Tag Archives: baking

Thanksgiving Meal Ideas {vegan}

thanksgiving meal ideasThanksgiving can be a really fun or really stressful holiday for vegans. While Thanksgiving is about family and giving thanks, 46 million turkeys are raised just to be slaughtered for this one day. Not to mention the number of undercover videos and charges of animal abuse exposing huge companies like Butterball. I try my best to have a compassionate Thanksgiving. I like having a small “Thanksliving” meal at our house that is completely vegan and cruelty-free. Last year we had a combination of a pre-made Gardein Holiday Roast and a bunch of homemade sides. I’m still debating doing another Gardein roast this year or to do stuffed seitan.

Gardein Stuffed Roast

The following recipes are all either my own recipes, or recipes I’ve tried and would recommend as part of a delicious holiday meal. Whether you are looking to put together a completely vegan spread, or are just looking to make a vegan dish for guests, all of these are guaranteedto please.

And don’t forget to adopt a turkey! This is a Thanksgiving tradition that we started doing 3 years ago. You can adopt up until Nov. 24th and chose email certificate to have it in time for Thanksgiving this year.

Main CoursesDSC_1778

Seitan -Try this one stuffed with shiitakes and leeks.

Harvest Stuffed Portobellos – I made these a few years ago for my mom for Thanksgiving, and we both loved them.

Pot Pie or Shephard’s Pie (I like making the pot pie in a large baking dish instead of ramekins and making drop biscuits for the top)

Pre-made meals like Gardein, Tofurkey, or Field Roast. (We’ve had all of the different Gardein Turk’y varieties and really like them. Just make sure you buy double whatever the serving size says on the package, ie if it says “serves 8” it’s closer to 3-4 real servings.)

Cheddar Bay Biscuits
Cheddar Bay Biscuits


Veggies and dip – Slice up some veggies and pair with 1 container of Tofutti Sour Cream and vegetable dip packet of your choice.

Mashed potatoes – Use your normal recipe and sub butter with non-dairy margarine and milk for almond/soy milk.

Mushroom Gravy – I usually skip the wine and just add more broth or water.

Cranberry sauce – If you’ve never had real cranberry sauce, give this super simple recipe a try.

Cranberry Sauce

Stuffing – I love stuffing, this is a great basic recipe. I like to throw in cranberries too.

Deviled potatoes – These are really good!

Maple-Roasted Brussels Sprouts 

“Cheddar” Bay Biscuits

Roasted Veggies

Pumpkin and Corn Curry Soup

Mac and Cheese or this sweet potato mac and cheese

mushrooms8Stuffed Mushrooms

Green Bean Casserole – I do this super simple and roast green beans with minced garlic, onions, and loads of nutritional yeast.

Pumpkin Pie


Pumpkin Pie – Make this! It’s simple and amazing.

Cheesecake (or these mini pumpkin cheesecakes)

Apple Pie

Pumpkin Spice Cake with Maple Cream Cheese Frosting – This is one of my absolute favorites.

Rosemary Chocolate Chip Cookies

Italian Apple Cake – Another Chloe Coscarelli recipe that is out of this world.

Cranberry Orange/Pineapple Bread – Really good!

Cranberry mini loaf

What will you be eating this Thanksgiving? Do you have any family traditions that you do every year?

Recipe: Easy Pumpkin Pie

Pumpkin Pie Pies used to intimidate me. Baking them that is. You have to worry about the crust and the filling. It has to be the right consistency and some have special baking instructions…


This pumpkin pie is a breeze to throw together and is practically foolproof. It’s not overly sweet (you can add a bit more sugar if the filling isn’t sweet enough for you), is full of flavor, and sets beautifully.

Pumpkin Pie
Recipe type: Dessert, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Crust:
  • 1¼ cup unbleached all purpose flour
  • ½ tsp salt
  • 6 tbsp melted non-dairy margarine or melted coconut oil
  • 2-4 Tbsp cold water
  • Filling:
  • 3 cups pumpkin puree (not filling)
  • ⅓ cup unsweetened almond milk
  • ⅓ cup sugar
  • ¼ cup agave
  • 1 Tbsp coconut or vegetable oil
  • 3 Tbsp arrowroot or cornstarch
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  1. Preheat the oven to 350º.
  2. For the crust, mix the flour and salt together.
  3. Add in melted margarine/oil.
  4. Slowly add cold water until dough forms.
  5. Gently press dough into 9 inch pie pan.
  6. For the filling, mix all the filling ingredients together well.
  7. Pour into pie crust.
  8. Bake for 60 minutes.
  9. Let cool completely and set for about 4 hours before serving.

Pumpkin PiePumpkin PiePumpkin PiePumpkin Pie

Recipe: Cranberry Orange Mini Loaf

Cranberry mini loaf3
Cranberry pineapple
Cranberry mini loaf2
Cranberry orange

This is one of my favorite bread recipes. It’s sweet and tart, and the citrus gives it a great fresh flavor. I’ve made it with orange juice and extract for the longest time but just tried it with bits of pineapple and pineapple juice and I think it’s my new favorite. I’ve included substitutions for both below. This recipe will make 1 standard size loaf, or 3 mini loaves. You can get cute little ceramic loaf pans at craft stores for $1 and they make nice gifts.

Cranberry Orange Mini Loaf
Prep time: 
Cook time: 
Total time: 
This is one of my favorite bread recipes. It's sweet and tart, and the citrus gives it a great fresh flavor. I've made it with orange juice and extract for the longest time but just tried it with bits of pineapple and pineapple juice and I think it's my new favorite. I've included substitutions for both below. This recipe will make 1 standard size loaf, or 3 mini loaves.
  • 1.5 tablespoons ground flax seed mixed with ¼ cup water
  • 2 cups flour
  • ¾ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ vegetable or coconut oil
  • ¾ cup orange juice (OR ½ cup pineapple juice)
  • ½ teaspoon orange extract (include even if you are subbing pineapple)
  • 1 cup fresh or frozen cranberries
  • For pineapple bread: ½ cup pineapple bits. I usually chop up rings into bite size pieces.
  1. Preheat the oven to 350º. Lightly spray the loaf pan(s) with cooking oil. Mix the flax seed and ¼ cup of water and let sit while you are getting everything else together.
  2. Mix the dry ingredients together.
  3. Mix the wet ingredients in a separate bowl.
  4. Gently mix the wet and dry ingredients together, then fold in cranberries (and pineapple if desired).
  5. Note: If you are using pineapple, reduce the juice to ½ cup because the pineapple with release liquid. The batter might seem a little dry when you mix it, but it's okay as long as there are no clumps or dry ingredients.
  6. Bake times: For mini loaves bake time is usually around 35 minutes, but start checking at 25 minutes. You can check with a toothpick or bake until the top is firm to the touch. For a full loaf, bake time is about 55 minutes, start checking at the 45 minute mark.


Cranberry mini loaf1

Cranberry pineapple

Cranberry mini loaf
Orange cranberry loaf in the front, orange with chocolate chips in the back.