipes – Check out our Vegan Sides Post!


Kathy & John