Vegan Thanksgiving Recipe Ideas ! | Healthier versions of Popular American Dishes!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, and carrots are often more affordable.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style nut cheese

Brewer's yeast is less expensive and still adds a cheesy flavor.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often cheaper.

Chop off the end of the butternut pumpkin and hollow it out, keeping the seeds.

Mix three quarters of a cup of dried fruit (dates, ginger, cranberries, prunes) with half an apple chopped up.

Add grated orange rind and fresh ginger to the dried fruit mixture.

Squeeze the juice of half an orange into the mixture.

Add a teaspoon of cinnamon, a little bit of cloves, and grated fresh nutmeg to the mixture and mix well.

Press the mixture into the cavity of the pumpkin, adding juice as needed.

Wrap the pumpkin in foil and bake in the oven at 200 degrees Celsius for about 1 to 1.5 hours, depending on the size of the pumpkin.

Roast sweet potatoes until tender, then mash them with tahini, almond milk, cinnamon, nutmeg, and a little salt.

Place the mashed sweet potatoes into mini casserole dishes and bake briefly until warm.

Make the crumble topping by mixing a quarter cup of oats, a quarter cup of crushed walnuts or pecans, a teaspoon of cinnamon, a little nutmeg, a teaspoon of melted coconut oil, and a teaspoon of maple syrup.

Once the pumpkin is tender, add the crumble topping and bake for an additional 10 minutes.

Make pumpkin pie mousse using one cup of pumpkin puree, a teaspoon of vanilla, a quarter teaspoon of cinnamon, cloves, and grated nutmeg, along with fresh ginger and two tablespoons of orange juice.

Blend a quarter cup of soaked dates into the pumpkin mousse mixture and refrigerate to cool down.

Prepare vegan meringue by beating a third of a cup of chickpea liquid with an eighth of a teaspoon of xanthan gum until fluffy.

Gradually add two to three tablespoons of powdered coconut sugar and a little cinnamon to the meringue mixture and beat until combined.

Whip the hard part of a can of cold coconut cream with a teaspoon of maple syrup and some vanilla for topping.

Once the pumpkin pie mousse is cool, serve it in glasses with whipped coconut cream on top, garnished with sweetened spicy pumpkin seeds or candied nuts.

Cooking Techniques

Equipment Needed

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