For today’s recipes video, I came up with THREE amazingly delicious and cozy vegan recipes for Thanksgiving! Make sure to visit the video below and to scroll down for the written recipes~
It’s time for another batch of vegan recipes for Thanksgiving! Happy Thanksgiving week, fellow Canadians! Yes, we celebrate Thanksgiving in Canada a little earlier than our American friends do, but there is one thing in common — Thanksgiving dinner!
I know Thanksgiving and the holidays can be a bit stressful for new vegans who are still learning to navigate this world without animal products so I’m here to hopefully make this time of your a little less tiring – and a little more delicious. Feel free to bring these to a potluck as well – these would be fantastic and might help sway a few skeptical meat eating friends.
Today’s newest video feature THREE vegan recipes for Thanksgiving, so I highly recommend trying these out. Don’t celebrate Thanksgiving? That’s okay – you can still make these! Seriously, they are so good that even my non-vegan friends loved them, and they are even perfect to make any time of the year (but even more perfect for the Fall season, of course~).
2-Ingredient Pumpkin Gnocchi
Ingredients for the Pumpkin Gnocchi:
- 1 ⅓ – 1 ½ cups flour
- 1 cup canned pumpkin
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 cup marinara sauce
- 2 tbsp vegan parmesan (recipe)
- 1 tsp thyme
- salt & pepper to taste
- On a clean flat surface, mix flour and canned pumpkin. I started with 1 cup of flour and added another half cup while mixing (you can use 1 ⅓ – 1 ½ cup of flour depending on wetness of the pumpkin – add 1 cup first then add more in small amounts as you go). Combine well until you form a dough.
- Divide dough into three or four, and roll with your hands to form long, cylindrical pieces.
- Cut into smaller, bite-sized pieces. (Optional: Using a fork, mark each one by pressing lightly on each piece – watch video for reference).
- Boil water in a pot and throw in your gnocchi pieces. Let it boil until the gnocchi starts floating to the surface. Take out of the pot and set aside. This is your gnocchi and you can feel free to prepare however you want. Move onto next step for the optional sauce.
- Heat some olive oil in a large pot or pan over medium heat.
- Add minced garlic, cook for a little bit, and throw in the gnocchi. Pan-fry until nice and crispy.
- Add in marinara sauce and toss until gnocchi are well-coated.
- Sprinkle on some vegan parmesan (recipe available HERE) and thyme. Mix.
- Plate your cooked gnocchi. Sprinkle with more vegan parmesan, salt, and pepper. Enjoy! (Optional: you can also sprinkle a little bit of truffle salt, if you have any, which always tastes great).
Creamy Broccoli & Cranberry Salad
- 3-4 cups broccoli, finely chopped
- 2 cups shredded red cabbage
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 2/3 cup cranberries
- 1/4 cup vegan mayo
- 2 tbsp dijon mustard
- 2 tbsp agave nectar
- 1 tbsp apple cider vinegar
- Add chopped broccoli, shredded red cabbage, pumpkin seeds, sunflower seeds, and cranberries in a large mixing bowl.
- In a small mixing bowl, add in vegan mayo, dijon mustard, agave nectar, and apple cider vinegar. Mix well.
- Add dressing to the salad (leave a little bit for later to drizzle over the salad). Mix.
- Add in salt and pepper to taste. Mix well.
- Transfer salad to a serving bowl, drizzle on the remaining dressing, and serve!
Creamy Pumpkin Fries
- 2 large potatoes, peeled and cut into fries shapes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- pepper to taste
For the Creamy Pumpkin sauce:
- 1 block silken tofu or soft tofu
- 3/4 cup pumpkin
- 1/3 cup nutritional yeast
- 3 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 small onion, diced
- Peel potatoes, wash, and cut into long pieces.
- In a large mixing bowl, throw in the potatoes and add in olive oil, salt, garlic powder, and pepper. Toss and make sure all fries are nicely coated.
- Bake for 375ºF for 10 minutes, take it out to toss it around a bit, then bake for another 10-15 minutes until nice and crispy. (If baking in an oven, bake for a little bit longer and with a slightly higher temperature.)
- While the fries are cooking, begin making the sauce by blending together tofu, pumpkin, nutritional yeast, dijon mustard, lemon juice, salt, and garlic powder. Set aside.
- Heat olive oil in a wok or pan and cook minced garlic and diced onion.
- Turn heat down to medium low heat and add the creamy sauce. Mix well and stir until ingredients are well-combined and sauce is warmed up..
- Once fries are cooked, transfer onto a plate and add sauce on top.
- Sprinkle some chopped green onions and black pepper on top. Enjoy!