Vegan Thanksgiving Recipes

Yes, you CAN do an all-vegan Thanksgiving! Vegan chef Scott Lakeram shows you how blend pecans and mushrooms to provide the heartiness of the centerpiece course with his Mushroom Pecan Wellington, and top it off with Vegan Gravy; make Roasted Squash, for a delectable side dish counterpoint; and of course, for dessert, prepare Vegan Pecan Pie with (bonus) no unhealthy corn syrup. For special ingredients such as vegan butter, pastry, Worcestershire sauce, and various nut butters, such as cashew, a well-stocked health food store or organic market should carry them all. By the way, any of these recipes are delicious enough to hold their own next to turkey, if you or your guests are not vegan or vegetarian.

Mushroom Pecan Wellington
14 oz mushrooms chopped
1 onion finely diced
2 cloves garlic minced
1 tbsp fresh thyme chopped
1-1/2 cups pecans
1 cup breadcrumbs
Pinch of chile flakes
1 tsp Tamari or soy sauce
2 sheets vegan pastry (homemade or store bought)


1) Caramelize the onion and garlic for around 5 minutes

2) Add the mushrooms, thyme, chile flakes and tamari, cook for three minutes. Then let it cool for 10- 15 minutes.

3) Blend the pecans finely in a food processor and then add the mushroom mixture, blend again. Add the breadcrumbs and blend until all the ingredients are combined.

4) Spread half the mixture in the middle of one of the pastry sheets and cut the sides of the pastry in 1 cm diagonal strips. Cross over each other until they are covering the mixture. Alternatively you can spread half the mixture on one side of the sheet and roll the pastry to form a loaf. Pierce the top with a fork. Top with sesame seeds or poppy seeds if desired.

5) Bake at 350 degrees for 50 minutes. If it browns too much on top while cooking, cover with aluminum foil.

Vegan Gravy
1/4 cup vegan butter
1 medium onion finely diced
1/4 cup all-purpose flour or more as needed
3 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce
Salt and pepper to taste


1) Place the vegan butter into a medium saucepan and set over medium heat. Add the onion and caramelize for about 10 minutes.

2) Stir in the flour, a bit at a time forming a thick paste.

3) Whisk in the broth, then the soy sauce and Worcestershire sauce until smooth. Raise the heat and bring the mixture to a simmer. Lower heat and allow to simmer for 10-15 minutes, until thickened.

Butternut Squash Roast

1 large butternut squash
2 tbsp olive oil
1 red onion
2 cloves garlic, peeled and crushed
4 oz lentils
4 oz fresh cranberries
2 stalks fresh rosemary, leaves stripped and finely
2 stalks fresh thyme, leaves stripped
1/2 tsp freshly grated nutmeg
5 oz red wine
5 oz vegetable stock
3 oz fresh spinach, finely chopped
2 oz pistachios, roughly chopped


1) Preheat the oven to 350°F. Slice the butternut squash in half lengthways and scoop out the seeds. Brush a little oil and bake in the oven for 30-40 minutes until the flesh is tender. Remove from the oven and set aside until cool.

2) In a large saucepan with a lid, heat olive oil and add the onion and garlic, allow to caramelize for about 10 minutes. Add the lentils, cranberries, rosemary, thyme, nutmeg, red wine and vegetable stock. Bring to a boil, then cover and lower to a gentle simmer. Cook for 30 minutes or until the lentils are tender, (but still have a little bite to them).

3) Take one half of the butternut squash and scoop out most of the flesh with a spoon, leaving a little all the way around so that the squash holds its shape. Add the squash flesh to the pan of lentils, and mash it into the mixture with a fork. Repeat with the other squash half.

4) Stir the spinach and pistachios into the lentil mixture, and mix well to combine. Spoon the mixture into both halves of the squash until it is level. Place one half on top of the other, then tie with string every 3-4 centimetres.

5) Bake for 10 minutes at 350°F.

Vegan Pecan Pie with NO Corn Syrup
1 cup chopped pecans
2 tbsp molasses
3/4 cup pure maple syrup

1/3 cup water
1-2 tbsp bourbon or 1 additional tbsp water
2 tbsp nut butter of choice
1/4 cup flaxmeal
1 1/2 tsp vanilla extract
1/2 tsp salt
1 sheet vegan pastry (homemade or store bought)


1) Mix together all ingredients (except pastry), and let sit at least 30 minutes in the fridge to thicken.

2) Preheat oven to 350 F and pour filling into crust. Bake on the center rack for 35 minutes, do not open the oven door. Let it sit in the turned off oven an additional 10 minutes.—Scott Lakeram

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2018-11-01 digital edition