Have you ever wondered what meals you can eat during Thanksgiving while being vegan? As a vegan, it’s very hard to have typical Thanksgiving dinners since you can’t eat animal products. Whether you’re hosting a dinner, having a vegan over, or going vegan there are plenty of options for you! An easy turkey replacement can be store-bought and usually consists of soy. One good brand is “Gardein Holiday Roast”. It looks very realistic and has a great flavor. This turkey replacement has little prep time and is inexpensive. One of my all-time favorite meals would be roasted Brussels sprouts. They are tossed in Olive oil and baked in the oven for an hour. 

INGREDIENTS

1 lb. Brussels sprouts, trimmed and halved

2 tbsp. olive oil

Kosher salt

Freshly ground black pepper

Flaky sea salt, for serving (optional)

DIRECTIONS

Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined.

Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through.

Sprinkle with flaky sea salt, if desired, and serve immediately. This tasty meal will be great for your Thanksgiving dinner.

A great vegan dessert would be Pumpkin Pie vegan style. 

INGREDIENTS FOR THE CRUST

Cooking spray

1 1/2 c. pecans

2/3 c. old fashioned oats

3 tbsp. packed brown sugar

1/4 tsp. kosher salt

3 tbsp. coconut oil, melted and cooled

INGREDIENTS FOR THE FILLING

1 (15-oz.) can pumpkin puree

1 c. coconut milk

3/4 c. packed brown sugar 

2 tbsp. cornstarch

1 tsp. pure vanilla extract 

1 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

FOR THE TOPPING

1 (13.5-oz.) can full-fat coconut cream, refrigerated overnight (Taste Of Thai works best)

3 tbsp. powdered sugar 

Pinch of kosher salt

DIRECTIONS

Preheat oven to 375°. Grease a 9” pie plate with cooking spray. 

In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and the dough starts to stick together. 

Press mixture into prepared dish. Line the crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes, then remove parchment and weights and bake 15 minutes more.

Making the filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.

Make topping: Open can of coconut cream and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form. 

Serve pie with whipped coconut cream.

Pumpkin pie will always be my favorite dessert, especially with coconut whipped cream! I’m so excited for everyone to try these recipes the vegan way! Share them with your family, friends, neighbors, or even Facebook friends!