What do vegans eat on Thanksgiving?

Vegan at Thanksgiving? You’ve got nothing to fear. Here are 3 recipes for staying happy, harmonious, and well-fed this holiday season – even if it’s your first plant-based Thanksgiving and you’re the only vegan there.

1-Carrot Ginger Turmeric Smoothie

You can start your Thanksgiving day with this Carrot Ginger Turmeric Smoothie, it's very delicious and perfect for breakfast.

Prep Time: 20 mins         Total Time: 20 mins

Servings: 2 smoothies

Ingredients

Carrot Juice

• 2 cups carrots
• 1 1/2 cups filtered water

Smoothie

• 1 large ripe banana (previously peeled, sliced, and frozen)
• 1 cup frozen or fresh pineapple
• 1 cup unsweetened almond milk
• 1 Tbsp lemon juice 
• 1/2 Tbsp fresh peeled ginger 
• 1/4 tsp ground turmeric (or sub cinnamon)
• 1/2 cup carrot juice

Instructions

Carrot Juice

1. Make carrot juice by adding carrots and filtered water to a high-speed blender and blending until completely pureed and smooth. Add more water if it has trouble blending/scraping down the sides as needed.
2. Drop a large thin towel over a mixing bowl and pour over the juice. Then lift up at the corners of the towel and start twisting and squeezing the juice out until all the liquid is extracted.
3. Transfer the carrot juice to the mason jar – will keep it for several days, though best when fresh.

Smoothie

1. Add the smoothie ingredients to the blender and mix until creamy and smooth. Add almond milk or more carrot juice if it is difficult to mix. Scrape down the sides as needed.
2. Taste and change the flavors as desired, add more banana or pineapple for sweetness, lemon for acidity, turmeric for warmth, and ginger for the bite.
3. Divide into two glasses and serve. Best when fresh.

Nutrition Facts

Serving(1 smoothies)

Calories: 144 | Carbohydrates: 32 g | Protein: 2.4 g | Fat: 2.3 g | Fiber: 5 g | Sugar: 17.5 g

2-Vegan Green Bean Casserole

Vegan Green Bean Casserole contains fresh green beans, homemade creamy mushroom sauce, and plenty of crispy fried onions. This is a classic holiday meal! It's easy to make, and it can be prepared ahead of time.

Prep Time: 15 mins      Cook Time: 30 mins

Total Time: 45 mins     Servings: 8

Ingredients

Beans

• 2 pounds fresh or frozen green beans
• 2 quarts water
• 1 tablespoon table salt

Sauce

• 10 ounces mushrooms, sliced
• 3 cloves garlic minced
• generous pinch cayenne pepper
• 1/4 cup all-purpose flour
• 3/4 cup vegetable broth
• 1 tablespoon dry sherry
• 3/4 cup unsweetened soy creamer or plain unsweetened soymilk
• 1 1/2 cups unsweetened, unflavored soy, almond, or cashew milk
• 6 ounces french fried onions
• 1/2 teaspoon salt, or to taste
• Fresh pepper to taste

Instructions

Cook the Beans: 

1. Trim the ends, if using fresh beans. Bring a large pot of water to a boil, then add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander and set aside.

Sauce:

1. Preheat the oven to 425  degrees F.
2. Spray a non-stick pan with canola oil and heat it over medium-high. Now add the mushrooms, garlic, cayenne, salt, and pepper and cook for 3-5 minutes until the mushrooms are soft.
3. Sprinkle the flour on top of the mushrooms, then slowly add the vegetable broth with the sherry and stir until the mixture thickens. Add the soy creamer, then the non-dairy milk and simmer until thick, about 5 to 10 minutes. Adjust the seasonings to taste. Remove from heat.
4. To the skillet, add the green beans and 1/3 cup of the french fried onions. (If you don't have a cast iron skillet, add all ingredients to the casserole dish instead.)
5. Top with the rest of the french fried onions and bake at 425 F for about 15-20 minutes, until the onions are crispy but not burnt. Serve immediately and enjoy.

Nutrition Facts

serving(1serving)

calories: 252kcal | carbohydrates: 21g | protein: 4g | fat: 18g | fiber: 4g | sugar: 4g

3-Cauliflower and Herb Winter Soup

Try this creamy cauliflower soup for a  thanksgiving dinner that’ll make your kitchen smell heavenly and give you an opportunity to use those fragrant herbs and seasonings! If you make it, leave a comment below or get in touch on Instagram @nutrition.trip. 

Prep Time: 10 mins       Cook Time:  30 mins

Total Time: 40 mins      Serves: 3

Ingredients

• 1/2 Head Cauliflower, chopped
• 1 Yellow Potato, chopped
• 1/2 Onion, chopped
• 3 Cloves Garlic, minced
• 3 Cups Vegetable Broth
• 1/4 Tsp Dried Thyme
• 1 Tsp Salt

Instructions

1. Heat 2 Tbsp of olive oil in a large saucepan over medium-high heat.
2. Add your onions, and cook for 3-4 minutes or until fragrant and softened.
3. Add the minced garlic, dried thyme, and salt. Stir around and cook for an additional 1 minute.
4. Add the chopped yellow potato, chopped cauliflower, and 3 cups of vegetable broth to the saucepan.
5. Bring to a boil, turn the heat to low, and cover the saucepan. Let it simmer for 15-20 minutes until the veggies are fork-tender.
6. Allow to cool slightly, Take a hand blender and carefully blend until smooth. If you prefer a thinner texture, add some water.
7. Once it's smooth, serve with a side of your favorite bread and garnish with green onions and smoked paprika. Enjoy!

Nutrition Facts

serving(1serving)

Calories 88kcal | Total Fat 1.5g | Total Carbohydrate 12.7g | Fiber 2.3g | Protein 6.8g