Wondering what to serve a vegan for Thanksgiving? This stress-free meal features a vegan twist on traditional holiday favorites like turkey and mashed potatoes and is accompanied by roasted seasonal vegetables topped with a luscious crimini mushroom gravy that everyone will enjoy. I guarantee you’ll love this so much you may want to start a new tradition hosting a vegan ThanksLiving each year.
Follow package directions on your favorite plant-based holiday loaf, such as Gardein’s holiday loaf, Field Roast’s celebration roast, or Tofurky roast. Serve with mashed potatoes, roasted root vegetables, and crimini mushroom gravy.
Mashed Potatoes (serves 2)
3 large Russet potatoes, peeled and cubed
3/4 cup unsweetened almond milk
2 Tbl Earth Balance margarine
salt to taste (approx. 1/2 tsp)
Bring large pot of water to a boil, add potatoes potato, and boil on media high heat for 10-15 minutes or until fork tender. Drain and mash together with margarine. Gradually add enough almond milk to whip smooth. Add salt to taste.
Mushroom Gravy (serves 4)
1-2 Tbl olive oil
8 oz. mushrooms, sliced
1 clove garlic
2 Tablespoons cornstarch
3 Tablespoons tamari
1 1/2 cups water
2 Tablespoons tahini
In a medium sauce pot, sauté mushrooms and garlic in olive oil until soft. Combine cornstarch, tamari and water in a cup. Add to pot and heat until sauce thickens. Remove from heat and gradually whisk in tahini.