7 Best Vegan Thanksgiving Recipes For Your Kids
These vegan thanksgiving recipes are both delicious and festive. Everyone at the table will be impressed if you make them.
What Is Thanksgiving?
Thanksgiving is a national holiday in the United States, observed every year on the fourth Thursday of November.
The dates and months of succeeding Thanksgivings varied, even after the first one was declared in 1789. It was almost another century before a single precise date was determined. On September 28, 1863, Sarah Josepha Hale sent a letter to President Abraham Lincoln asking him to declare the last Thursday in November as a national day of Thanksgiving.
On October 3, in response, President Lincoln stated that this would be the case. The American people, he said, “should take some time for gratitude in the midst of a civil war of unequaled magnitude and severity.”
Thanksgiving is widely recognized as a way to remember the harvest meal that the colonial Pilgrims shared with the Wampanoag Indians in 1621 (although there is debate over whether or not the meal was initially intended to be shared). These Indians “were key to the survival of the colonists during the first year they arrived in 1620,” according to one historian.
As time passed, having Thanksgiving feasts “once a year or occasionally” became standard practice in other New England settlements.
In addition to the first Thanksgiving meal shared in 1621, the Pilgrims also held a second Thanksgiving in 1623 to mark the end of a protracted drought. In the years that followed, more thanksgiving feasts were held for various causes.
Technically speaking, the first Thanksgiving was not observed until much later—in 1789. According to the National Archives, Congress requested a national day of thanksgiving from President George Washington. Therefore, the “Day of Publick Thanksgivin” was declared Thursday, November 26, 1789.
Vegan Thanksgiving Recipes
1. Stuffed Acorn Squash
The ideal fall supper is this recipe for stuffed acorn squash! The mushroom and tempeh filling has a warm, autumnal flavour thanks to sage and rosemary.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 4
- Acorn squash: 2, halved
- Package tempeh: 1 (8-oz)
- Extra-virgin olive oil, more for drizzling: 1 tablespoon
- Yellow onion: ½, chopped
- Cremini mushrooms: 8 oz, diced
- Garlic: 3 cloves, minced
- Walnuts: ⅓ cup, coarsely chopped
- Tamari: 1 tablespoon
- Apple cider vinegar: 1 tablespoon
- Fresh rosemary: ½ tablespoon, chopped
- Fresh sage: ¼ cup, chopped
- Dried cranberries: ⅓ cup
- Parsley and a few pomegranate arils for garnish
- Sea salt and freshly ground black pepper
- Place parchment paper on a baking pan and preheat the oven to 425°F. Scoop the squash seeds out and throw them away. Squash halves should be placed on a baking pan, brushed with olive oil, and sprinkled with salt and pepper. Forty minutes, or until soft, roast cut-side up.
- Cut the tempeh into ½-inch cubes and place in a steamer basket over a pot with 1 inch of water while the squash roasts. Simmer the water for 10 minutes while keeping the lid on the pot.
- Utilizing your hands, remove the tempeh, squeeze out any extra water, and crumble it. Over medium heat, warm the olive oil in a large skillet. Cook for 5 minutes after adding the onion, ½ teaspoon salt, and several grinds of black pepper. Add the mushrooms and stir-fry them for about 8 minutes or until they are tender.
- Cook for 2 to 3 minutes, stirring in the tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage. Add the cranberries and adjust the seasoning. Fill the baked acorn squash halves with the mixture, then top with the parsley and pomegranates. Now Enjoy.
2. Tahini Mashed Purple Sweet Potatoes
Nothing is more reassuring than a bowl of mashed potatoes, but it's time to step it up! The conventional side dish will pale compared to Tahini Mashed Purple Sweet Potatoes! Any family supper will feature this purple mash as the main course!
Prep time: 5 minutes | Cook time: 35 minutes | Total time: 40 minutes | Servings: 4
- Stokes purple sweet potatoes: 2 lbs
- Culinary coconut milk: 1 cup
- Tahini: ¼ cup
- Pure sesame oil: 1 teaspoon
- Ground ginger: ½ teaspoon
- Ground cloves: ½ teaspoon
- Cinnamon: ½ teaspoon
- Toasted sesame seeds (plus more for topping): 1 tablespoon
- Bring water in a big pot to a boil. After being peeled and roughly chopped, the purple sweet potatoes should be boiled for about 30 minutes or until they are soft enough to mash with a fork. After draining the water from the potatoes, add the coconut milk, tahini, sesame oil, spices, and sesame seeds to the pot.
- Use a fork or a potato masher to mash the potatoes to the appropriate consistency.
- If preferred, add extra sesame seeds and a dab of sesame oil to the mashed potatoes.
3. Rosemary Focaccia Bread
This focaccia bread is flavoured with rosemary, roasted garlic, olive oil, sea salt, and other savoury ingredients.
Prep time: 20 minutes | Cook time: 1 hour 40 minutes | Total time: 2 hours | Servings: 8
- Warm water: 1¾ cups, 105°F to 115°F
- Package active dry yeast: 2¼ teaspoons
- Cane sugar: 1 tablespoon
- All-purpose flour, plus more for kneading: 3½ cups
- Whole wheat flour: 1½ cups
- Sea salt: 1 tablespoon
- Extra-virgin olive oil: ½ cup, plus more for brushing
- Roasted garlic: 1 clove (optional)
- Chopped rosemary: 2 tablespoons
- Red pepper flakes: ½ teaspoon (optional)
- Stir the water, yeast, and sugar in a medium bowl. Wait 5 minutes until the yeast starts to bubble.
- The flour, salt, ¼ cup of olive oil, and yeast mixture should be combined in a stand mixer bowl with a dough hook attachment. Mix the ingredients on medium speed for 5 to 6 minutes or until the dough forms a ball around the hook.
- Transfer the dough to a surface lightly dusted with flour, knead it several times, add more flour as necessary, and then shape it into a ball. Place the dough in a sizable basin and coat it with olive oil.
- Cover with plastic wrap and allow it to rise for 40 to 50 minutes, or until it has doubled in size. Apply the remaining ¼ cup of olive oil to a 10 x 15-inch rimmed baking sheet.
- Knead the dough after punching it down on a surface that has been lightly dusted with flour. Put the dough in the pan and press it outward to the edges of the pan. Spread the dough once more to the edges after turning it over. All over the dough, press your fingers into the surface a few inches apart.
- The dough should rise for about 40 minutes or until it has doubled in size, then cover the baking sheet with plastic wrap. Set the oven to 425°F. Put the plastic wrap aside. Cut the roasted garlic cloves in half, then press each half into the dough's top layer. Add the red pepper flakes and rosemary, then bake for 20 minutes or until golden brown.
4. Creamy Vegan Butternut Squash Pudding
This decadent 10-ingredient dessert, creamy vegan butternut squash pudding, tastes best in the fall. It is easy to make, gluten-free, and perfect for Thanksgiving or the winter holidays. It only takes three steps.
Prep time: 5 minutes | Cook time: 35 minutes | Total time: 40 minutes | Servings: 6
- Large butternut squash: 1, peeled, seeded, and cubed (5 to 6 cups)
- Extra-virgin olive oil, for drizzling
- Coconut cream: ½ cup
- Maple syrup: ¼ cup
- Coconut oil: 1 tablespoon
- Vanilla: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: ¼ teaspoon
- Ginger: ¼ teaspoon
- Sea salt: ⅛ teaspoon
- Almond milk: 2 to 6 tablespoons, if necessary, to blend
- Optional toppings: coconut cream, vegan chocolate shavings, toasted pecans
- Oven: Place a large baking sheet inside and heat to 425°F.
- On the baking sheet, arrange the squash cubes in a single layer and toss with a little bit of olive oil. Roast for 30 to 35 minutes or until soft. (Note: The squash does not need to be golden brown; it only needs to be soft.)
- Blend the squash with coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth if more almond milk is necessary to achieve a consistency that can be blended. Taste the mixture and adjust the spices and sweetness as desired.
- Place in ramekins or bowls and chill for four or more hours. Garnish as desired and serve.
5. Easy Lentil Meatloaf
Finally, a simple meatloaf recipe calls for inexpensive, readily available ingredients. This is gorgeous to look at, delicious to eat, and incredibly simple to modify!
Prep time: 30 minutes | Cook time: 1 hour 30 minutes | Total time: 2 hours | Servings: 6
- Uncooked green or red lentils: 1 cup
- Ground flax: 3 tablespoons
- Olive oil: ½ tablespoon
- Garlic: 4 cloves
- Shallots: 2
- Leek: 1
- Carrot: 1
- Ground cumin: 2 teaspoon
- Chilli powder: 1 teaspoon
- Paprika: ½ teaspoon
- Ground coriander: ¼ teaspoon
- Breadcrumbs: ½ cup
- Oat flour: ½ cup
- Salt and pepper
- Vegan ketchup: 8 tablespoons
- Tomato paste: 1 tablespoon
- Apple cider vinegar: 1 tablespoon
- Agave or maple syrup: 2 teaspoons
- Vegan Worcestershire sauce: 1 teaspoon
- Chop the garlic cloves quite finely. Slice the leek's white and light green portions thinly, then finely mince the carrot. Chop the shallots very finely.
- Lentils should be rinsed and strained. Lentils are added to a big saucepan with 4 cups of water and a pinch of salt and brought to a boil before being turned down to low.
- Depending on the type of lentils used, cooking time varies. Red lentils should be cooked for around 20 minutes, and green lentils for about 30. Lentils should be cooked until they are soft, then drained and stored.
- While waiting for it to set, combine the ground flaxseed meal with one-third cup of water in a small bowl. Set the oven to 350° F. Using parchment paper, line your loaf pan.
- Over medium heat, add the olive oil to a big sauté pan. Leeks and shallots should be sautéed for 4 minutes or until tender. Cook for 5 minutes after adding the carrot. After adding, sauté the garlic for 2 minutes until fragrant. To taste, add salt and pepper to the food.
- Cook for 30 more seconds after adding the cumin, chilli powder, paprika, and coriander before transferring to a sizable bowl. Place aside.
- About 2 cups of cooked lentils should be blended or processed in a food processor. Add the remaining lentils, breadcrumbs, oat flour, and flax meal combination from the refrigerator to the bowl containing the cooked veggies.
- By pushing and smoothing the bread into the parchment paper, add the mixture to the prepared loaf pan.
- The loaf should bake for 20 minutes.
- In the meantime, make the glaze by combining the Worcestershire sauce, ketchup, tomato paste, vinegar, sweetener, and it in a small bowl. Combine by whisking.
- Put enough parchment paper on a cooking sheet to make it suitable for the bread. Remove the bread from the oven and the loaf pan after the load has baked for 20 minutes. Place the loaf upside down on the flat baking sheet. On top of the loaf, brush the majority of the glaze. An extra 15 minutes should be baked.
- The meatloaf should be covered with the leftover glaze before returning it to the oven. 10 minutes more of cooking is required.
- Before slicing and serving, take the meatloaf out of the oven and let it cool for ten minutes.
6. Seitan Thanksgiving Turkey Cranberry Roast
This holiday season, serve this seitan Thanksgiving turkey and cranberry roast as your main course. This goes well with your favourite dishes, whether hot or cold, and the leftovers make fantastic sandwiches!
Prep time: 25 minutes | Cook time: 1 hour 10 minutes | Servings: 6
- Cashews: 70g
- Chickpeas: 130g, drained and rinsed
- Oat flour: 100g
- Unsweetened milk: ⅔ cup
- Vital wheat gluten: 120g
- Olive oil: 4 tablespoons
- Nutritional yeast: 4 tablespoons
- Onion powder: 1 teaspoon
- Chicken seasoning: 2 tablespoons
- Garlic powder: 1 teaspoon
- Sea salt: ½ teaspoon
- Ground black pepper: ¼ teaspoon
- Dried cranberries: 50g
- Drain the water after 15 minutes of boiling the cashews. Alternatively, you might soak the cashews and drain the water the following day.
- Combine the cashews, oil, milk, and chickpeas in a food processor. Don't worry about any lumps as you blend until the mixture becomes creamy.
- The remaining ingredients—all but the cranberries—should be added. This texture should begin to resemble dough after about three minutes of blending.
- Add essential wheat gluten if the mixture is too moist to form huge clumps. Put the cranberries and the processed ingredients in a sizable mixing dish. In the bowl, thoroughly incorporate this dough.
- Create a loaf out of the dough. Place a lot of parchment paper around the loaf before enclosing it with aluminum foil.
- Put this in a steamer, and let it run for about an hour and ten minutes. Serve right away and take pleasure!
7. Vegan Thanksgiving Pithiviers Pie
The perfect vegan main dish for Thanksgiving is the vegan pithivier pie. It's simple to prepare, sophisticated, and filling without being heavy.
Prep time: 45 minutes | Cook time: 30 minutes | Total time: 1¼ hour | Servings: 2
- A solid part of butternut pumpkin/squash or sweet potato: 300 g
- Olive oil: 2 tablespoons
- Small shallots: 2 tablespoons, finely diced
- Garlic: 2 cloves, finely diced
- A few springs of thyme leaves picked or two pinches of dry thyme
- Salt, to taste
- Baby spinach: 200 g
- Black pepper, to taste
- Pinch of nutmeg
- Sheet vegan puff pastry: 1
- Pecans: 2 tablespoons chopped
- Plant milk (soy milk works well): 1 tablespoon to glaze
- The oven should be preheated to 200°C, and a baking sheet should be lined with baking paper.
- Slice your butternut squash, pumpkin, or sweet potato into thick pieces of 1.25 cm (½′′) after peeling.
- Olive oil the slices, then place them on the tray that has been prepared. Bake the slices for 20 to 25 minutes or until they are tender and faintly caramelized. Allow to cool and adequately season in a heavy-bottomed pan.
- Heat 1½ tablespoon of oil. Add the shallots and cook over low to medium heat until they are softly caramelized. Add a dash of salt and the minced garlic and thyme. Stir-fry until aromatic and softened.
- Add the spinach to the pan and let it wilt before adding more. Add a little nutmeg, salt, and pepper for seasoning.
- After the spinach has wilted, give it time for all the liquid to cook off slowly. Cool down the mixture. Cut four circles from a puff pastry sheet: two smaller ones (approximately 10 cm in diameter) and two somewhat larger ones (about 12 cm in diameter).
- Your Pithiviers pies' bottoms and tops will be formed by the smaller and larger circles, respectively.
- Give the smaller circles a light coating of breadcrumbs, leaving a narrow border for the pastry to seal.
- On top, scatter a circle of roasted butternut squash, a mound of spinach, and a thick layer of chopped nuts. Create a dome by draping the larger circle over the filling and closing it around the base with the fork tip or your fingers.
- Make a noticeable hole in the dome's top so that steam may escape when baking. Make shallow cuts (careful not to penetrate the pastry) following a little curve from the bottom to the top of each pithivier pie with the blunt side of a pairing knife.
- While the oven is heating to 200°C, place them in the refrigerator for 30 minutes.
- Brush some plant milk over the pithiviers pie and, at your discretion, top with coarse salt, sesame, poppy, or nigella seeds. Bake the pastry for 30 to 40 minutes or until it, is delightfully golden and puffy.
- Serve with your favourite side dishes and cranberry sauce.
With this list of delectable vegan Thanksgiving recipes and a step-by-step schedule to follow, don’t miss trying these vegan Thanksgiving recipes.
I trust you enjoyed this article about the 7 Best Vegan Thanksgiving Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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