Last Minute Vegan Thanksgiving Recipes

Thanksgiving is soon! The day of your grandma’s famous sweet potatoes, your dad firing up the turkey fryer and your aunt bringing her questionable mystery casserole. It is also the day where vegans must ask, “So…what can I eat?” That’s when your mom proceeds to give you cranberry sauce, asparagus and a dinner roll—scratch that, the dinner roll has butter on it.

Never fear! If you are someone who stands under the “no eating animals” umbrella, we wanted to share our two favorite Thanksgiving recipes in vegan form for you to be able to make. There is no need to spend an insane amount of money. In fact, you probably already have the ingredients for the most part. Let’s get cooking!

Vegan Cauliflower Stuffing

Original recipe courtesy of delish.

VIM’s Recipe:

  • 4 tbsp. vegan butter or Coconut Oil
  • 1 sweet onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 small head cauliflower, chopped
  • Kosher salt
  • Ground black pepper
  • ¼ c. chopped fresh parsley
  • 2 tbsp. chopped rosemary
  • 1 tbsp. chopped fresh sage OR 1 tsp. ground sage
  • ½ c. vegetable broth
  • Dash of garlic


  1. In a large skillet or pot, over medium heat, melt butter. Add your chopped onion, carrots and celery and sauté/mix until soft, seven to nine minutes.
  2. Add chopped cauliflower and mushrooms and season with salt and pepper. Cook until you think it is perfect, additional eight to 10 minutes.
  3. Add chopped parsley, rosemary and sage. Stir them in to combine flavors, then pour over vegetable broth and cover with a lid. If you do not have a lid, use a cookie sheet. Cover and lets liquids absorb for 15 minutes.
  4. Serve your delicious vegan meal!

Sweet Potato Casserole

Original recipe courtesy of Nutritional Foodie.

VIM’s Recipe:

  • 2 sweet potatoes
  • 2 tbsp. vegan butter or coconut oil
  • ¼ cup Light Agave
  • ¼ cup unsweetened almond milk
  • 3 tbsp. coconut sugar
  • ½ tsp. pure vanilla extract
  • Dash of cinnamon


  • 1 cup of chopped pecans
  • 1/3 cup coconut flour (or flour of your choice)
  • ½ cup coconut sugar
  • 2 tbsp. melted coconut oil
  • Dash of cinnamon


  1. Peel and chop the sweet potatoes into preferable chunks.
  2. Place in a large enough pot with water and a few pinches of sea salt.
  3. Bring pot to a boil, and boil until sweet potatoes are tender, about 15 minutes
  4. Prepare your topping. You can use a processor, or you can put the ingredients in a tupperware square and shake. Add all topping ingredients and shake shake shake.
  5. Preheat oven to 375 degrees.
  6. When the potatoes are done, drain and place in a large mixing bowl along with 2 tbsp. of vegan butter. Using a rubber spatula, mix until smooth. Next add in agave, almond milk, coconut sugar, vanilla, sea salt and cinnamon. Mix until smooth and creamy. You can also mash using your hands…get out all that stress. A blender is recommended to achieve an extra creamy consistency.
  7. Place your sweet potato mixture into a glass casserole dish and smooth out. Add your topping so it is evenly covered.
  8. Place your casserole in the oven and bake for 30-35 minutes or until a lovely golden brown. Let it cool for a few minutes and serve!

Vegans, or anyone with dietary restrictions, should be able to eat as much as everyone else at the Thanksgiving table. We highly recommend checking out Pinterest for other recipes; you’ll find delicious dishes. Have a VIM-tastic Thanksgiving!

Claudia Caceres

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