Vegan Thanksgiving

Updated: Nov 15, 2018

The girls and I did a little early Vegan Thanksgiving to ensure that everyone could participate in a way that is tasty and of course cruelty free!

Hope you enjoy the fun recipes we like to make during the least vegan holiday ever. You can make this stuff and probably fool everyone into some vegan treats (especially if you smother all the food with the gluten free Mushroom gravy)!

-Megan Caddy

P.S. Many people use a meat alternative stuffed roll on Thanksgiving and we love those but wanted to give you the whole food plant-based alternative so enjoy the butternut squash instead of, or in addition to, your vegan stuffed roast!

Stuffed Butternut Squash

Stuffed Butternut Squash

Butternut Squash:

1 Butternut Squash

Olive Oil



1 tablespoon olive oil

2 carrots , peeled and chopped

2 stalks of celery , chopped

1 yellow onion , chopped

2 cloves garlic , minced

1/2 cup wild rice

2 cups vegetable broth

1/2 cup white rice (I used basmati)

1/2 cup walnuts , chopped

1/2 cup dried cranberries

1 teaspoon fresh sage , chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme


Preheat your oven to 350F (180C).

To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Lightly salt the inside. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.

Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.

To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.

Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.

To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.

When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate.

*Recipe heavily inspired by it doesn't taste like chicken

Cranberry Sauce

Cranberry Orange Sauce

*This recipe is from my soon-too be Mother-in-law, and my fiancé is a total health nut. So enjoy her precious words on how to trick him into eating sugar.

1 cup orange juice

1 cup sugar (any kind)

12 oz fresh cranberries 

Zest of an orange

1 tsp vanilla to taste

Bring OJ & sugar to a boil in saucepan. Add cranberries & zest, return to boil, reduce heat & boil gently for 10 minutes, stirring occasionally. Remove from heat and stir in vanilla. It will thicken as it cools. Refrigerate and it keeps a long time if Matt doesn't know it has sugar

*UPDATE- It actually didn't keep a long time because Matt didn't know it had sugar! HaHa!


Sour Dough Stuff'in


10 cups sourdough bread cut into 1/2" pieces

1/4th cup vegan butter (ex. Mykonos, Earth Balance)

1 carrot, diced

2 stalks celery, finely chopped

1 leek, white and light green parts only, thinly sliced

1 Granny Smith apple, finely chopped

1 cup and 2 tbsp cremini mushrooms, chopped

1/2 tsp salt

2 tbsp finely chopped sage

1 tbsp finely chopped rosemary

2 cups low-sodium vegtable broth

Optional- Gardein Beefless Ground


1. Preheat oven to 375F. Arrange cubed bread in a single layer on a large baking sheet, toast in the center of the oven for 20 minutes, stirring halfway through. Reserve.

2.Reduce heat to medium-low, melt butter, add carrot, celery, leek, apple and mushrooms, season with salt. Cook for 6-8 minutes or until softened.

3. Combine toasted bread with celery mixture, sausage and herbs in a large bowl. Add 1 cup of broth and stir to combine.

4. Dump into a 9x13" baking dish, pour remaining 1 cup of broth overtop. Bake in the centre of the oven for 35-45 minutes.

Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes


4 Large potatoes, cut in 3rds

1 Head Cauliflower, in 1-2 inch peices

1 stick vegan butter (ex. Mykonos, Earth balance)

Salt & Pepper


Bring a large pot of water (enough to cover potatoes) to a boil.

Once boiling, add potatoes and let boil for 30 minutes

After 15 minutes, add cauliflower

Strain out the water and put potatoes and cauliflower in a large mixing bowl with butter and salt and pepper to taste

Use a potato masher (or you preferred method) to evenly compind the ingredients. Cauliflower just adds a little lightness to the mix, Enjoy!

Gluten-Free Mushroom Gravy

Gluten Free Vegan Mushroom Gravy (If making green bean casserole, double recipe)


1 cup cashews, soaked in water for 4-24 hours*

1 tablespoon olive oil

1.5 lb portobello or baby bella mushrooms

1 large garlic clove, minced

1 teaspoon sea salt

¼ teaspoon fresh cracked pepper


1. Add the olive oil to a large frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are brown, about 15 minutes.

2. Add the soaked cashews, garlic, sea salt, pepper, 1½ cups of water and a scoop of the cooked mushrooms to a food processor or blender and blend on high until smooth.

3. Pour the sauce into the pan with the rest of the mushrooms. Bring the sauce to a boil then remove from the heat.

4. If using for gravy, dilute with about ¼ cup of water or to desired consistency. Ok for casserole!

Recipes heavily influenced by Endless Meals

Green Bean Casserole

Green Bean Casserole


1 recipe mushroom gravy

1.5 lb. green beans, cut into bite-sized pieces

1 tablespoon olive oil

1 large onion, thinly sliced

1 cup panko (or sub gluten-free breadcrumbs if needed)


Begin by making mushroom gravy

Preheat your oven to 375 degrees, meanwhile bring a medium pot of water to a boil (enough to cover green beans.

Boil green beans for just about 6-8 mins to slightly soften them and drain.

Cover the bottom of an 11"x9" casserole dish with a thin layer of the mushroom sauce. Top with half the green beans, then half the remaining mushroom sauce. Repeat once more. Pour ½ cup of water over the top then seal tightly with aluminum foil.

Bake in the preheated oven for 35 minutes, or until hot, bubbling and the green beans now completely soft.

While the green bean casserole is in the oven, prepare the topping. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook until it is soft and brown, about 8-10 minutes. Add the panko to the pan and let it brown, about 2 minutes.

Once the green beans are soft, mix them around in the casserole dish, pour the topping over the casserole and serve immediately.

Candied Yams

Candied Yams


3 Large Yams

1 Cup Vegan Butter (ex. Mykonos, Earth Balance)

2 Cup Maple Syrup


1. Scrub the yams clean and cut into 2 inch thick slices (do not peel)

2. Add to a large stock pot and cover with cold water

3. Place over medium high heat and bring to a boil

4. Simmer until fork tender, about 15 minutes

5. Drain water and allow yams to cool to the touch

6. Once they can be handled remove the peel

7. Place into a 13 x 9 baking dish in an even layer

8. Melt vegan butter in a medium sized saucepan over medium high heat

9. Stir in the maple syrup

10. allow to boil for 5 minutes

11. pour over top of the yams

12. if making ahead of time cover with foil and allow to cool to room temperature before placing in the refrigerator

13. when ready to serve

14. preheat oven to 350 degrees

15. uncover yams and place in the oven for 30 minutes or until warmed through and slightly bubbling around the edges

16. Enjoy!

Vegan Mac 'N Cheese

Vegan Mac ‘N Cheese


2 ⅔ cup ounces dried macaroni

1 cup peeled/diced yellow potatoes (or russets)

1/4 cup peeled/diced carrots

1/3 cup chopped onion

3/4 cup water (preferably use liquid from pot of boiled veggies)

1/2 cup raw cashews, soaked at least 2 hrs

1/4 cup coconut milk

1/4 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1tbsp salt (or more to taste)

2 teaspoon garlic powder

1 pinch cayenne pepper (optional)

1 pinch paprika


1. Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.

2. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you chopped your vegetables.

3. When vegetables are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).

4. Blend until smooth.

Pour sauce over your cooked macaroni noodles in a dish of your choice, do a little taste test for more spices or salt, and serve immediately.

Note: I didn’t think of this for vegan giving but I added leftover bread crumbs from green bean casserole every time I ate leftovers :]