Vegan Thanksgiving Dinner Menu
Author:Flying by the seat of your pants is all well and good, and it’s something I do all too often, but for a stress-free, much more budget friendly Thanksgiving, a little organization goes a long way. That’s where my Vegan Thanksgiving Dinner Menu & Shopping List come in!
Ingredients
Produce
- 1 head & 5 cloves garlic
- 1 small onion , golf ball size
- 5 medium onions
- 1 shallot , or small onion
- 1 pomegranate , optional for the salad
- 2 large oranges
- 600g / 5 heaping cups Brussels sprouts
- 326g / 8½ oz / 0.6lb mushrooms , white, crimini or baby portobellos
- 900g / 2lb potatoes , ideally russet, yukon gold or maris piper
- 1 medium pumpkin (around 8 inches across) , or any other roundish squash
- 1 large handful spinach
- 680g / 24oz / 3.5 cups fresh cranberries
- 1 3 inch sprig fresh rosemary
- 2 vegetables of choice (for sides) , to be steamed
- A selection of raw veggies to serve with the garlic onion dip , optional, you can just use tortilla chips to make life easier
Refrigerated / Frozen Items
- 349g / 12.3 oz silken tofu
- 2 teaspoons sweet white miso , nice to have but not essential. It can be omitted
- 60mls / ¼ cup unsweetened plant-based milk
- vegan whipped cream or vanilla ice cream , to serve with the pumpkin pie
Nuts, Seeds & Dried Fruit
- 110g / 1 heaping cup pecan nuts
- 180g / 1½ cup dried cranberries
- 140g / 1 heaping cup walnut pieces
- 4 tablespoons ground flax seed
Canned/Jar/Packet Goods
- 1 can (around 400mls) full fat coconut milk , MUST be full fat
- 450g / 2 cups unsweetened pumpkin puree
- 2 tablespoons tahini , or other smooth nut butter
- 80mls / ⅓ cup aquafaba , liquid from a can of chickpeas / or oil
- 1 or 2 large bags of tortilla chips
Herbs & Spices
- 3 teaspoons salt , + more to taste
- 1½ teaspoons ground black pepper , + more to taste
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 teaspoons pumpkin pie spice
- 4 teaspoons dried thyme
- 1½ tablespoons vanilla extract
- 1 cinnamon stick
Pantry items
- 4 teaspoons olive oil
- 110g / ½ cup + 2 teaspoons granulated sugar
- 250g / 1¼ cup coconut sugar
- 3 tablespoons white wine vinegar , or lemon juice
- 150 mls / ½ cup + 2 tablespoons maple syrup
- ½ cup dried red lentils
- ½ cup dried green lentils
- 300g / 2.5 cups all purpose flour (or whoelwheat) ,This is to make the pie crust and also includes ½ cup for the meatloaf. If you are gluten-free you will need to make/buy a gluten-free pastry case for the pie and you won't need this flour. For the meatloaf sub oat or rice flour.
- 3 tablespoons tamari or soy sauce
- 5 tablespoons arrowroot powder , or cornstarch (cornflour if in the UK)
- 480mls / 2 cups mushroom broth , or other strongly flavoured veggie broth
- 3 tablespoons semolina , or corn meal (be sure to use corn meal if you are gluten free)
- 100g / ½ cup uncooked rice , any kind but brown or wild gives the best texture
- 120g / ½ cup + 2 tablespoons vegan butter or coconut oil
- ½ medium loaf bread , a few days old is best
- 80 mls / ⅓ cup red wine or port (or orange juice for alcohol free)
INSTRUCTIONS
3 DAYS BEFORE
- Make the caramel sauce for the pumpkin pie and store in a sealed container in the fridge.
- Make the Cranberry Sauce and store in a sealed container in the fridge.
- Cook the lentils for the meatloaf and store in the fridge,
- Make the gravy (you will find the recipe with the meatloaf recipe) and store in a sealed container in the fridge.
2 DAYS BEFORE
- Prepare the meatloaf, fill the tin then wrap in foil or cling wrap and store in the fridge. You will cook it on the day.
- Make the Creamy Vegan Garlic Onion Dip and store in a sealed container in the fridge.
1 DAY BEFORE
- Make the pumpkin pie then refrigerate.
- Cut the top off the pumpkin and scrape out the seeds and stringy bits. Wrap up well and store in the fridge.
- Make the Cranberry Pecan Brussels Sprout Salad (reserving the nuts to add when serving to retain the crunch).
- Peel the potatoes, chop them up, and leave in a pan covered with water.
ON THE DAY
Appetizers
- Remove the dip from the fridge shortly before serving. Stir well and arrange with the tortilla chips and crudités.
- Add the nuts to the Brussels Sprout Salad and stir well.
Main Course
- First thing in the morning, cook the rice for the stuffed pumpkin then cool quickly. Prepare the rest of the filling ingredients, mix all together and stuff then put the lid on and wrap tightly in foil.
- Put the pumpkin in the oven on 400°F 3 hours before you want to serve. Remove after 90 minutes as per directions and leave tightly wrapped in it’s foil on the counter.
- Immediately turn the oven down to 370°F and put the meatloaf in the oven and cook for 50 minutes.
- After the meatloaf has been in the oven for about 30 minutes, parboil the potatoes as per the roasted potato directions, then coat with aquafaba and semolina.
- Remove the meatloaf from the oven, keeping it tightly wrapped on the counter and turn the oven up to 450*F. Don’t be tempted to peek. Keep it wrapped tightly so it stays warm.
- Roast the potatoes as directed and prepare the vegetables for steaming.
- Start cooking the vegetables in the last 10 – 15 minutes and warm the pre-made gravy through in a pan gently.
- Serve everything and don’t forget the Cranberry Sauce!
Dessert
- Try to remember to let the pie come to room temperature before serving.
- Warm the ready-made caramel sauce very gently in a pan or in the microwave for 20-30 seconds before serving.
- Serve with vegan ice-cream or vegan whipped cream
NOTES
Get my ready to print PDF with everything you need here.
Here's what's included:
- My Vegan Thanksgiving meal plan including all the recipes
- Instructions for how to prep the recipes up to three days ahead
- A timeline showing when to start cooking everything on the day
- A full shopping list with checkboxes and space to add any extras you need
NUTRITION
Serving: 6serving | Calories: 1050kcal
