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Discussion Starter · #1 ·
Does anyone have any ideas of vegan dishes I could bring to the family gathring? This will be my first veggie Thanksgiving, since the last time I ate meat(turkey) was last year's Thanksgiving.

Thanks in advance.


3,984 Posts
Cornicopia Squash

Pretty acorn squash shells overflow with a hearty blend of apples, onions, chickpeas, kidney beans, dried apricots and cranberries, seasoned with fresh thyme and baked with a little wine and [agave nectar] until meltingly tender: this eye-catching recipe just sums up the glorious flavors and colors of the autumn season.
The perfect answer for a festive meatless Thanksgiving main dish or as a sumptuous side fit for any autumn feast, Autumn Cornucopia Squash is easy to make ahead to bake on the day. Either way, it is sure to be the star of the show.


2 tablespoons olive oil

2 medium onions, sliced thinly

1 15.5-ounce can chickpeas, drained

3 cups canned red kidney beans, drained and rinsed

2 tart apples (Granny Smiths are perfect), cored and chopped

1 cup dried cranberries

1 cup dried apricots, snipped into 1/2-inch pieces

1/2 cup port, brandy, dry white wine, or red wine

1/4 cup [agave nectar]

1 tablespoon fresh thyme leaves

salt and freshly-round black pepper, to taste

8 small acorn squashes (about 1 pound each), with top third cut off and reserved for lids, seeds removed

fresh thyme sprigs for garnish

1. In a large heavy-bottomed skillet over medium-high heat, heat the oil and add onions, sautéing until medium-brown (about 10 minutes). Add chickpeas, kidney beans, apples, dried fruits, port and [agave nectar], and bring to a simmer. Remove from heat.

2. Add thyme leaves, salt, and freshly-ground pepper to taste. (This filling may be kept covered and refrigerated for up to 3 days.)

3. Preheat oven to 350F. Stuff squash halves with filling and place on a baking tray. Bake uncovered for 25 minutes. Then cover with squash-top lids and bake 20 to 30 more minutes, until squashes are tender.

4. Garnish with thyme sprigs and serve.

Serves 8.

2,150 Posts
I "veganized" my traditional dishes.

Turkey - became tofurky and I added a nut loaf

vegan stuffing


vegan mashed potatoes

vegan gravy

vegan biscuits

green bean casserole

candied yams

fruit salad

large green salad

olives (variety)


pumkin pie

sweet potato pie

apple pie

variety of vegan wines, beer and liquors

water, juice, tea, coffee

You can take whatever you traditonally made and make them vegan.

294 Posts
I'm making thanksgiving Vegan this year ^^ Nobody has to know but me (and most of them will have real turkey... bleh).

This is what I'm making:

Turkeyish Stuffing Pie

Made with this Chicken Seitan and this Stuffing.

Most of the side dishes are vegetables, so that's cool. Mashed potatoes will be made with EB and rice milk. I'm also baking biscuits from scratch and making Pumpkin Pie for dessert. It should be a very good year!
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