Vegan Thanksgiving Recipes To Try Out This Season

This Thanksgiving why not try the latest diet trend and lets go vegan! Who says vegan has to be boring, it can actually be a whole lot of fun and fantastic with just a little meal planning.

1. Vegan Sweet Potato Casserole with Pecan Crumble

By Jim Robinson, Owner Clean Green Simple


Sweet Potato Filling

  • 4 large sweet potatoes
  • 1/2 cup unsweetened non-dairy milk
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons vegan butter

Pecan Crumble Topping

  • 1/2 cup all-purpose flour
  • 1 cup pecans
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons vegan butter softened


  1. Wash the sweet potatoes, peel, and cut into 1-inch cubes. 
  2. Bring a large pot of water to a boil and add the sweet potatoes. Boil for 20 to 30 minutes or until tender.
  3. While the sweet potatoes are boiling, prepare the pecan crumble topping. Pulse the pecans in a food processor until crushed but still chunky. Add the flour, brown sugar, vegan butter, and salt. Pulse 3 to 5 times until combined.
  4. Once the sweet potatoes are ready, pre-heat the oven to 350 degrees Fahrenheit. Drain the sweet potatoes and mash. Add the non-dairy milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and vegan butter. Mix well.
  5. Transfer the mixture to a greased 9×13 casserole dish or deep pie dish. Top with the pecan crumble topping, spreading it into an even layer. Bake for 25 to 30 minutes or until the sweet potato is bubbling and the pecan topping has browned. Garnish with pecans and serve warm.

2. Vegan Pumpkin Pie

By  Southern Pressed Juicery


For crust:

  • 3/4 cup almonds
  • 1/2 cup shredded coconut
  • 2 cups dates
  • Pinch Himalayan pink salt
  • 3 Tablespoons melted coconut oil

For filling:

  • 1.5 cups soaked cashew
  • 1 cup pumpkin purée
  • 1 cup coconut oil
  • 2/3 cup agave nectar (could use maple syrup)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. In food processor combine all ingredients for crust. In a pie tin with removable bottomform the crust by pressing into the tin with your hands.
  2. In vitamin or other high speed blender, combine all ingredients for the filling.
  3. Pour filling over top of the crust to desired thickness. Place pie tin on a level surface in the freezer. The pie will firm within an hour.
  4. Top the pie with sliced almonds and ground cinnamon, or topping of choice, such as dairy free whipped cream.


The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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