An All-Vegan Thanksgiving 🍽 (2023) -

The big food holiday was here and I planned to make a 6-course all-vegan spread in my new kitchen! And I was surprised and pleased how easy it all went down… I even had time to do batches of dishes between prep tasks. With planning, this can be even more stream-lined for repeat. Look for the clock emoji below to see some of my timing tips. In essence, all but the corn can be made and tucked in their cooking vessel for a planned bake. Here I go…

To follow, the recipes!

Butternut Squash Galette with Miyoko’s Lemon Rosemary Cheese

For the main Thanksgiving dish, I didn’t want a fake meat or too labor-intensive a dish. I chose this galette because I thought the flavors complemented the sides I wanted to make. And this is the one dish I added a packaged product to… The original recipe from America’s Test Kitchen calls for Gruyère which–in all fairness–is sold in a package like all cheeses. So this vegan version uses Miyoko’s limited edition Lemon Rosemary cheese in Gruyère’s place.

🕒 For an easier Thanksgiving, make the crust in advance and keep refrigerated. 🕒 You can prep all the filling components in advance, as well.

🕒 Once the galette is formed you can also set aside for a little bit so you can time out putting it in the oven with the rest of the sides, provided you followed the recipe well and it is not excessively wet (squeezing that spinach out.)

The crust could have gotten some more time, but it was nice and crisp… and everything else was ready.

Sweet Potato Marshmallow Casserole

6 medium sweet potatoes, cut into medium pieces
5 tablespoons vegan butter
2 teaspoons finely chopped fresh rosemary
1/3 cup packed brown sugar
1 heaping teaspoon cinnamon
1 and 1/4 teaspoon vanilla
1/2 teaspoon fine sea salt

Marshmallow topping:

2/3 cup aquafaba (liquid drained from one can of chickpeas)
1/2 cup granulated sugar
1 tsp vanilla extract

Place all the sweet potatoes in a large pot and cover with water an inch. Boil until fork-tender while you prep the rest of the ingredients.
Once sweet potatoes are done, drain and put back into the pot. Mash with a potato masher until smooth. Set aside.
In a small skillet, melt vegan butter over medium heat. Add rosemary and cook 1 minute or until fragrant.
Stir butter mixture into sweet potato along with sugar, cinnamon, vanilla, and salt. Divide mixture into a casserole dish. 🕒 At this point you can put this aside for however long you need to tend to the other dishes.
Once you’re ready to get it in the oven, bring the temperature to 400. It only needs 20 minutes.
It’s best to make the vegan marshmallow fluff for topping so it is not sitting around and losing its airiness. Drain the aquafaba directly into a glass measuring cup. It should be about 2/3 cup. Pour the aquafaba into a small saucepan and keep the measuring cup next to the stovetop. Simmer over a medium heat until it has reduced to 1/3 cup. (This can be done in advance, for sure.)
Pour the reduced aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form. Add 1/4 cup of the sugar and the vanilla and whisk until well combined. Then add the rest of the sugar and whisk at high speed until it is glossy and thick like marshmallow fluff.
Once the sweet potato is out of the oven, pipe that gorgeous marshmallow on top! You can also brulé.

Mushroom & Sage Pumpkin Stuffing

4 tablespoons olive oil
2 cups shiitake mushrooms, chopped
1 large onion, diced
4 celery stalks, diced
2 Tablespoons rosemary, minced
1 Tablespoon minced sage
2 cups pumpkin puree
2 cups vegetable stock
1 loaf ciabatta bread, diced (about 8 cups)
1/4 cup goji berries or dried cranberries
2 Tablespoons pumpkin seeds
salt and pepper to taste

🕒 Dice bread and allow to sit on a baking sheet for a day.
In a large sauté pan on medium heat, preheat olive oil. Add mushrooms and cook until they are lightly browned. Add the onions and celery to the mushrooms cook 10 minutes, until soft and translucent.
Add the rosemary and sage to the pan and cook 2 minutes until aromatic. Season with salt and pepper.
Lower the heat to medium-low. Add the pumpkin and vegetable stock to the vegetables and stir to combine. Season with salt and pepper. Cook for an additional 5 minutes. Remove from heat. 🕒 At this point you can let the mixture sit if need be.
In a large bowl, combine bread and pumpkin/vegetable mixture. Add the goji berries and pumpkin seeds and mix well. Pour the stuffing into the prepared pan and flatten into an even layer.
Place the stuffing into the oven and bake for about at 400 degrees 40 minutes, or until the top is browned slightly.

Coconut Cream Corn & Roasted Brussels Sprouts

The creamed corn is a must for so many reasons: for color, creaminess, for sweetness. 🕒 It is all done on the stove top, but you can prepare all the ingredients and set aside.

The Brussels will be sharing space with all the other dishes (besides the corn) 🕒 so you can prep them and set them aside.

Tiramisu

Though not a traditional Thanksgiving dessert, I had the hankering to make tiramisu and did so after finding out my guy also really enjoyed it! 🕒 The dessert can be made completely in advance, although I started two days before making my own ladyfingers to utilize in the recipe the day before. The recipe was spectacular and so authentic tasting.

Making the ladyfingers… This would require some whipped aquafaba.