Thanksgiving Recipes

Gone Vegan

Important note: just because it’s vegan, that doesn’t mean it’s not incredibly delicious! We all know that Thanksgiving is the ultimate evening to eat as if the world is truly coming to an end. But then again, it’s really about spending time with the people we love and are thankful for, and enjoying and indulging along the way. With that in mind, why not experiment with some vegan recipes this year?

I guess it’s more easily justifiable to enjoy copious amounts of dessert leftovers the following morning with your latte in bed. Whatever makes you sleep better at night…Anyways, mini pecan pie tarts, apple crumble and pumpkin cheesecake, here we go!

Happy Holidays to all!

Healthy Pecan Pie Mini Tarts via Sprouted Routes

Tart Crust
  • 1.5 cups almond meal or almond flour
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 3 tbsp maple syrup
  • 2.5 tbsp coconut oil
  • 2 tsp vanilla extract
Caramel
  • 2 cups dates, pitted and soaked in boiling water for 10 – 20 min, then drained
  • 4 tsp coconut oil or ghee
  • 6 tbsp unsalted almond butter
  • 1/4 tsp salt
  • 2 tsp vanilla extract
Additional Ingredients
  • 3 cups raw pecans
  • Sprinkle of Maldon sea salt
  • Whipped cream of choice (I used coconut), to serve

Full recipe here

Vegan Apple Crisp via Minimalist Baker

Filling:
  • 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) | organic when possible)
  • 1 lemon, juiced (~ 2 Tbsp | 30 ml)
  • 2/3 cup (128 g) coconut sugar (or sub organic cane sugar)
  • 1 1/2 tsp ground cinnamon
  • 3 Tbsp (21 g) arrowroot starch or cornstarch (for thickening)
  • 1/4 cup (60 ml) fresh apple juice (or water)
  • optional: 3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
  • optional: pinch nutmeg
Topping:
  • 1 cup (90 g) rolled oats
  • 1/2 cup (55 g) almond meal
  • 1/2 cup (68 g) unbleached all purpose flour*
  • 1/2 cup (96 g) coconut sugar (or sub organic cane sugar)
  • 1/2 cup (110 g) muscovado sugar (or sub organic brown sugar)
  • 1/2 cup (50 g) pecans, roughly chopped
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup (120 ml) melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Full recipe here

Vegan Pumpkin Cheesecake via Minimalist Baker

Crust:
  • 1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring)
  • 1 1/2 cups (180 g) raw walnuts
  • Pinch sea salt
Filling:
  • 1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)
  • 1 lemon, juiced (2 Tbsp or 30 ml )
  • 1/4 cup + 1 Tbsp (73 ml) light or full fat coconut milk (or sub unsweetened almond milk)
  • 3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor)
  • 1/2 cup (120 ml) grade A maple syrup* or light agave nectar, plus more to taste
  • 1/4 cup + 1 Tbsp (63 g) pumpkin puree
  • Pinch sea salt
  • 3/4 tsp pumpkin pie spice
  • optional: 1 tsp vanilla extract
  • optional: 1/4 tsp ground cinnamon

Full recipe here

By Alexis Bendjouia

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