Quick Vegan Thanksgiving Recipes Easy

Last Minute Vegan Thanksgiving Challenge

As much as we’d like to have a Pinterest-perfect Thanksgiving meal every year, truth is, sometimes things don’t go quite as planned. But just because you’re in a last minute bind, doesn’t mean you can’t pull off a tasty, holiday-worthy meal!

Relax and try the easy vegan Thanksgiving recipes below!

Lentil Shepherd’s Pie

For the lentil veggie filling:

  • 2 cups dry brown lentils
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 1/2 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 cloves garlic, finely minced
  • Optional: other veggies, such as diced red bell pepper, corn, and/or green peas
  • 2-3 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1/2 teaspoon each dry sage, dry basil, and smoked paprika, or to taste
  • Salt and black pepper, to taste

For the mashed potato topping:

  • 2 pounds potatoes, roughly chopped
  • About 1/2 cup plain almond milk or other plant-based milk
  • About 3 tablespoons vegan buttery spread, plus extra for topping
  • Salt and black pepper, to taste

Instructions:

Preheat oven to 375 degrees F.

Cook the lentils in 6 cups boiling water with a bay leaf about 15-20 minutes or until tender. Heat oil in a large pan and add onion, celery, carrots, garlic, and any other veggies you are using. Cook until veggies are softened and slightly browned. Add the tomato paste, soy sauce, and seasonings to taste. Stir well and cook another 2 minutes until fragrant. Add the cooked lentils and mix well.

While the lentils are cooking, place your potatoes in a large pot, cover with water, and bring to a boil. Reduce heat and cook about 15-20 minutes or until tender. Remove from heat and drain. Add the almond milk and vegan butter, then mash thoroughly. Season with salt and pepper.

Transfer lentil mixture to a large glass baking dish and top with mashed potatoes, spreading evenly. Dot with extra vegan butter and bake uncovered for 25-30 minutes. Remove from oven and serve.

Tempeh Bacon Green Beans

  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Dash black pepper
  • 1 tablespoon olive oil
  • 1 (8 oz.) package tempeh, diced small
  • 2-3 cans green beans
  • 2 cups chopped kale

Mix the soy sauce, maple syrup, smoked paprika, cumin, black pepper, and olive oil in a medium bowl. Add the diced tempeh and toss to coat in the marinade. Heat olive oil in a large pan and add the marinated tempeh. Cook stirring often for 3-4 minutes until golden brown around the edges. Add the green beans and kale, stirring and cooking 2-3 minutes until kale is wilted. Serve.

Sweet Potato and Pumpkin Mash

  • 2 pounds sweet potatoes, peeled and diced
  • 1 can pumpkin puree
  • 1/2 cup coconut milk
  • Cinnamon and ground ginger, to taste
  • Pinch salt
  • 1/2 cup pecans, roughly chopped or crumbled

Boil the sweet potatoes for 12-15 minutes until fork tender; drain. Add pumpkin puree and coconut milk; mash thoroughly. Season with cinnamon, ground ginger, and salt. Lightly toast the pecans in a non-stick skillet over medium heat, stirring frequently until fragrant and slightly golden. Top mash with toasted pecans.

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