This recipe does not claim to be a replacement for the turkey on the Thanksgiving table, but it is a delicious way to serve a crowd!

Serves: 8-10

Cooking time: 1hr 15 minutes

Tofu Ingredients:
2 tablespoon olive oil

4 packages tofu, extra firm

1 tablespoon rice vinegar

1 tablespoon miso paste

½ teaspoon salt

1 teaspoon soy sauce

1 teaspoon black pepper

1 teaspoon chili flakes

1 teaspoon poultry seasoning mix

Stuffing ingredients:
2 carrots, chopped

4 celery stalks, chopped

½ onion, sliced

6 garlic cloves, whole

1 whole sprig each of rosemary, thyme, and sage

Instructions:

• Drain the tofu and set it aside. To remove as much water as possible, press tofu blocks between two cutting boards.
• Preheat the frying pan and pour in the oil. Squeeze tofu to crumble it and place it on an oiled pan. Tofu should have a texture similar to ground beef.
• Add the rice vinegar and cook for about 15 minutes, or until there is no more water in the bottom of the pan and the tofu is lightly browned.
• Preheat the oven to 350 degrees Fahrenheit.
• Combine the miso paste and the remaining tofu ingredients in a mixing bowl. Stir thoroughly and cook for another 5 minutes. Remove the pan from the heat.
• Place about 1/3 of the tofu on the bottom of a pre-oiled, deep-sided 8" x 8" baking dish. Layer the chopped onion, carrot, garlic, celery, and sprigs of roasting herbs on top of the tofu in the center. Cover the "stuffing" with the remaining tofu and pat into a half-circle.
• Bake for 45 minutes at 350°F, uncovered, or until a dark golden-brown crust develops. Allow cooling for a few minutes before serving.

These potatoes will not fluff up as much as traditional mashed potatoes if the skins are left on. But it's a tiny price to pay for the nutrients in purple potato peels!

Serves: 8

Cooking time: 45 minutes

Ingredients:
5 pounds purple potatoes

2 tablespoon vegan butter alternative

2 tablespoon extra virgin olive oil

1 cup vegan milk alternative

salt and pepper, to taste

Instructions:

• Potatoes should be cut into ½" pieces.
• Boil potatoes for 30 minutes, or until they are tender.
• Drain the potatoes and set them aside to cool somewhat.
• Combine all ingredients in a large mixing bowl. Begin by pounding the potatoes until they reach the appropriate consistency. If you want your mashed potatoes to be smoother, mix while adding more liquid as needed.

Serves: 8-12

Cooking Time: 15 minutes

Ingredients:

2 cups vegan milk alternative

1 tablespoon extra virgin olive oil (or vegan butter alternative)

1 tablespoon soy sauce

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon celery seed, ground

1 tablespoon vegan Worcestershire sauce

3 tablespoons nutritional yeast

1 tablespoon cornstarch

Instructions:

• To dissolve clumps, mix cornstarch with a tiny amount of lukewarm water.
  
• Combine all ingredients in a pot and bring to a low simmer.
  
• Remove the pan from the heat and serve. As the gravy cools, the cornstarch will thicken it.

Serves: 8

Cooking time: 15 minutes

Ingredients:

2 bunches dinosaur kale

1/4 cup toasted pinenuts

1/4 cup golden raisins

4 clementines, peeled and halved

Extra-virgin olive oil and balsamic vinegar glaze for dressing

Instructions:

• Chop the kale coarsely. Place kale in a large salad bowl and massage it with your hands.
• Toss with the remaining ingredients.
• Drizzle with extra-virgin olive oil and balsamic vinegar glaze.

Serves: 8

Cooking time: 65 minutes

Ingredients:

32 ounces white button mushrooms, washed

2 cups red wine

32 ounces vegetable broth

2 tablespoons vegan butter alternative

1 teaspoon salt

Instructions:

In a crockpot, combine all ingredients, bring to a simmer, and cook for 60 minutes before serving.

Serves: 8-12

Cooking time: 1 hour 30 minutes

Ingredients:

2 ½ cups flour

1 cup light brown sugar

1 teaspoon salt

1 ⅓ teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground clove

2 tablespoon flax, ground

1 15oz can pumpkin puree

½ cup coconut oil

Instructions:

• Preheat the oven to 325 degrees Fahrenheit (375 degrees Fahrenheit if baking muffins). Line a 4" x 9" baking pan with parchment paper and grease it.
• Combine all dry ingredients in a mixing bowl. Combine all wet ingredients in a separate bowl. Combine the two mixtures, being careful not to overmix.
• Fill a pre-greased baking sheet or muffin tray halfway with batter.
• Preheat oven to 325°F and bake for 60 to 75 minutes, or until toothpick inserted in middle comes out clean. Bake muffins for 20 to 25 minutes at 375°F.

Serves: 8

Cooking time: 60 minutes

Total Time: 1-hour prep, plus overnight refrigeration

Filling Ingredients:

1 can pumpkin purée

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

½ teaspoon salt

1 12 oz package tofu

1 cup brown sugar

3 tablespoons cornstarch

Crust ingredients:

¾ cup nut-based vegan milk alternative

24oz white flour

½ cup coconut oil

½ cup vegan butter alternative

½ cup avocado oil

1 teaspoon salt

Instructions:

• Combine all crust ingredients the day before you plan to bake them. Refrigerate overnight, covered. (If you're only baking the bottom crust in your pie, freeze the other half of the crust.)
• When ready, butter or oil a 9" pie pan. Remove the prefabricated crust from the refrigerator and allow to reheat until it reaches a malleable consistency.
• Preheat the oven to 325 degrees Fahrenheit.
• Blend all filling ingredients until smooth in a separate dish.
• One-half of the crust should be left aside. Using flour, generously dust the surface. One half of the dough should be rolled into a 12" trough, roughly 38" – 14" thick. Cut a 12" circle using a knife. To make a lovely presentation, place a circle of dough in an oiled pan and squeeze the edges.
• Fill the pie crust with the filling. Preheat oven to 325°F and bake for 60 minutes.
• Remove from the oven and set aside to cool before serving. (Because this recipe does not contain eggs, it must be given adequate time to set before serving; otherwise, it will not maintain its shape.) With a dollop of coconut cream on top, serve.

Serves: 8-10

Cooking time: 30 minutes

Total time: 1 hour

Ingredients:

1 white onion, diced

4 cloves garlic, minced

1 bell pepper, diced

3 cans of seasoned black beans, partially drained

1 tablespoon nutritional yeast

1 tablespoon paprika

1 teaspoon chili powder

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon iodized salt

1 cup plant-based vegan yogurt alternative

3 avocados, pitted, sliced, and salted

2 cups lettuce, shredded

2 cups tomatoes, diced

Instructions:

• For 5 minutes, sauté the onion, bell pepper, and garlic.
• Add the spices, salt, and slightly drained black beans. Bring to a boil, then reduce to low heat and continue to cook for another 10 minutes.
• Beans can be crushed with a potato crusher or blended with an immersion blender for a smoother consistency. Refrigerate for 30 minutes to cool.
• Layer beans, nutritional yeast, yogurt replacement, shredded lettuce, avocado, and tomatoes in a deep-sided, clear serving dish until no ingredients are left. Serve with tortilla chips!

Serves: 8

Cooking time: 30 minutes

Ingredients:

2 12oz packages cranberries, fresh or frozen

1 cup white granulated sugar

1 teaspoon cinnamon

zest of 2 lemons

¼ cup water

Instructions:

• In a large pot, combine all of the ingredients.
• Bring to a boil, then reduce to low heat and continue to cook for 30 minutes, or until the liquid has thickened.
  
  Place a drop of the cranberry liquid on a frozen spoon to see if it has gelled. Remove the cranberries from the heat after the drop keeps its shape when the spoon is tilted. Allow cooling before serving.

Serves: 8

Cooking Time: 60-70 minutes

Ingredients:

2 sweet potatoes

2 golden beets

2 carrots

1 lb brussels sprouts

2 tablespoon avocado oil

2 tablespoon steak seasoning

Salt to taste

Instructions:

• Preheat the oven to 375 degrees Fahrenheit.
• Chop all ingredients into 12" cubes evenly.
• Mix all ingredients in a large mixing basin until spices and oil are evenly distributed.
• Pour the mixture onto a baking sheet. Preheat oven to 350°F and bake for 45-60 minutes, or until golden brown.