Great Thanksgiving meals are not only difficult to make, but they’re also expensive and time consuming – especially for a struggling college student. We were recently looking through an awesome vegan cookbook published by the people at Peta2 and found some mouth-watering Thanksgiving recipes that we just had to recreate. Not only are they delicious, but they’re relatively inexpensive to make and a healthy alternative to traditional Thanksgiving meals. Check them out below!
Classic Holiday Stuffing
Source: Craig Lee for The New York Times
Makes 4 to 6 servings.
Ingredients:
1 Tbsp. vegan margarine
1 cup chopped onion
1 cup chopped celery
2 cups vegan broth
½ cup dried cranberries (optional)
½ cup diced apple (optional)
¼ cup pine nuts (optional)
1 12-oz. bag herb-seasoned, cubed vegan stuffing
Directions:
- Melt the vegan margarine in a big pot over medium-high heat. Add the onions and celery and cook for 2 to 3 minutes. Remove from the heat.
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Add the broth, cranberries, apples, and pine nuts.
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Add the stuffing and mix lightly.
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Spoon into a greased casserole dish.
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Cover with foil and bake at 350 degrees for 15 minutes.
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Remove the foil and continue baking for another 15 minutes.
Green Bean Casserole
Source: budgetbytes.com
Makes 4 to 6 servings.
Ingredients:
½ medium onion, diced
¾ cup chopped button mushrooms
1 Tbsp. vegetable oil
Salt and pepper, to taste
1 ½ cups unsweetened soy milk
1 vegan bouillon cube
2 ½ Tbsp. cornstarch
2 Tbsp. cold water
1 28-oz. can cut green beans
1 6-oz. can French-fried onions
Directions:
- Preheat the oven to 350 degrees.
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Sauté the onions and mushrooms in the vegetable oil in a skillet. Season with the salt and pepper.
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Heat the soy milk and the bouillon cube in a saucepan, stirring until the bouillon dissolves. Do not allow to boil. Mix the cornstarch and water together and add to the pan, stirring well.
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Quickly add the green beans, the sautéed vegetables, and about half of the French-fried onions and stir well.
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Pour into a casserole dish and top with the remaining French-fried onions. Bake for about 15 minutes, or until the onions begin to brown.
Pumpkin Pie
Source: thestayathomechef.com
Ingredients:
1 15-oz. can pumpkin
¾ cup light brown sugar
1 12-oz. pkg. extra-firm silken tofu
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. salt
1 9-inch unbaked pie shell
Vegan whipped cream (optional)
Directions:
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Preheat the oven to 425 degrees.
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Blend the pumpkin and brown sugar in a blender or food processor. Add the tofu, spices, and salt and blend until smooth. Pour into the unbaked pie shell.
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Bake for 15 minutes, then reduce the heat to 350 degrees and bake for another 60 minutes, or until the filling sets.
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Chill and serve topped with vegan whipped cream, if desired.