41 Best Vegan Thanksgiving Recipes for Delicious Menu

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin Cheesecake

Double Layer Vegan Pumpkin Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Yield: [’10’, ’10 people’]

This beautiful and decadent double layer vegan pumpkin cheesecake is an all around favorite that takes literally minutes to whip up! Beat, bake, chill, and serve!

Ingredients

• 8 oz vegan cream cheese (I use non-hydrogenated (yellow label) Tofutti)
• 12 oz vegan sour cream (I use Tofutti)
• 1/2 cup organic granulated sugar
• 3 Tbsp cornstarch (or sub with flour if needed)
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 3/4 cup canned pumpkin puree (NOT pumpkin pie mix)
• 1/4 cup brown sugar (packed)
• 2 Tbsp almond milk (or other nondairy milk)
• 3/4 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1 pinch salt
• 1 10-inch graham cracker crust (store bought)
• Vegan whipped cream ((optional))

Instructions

1. Add vegan cream cheese, vegan sour cream, organic sugar, cornstarch, lemon juice and vanilla to a medium sized mixing bowl and whip with beaters until completely smooth.
2. Add 1 heaping cup of cheesecake filling to the base of an extra large (10 inch) graham cracker crust.  Spread out evenly.
3. Now add canned pumpkin puree, brown sugar, almond milk, pumpkin pie spice, cinnamon, and salt to remainder of the white cheesecake filling in your original mixing bowl.
4. Beat everything together until smooth.  Then dollop pumpkin filling gently over the first white layer of cheesecake and spread out until smooth.  Leave mounded slightly higher in the center to avoid cracking once baked.
5. Bake at 350 degrees in center of the oven for 60 minutes or until center seems mostly set (a toothpick will not come out completely clean from the center, but will firm later in the refrigerator).  Allow to cool at room temperature for at least an hour before placing in the refrigerator.  The cheesecake will tend to rise while baking and then fall a bit as it cools – this is completely normal!
6. Chill in the refrigerator for at least 4 hours or overnight to set completely! Serve cold with vegan whipped cream on top.

2. Chickpea Meatloaf

Chickpea Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’10’]

This hearty vegetarian meatloaf is made with chickpeas, oats and vegetables for a satisfying, savoury meal that’s perfect for the holidays and family meals.

Ingredients

• 1 cups rolled oats (100 g)
• 1/2 cup almonds, walnuts or pecans (75 g)
• 2 tbsp ground flax (14 g)
• 2 14 oz cans chickpeas, drained and rinsed (3 cups, 570 g)
• 2 tbsp soy sauce or gluten-free tamari (30 mL)
• 2 tbsp tomato sauce or ketchup (30 g)
• 1 small to medium-sized white onion, diced (approx. 2 cups, 300 g)
• 2 ribs celery, finely chopped (approx. 1/2 cup, 75 g)
• 2 small or 1 large carrot, diced (approx. 1 cup, 150 g))
• 1 cup finely chopped white or cremini mushroom (optional (90 g, about 6 small mushrooms))
• 3 cloves garlic (minced)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper (optional)
• 1/3 cup plain tomato sauce or ketchup (75 g)
• 2 tbsp maple syrup (40 g, if using ketchup reduce to 1 tbsp)
• 1 tbsp balsamic or apple cider vinegar (15 mL)

Instructions

1. Take your time finely chopping all the veggies, you don’t want any huge chunks in the finished loaf.
2. Add the onions, carrot, garlic, celery and mushroom to a large pot on the stovetop with 1 tbsp of water. Cook over medium heat for 6-7 minutes then stir in the salt, pepper, paprika, cumin, thyme and onion powder (and cayenne if using) and cook for a couple more minutes. While the veggies are cooking, continue with the rest of the recipe.
3. Preheat the oven to 350 F.
4. Add the oats, nuts and flax to a food processor and blend into a grainy flour. Add the chickpeas, soy sauce and tomato sauce and pulse or blend briefly to combine. You may need to pulse a few times, then open the food processor and mix it up, then pulse a couple more times. Be careful not to totally pulverize the chickpeas. They should be broken down but not mushy. A few pulses or seconds of blending should do the trick. Some of the mixture will turn into paste at the bottom of the food processor, that’s ok.
5. When the veggies are done, turn off the heat and dump the contents from the food processor into the pot. Stir well to thoroughly combine into a uniform mixture.
6. Line a loaf pan (see notes on size) with parchment paper so it sticks out over the long edges of the pan. This will allow you to lift the loaf out once done. Firmly press the chickpea mixture into the pan using your hands or the back of a wooden spoon. It will seem like the mixture might not fit in the pan but just keep packing it down and it will fit.
7. Mix the glaze ingredients together in a bowl then spread over the loaf.
8. Once the oven has reached 350 F, bake the loaf uncovered for 60 minutes.
9. Remove from the oven and let sit in the pan for 15 minutes. Run a knife along any edges that weren’t lined with parchment then lift the loaf out of the pan and place on a cooling rack for another 15 minutes before slicing into 10 portions. You can shorten the 30 minutes of cooling if needed but the longer it sits, the firmer it gets. If you slice it too soon, it may be a little crumbly.
10. Serve with a sprinkle of fresh chopped parsley and a drizzle of ketchup, if desired.

3. Simple Traditional Stuffing

Traditional Stuffing from Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’10’]

Simple Traditional Stuffing from scratch! Lightly toasted fresh bread with broth, celery, onions, and seasonings cooked in butter. So good, so delicious, perfect for your holiday table.

Ingredients

• 1 loaf bread
• 1/2 cup vegan butter
• 1 1/2-2 cups onion (chopped)
• 2 cups celery (chopped)
• 1 1/2 teaspoons poultry seasoning
• 1/4 teaspoon pepper
• 3 cups vegetable broth (or vegan no chicken broth)

Instructions

1. Preheat your oven to 300 degrees F.
2. Slice day-old bread into bite-size cubes and place onto a baking sheet. Bake the bread for about 15-20 minutes, until it’s crunchy and can be crumbled between your fingers.
3. In a large skillet add the butter on medium heat and allow it to melt.
4. Add in the onions, celery, and seasonings. Stir occasionally and cook until the vegetables are tender.
5. Once the bread is done pour it into a large bowl. Pour the vegetable mixture and broth over the bread. Mix until combined.
6. Pour the stuffing into a large oven safe baking dish that you’ll be serving it in.
7. Bake in the oven for 30 minutes at 350 degrees F covered and 10 minutes uncovered.
8. Serve and enjoy.

4. Squash Soup

Delicata Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 people’]

It’s the crunchy, spicy, toasted coconut, lime and pumpkin seed (pepitas) topping that makes this vegan soup irresistible!

Ingredients

• 1/2 large lime (juice and zest)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper (or more to taste)
• 1/3 cup unsweetened shredded coconut
• 1 cup raw pumpkin seeds
• 2 tablespoons olive oil
• 1 large onion (diced small)
• 2 medium delicata squashes (peeled, seeded, and cut into 1-inch cubes)
• 1 medium sweet potato (cut into 1-inch cubes (peeled if desired))
• 3 large cloves garlic (smashed and peeled)
• 2 tablespoons yellow curry paste (or more to taste (recipe note #3))
• 4 cups vegetable broth
• 1 13.5-ounce can coconut milk (or lite coconut milk)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• fresh Thai basil leaves (for garnish, torn if large)

Instructions

1. Preheat oven to 325˚F
2. In a medium bowl whisk together lime juice and zest, kosher salt and cayenne pepper. Add pumpkin seeds and coconut; toss to coat evenly. Spread in a thin layer on a rimmed baking sheet; bake 5 minutes, stir and bake 5-7 minutes more, or until pepitas and coconut are toasted and fragrant. Transfer baking sheet to wire rack to cool. (recipe note #1)
3. Meanwhile, heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion; cook and stir until onion is translucent, about 3 minutes.
4. Add delicata squash, sweet potato, garlic, curry paste, and broth to onion mixture and stir. Bring to boil. Reduce heat and simmer 25 minutes, or until the squash and sweet potato are tender.
5. To puree the soup, use an immersion blender with a stainless steel shaft to puree the soup right in the pot. Or transfer soup to standard blender and puree; return soup to pot. (recipe note #2)
6. Add coconut milk, salt, and freshly ground black pepper to taste; cook and stir until heated through. Ladle soup into bowls and serve topped with toasted pumpkin seed and coconut mixture and Thai basil leaves.

5. Apple Crumble Tea Cake

Vegan Apple Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’10’]

This vegan apple cake is moist and fluffy and is topped with a pecan cinnamon streusel! It comes together in just 1 bowl with less than 10 ingredients.

Ingredients

• 2 1/2 cups (315g) all-purpose plain flour ((spooned and leveled, see note 1 for gluten-free option))
• 1 cup (190g) packed brown sugar (coconut sugar or regular sugar)
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt (optional)
• 1 cup (240g) dairy-free milk
• 1 x (180g) medium-sized apple (grated very coarsely or chopped finely (note 2))
• 1/2 cup (120g) neutral flavored oil
• 1 tablespoon apple cider vinegar (optional)
• 1 teaspoon vanilla extract (optional)
• 1/3 cup (35g) pecans (chopped)
• 1/4 cup (30g) all-purpose plain flour (or gluten-free all purpose flour)
• 2 tablespoons (30g) vegan butter (spreadable butter or coconut oil, softened)
• 2 tablespoons (25g) packed brown sugar (coconut sugar or regular sugar)
• 1/2 teaspoon ground cinnamon
• 1 x (180g) medium-size apple (sliced thinly)
• powdered sugar / icing sugar

Instructions

1. Preheat the oven to 180°C (350°F). Grease or line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper.

Make the vegan apple cake:

1. Add all the dry ingredients to a large mixing bowl and mix until everything is well combined.
2. Add all of the wet ingredients to the bowl and mix until just combined. The batter should be thick. Scoop or pour the batter into the cake pan and smooth the top with a spoon or spatula.

Prepare the crumb topping:

1. Using the same bowl (or a smaller clean bowl), add all the ingredients for the topping. Mix with a spoon or your fingertips until combined. There shouldn’t be any chunks of butter or flour.

Assemble and bake the cake:

1. Arrange the thinly sliced apple on the top of the cake in ‘fan’ shapes or as desired. Sprinkle the crumble in the gaps on top of the cake.
2. Bake the cake for 55-60 minutes or until done. If the crumble topping is browning too quickly, tent the cake pan with aluminum foil or cover the pan with an oven-safe plate. The cake is ready when you insert a toothpick in the middle and there is no batter on it, though a few crumbs are fine. If you gently press the middle of the cake, it should feel firm. (note 4)
3. Rest the cake in the cake pan for 10-15 minutes. Remove the cake from the pan and allow it cool entirely on a cooling rack.
4. If desired, dust the cake with powdered sugar or drizzle with a simple glaze (note 5). Enjoy with dairy-free yogurt, vegan ice cream or/and a cup of coffee.
5. Store leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month.

6. Pecan Pie

Healthier Vegan Pecan Pie [No Corn Syrup] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 Slices’]

A healthier vegan pecan pie that’s incredibly delicious, rich, sweet, caramel-ly, loaded with pecans and the perfect holiday dessert.

Ingredients

• 90 grams (approx. 3/4 cup) almond flour
• 80 grams (approx. 3/4 cup) white whole wheat flour (also known as soft whole wheat or whole wheat pastry flour)
• 1 medium ripe avocado
• 1/4 teaspoon sea salt
• 4 tablespoons almond milk (or non dairy milk of choice)
• 1-2 tablespoons water (ONLY if needed!)
• 2 tablespoons coconut sugar or granulated sugar of choice (optional)
• 1 teaspoon cinnamon (optional)
• 1 1/4 cups pecan halves
• 2/3 cup maple syrup
• 3 tablespoons fancy molasses
• 1/4 cup ground flaxseed
• 1/3 cup unsweetened cashew milk (or milk of choice)
• 3 tablespoons tapioca starch
• 2 tablespoons cashew butter (or almond butter )
• 1/2 teaspoon sea salt
• 2.5 teaspoons instant coffee granules
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon

Instructions

1. Prepare your pie crust of choice and set aside. I use my oil free pie crust (see post for detailed directions and step by step photos on making the crust) with the almond flour option, which I highly recommend. If using this crust, there’s no need to prebake (blind bake) the crust.
2. Preheat the oven to 325 degrees F.
3. Add all the filling ingredients, except the pecans, to a mixing bowl and whisk well until combined. Then add the pecan halves and give it a quick stir to coat the pecans.
4. Pour the mixture into your prepared crust and bake for 15 minutes. Then place a pie shield over your pie or loosely cover it with aluminum foil and bake for an additional 25 minutes. (Total bake time 40 minutes.) This will prevent your crust from baking too quickly and getting too dark.
5. Remove from the oven and cool on a cooling rack for a minimum of two hours before slicing.

7. Roasted Broccoli Salad with Grapes

GRAPE BROCCOLI SALAD is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

A delicious recipe for a roasted grape salad with roasted broccoli florets captures all the fresh flavors of fall in an easy sheet pan recipe! Serve as salad or side dish. This is a recipe you’ll fall in love with again and again.

Ingredients

• 2 ½ cups small broccoli florets
• 1 medium yellow onion (cut into wedges or slices)
• 2 cups seedless red grapes
• 2 tablespoons extra virgin olive oil
• 4 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ¾ teaspoon fine sea salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat the oven to 425 degrees F.
2. Spread the broccoli, onion, and grapes onto a large rimmed baking sheet. Drizzle with the olive oil and stir to coat all ingredients. Spread into a single layer.
3. Bake for 10 minutes. Carefully remove from the oven. Stir and spread back into a single layer. Bake for 13 to 15 more minutes, until the broccoli is tender and the warmed grapes have darkened and shriveled a little.
4. To make the vinaigrette, whisk together the oil, lemon juice, salt, and pepper in a small dish. Pour the dressing over the salad. Toss to coat well. Transfer to a platter or bowl and serve warm.

8. Pumpkin Spice Latte

Oat Milk Pumpkin Spice Latte is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT1M · Total: PT5M · Yield: [‘1’, ‘1 latte’]

This homemade pumpkin spice latte includes 5 simple ingredients and is vegan, dairy-free and lower in fat and sugar than more regular psl recipes. The best part is that it only takes about 5 minutes to prepare.

Ingredients

• 2 shots of espresso
• 1 cup oat milk (*see notes)
• 2 tbsp pumpkin puree
• 1-2 tbsp maple syrup
• 1 tsp pumpkin spice blend (or gingerbread spice)

Instructions

1. Add all of the ingredients (coffee, pumpkin purée, pumpkin spice, maple syrup and oat milk) to a small saucepan.
2. Heat over medium heat for 30-40 seconds while constantly stirring with a whisk. We want the milk to be warm but not boiling. If you have a blender, you can throw everything into a blender and blend on soup-mode so it heats.
3. Taste the latte and add more maple syrup if you like it sweeter.
4. Pour into a large coffee mug and top with some homemade vegan whipped cream.
5. Enjoy alongside some 5-Ingredient Vegan Banana Bread or Vegan Pumpkin Brownies.

9. Malfouf Salad

Malfouf Salad (Lebanese Cabbage Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 people’]

This crunchy malfouf salad is a simple Lebanese cabbage salad. It’s made with shredded cabbage and fresh parsley, tossed in a lemon garlic dressing.

Ingredients

• ¼ head White Cannonball cabbage (thinly sliced or shredded)
• ⅓ cup Fresh parsley (chopped, with hard stems removed)
• ½ small Lemon (juiced, adjust to taste)
• 1 tablespoons Olive oil (extra virgin, adjust to suit)
• 1 clove Garlic (Crushed (optional))
• ½ teaspoon Salt (adjust to taste)
• ½ teaspoon Ground mint (or to taste)

Instructions

1. In a large bowl, add cabbage and salt. Use your hands to gently massage the cabbage until it is slightly macerated (softened).
2. Add all other ingredients and toss them together. Adjust salt as needed. Serve cold, you can sit the malfouf salad in the fridge for 15-30 minutes for the flavors to meld.

10. Instant Pot Borscht

Instant Pot Borscht is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘7’, ‘7 (6 Qt.), 10 (8 Qt.) servings’]

Instant Pot Borscht is my Ukrainian grandma’s borscht recipe adapted to pressure cooker. Serve this hearty cabbage and beet soup with lots of dill, garlic and sour cream. So good!

Ingredients

• 2 lbs cabbage (coarsely shredded)
• 1.5 lbs 5 large potatoes, cubed
• 1 lb 3 medium beets, cut into sticks
• 2 large carrots (sliced)
• 1 large onion (chopped)
• 1 cup white, pinto or lima beans, dried (*)
• 1 lb any chicken, beef or soup bones ((optional)**)
• 12 cups water
• 14 oz can tomato sauce (low sodium)
• 6 oz can tomato paste (low sodium)
• 1 tbsp any sweetener
• 3 bay leaves
• 2 1/2 tsp salt
• Ground black pepper (to taste)
• 1 tbsp vinegar or lemon juice
• Lots of freshly grated garlic
• Lots of fresh chopped dill
• 1.5 lbs cabbage (coarsely shredded)
• 1 lb 3 large potatoes, cubed
• 2 medium beets (cut into sticks)
• 1 large carrot (sliced)
• 1 small onion (chopped)
• 3/4 cup white, pinto or lima beans (dried*)
• 1/2 lb any chicken, beef or soup bones ((optional)**)
• 8 cups water
• 14 oz can tomato sauce (low sodium)
• 6 oz can tomato paste (low sodium)
• 1/2 tbsp any sweetener
• 2 bay leaves
• 1 3/4 tsp salt
• Ground black pepper (to taste)
• 1/2 tbsp vinegar or lemon juice
• Lots of freshly grated garlic
• Lots of fresh chopped dill

Instructions

1. In Instant Pot, add ingredients in the following order: cabbage, beans (if using), potatoes, beets, carrots, onion and chicken or bones (if using). Do not stir.
2. Pour water and then add on top tomato sauce and paste, sweetener, bay leaves, salt and pepper. Do not stir.
3. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for: vegetarian and/or with canned beans – 15 minutes, with chicken – 20 minutes, with dried beans – 35 minutes.
4. After Instant Pot has finished cooking, let Instant Pot borscht stand for 15 minutes or longer. And then release pressure using Quick Release method by turning valve to Venting and open the lid.
5. Add vinegar, fresh garlic and dill. We like lots. Stir and adjust any seasoning to taste.
6. Serve hot with a dollop of sour cream or yogurt, rye or whole wheat bread and more garlic.:)

11. Mashed Potatoes

Vegan Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT15M · Total: PT22M · Yield: [‘4’]

Creamy Vegan Mashed Potatoes, buttery, rich, and delicious. No one would even know this potato side dish is vegan!

Ingredients

• 1 1/2 lbs yukon potatoes
• 1/2 cup almond milk
• 2 tablespoons vegan butter (heaping)
• 2 tablespoons vegan cream cheese (heaping)
• salt and pepper to taste

Instructions

1. Wash, peel, and chop the potatoes.
2. Place the potatoes into a large pot and cover with water.
3. Allow the potatoes to cook and boil in the water for about 15-20 minutes.
4. Drain the potatoes and then return to the pot.
5. Add in warm almond milk, vegan butter, and vegan cream cheese.
6. Mash and mix the potatoes until combined.
7. Add salt and pepper to taste.
8. Drizzle more butter and garnish with parsley.

12. Lentil Loaf

Vegan Lentil Loaf (baked) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT1H · Total: PT1H25M · Yield: 8

Easy and delicious baked vegan lentil loaf recipe with veggies – this it the perfect vegetarian roast for holidays or a quick and simple dinner recipe!

Ingredients

• 2 Cups Dry Lentils
• 2 Flax Eggs*
• 2 Medium Carrots
• 2 Stalks Celery
• 3 Cloves Garlic
• 1 Cup Breadcrumbs
• 1 Cup Mushrooms
• 1 Medium Onion
• 2 Tbsp Olive Oil
• 3 Tbsp Tomato Paste
• 1 1/2 Tsp Dried Thyme
• 1 1/2 Tsp Dried Oregano
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 3/4 Cup Ketchup
• 1 Tbsp Brown Sugar
• 1 Tsp Mustard or White Vinegar

Instructions

1. Cook lentils according to their package.
2. Chop onion, carrot, mushrooms and celery into small pieces and mince garlic, add everything to a pan over medium heat with the olive oil and cook until soft, about 7-9 minutes.
3. Add tomato paste and spices and mix well, then remove from heat.
4. Add remaining ingredients and mix well, add half of the mixture to a blender or food processor and blend until smooth**, then add mix well with the unblended half.
5. Lightly oil and add parchment paper to a bread loaf pan, and add mixture. Squish down evenly.
6. Mix together tomato topping and pour over the top of the lentil loaf, smoothing it out evenly.
7. Bake at 350 degrees F for 45-60 minutes, or until firm.

13. Pumpkin Trifle

Easy Vegan Pumpkin Trifle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT40M · Total: PT260M · Yield: [’16’, ’16 serves’]

Vegan Pumpkin Trifle, an easy dessert for Fall and the festive season! It’s a crowd pleaser and is egg free and can be made gluten free.

Ingredients

• 1 1/2 cups (300g) pumpkin puree (canned or homemade (see note 1))
• 1 cup (250g) dairy-free milk
• 1/2 cup (125g) neutral flavored oil
• 1 teapsoon vanilla extract (optional)
• 2 1/2 cups (310g) all-purpose plain flour ((note 2 for gluten free))
• 1 1/4 cups (200g) granulated, brown or coconut sugar (or a mixture)
• 4 teapsoons pumpkin pie spice ((see note 3 for homemade spice blend))
• 1 teaspoon baking soda
• 4 cups (32 oz or 1L) soy milk (or dairy free milk of choice)
• 2/3 cup (75g) cornstarch / corn flour
• 1/3 cup (55g) brown or coconut sugar (or cane sugar, to taste)
• 1 can (15 oz or 400g) pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 cans (30 oz or 800g) Nature’s Charm Coconut Whipping Cream
• 2 cups (14 oz or 400g) Nature’s Charm Butterscotch sauce
• 1 cup (~125g) ginger cookies

Instructions

1. Preheat the oven to 180°C (350°F). Line or grease 2 x 8 inch (20 cm) round baking tins or a large sheet tray.

To make the cake (a few hours or a day in advance):

1. Add all the wet ingredients to a large mixing bowl and mix until there are no lumps. Add all the dry ingredients to the bowl and mix until combined.
2. Pour the batter into your cake tin(s). Bake for 30 minutes or until you can insert a skewer in the middle and it comes out clean. Allow the cake(s) to cool in the tin.

To prepare the custard pudding (a few hours or a day in advance):

1. Add all ingredients to a large saucepan and whisk until all ingredients are combined. Place the saucepan over high heat. Boil the mixture for 1 minute then reduce to a simmer while whisking frequently. The pudding is ready when it has reach the ‘ribbon stage’ where you can lift your whisk and the pudding falls into ribbons. Remove from the heat and cool.
2. If you chill your custard pudding and it fully sets, simply blend it with a hand or stand blender until it softens to a soft pudding consistency.

To assemble:

1. Whip the cream according to packet instructions.
2. Cut your cake into 1 inch cubes.
3. Scatter half the cake into the bottom of your trifle dish. Fill any holes with more cake to form an even layer. Pour half of the pudding on top. Scoop half of the whipped cream into the trifle dish. Drizzle half of the butterscotch sauce on top. Repeat until you have two layers of cake, pudding, whipped cream and butterscotch sauce.
4. Chill until ready to serve. Just before serving, top the trifle with ginger cookies.

14. Zucchini Stuffing Casserole

Zucchini Casserole with Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

Zucchini Casserole with Stuffing is the perfect Thanksgiving side dish! It’s made with zucchini, seasoned vegetables, stock, and herbs. This recipe is 100% VEGAN and easy to make.

Ingredients

• 1 loaf ciabatta bread (Stale/dried, cubed // 14 ounces, 397g, ~9 cups packed)
• 1/4 cup vegan butter
• 1 red onion (chopped)
• 2 carrots (peeled, shredded )
• 3 zucchini (chopped into cubes)
• 4 garlic cloves (crushed)
• 2 cups frozen corn (thawed)
• 1 teaspoon dried parsley
• 1.5 cup vegetable broth
• Salt & pepper to taste

Instructions

1. Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray.
2. Pour the cubed bread into a large mixing bowl. Set aside.
3. Heat a large skillet or wok over medium heat. Add butter. Once the butter has melted, add the onion, carrots, and zucchini. Add a bit of salt and pepper. Cook until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds. Remove from heat.
4. Transfer the mixture from the pan to a large mixing bowl. Add the corn, parsley, and vegetable broth. Toss to combine.
5. Transfer the mixture to the prepared baking dish and cover with aluminum foil.
6. Bake for 30 minutes. Remove aluminum foil and bake for an additional 20 minutes. Serve.

15. White Bean Butternut Squash

White Bean Butternut Squash Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

This vegan butternut squash side dish is a favorite of ours! Give this easy mashed butternut squash and white beans recipe a try, you’ll love it.

Ingredients

• 1 lb butternut squash ((1 small butternut squash, or 2/3 – 1 large butternut squash))
• 4 cloves garlic (peeled)
• 1 tablespoon olive oil ((use an oil spray for a lower-fat version))
• Salt and pepper (to taste)
• 1 15-oz can white beans (such as butter beans, or great northern, drained and rinsed (see notes))
• 1 tablespoon fresh rosemary, sage, or other fresh herbs

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet with olive oil.
2. Peel the butternut squash, and cut up into 1-1.5 inch cubes. I prefer larger cubes for this dish so they have time to get caramelized and roasted before overcooking. Place the cubed butternut squash and the peeled garlic cloves on the greased baking sheet, and toss with olive oil, salt, and pepper.
3. Roast at 400 degrees Fahrenheit for 25-30 minutes, or until the butternut squash is fully cooked. Remove from heat and allow to cool for 5 minutes.
4. In a food processor, combine the roasted butternut squash and roasted garlic and pulse / process until mostly smooth. Add the drained white beans and herbs and pulse to combine, or until smooth – your preference! Give it a taste, and add more salt and pepper, if desired.

16. Rocca Salad

Rocca Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

The perfect rocca salad featuring fresh ingredients tossed in a simple sour dressing. This is also known as a Lebanese salatat jarjeer.

Ingredients

• 4 cups Rocca leaves (if using small variety, leave as is. If using large leaf variety, chop up into bite sized pieces.)
• ½ medium White onion (finely sliced)
• ½ cup Walnuts (roughly chopped)
• ¼ medium Pomegranate (optional. Use arils only.)
• 1½ tablespoons Olive oil (extra virgin)
• 1 teaspoon Sumac
• ½ medium Lemon (fresh juiced)
• 1 pinch Salt (to taste)

Instructions

1. Heat a frying pan over medium-high heat. Add the walnuts and dry toast them until they are golden brown. Remove the walnuts from the pan to stop further toasting and let them cool to room temperature.
2. In a small bowl, whisk together all the dressing ingredients. In a large bowl, combine all the salad ingredients, including the dressing. Serve immediately or let it sit for 20 minutes to soak up the flavors.

17. Oven Roasted Whole Cauliflower

Easy Oven Roasted Whole Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’]

Whole cauliflower head rubbed with garlic, cilantro, lime and spice mixture and baked in the oven to perfection. This exotic looking dish on the dinner table is a perfect crowd pleaser.

Ingredients

• 1 large cauliflower head
• 1/2 cup fresh cilantro
• 2-3 tbsp tomato ketchup
• 4-5 garlic cloves
• 1 tbsp smoked paprika
• 1/2 lime (juiced)
• 1 jalapeno (optional)
• 1 tbsp olive oil
• 3 medium tomatoes (cut each into the quarter)
• salt and pepper

Instructions

1. Preheat oven to 400 F
2. Cut leaves and trim the stem flush from the bottom of the cauliflower head. It will help the cauliflower to sit flat on the casserole pan
3. Add fresh cilantro, garlic, jalapeno, tomato ketchup, paprika, lime juice, salt, and pepper into a food processor. Pulse the ingredients until they combine well to form a coarse mixture.
4. Rub the cilantro-garlic mixture on the cauliflower generously.
5. Place the cauliflower in the casserole dish. Drizzle some oil on top
6. Add tomato pieces in the pan.
7. Cover the casserole pan with Aluminium foil
8. Now bake the cauliflower in the oven covered for 45 min. Uncover and bake further for 10-15 min.
9. Let it cool. Then cut the cauliflower into thick wedges and serve with roasted tomatoes from the pan.

18. Pumpkin Spice Protein Smoothie

Vegan Pumpkin Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT3M · Yield: [‘2’, ‘2 smoothies’]

Easy vegan pumpkin smoothie recipe perfect for a fall breakfast or snack! This healthy pumpkin smoothie is simple and delicious! Try this vegan pumpkin pie smoothie!

Ingredients

• ½ cup pumpkin purée ((130g))
• ¼ cup old-fashioned rolled oats
• 1-2 tbsp maple syrup (or coconut sugar, or molasses)
• 1 banana (frozen (126g))
• ½ Cup unsweetened vanilla almond milk ((240ml), plus more if needed)
• 1 scoop vanilla plant protein powder
• ½ tsp pure vanilla extract
• ¾ tsp pumpkin pie spice (store-bought or homemade)
• Ice

Instructions

1. Combine ingredients in blender cup and blend until smooth.
2. If necessary, add additional almond milk or sweetener to taste.

19. Cinnamon Walnut Kale and Quinoa

Lemon Kale Salad with Garlic and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’, ‘6 servings (side dish)’]

Flavorful, easy and no massaging Lemon Kale Salad with toasted nuts and fresh Parmesan cheese is tossed in a lemon and garlic dressing and ready in only 15 minutes. This healthy kale parmesan salad pairs well with any dinner pasta dish, grilled protein, or holiday main. Or use it for a classic soup and salad lunch combo! However you pair it, this simple, fresh kale salad with lemon dressing will be your new favorite go-to side dish!

Ingredients

• 1/2 cup nuts like almonds (hazelnuts, brazil or macadamia, coarsely chopped)
• 1 large bunch of kale (6 cups chopped)
• 1/4 cup Parmesan cheese (freshly grated)
• 1/4 cup extra virgin olive oil
• 1/2 large lemon (2 tbsp, juice of)
• 1 small garlic clove (grated)
• 1/2 tsp salt
• Ground black pepper (to taste)

Instructions

1. Remove ribs from kale, rinse with cold water and spin in a salad spinner.
2. Chop into thin stripes and add to a large salad bowl.
3. Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
4. Add Parmesan cheese and toasted nuts to the salad bowl.
5. In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
6. Stir gently until well combined. Serve within a day.

20. Shepherds Pie

Vegan Shepherd’s Pie with Lentils and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H · Total: PT1H40M · Yield: 8

There are no words to describe this vegan shepherd’s pie, with a richly flavored filling of lentils and mushrooms, other than as a deep dish of comfort.

Ingredients

• 8 large or 10 medium potatoes (golden potatoes works quite well)
• 2 tablespoons vegan butter
• 1/2 cup unsweetened plant-based milk
• Salt to taste
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 6 ounces cremini (baby bella) mushrooms, cleaned, stemmed, and sliced
• Two 15-ounce cans lentils, drained but not rinsed
• 1/4 cup dry red wine, optional
• 1 to 2 tablespoon soy sauce or Bragg liquid aminos, to taste
• 2 to 3 teaspoons all-purpose seasoning blend (like Mrs. Dash or Frontier; see Note)
• 1/2 teaspoon dried thyme
• 3 tablespoons cornstarch or arrowroot
• 5 to 6 ounces baby spinach or arugula leaves
• Freshly ground pepper to taste
• 1 cup fresh bread crumbs

Instructions

1. Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a roomy mixing bowl.
2. Stir the vegan butter into the potatoes until melted, then add the nondairy milk and mash until fluffy. Season with salt, cover, and set aside until needed.
3. Preheat the oven to 400º F.
4. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
5. Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
6. Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
7. Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

21. Pumpkin Risotto

Vegan Pumpkin Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘6’, ‘6 cups’]

This creamy and cozy one-pot Vegan Pumpkin Risotto is the ultimate comfort meal, but still healthy and family friendly. A 20 minute dish!

Ingredients

• 1 medium onion, diced finely
• 3-4 clove garlic, minced
• 1.5 cups arborio rice (see note 1)
• 1-14 oz can pumpkin puree (see note 2)
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp of salt, or to taste
• Juice of 1 large lemon (or 1.5 tbsp white wine vinegar)
• 1/2 cup 2 minute Vegan Parmesan topping
• 1/4 cup fresh parsley, chopped
• 1/4 cup coconut milk (can sub cashew cream if not allergic) (see note 3)

Instructions

1. Add the onions to a preheated nonstick pot over medium high heat. If cooking oil-free, only add water or broth a tablespoon at a time, until the onion starts to stick or all the water has evaporated. Add the garlic after 3 minutes, when the onion has softened. Saute for another minute.
2. Scrape the onion and garlic to the outer edges of the pot and add the dry rice to the center. Stir it around for 30 seconds to add more flavor, add the rosemary and thyme, then dump in the broth and canned pumpkin.
3. Bring to a boil, then turn down the heat to a medium simmer, cover, and let cook for 10 minutes or until rice is soft and the excess liquid has been absorbed. I highly recommend checking it every 5 minutes, though, as it cooks fairly quickly.
4. When it’s done, I recommend using ALL the add-ins for tons of flavor–chopped fresh parsley, easy home vegan Parmesan (seriously it takes 2 minutes and you probably have all the ingredients already), a little creamy coconut milk or cashew cream, and some fresh lemon to brighten everything up.
5. Serve the risotto hot with whatever you like: a slice of crusty bread, steamed or roasted veggies, salad, lentil loaf, etc.
6. Refrigerate leftovers in an airtight container up to 5 days or freeze in a freezer safe container up to 3 months. Despite what you’ve heard, rice can be totally fine when it defrosts from being frozen. I recommend adding a tablespoon of water to the rice before reheating!

22. Mushroom Meatballs

Vegan Mushroom Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [’20’, ’20 balls’]

These aromatic, rich, and flavorful mushroom meatballs are easy to prepare. The spices will highlight the mushrooms, and the cooked rice will keep them moist. You will create a truly unforgettable vegan or vegetarian meal, or wonder why you are not making these more often.

Ingredients

• 1 Tbsp Olive oil
• 1 Onion (small)
• 3 cloves Garlic
• 11 oz Button mushrooms
• 1 tsp Basil (dried )
• 1 tsp Oregano (dried)
• ½ tsp Ground cumin seeds
• Salt and Pepper to taste
• ¼ cup Walnut meal (or 1 cup Walnut halves chopped finely)
• ½ cup Rice (cooked) (measured as cooked)
• 1 Tbsp Nutritional yeast
• ½ tsp Sweet smoked paprika powder
• 1 + ½ tsp Soy sauce (or tamari)
• 2 Tbsp Corn starch (or more (depending on the moisture of the mushrooms))
• Healthy Vegan Marinara Sauce
• Caramelized Carrot Sauce (pictured)
• Vegan Mac and Cheese Sauce
• Vegan Cashew Alfredo Sauce

Instructions Prepare the ingredients

1. Peel and finely chop the onion and the garlic.
2. Chop walnuts into a coarse meal using a food processor if you don’t have any walnut meal in your pantry.
3. Cook the rice according to package instructions, or use leftover rice.
4. Gently clean the mushrooms with a paper towel or clean kitchen cloth. We almost never peel them, but sometimes cut off the stem if they feel too dry or stiff. Then slice them.

Pan-frying the mushrooms

1. Cook onion and garlic in olive oil until soft and glassy.
2. When they are ready, add sliced mushrooms.
3. Add the seasoning: salt, black pepper, ground basil, ground oregano, and cumin. Stir and cook until mushrooms are soft and have shrunk.

Making the mixture

1. Take a food processor and add sautéed mushrooms, walnut meal, nutritional yeast, smoked sweet paprika powder, soy sauce, and cooked drained rice. Pulse the mix gently. Don’t purée it! You need some chunks and bits for a better texture. Depending on the size of your container, work in batches.
2. Transfer it to a large bowl and check whether you can form a ball from the mushroom mixture. It should be soft and may stick to your hands a bit. However, if it is too sticky, add the starch.

Baking or frying

1. Now you are ready to form the mushroom meatballs. Take 2 Tablespoons of the mixture and form the balls with your hands.
2. Take a baking tray with parchment paper and bake them at 350 Fahrenheit (ca. 177 °C) for 20-30 minutes until they get a crispy crust. Turn them over at half-time.
3. Alternatively, take a frying pan or large skillet and heat it over medium heat. Add a bit of coconut oil. Fry them for a couple of minutes on each side to give them a nice brown color.
4. Serving suggestions above the recipe card!

23. Apple Cranberry and Pomegranate Oatmeal Crisp

Apple Cranberry Crisp (Healthy, Gluten-Free, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Apple Cranberry Crisp is a healthy version of a classic apple crisp with the addition of tart cranberries and juicy pomegranate. It’s also gluten-free and dairy-free and comes together quickly with just a few simple ingredients!

Ingredients

• 4 Granny Smith apples (cored, skin on and chopped into 1-inch cubes)
• 1/2 cup fresh cranberries
• 3 tablespoons pomegranate arils
• 2 tablespoons water
• 1/2 orange (juiced)
• 1/3 cup coconut sugar
• 1 teaspoon chai spice (or cinnamon)
• 1/4 teaspoon kosher salt
• 1 1/2 cups rolled oats (gluten-free)
• 1/2 teaspoon chai spice (or cinnamon)
• 1/2 teaspoon kosher salt
• 1/4 cup maple syrup
• 1/4 cup almond butter (room temperature)

Instructions

1. Pre-heat oven to 350F and grease a 10-inch pie plate (baking dish or cast iron skillet work too).
2. Add the chopped apples to the pie plate along with the cranberries and pomegranate arils. Add the water, orange juice, sugar, chai spice and salt. Toss to coat the fruit.
3. In a medium-sized bowl, stir together the oats, chai spice and salt. Add in the maple syrup and almond butter and stir until everything is combined and the mixture is sticky. (If your almond butter is still too hard at room temperature, just soften it in the microwave).
4. Spread the oat mixture evenly over the top of the fruit mixture and bake for 45-50 minutes, or until the apples are soft and the topping is golden brown.
5. Remove from oven and let it sit for a few minutes before serving warm with dairy-free ice cream or coconut whipped cream.
6. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

24. Carrot and Beetroot Salad

Fast Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

25. Italian Roasted Potatoes

Italian Roasted Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 people’]

Welcome at any meal, these herbaceous roasted potatoes are crispy on the outside and creamy in the middle.

Ingredients

• 3 pounds red potatoes (or other waxy potatoes, cut into 1-inch cubes)
• 1/4 cup olive oil
• 1 tablespoon minced fresh rosemary ((recipe note #3))
• 1 tablespoon minced fresh sage ((recipe note #3))
• Kosher salt (to taste)

Instructions

1. Preheat oven to 425˚F.
2. In a large bowl, toss potatoes with olive oil, rosemary, and sage until evenly coated. Spread into a single layer on rimmed baking sheet and cover tightly with foil (or with an inverted rimmed baking sheet of the same size). (recipe note #2)
3. Roast 20 minutes. Remove foil and stir potatoes; return to oven and roast 25-30 minutes more until crisp and golden brown, stirring half way through. Transfer to serving platter; season to taste with kosher salt and serve hot.

26. Vegan Fall Harvest

Vegan Fall Harvest Salad with Kale and Pumpkin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Light and healthy vegan fall harvest salad is as satisfying as it is nutritious: crunchy kale paired with sweet pumpkin, tart Brussels sprouts, crisp apples and pomegranate seeds all merged together with delicious homemade maple-mustard dressing. Perfect Thanksgiving harvest salad that everyone will love!

Ingredients

• 2 tablespoons olive oil (divided)
• 7 oz or 200 g Brussels sprouts
• ½ medium-sized Hokkaido pumpkin
• 7 oz or 3 cups curly kale
• 1 apple
• 1/2 cup pomegranate seeds
• 2 tbsp maple syrup
• 2 tbsp Maille Dijon Originale Mustard
• 2 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Cut the blunt end off each of the Brussels sprouts and peel off a layer or two. Then cut them lengthwise in halves. Dice the pumpkin.
2. Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium high heat. Add Brussels sprouts, cut side down, and cook for about 5 minutes until they start to brown. Flip and season with salt and pepper. Cover them and continue cooking for 3-5 more minutes until cooked through but still crunchy. Transfer to a bowl.
3. Add the remaining 1 tablespoon of olive oil to the skillet and add diced pumpkin. Cook for 5 minutes until deep golden brown, then flip around and cover with a lid. Continue cooking for 5 more minutes or until the pumpkin pieces are fork-tender but not mushy.
4. Remove the stems from curly kale and chop it. Transfer to a large bowl and add a pinch of salt. Massage the kale for about a minute or two, until it reduces in volume.
5. Prepare the dressing: In a small jar, mix together extra virgin olive oil, maple syrup, Maille Dijon Originale Mustard and apple cider vinegar. Add some salt and freshly ground black pepper to taste. Whisk until combined.
6. Add Brussels sprouts, pumpkin and diced apple to the kale. Stir to combine and add the dressing. Lastly, add the pomegranate seeds and gently stir them in, making sure not to break them. Enjoy!

27. Wild Rice Casserole

Vegan Wild Rice Mushroom Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Cook: PT60M · Total: PT95M · Yield: [‘8’, ‘8 people’]

Layers of creamy white Béchamel sauce with button mushrooms and alternating layers of nutty Wild Rice combine to the create this winning vegan Wild Rice Casserole recipe that can be used as a decadent side or an alternate main dish.

Ingredients

• 4 oz Wild Rice (or 1/2 cup heaping)
• 3 cups Water
• 1/2 tsp Salt
• 1 Onion (small, finely minced)
• 3 Tbsp Vegan Butter (or margarine)
• 1 cup Firm Silken Tofu (I use More-nu brand)
• 1 cup Water
• 1/4 cup Vegan cream cheese
• 2 Tbsp Unbleached Flour
• 1/4 tsp Garlic Powder
• 1/2 tsp Salt (more to taste)
• 1 cup Sliced Fresh Button Mushrooms (heaping)

Instructions Cook the wild rice:

1. Wash rice thoroughly in cold water. Add salt. 
2. Bring to a boil in 3 cups water and simmer for about 45 minutes. Drain well.

White Sauce Instructions:

1. Saute minced onion in vegan butter over low heat until clear. Avoid browning.
2. Blend white sauce ingredients (silken tofu, water, garlic powder, salt, vegan cream cheese) together until smooth.  Pour into saucepan with sautéed onion mixture.  Heat until thickened.  Stir frequently to avoid burning.
3. Mix fresh sliced mushrooms into white sauce and prepare for casserole assembly.  

Assembly:

1.  Preheat oven to 325 degrees.  Coat baking dish 8×8 (or equivalent) with vegan butter. 
2. Spread half of the cooked wild rice evenly in the bottom of the baking dish.  Follow with half of the mushroom white sauce.  Sprinkle remainder of the wild rice over the white sauce, and finish with a smooth layer of the rest of the white sauce.
3. Bake uncovered at 325 for approximately 1 hour or until lightly browned on edges and top of casserole!  Enjoy!

28. Wild Rice Stuffing

Vegan Wild Rice Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT45M · Yield: [’12’, ’12 servings’]

This Wild Rice Mushroom Stuffing is a traditional recipe from my Minnesotan family that has been veganized. It is the perfect balance of savory, sweet, chewy, moist, and decadent

Ingredients

• 8-10 Cups Chopped/Crumbled Mixed Bread*
• 2 Cups Wild Rice (Fully Cooked)
• 2 Cups Maitake Mushroom (Chopped Finely)
• 2 Cups Vegetable Broth*
• 1 Medium Diced Apple
• 1 Medium Yellow Onion (Finely Chopped )
• 3 Cloves Garlic (Crushed and Chopped )
• 2 Stocks Celery
• 2 TBS Fresh Sage Leaves (Chopped, about 10 leaves)
• 2 tbs Fresh Rosemary (about 2 large sprigs)
• 1 Tbs Thyme
• 3/4 Cup Water
• 3/4 Cup Chickpea Flour (*or egg replacer of choice, see notes)
• 1/2 Cup Melted Butter

Instructions To Do For All Versions First

1. Once your bread is chopped, cubed, and crumbled put onto a baking sheet and bake at 250 for 30 minutes, or until driedYou can also use premade stuffing breadcrumbs like this to skip this step!
2. In a pan sauté your onions, garlic, celery, and mushrooms in a large, oiled pan for 3-5 minutes on medium heat
3. Now add your cooked wild rice, apples, and herbs, then sauté another 2 minutes
4. In a large bowl add your toasted bread crumbs, pour over the sautéed veggies, and the veggie broth. Mix well
5. In a small bowl whisk the chickpea flour with the water together, then pour over the stuffing mix

To Make Dressing

1. Pour your bread mix into a casserole dish. Drizzle melted butter over the top
2. Cover and bake at 350F for 35 minutes
3. Remove lid and bake for another 10-15 minutes for the top to crisp *Be careful to not let it dry out! Shallow baking dishes need 8-10 minutes, very deep baking dishes need 12-18 minutes. Use your judgment how long it needs for your pans depth.

Stuffed Roasted Pumpkins

1. Take a small pumpkin (no larger than 6 inches in diameter), wash it, scoop out the seeds and stringy bits
2. Coat the outside of the pumpkin with oil, and stuff it with your stuffingFully stuff it to prevent empty pockets
3. Put on a baking pan and roast in the oven at 350 for 35-45 minutes. The time will depend on the size of your pumpkin. Extra small ones only 3 inches in diameter will be done at 32-35 minutes. Large ones at 6 inches across will take 40-50 minutes. You’ll know its done when the pumpkin flesh is soft to the touch. If you touch it it should leave an imprint.
4. Serve whole, or cut it in half for it to cool faster.

Roasted Stuffed Apples

1. To hollow out your apple cut a square large enough to fit a spoon at the top. Chisel it out with your knife. Once you have a hole at the top of your apple get a spoon and carefully scoop it out. Reserve the apple bits you are scooping out for another recipe- or add it to your existing stuffing to add extra sweetness. (Do add some spice for balance if you try this)
2. Continue to hollow out your apple, trying not to break the skin, but keep the thickness of the hollowed apple around 1 centimeter. If you leave the apple thicker than that it will take ages for it to get soft enough while roasting.
3. Coat your apple in oil (unrefined coconut oil has the best flavor for this) and stuff it!
4. Roast in the oven at 350 degrees for 45-60 minutes in the oven. You want that apple to soften up, if your hollowed out apple is too thick this can take longer. Conversely, a very thin apple will take less time.
5. Serve with a savory sage gravy and enjoy!

29. Bulgur Wheat Salad

Bulgur Wheat Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

30. Lentil Roast with Gravy

Lentil Loaf with Balsamic Onion Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 6

This meat-free, gluten-free and nut-free dish is perfect for roast dinners and Christmas day!

Ingredients

• 1 low-salt vegetable stock cube
• 1 medium onion, finely sliced
• 2 tbsp vegetable oil
• 1 tbsp brown sugar or coconut sugar*
• 1 tbsp arrowroot powder or corn starch
• 200 ml red wine
• 3 tbsp balsamic vinegar
• 3 tbsp soy sauce (use tamari sauce for gluten-free)*
• 1 tbsp vegetable oil
• 1 small onion, minced
• 3 cloves of garlic, minced
• 2 medium portobello mushrooms, finely chopped
• 1 medium carrot grated
• 400 g tin of cooked kidney beans, rinsed
• 400 g tin of cooked puy lentils, rinsed
• 1 tbsp gluten-free tamari soy sauce, or coconut aminos for a soy-free version
• 2 tbsp mixed dried herbs
• 4 tbsp nutritional yeast
• Black pepper, to taste
• 135 g rolled oats, (gluten-free, if needed)

Instructions

1. Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.
2. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
3. Add the rest of the ingredients and use a masher to combine. Don’t over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet, add more oats.
4. Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm..
5. Prepare half a litre of vegetable stock with the stock cube and set aside.
6. Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes.
7. Once it’s caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
8. Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
9. Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
10. Optional: for a smooth gravy, blend for a few minutes until no lumps remain. Serve with the lentil loaf and roast vegetables.

31. Mushroom Wellington

Vegan Mushroom Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT30M · Total: PT1H5M · Yield: 4

Deliciously crisp puff pastry filled with mushrooms, onion, spinach, garlic, rice and fresh thyme. This is the best vegan mushroom wellington recipe ever!

Ingredients

• 1 Sheet Vegan Puff Pastry
• 3 Portobello Mushrooms
• 1 Onion
• 2 Cloves Garlic
• 1 Cup Fresh Spinach
• 2 Tbsp Vegan Butter
• 1/4 Cup Vegan Cheese
• 4-6 Thyme Sprigs Leaves (1 tsp dried)
• 1/4 Cup Cooked Rice
• 1/2 Tbsp Dijon Mustard
• 1/2 Tbsp Ground Flax
• Salt/Pepper to taste
• 1 Tbsp Plant Milk
• 1 Tbsp Neutral Oil
• 1/4 tsp Maple Syrup

Instructions

1. Take puff pastry out of freezer and allow to thaw 30-40 minutes until workable.
2. In a large pan over medium heat cook your vegan butter and onions for 15 minutes. Add garlic and 1 chopped portobello mushroom and continue cooking 5 minutes until mushrooms have softened.
3. Add spinach, leaves from 2 sprigs (1/2 tsp dried) thyme and a dash of salt and pepper and cook until wilted.
4. Place mixture in a sieve and remove as much moisture as possible (if it’s too moist the puff pastry will break), I usually use a dish towel or two to squish out the liquid. Add flax and mustard and mix well.
5. Add rice, diced or shredded vegan cheese, 2-4 more fresh thyme sprig leaves (about 1/2 tsp dried), salt and pepper to taste and mix well, set aside to cool.
6. In the same pan cook the remaining 2 whole portobello mushrooms (after rinsing and remove the stems) on each side for 5 minutes, set aside to cool.
7. Once fillings are completely cooled, preheat your oven to 400 degrees.
8. Roll out your puff pastry to between 1/8-1/4 inch thick in a rectangle shape, as thin as possible but still being workable and not breakable.
9. Add half the filling to the pastry in the same rectangle shape, leaving borders around the pastry, then place portobellos on top. Add rest of filling and gently squish down.
10. Fold over the long edges and squish down, then fold the short edges up, wrapping it like a present. You may find it helpful to dip your finger in water and run this along the seals to help it stick together.
11. Carefully roll it over and place on a baking tray lined with parchment paper. Add slits in a criss-cross design.
12. Mix together vegan egg wash and top entire loaf with wash. Bake for 30-35 minutes until golden brown, you may want to broil it for just a bit to get the color you want towards the end.
13. Allow to cool a bit and then cut into servings!

32. Sweet Potato Pie

Vegan Sweet Potato Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT120M · Total: PT165M · Yield: [‘8’]

This eggless and dairy-free sweet potato pie is a unique Southern speciality with a spiced, creamy filling. It makes a wonderful addition to your Thanksgiving table.

Ingredients

• 1 can full-fat coconut milk
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 9-inch frozen homemade vegan pie crust (or store-bought)
• 29 oz can of yams/sweet potatoes (drained (about 14 oz or 400g after draining – See Notes))
• 1 tablespoon vegan butter or margarine (not unsalted)
• ¼ teaspoon salt
• 2 teaspoon vanilla extract
• ¼ teaspoon grated nutmeg
• ¾ teaspoon ground cinnamon
• ½ teaspoon mixed baking spice (or pumpkin spice)
• 4 tablespoon cornstarch

Instructions Make vegan condensed milk:

1. Add the coconut milk and sugars to a heavy-bottom saucepan and stir.
2. Bring to a boil on medium heat then immediately decrease to a low simmer. Allow the mixture to reduce by half and thicken. Remove the pan from the heat.

Blind-bake the pie shell:

1. Preheat the oven to 350°F (180°C). Remove the unbaked pie shell from the freezer and prick with a fork.
2. Place the pie dish on a baking tray and line the inside with parchment paper or aluminum foil. Fill with your desired pie weights (I used sugar).
3. Bake for 40-45 minutes. Carefully remove the paper or foil with weights. The base should not look wet. Set the crust aside to cool.

Make the sweet potato pie filling:

1. Add the canned yams, vegan butter, salt, vanilla, spices and cornstarch to the saucepan with the vegan condensed milk.
2. Combine with an immersion blender. You can also blend the ingredients in a stand blender or food processor.

Fill and bake the pie:

1. Preheat the oven to 350°F (180°C).
2. When preheated, add the filling to the cooled pie crust and bake for 40 to 45 minutes or until the filling is set in the middle.
3. Cool the pie for about one hour before slicing.

33. Butternut Squash Spinach Skillet

Butternut Squash Spinach Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 side dish servings or 2 large dinner servings’]

Butternut Squash Spinach Skillet – tasty, healthy, nutritious, vegan / vegetarian, and ready in just 20 minutes. You’ll LOVE the flavors of this pan-fried butternut squash recipe with baby spinach.

Ingredients

• 1 tablespoon olive oil
• 1 shallot (finely diced)
• 5 cups cubed butternut squash ((about 1.5 lb))
• 2 garlic cloves (minced)
• ½ teaspoon salt ((or to taste))
• ½ teaspoon paprika
• ½ teaspoon ground cumin ((optional, for a smoky flavor))
• 2-4 handfuls baby spinach (to taste)
• ¼ cup parsley leaves (finely diced)
• ½ tablespoon lemon juice ((from 1 lemon wedge))
• optional: 1-2 tablespoons hemp hearts or nutritional yeast

Instructions

1. Heat the olive oil over medium heat in a large skillet. Add the cubed butternut squash and finely minced shallot and mix well. Use a spatula to evenly spread the cubed butternut squash throughout the skillet (it’s OK if it doesn’t all fit in one layer). Cover with a lid and allow to cook undisturbed for 3-5 minutes, or until the butternut squash starts to brown at the bottom
2. Add the minced garlic, salt, paprika, and cumin, and stir well. Cover, and allow to cook for 3-5 more minutes.
3. Stir the butternut squash, add the baby spinach, and cover for 2-3 minutes. Remove the lid and stir until the baby spinach is wilted. Add the lemon juice and parsley and stir. Season with more salt, if desired. Remove from heat.
4. Sprinkle with hemp hearts or nutritional yeast, if using. Serve warm.

34. Pumpkin Brownies

Vegan Pumpkin Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT35M · Yield: [‘9’, ‘9 small brownies’]

These fudgy vegan pumpkin brownies are the perfect recipe to try during the upcoming holiday season. It’s an easy recipe and you’ll only need a couple of simple ingredients! They are also lower in fat and healthier than more traditional brownies.

Ingredients

• ½ cup white all purpose flour
• 2 tbsp cocoa powder (*unsweetened)
• 2 tsp baking powder
• pinch of salt
• 1 tsp pumpkin pie spice (* or gingerbread spice)
• ¾ cup pumpkin puree
• ½ cup maple syrup
• ¼ cup plant milk
• 3 tbsp coconut oil
• ¼ – ⅓ cup chocolate chips
• handful of walnuts
• another handful of chocolate chips as a topping

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, sift together all your dry ingredients (flour, cocoa powder, baking powder, pumpkin pie spice, pinch of salt,).
3. In a second bowl, mix together all your wet ingredients (pumpkin puree, maple syrup, milk, coconut oil), using a whisk.
4. Pour your wet ingredients into your dry ones and stir until just combined.
5. Add chocolate chips and walnuts and stir again.
6. Transfer the batter to a small baking dish (mine was 8,5×6 in/ 22x15cm) lined with parchment paper.
7. Add a handful of additional chocolate chips on top.
8. Bake at 350°F (180°C ) (top& bottom heating) for 25-30 minutes.
9. Let sit in the pan for another 10 minutes. Then transfer to a wire rack to cool.
10. Serve with some plant based whipped cream and pumpkin spice latte.

35. Stove Top Stuffing

Vegan Stove Top Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

This EASY vegan stove top stuffing comes together in just 30 minutes. Perfect for Thanksgiving, Christmas, or any day!

Ingredients

• 300 grams whole grain sliced bread (sliced into 1″ cubes (approx. 6 cups cubed))
• 1 cup chopped pecans or walnuts
• 2 tablespoons vegan butter (omit and use broth to sauté for oil free)
• 1 yellow onion (diced)
• 2 carrots (peeled + diced)
• 2 ribs celery (diced)
• 3-4 cloves garlic (peeled + minced)
• 1.5 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon crushed dried rosemary
• 2-3 cups low sodium vegetable broth ((start with 2 cups and increase if needed))
• salt + pepper (to taste)
• fresh rosemary

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Arrange the cubed bread and chopped pecans on the tray and bake for 8 minutes, or until nicely toasted. Remove from the oven and set aside.
3. Meanwhile, melt the butter (if using) in a large skillet and add all the chopped veggies and seasoning to the pan. Sauté for 7-8 minutes, until the veggies are soft and golden.
4. Add the toasted bread and pecans to the pan of veggies and pour 2 cups of broth on top. Mix well. Taste and adjust for salt and pepper, and add more broth if you prefer a softer stuffing. Serve and enjoy.

36. Seitan Turkey

Seitan Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2H · Total: PT2H10M · Yield: [‘6’, ‘6 cups’]

Decadent yet healthy, this home cooked Seitan Turkey is moist, packed with flavor, and has a meaty texture. It’s perfect for a holiday centerpiece.

Ingredients

• 1 cup water (see note 1)
• 3 tsp Better Than Bouillon No Chicken Base (see note 1)
• 1-15 oz. can (1½ cups) white beans, drained
• ¼ cup nutritional yeast (see note 2)
• 2 tsp Poultry Seasoning
• 1 tbsp onion powder
• 1 tbsp garlic powder
• ½ tsp smoked paprika
• 2.5 cups vital wheat gluten
• 3 cups vegan chicken broth (see note 1) for braising
• ½ pound carrots, peeled and sliced into 1 inch pieces
• 1 large sweet onion, quartered and sliced in ½ inch wide pieces
• 1 pound baby potatoes, quartered
• 1 teaspoon Better Than Bouillon No Chicken Base
• 2-3 tablespoons canned coconut milk or neutral oil like grapeseed
• 1-2 teaspoons ketchup, (optional but good)
• 1/2 teaspoon smoked paprika

Instructions

1. Blend the beans, spices, nutritional yeast and about 1 cup of vegan chicken broth in the food processor or blender until it is smooth. Then add your vital wheat gluten and blend again briefly, until most of it has been incorporated. It may still be a little powdery but that’s OK. Add it to a large bowl and press everything together with your hands. You may want to add a tablespoon of water or two if it looks a bit dry. You can press the dough together so there are no more crumbly bits, but DO NOT KNEAD IT. I know other recipes may say to knead the seitan but it always turns out rubbery when I do that. Seriously, just try to form the dough.
2. Place the Instant Pot steaming basket in the pot and add 1 cup of water. Add the seitan into the basket, close the lid, set the pressure valve to “sealing” and cook on high pressure or manual for 45 minutes. After the cooking is done, let the pressure naturally release for 10 minutes, then carefully switch the pressure valve to venting and release the remaining pressure, which shouldn’t be very much. Preheat your oven to 400 degrees F (or 205 degrees C) and skip to the “Braising the Seitan” section.
3. If you do not have an electric pressure cooker, you can easily steam your seitan on the stovetop. Grab a large pot with a large steaming basket and a lid. Add 2 inches of water to the pot, then insert the steaming basket. Place the seitan into the basket, add a lid to the pot, bring it to a boil, then turn it down to a high simmer and steam it for about 1 hour. When it’s done, preheat your oven to 400 degrees F (or 205 degrees C).
4. To a dutch oven or deep baker dish (I used this baker), first add half to three fourths of the onions. Then plunk the seitan on top of them. Surround the seitan with remaining onions, the chopped potatoes, and the chopped carrots. Add the broth to the dish, pouring it straight on the seitan. It should come about halfway up the seitan. If you are using a much wider dish, you may need a bit more broth. Pop the lid on (or some aluminum foil if you don’t have a lid for your dish) and bake it for one hour. You can remove it at any time if you need to. It’s actually fully edible once steamed, and pretty dang good. But if you want it tender, juicy, and amazing, bake it for a full hour.
5. This option takes less time and I dare say it tastes a little better–but you should watch it a little more closely if there’s an open flame. Sear the seitan in a large pot over medium high heat for 5 minutes. I recommend doing this with oil to get a nice firm bottom, but the oil isn’t necessary if you have a great nonstick pot. Add enough vegan chicken broth to cover the seitan (will depend on the size of your pot) and add fresh herbs like rosemary and sage. Turn the heat down to medium low and cover. Simmer for about a half hour or so. The seitan will be very wet at this point but don’t worry. Let it rest for 15 minutes before carving or take it to the next level with this last (but easy, I promise) step.
6. Add the just braised or boiled seitan turkey to a baking dish. Soak a piece of rice paper in water (or oil–even better) for 1-2 minutes until soft and malleable. Carefully spread it over the seitan. Smooth the edges just under the turkey. You don’t need to do the bottom–I found the rice paper didn’t even really stick when I tried to do that. Set up a station with a rimmed dinner plate, the bowl of sauce with a spoon in it, and a lined rimmed baking tray (I used a deep 9-inch square baker). Pour coconut milk or oil onto the plate for soaking, about 3/4 cup. Soak one sheet of rice paper. Make sure the paper is submerged in the liquid (if not, use your hand to press it down so it is). It takes about 30-60 seconds to soak a sheet of rice paper enough to make it malleable. You can test one “corner” of it by pinching it, if it starts to stick to itself like cling wrap, it’s ready. Don’t over soak or it will become weak. Lift up the soaked sheet of rice paper with both hands and lay it across the seitan turkey. Pat down the sides, adhering to every nook and cranny. It won’t stick together perfectly, but it will be fine. Add the sauce using a spoon in a thin layer over the whole thing. Bake at 425 degrees Fahrenheit (218 degrees Celsius) for around 10 minutes or until the sauce is brown and crispy. You should be able to tap it with the back of a dry clean spoon and hear the crispiness.
7. After removing from heat, let the seitan rest for 10 minutes to finish soaking up all that goodness. Using a fork and serrated-edge knife, carefully slice the seitan as thick or thin as you’d like. Serve it with gravy, like this quick vegan gravy or vegan mushroom gravy.
8. Refrigerate leftovers in an airtight container separate from leftover sauce for up to 5 days. Reheat in broth. Cooked seitan can be frozen in an airtight freezer-safe container for up to 3 months.

37. Mac and Cheese

Vegan Mac And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 8

This easy and creamy vegan mac and cheese recipe is packed with flavor and is the ultimate dairy-free comfort food!

Ingredients

• 8 oz. Macaroni Pasta
• 1/4 Cup All-Purpose Flour
• 1/4 Cup Vegan Butter
• 7 oz. Vegan Cheddar
• 3 Cups Coconut Milk (from a can)
• 3/4 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Tsp Smoked Paprika
• 1/2 Cup Breadcrumbs
• 2 Tbsp Vegan Butter, melted

Instructions

1. Cook pasta according to package.
2. In a large pan over medium heat, melt the vegan butter. Then sprinkle in the flour and cook for 2 minutes, whisking constantly.
3. Add the coconut milk, salt, pepper and paprika and cook for 5-10 minutes, or until thickened*, whisking often.
4. Add the vegan cheddar and mix until smooth – depending on the type of vegan cheese you use, this may take a few minutes. It will eventually mix smoothly though – I use a whisk towards the end to help with this.
5. Preheat oven to 350 degrees F.
6. Pour over pasta and mix to evenly coat, then place into a lightly oiled 9×5 baking pan.
7. Mix together the breadcrumbs and melted vegan butter for the topping and then evenly sprinkle over the entire top of the mac and cheese, gently patting down.
8. Bake, uncovered, for 20-25 minutes, or until the topping is golden brown.

38. Pumpkin Cookies

Vegan Pumpkin Cookies with Maple Glaze (Healthy & Oil-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’24’, ’24 Cookies’]

This Vegan Pumpkin Cookie Recipe is light & healthy but full of amazing pumpkin spice flavors. You just need 1 bowl and 30 minutes to whip up this fall dessert. Top with a Cashew Maple Glaze for a truly delicious treat.

Ingredients

• 2 1/4 cups whole wheat flour
• 2 tbsp pumpkin spice mix
• 4 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground flaxseed
• 1/4 tsp salt
• 15 oz canned pumpkin ((1 can))
• 3/4 cup maple syrup
• 1/2 cup almond butter
• 2 tbsp vanilla extract
• 1/2 cup raw, unsalted cashews
• 1/4 cup maple syrup
• 5 to 6 tsp unsweetened plant milk of choice
• 1/2 tsp cinnamon

Instructions For the Cookies

1. Preheat the oven to 350°F or 170°C. Line two cookie trays with parchment paper or silicone mats. Do not use aluminum foil.
2. Add all of the dry ingredients to a mixing bowl and whisk to combine.
3. Add the wet ingredients to the dry ingredients. Mix with a wooden spoon, spatula, or hand mixer until just combined. Don’t Overmix!
4. Use a medium-sized ice cream scoop or two soup spoons to transfer the batter to the lined trays. Each cookie will be about 2 to 3 tablespoons, or the size of a golfball.
5. If you want flat cookies, use a piece of parchment, a nonstick spatula, or your fingers to press the cookies down.
6. Place the cookie sheets side by side in the oven and bake for about 20 minutes. (Cooking times may vary depending on your oven). If your oven is too small to place the trays side by side, you can place one above the other and swap positions halfway or bake the cookies in two separate batches.
7. Let cool completely before storing or applying the glaze.

For the Glaze

1. Boil the cashews for 10 minutes (or soak overnight). Drain and rinse. Add to a high-speed blender.
2. Add the other glaze ingredients to the blender and blend until smooth. Test the consistency of the glaze. You might need to add another tablespoon of plant milk to thin out the glaze.
3. Drizzle the glaze over the cookies to eat right away or store the glaze in a separate airtight container to drizzle later. This glaze does not harden. If you apply it to the cookies and then store them, try to keep them on a flat tray.

39. Green Bean Casserole

Vegan Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘6’]

If you’re looking for the BEST Vegan Green Bean Casserole for the holidays this is it! No one would even guess this Thanksgiving side dish was vegan.

Ingredients

• 1 lb green beans (fresh rinsed, drained, cut in half or bite-size pieces)
• 2 tablespoons olive oil
• 1/2 onion (chopped)
• 3 garlic cloves (minced)
• 8 oz baby bella mushrooms (chopped)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 cup vegetable broth
• 1 cup unsweetened nut milk
• 2 cups vegan crispy fried onions (divided)

Instructions

1. Preheat your oven to 375 degrees F.
2. Prepare an 8×8 dish for baking with a light coating of cooking spray or vegan butter, set aside.
3. Bring a large pot of water to a boil. Add the green beans until desired tenderness, about 7-10 minutes. Drain and set aside.
4. While the green beans are boiling, heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
5. Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
6. Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
7. Once the mixture is thick and bubbly, stir in 1 cup of the crispy fried onions and the cooked green beans. Taste the mixture and add more salt and pepper if needed.
8. Pour the green beans and sauce mixture into the prepared baking dish and top with the remaining 1 cup of crispy onions. You can use a large casserole or mini cassolettes.
9. Bake the green bean casserole in a preheated oven for 15-20 minutes or until the casserole is lightly browned and bubbling on top. If using mini cassolettes reduce the cooking time to 8-10 minutes depending on the size.

40. Pumpkin Banana Bread

Vegan Pumpkin Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT60M · Yield: [’12’, ’12 slices’]

This Vegan Pumpkin Banana Bread is the perfect healthier breakfast or snack to try, especially during pumpkin season. It’s super moist yet dairy-free and made without eggs or butter.

Ingredients

• 1 ½ cups white all-purpose flour
• ⅓ cup brown sugar (*or use coconut sugar)
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• pinch of salt
• ⅓ cup oil (*see notes)
• 1 cup pumpkin puree
• 1 cup mashed bananas (2-3 bananas) (*see notes)
• handful of nuts (walnuts/ pecans)
• handful of chocolate chips

Instructions

1. Preheat oven to 350°F (180°C) and line a loaf pan (8×4 inch/ 20 x 10cm) with parchment paper.
2. Mash your bananas on a flat surface or a medium bowl using a fork.  For best results, transfer mashed bananas to a measuring cup and measure the exact amount. You could use a kitchen scale instead.
3. Add all dry ingredients (flour, sugar, baking powder, pumpkin pie spice, salt) to a large mixing bowl and sift together thoroughly.
4. In a separate mixing bowl, include all the wet ingredients (olive oil, pumpkin puree, mashed bananas). Mix until well combined.
5. Gently fold wet ingredients into dry ingredients just until combined and a thick batter forms (don’t overmix or you’ll end up with a very dense bread). Add in walnuts and/or chocolate chips (optional).
6. Transfer the batter to the prepared loaf pan and bake for 45- 50 minutes or until a toothpick inserted into the center comes out clean.
7. If your bread is starting to look brown towards the end of baking time, cover with foil.
8. Allow the loaf to cool in the pan for 10 min. Then transfer the bread to a cooling rack. Let cool completely (~1 hour).
9. Optional: Generously drizzle with some 2-Ingredient Caramel Sauce before slicing and serving.
10. Enjoy your slice of vegan pumpkin banana bread with some Homemade Almond Butter and a cup of Oat Milk Hot Chocolate.

41. Roasted Brussel Sprouts

Roasted Brussels Sprouts with Balsamic Maple Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

These Roasted Brussels Sprouts with Balsamic Maple Dressing are an amazing gluten-free, vegan side dish that is ready in 20 minutes!

Ingredients

• 1.5 lb Brussels sprouts (halved (or quartered if large))
• 1 tablespoon Olive oil
• Salt and pepper (to taste)
• ⅓ cup Olive oil
• ¼ cup Dijon mustard
• ¼ Balsamic vinegar
• 2 tablespoons Maple syrup
• ⅛ teaspoon Garlic powder (or 1 small garlic clove, grated or finely minced)
• Salt and pepper (to taste)

Instructions Roast the Brussels sprouts:

1. Preheat oven to 400F.
2. Toss the Brussels sprouts with 1 tablespoon olive oil, spread salt and pepper. Arrange on a large baking sheet cut-side down.
3. Roast the brussels sprouts for 10 minutes. Carefully flip the Brussels sprouts and roast on the other side for 5-10 minutes, until cooked to your liking.

Make the maple balsamic dressing:

1. In a small bowl, whisk together mustard, olive oil, maple syrup, balsamic vinegar, and garlic powder until combined. Season with salt and pepper to taste (about ⅛ teaspoon each to start).
2. Drizzle over warm roasted Brussels sprouts to serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.