Thanksgiving, the Vegan Way

By: Ireland Lee


Thanksgiving and the holidays can prove to be difficult for those that live in the vegan lifestyle. Especially when the majority of the family doesn’t eat vegan, it can prove to be more challenging to find those recipes that will fit everyone’s needs. Whether you’re vegan because of dietary restrictions or ethical/moral values, here is a list of recipes that will please everyone! Not only are the recipes delicious, but they are also quick and easy.


Dairy-Free Mashed Potatoes
The same old traditional mashed potato recipe, just replacing the dairy with non-dairy options.

• 8 medium Potatoes
• 2 tbsp Vegan Butter
• 1 cup Non-Dairy Milk (Add more as needed)
• Tea Zone Seasoning Powder

1. Cover potatoes with water in a pot with water (skin the potatoes or don’t, this depends on preference).
2. Boil for 15-20 minutes, or until they are tender (you should be able to break them apart with a fork).
3. Drain the potatoes and add in the butter, milk, and seasoning.
4. Take a potatoes masher and start mashing them.
5. Adjust milk and butter amount if you need to.

Candied Yams

Not enough potatoes? Here is an extra recipe that uses sweet potatoes! Candied yams are another one of those traditional Thanksgiving sides that fills a sweet tooth same as cranberry sauce.

• 2 lbs Sweet Potatoes
• 2 tbsp Vegan Butter
• ¼ cup Non-Dairy Milk (Add more as needed)
• 2 tbsp Dark Brown Sugar Sauce
• 2 tbsp Wildflower Honey

1. Skin and dice Sweet Potatoes.
2. Cover potatoes with water in a pot with water.
3. Boil for 20-25 minutes, or until they are tender (you should be able to break them apart with a fork).
4. Drain the potatoes and add in the butter, milk, and seasonings.
5. Take a potatoes masher and start mashing them.
6. Adjust milk and butter amount if you need to.
7. Optional: top with Vegan marshmallows if you wish, or add in Marshmallow Syrup for the flavor.

Agave Glazed Carrots

You must be thinking “well, aren’t roasted carrots always vegan?” Generally, yes, they are. However, in this instance, we are providing it here as an additional vegan option that you may have not thought of for Thanksgiving.

• 1 tbsp Vegan Butter
• 3 cups Baby Carrots
• 2 tbsp Agave Syrup
• 2 tbsp Dark Brown Sugar Sauce
• ½ tsp Fresh Thyme Leaves
• 2 tsp Lemon Juice

1. In a medium saucepan, melt the butter over medium heat.
2. Toss in the carrots, agave syrup, and brown sugar sauce.
3. Cover and let cook for 10 - 15 minutes giving them a stir every now and then, until carrots are fork-tender.
4. Add the thyme and lemon juice, stir to combine, and serve.

Breaded and fried tofu

Need something to replace the turkey and ham? This is your answer!

• 12 oz Firm Tofu, cubed
• 3-6 tbsp Tea Zone Seasoned Frying Powder
• 1-2 tbsp Extra Virgin Olive Oil

1. Drain the tofu and cube it.
2. Add oil into the pan and heat it up on the stove top.
3. Bread the tofu in the frying powder.
4. Add it into the frying pan and crisp each side (should be golden brown).

Cranberry Sauce

In case you needed a sign to replace your canned cranberry sauce with homemade, here it is! You might have always bought a can off the shelf because you thought it would be too difficult to make your own. However, we are here to prove that theory wrong!

• 4 cups Fresh Cranberries
• ½ cup Maison Routin Cranberry Syrup
• ½ cup Water

1. Add 4 cups of fresh cranberries to a saucepan with 1/2 cup 1883 Maison Routin Cranberry Syrup and 1/2 cup of water.
2. Simmer until cranberries burst.
3. Take off heat and let cool.

Vegan Stuffing

Don’t sacrifice on the stuffing because of butter and broth. Here is a recipe for vegan stuffing, so you can get in your Thanksgiving carbs!

• 1 lb loaf stale Bread
• 3 tbsp Olive Oil
• 1 yellow Onion
• 4 ribs Celery
Tea Zone Seasoning Powder
• 2-3 cups Vegetable Broth

1. Preheat your oven to 400F (200C). 2. Toast bread for about 10 minutes until it starts to brown. Check it to make sure it doesn't burn!
3. Remove from oven and set aside.
4. Reduce oven temperature to 350F (180C).
5. Lightly grease a casserole dish.
6. In a large pot, heat the olive oil over medium high heat and sauté the onions, celery until they begin to caramelize. Add in the seasoning powder and stir, then remove from heat.
7. Stir in the bread cubes and 2 cups broth. Add more broth as needed until bread is softened but not soggy.
8. Spread the stuffing into the casserole dish, cover with foil and bake for 25 minutes.
9. Remove foil and bake another 10-15 minutes until top is browned.

When in doubt of showing up to Thanksgiving empty handed or not being able to eat when you get there, revert back to these recipes and tell your family to also!



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