Lenten Thanksgiving {recipes}

For those of you planning on keeping the fast during Thanksgiving this year, I’ve compiled a list of some lenten (bka vegan) recipes to help you plan your menu.   Some of them I’ve already tried and loved, a few of them will be on our table for the first time this year.  Hope you enjoy the company of family and loved ones this and contemplate on all the blessings in your life.

Cranberry Walnut Stuffing

recipe and photo courtesy of Autonomie Project


  • 5 Cups of Stale or Toasted Bread
  • 1-2 Cups of Wild Rice
  • 2 Cups of Chopped Celery
  • 1 Cup Chopped Onion
  • 1 Cup Vegetable Broth
  • 3/4 Cup Chopped Cranberries
  • 3/4 Cup Chopped Walnuts
  • 3 Tbsp of Earth Balance Vegan Margarine
  • 1 1/2 tsp Thyme
  • 1 tsp Sage
  • 1 tsp Rosemary
  • Salt and Pepper to Taste


  1. Fully cook the wild rice before hand.
  2. Preheat the oven to 275 degrees. In a large pan heat up the margarine and cook the onions, celery, and cranberries for about 15 minutes or until soft and tender.
  3. Add in the vegetable broth and bring to a boil. In a large  bowl mix the bread crumbs, rice,walnuts, sage, rosemary, thyme, salt, and pepper.
  4. Pour hot mixture over the dry ingredients and mix.
  5. Grease a pan with margarine and  pour mixture into pan. Dot the top with extra margarine and cover with foil.
  6. Bake for 25 minutes.
  7. Remove foil and bake for 10 more minutes or until the top is crispy.
  8. Serve with Tofurkey and other Thanksgiving dishes.

Sweet Potatoes

This recipe is just for  basic sweet potatoes, but they are still my favorite kind.  I prefer these over sweet potato souffles, or any other kind.  These are the ones my mom makes every year, I just replaced the butter with margarine.


  • 10-12 large sweet potatoes
  • 1 – 2 sticks margarine, sliced
  • 3-4 cups brown sugar


  1. Peel and cube potatoes.
  2. Add butter slices.
  3. Sprinkle evenly with brown sugar.
  4. Bake @ 350 degrees for an hour or until tender, continuously spooning the mixture over potatoes while cooking.

Creamy Mashed Potatoes with Mushroom Gravy

photo and recipe courtesy of The PPK


  • 3 pounds yukon gold potatoes
  • 1/2 cup unsweetened almond milk at room temp
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt (plus more for the water)
  • Several dashes fresh black pepper



  1. Cut potatoes into about 1 1/2 inch chunks.
  2. Place in a pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.
  3. Once boiling lower heat to a simmer and cook for about 12 minutes, until fork tender.
  4. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up.
  5. Add milk, oil, salt and pepper and mash until fluffy.
  6. You may want to add a bit more milk, if needed.
  7. Taste for salt and pepper and serve!

Mushroom Gravy


  • 4 cups vegetable broth
  • 1/2 cup all purpose flour
  • 1 medium yellow onion, diced small
  • 2 Tablespoons olive oil
  • 16 oz cremini mushrooms, thinly sliced and chopped
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoons salt
  • Several dashes fresh black pepper
  • 1/2 cup dry white wine (chardonnay is great)
  • 2 tablespoons nutritional yeast


  1. In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved.
  2. Once dissolved, add the remaining broth and mix. Set aside.
  3. Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent.
  4. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.
  5. Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes.
  6. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.
  7. Taste for salt and pepper and serve.

Rosemary Pecan Green Beans


  • 2 1/2 cups pecans
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 tablespoon sugar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 pounds string beans


Preheat the oven to 300°F.
Place pecans in a bowl. In a small, heavy saucepan over medium-low heat, warm olive oil. Add rosemary and stir until aromatic, about 1 minute. Pour seasoned oil over nuts, add sugar, cumin, salt, pepper, and cayenne, and stir to coat evenly.
Transfer to a baking pan and bake, stirring occasionally, until nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely. (Note: This can be made up to a week in advance.)
When ready to serve, heat a large pot of salted water. Cook green beans until al dente, about 5 minutes. Drain in a colander and run under cool water to stop the cooking. Toss beans in a mixing bowl with a little olive oil, then transfer to a serving platter and top with rosemary nuts.

Roasted Pumpkin Wedges

recipe and photo courtesy of Shape


  • 1 small pumpkin (1 1/2 to 2 pounds), cleaned and scrubbed
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons brown sugar
  • 3/4 teaspoon ancho chili powder



Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Cut top and bottom off pumpkin using a large chef’s knife. Halve lengthwise and scoop out flesh with a spoon (grapefruit spoons work well here). Discard flesh and reserve seeds for another use.
Cut pumpkin into 1/4-inch wedges and toss in a large mixing bowl with olive oil, salt, sugar, and chili powder. Arrange in an even layer on the baking sheet and roast for 30 to 40 minutes, flipping halfway, until wedges are soft and caramelized. Allow to cool slightly before serving.


Creamy Corn Chowder

photo and recipe courtesy of All Recipes


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 clove garlic, minced
  • 2 1/2 cups water
  • 2 cubes vegetable bouillon
  • 2 cups corn
  • 2 cups soy milk
  • 1 tablespoon flour
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Now, from what I hear, some people make a mean tofurkey.

I’ve been fasting on Thanksgiving for quite a few years now, but have yet to whip one up.  But if you’re so inclined, I commend you and will direct you here for a recipe.

One of these days I’ll try it, but for now I prefer to just eat all the other yummy foods and look forward to having my fill of turkey on Christmas Day.  🙂

Many wishes for a blessed and happy Thanksgiving! xoxo

For some more great lenten Thanksgiving recipes, check out Eat Drink Better and Veg Kitchen.

8 thoughts on “Lenten Thanksgiving {recipes}

  1. Bless You for these! We don’t celebrate Thanksgiving here in the UK (though we wish you every success and happiness with your celebrations!), but as Russian Orthodox we are on the old Julian Calendar. It’s wonderful to have recipes like this that we can serve on 25th December Christmas, for those who are still fasting until 7th of January Christmas! And for holiday meals during fasting periods in the rest of the year too, it just seems important not to leave anyone out at Christmastime! Thank you!

    1. Ginny, I’m so glad that these will come in handy for you! Wishing you a blessed Nativity season from across the pond! 🙂

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