Vegan Recipes for Thanksgiving

Butternut Squash Lasagna with Smoky Marinara Sauce and “Ricotta” with Kale Pesto Source: OneGreenPlanet.org

Thumbnails

Photo 1 of 6

• 
• 
• 
• 
• 
• 

Giving up meat? Here are some alternatives and options.

Congratulations! You've finally achieved that vegan lifestyle you've been promising to adopt for the last five years. You feel good and look even better. Fried fish is not your wish and swine is off your mind. You've wished the best of luck to the "cluck cluck" and you don't allow the cow. However, you've also taken turkey and a few other items out of your diet and Thanksgiving is right around the corner.

We all know people skip the salad bowl on Turkey Day and go right for good stuff, so what are you going to do if you want to invite company over now that you've changed your ways?

We don't know, but here are a few recipes to help you until you figure things out.

[Also Read: 5 Soul Food Cookbooks From Top Black Chefs]

Butternut Squash Lasagna with Smoky Marinara Sauce and “Ricotta” with Kale Pesto

4 lasagna noodles
2 tablespoons olive oil
1 1/2 pounds seeded butter nut squash, peeled, and cut into 1/2-inch cubes
Sea salt
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch dice
2 large cloves garlic, minced
1-15 ounce can fire roasted diced tomatoes
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano or marjoram
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
7 ounces extra firm tofu (not silken)
2 tablespoons coconut creamer
6 tablespoons Smoky Kale Pesto (recipe follows) or your favorite vegan pesto
1/2 cup nutritional yeast, divided
1/4 teaspoon garlic powder or to taste
1/4 teaspoon onion powder or to taste
Zest of half of a large lemon
Freshly cracked black pepper
1/4 cup olive oil
12 to 16 fresh sage leaves
1/4 cup lightly salted and roasted pepitas (pumpkin seeds)

Click Here For Cooking Instructions

Black-Eyed Pea Fritters with Hot Pepper Sauce

1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil