Summer Rain
by on November 25, 2019

I turned vegetarian when I was about 13. I stayed with my grandfather who hosted 4H meetups on his farm, and around this time of the year they always had their meat butchered for the holidays. That year was different because I spent the last couple months helping tend to the animals, I would say they were my friends. As a meat lover I had no intention or inkling that I would stop eating meat but something just didn’t feel right for me. I had friends that were vegan and we all just kinda rolled our eyes when they started to preach their vegan-ism on us. I never wanted to turn into one of those people, but slowly I just started to hate eating meat. It started where I wouldn’t eat anything on a bone, then I suddenly just stopped all together. I was a terrible vegetarian and didn’t supplement for proteins as I should, and about 4-5 years of being strictly vegetarian I incorporated fish into my diet as a means for protein. Now, currently being more plant based, I know with the right education you can be completely plant based, vegetarian, vegan, or pescatarian and still enjoy alot of the same foods you know and love, in a healthy way. Ive also spent alot of holidays, party, nights out, and dinners eating the bare minimum because there just weren’t enough options that I could or would eat. There was no way growing up, my family was cooking tofurkey for thanksgiving, and I’m sure a lot of people can relate. With that being said, now that you have a little backstory of my plant-based up bringing, Id like to write about some alternatives you can make this time of the year, or any time of the year really! Having options is my favorite part about life, and food should be no different.


Im in no way a judgmental person especially when it comes to food, I even still cook my family regular nonvegan foods because they prefer it. Only reason for blogging this down is in case you’re looking for alternatives.


Thanksgiving is a big day for a lot of us here in the states. And although around the country millions of people will be getting together around a typical Thanksgiving dinner table, I thought it might be fun to take a look at Vegan Thanksgiving ideas for what to serve for dinner that doesn’t taste like cardboard, because we all think the same thing when it comes to vegan food first timing, will it taste good ? 




The typical Thanksgiving Dinner Plate includes the following:

  • Turkey & Stuffing
  • Sweet Potato Casserole
  • Cranberry Sauce
  • Green Bean Casserole
  • Dinner Roll with Butter
  • Mashed Potatoes with Gravy
  • One slice of Pumpkin Pie & one slice of Pecan Pie, both with Whipped Cream


The typical Vegan Thanksgiving Dinner Plate includes the following:

  • Tofurky & Stuffing
  • Dairy-free Sweet Potato Casserole
  • Cranberry Sauce
  • Dairy-free Green Bean Casserole
  • Dairy-free Dinner Roll
  • Vegan Mashed Potatoes with Vegan Gravy
  • One slice of Dairy-free Pumpkin Pie & one slice of Dairy-free Pecan Pie, both

I venture to say most people would dive into pumpkin pie and not know (or care) that it was made with a plant-based milk. It’s so incredibly tasty, no one usually stops to look under the hood.




Every year on 1st November, vegans around the world celebrate and champion for their vegan lifestyle. According to many acclaimed vegans, the lifestyle is beneficial for the health of the human beings, not to mention that it fosters environmental protection as well as the lives of animals.

The commemoration of this event began in 1994 by a UK celebrity, Louise Wallis, who was at the time the chair of The Vegan Society, as they celebrated its 50th birthday, the coinage of the terms vegan and veganism, as well as the inception of The Vegan Society.


Veggie grill, a fast-casual vegan restaurant chain that operates in California, Oregon, Washington, and Illinois, has made thanksgiving easy for vegans if you’d like preprepared food…. They’re making the holidays easier than ever this year with the VG Holiday Feast! The VG Holiday Feast feeds 4 to 5 adults and is available to order online for $69.95 through Monday, December 18th (while supplies last).


The holiday feast includes: stuffed holiday roast, cornbread stuffing, green bean casserole, mashed yams, cauli-mashed potatoes, holiday porcini gravy and cranberry sauce.


If you’re thinking you might want to try some a Vegan Recipe this year, here are some of my favorite Vegan Thanksgiving Dishes:



Dairy Free Meatless Stuffing

To make your stuffing dairy free and meatless, do the following:

  • replace the turkey or chicken broth with vegetable broth
  • use vegan butter or olive oil in place of dairy butter
  • use a dairy-free stuffing mix
  • Use any plant based sausage or turkey crumbles


Add vegan butter to a saucepan over medium heat and cook until the butter is melted. Add chopped onion and 2 stalks chopped celery and cook for about 5 minutes until the onions are tender.

Add the vegetable broth and bring that to a boil. Once it boils, remove from heat and add the corn stuffing mix. Stir to combine. You can add more seasoning here if you want and go ahead and taste it to see if it meets your taste test.

At this point you could serve it as a vegetarian stovetop stuffing. It’s pretty tasty. I just happen to like to bake it like a casserole. So, once it’s ready, pour it into a casserole dish and bake for about 20 minutes until the top crust has some crispy peaks.

That’s it! You’ll love how easily this vegetarian dressing recipe comes together and the minimal ingredients.



Mashed Potatoes: Buttery, Turmeric, Cheezy or Smoky Paprika
vegan, makes 6-7 cups of mashed potatoes (dinner party quantity!)

2.5lbs of russet potatoes (I used mini russets, with a slightly thinner skin than large russet potatoes)
1 1/3 cups non-dairy milk, plain/original flavor
salt and pepper to taste – start with 1/4 tsp salt + 1/8 tsp pepper
*for a gourmet flavor boost try truffle salt! Delicious in mashed potatoes
2-3 Tbsp vegan buttery spread (or substitute with your favorite healthy oil, walnut, coconut or EVOO)
5 cloves of garlic


Buttery Chive: Top with chopped chives and extra vegan butter
Cheezy-Hemp: Fold in 1/2 cup nutritional yeast, an added 1/3 cup non-dairy milk or creamer and raw hemp seeds to taste
Turmeric: Fold in turmeric spice to taste (I add about 1/2 tsp per 1 1/2 cups)
Smoky Paprika: Fold in Spanish-style Smoky Paprika spice to taste (I add about 1/2 tsp per 2 cups)

Ultra Creamy: Substitute half of the non-dairy milk with unsweetened soy creamer.
Super Savory: Substitute half of the non-dairy milk with veggie broth. Monitor the added salt closely since most broth contains sodium.



1. Scrub your potatoes very well. Chop them into rough cubes. The larger the potato the longer it will take to soften in the boiling water.
2. Toss all chopped potatoes, a few pinches of salt and the raw garlic cloves in a large soup pot and fill with water until about one inch of water covering the potatoes. Bring to a boil and boil until the potatoes are tender enough to slice with a fork.
3. Drain water and transfer potatoes to a large mixing bowl.
4. Add in one cup of the non-dairy milk, softened vegan butter and a starting amount of salt and pepper (a few pinches of each.)
5. Using a hand mixer (on off) mash the potatoes as much as possible. Then start blending on the lowest setting. If you have a fancy potato mashing tool for your mixer you can use that too. But an ordinary beater will work. Continue blending the potatoes and slowly add in the remaining non-dairy milk.
6. Blend until the clumps are gone or mostly softened and the potatoes are generally silky smooth. (If you want ultra-silky, thin potatoes, add in more non-dairy milk and blend in a Vitamix!)
7. When potatoes are at a lovely texture, do a taste test and modify the salt/pepper.
8. Fold in the spices or flavoring ingredients listed above for mashed potato variations.


Serve warm, freshly blended or reheat in a 350 degree oven for about fifteen minutes. If your potatoes are in the fridge a bit too long before serving, you can re-blend with an added splash of non-dairy milk before reheating and serving.



Start a new tradition this Holiday with our seasonal roasts, or flavor-up your mid-week menu with our year-round ham roast.  TOFURKEY




Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.



  • For the tofurkey:
    • 4 tablespoons vegetable oil, divided, plus more for pan
    • 1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
    • 1/2 cup raw pecans, coarsely chopped
    • 1/2 medium onion, chopped
    • 1 garlic clove, finely chopped
    • 5 sprigs thyme
    • 8 ounces crimini mushrooms, coarsely chopped
    • 1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
    • 1 cup homemade vegetable stock or low-sodium vegetable broth
    • 1/3 cup dry white wine
    • 1 3/4 teaspoons kosher salt, divided
    • 1 1/4 teaspoons freshly ground black pepper, divided
    • 2 tablespoons soy sauce
    • 1 tablespoon pure maple syrup
    • 1/2 teaspoon smoked paprika
    • 1/8 teaspoon cayenne pepper
    • 3 (14-ounce) packages extra-firm tofu
    • 3 tablespoons white miso paste
    • 2 tablespoons cornstarch
    • 1 teaspoon garlic powder
    • 1 tablespoon chopped parsley
  • For the gravy:
    • 3 tablespoons vegetable oil, divided
    • 12 ounces crimini mushrooms, coarsely chopped
    • 2 shallots, quartered
    • 1 garlic clove, crushed
    • 5 sprigs thyme
    • 2 fresh bay leaves
    • 4 cups homemade vegetable stock or low-sodium vegetable broth
    • 2 tablespoons all-purpose flour
    • 1/2 cup dry white wine
    • 1 tablespoon coarsely chopped parsley
    • 1 1/2 teaspoons kosher salt, plus more
    • 1/4 teaspoon freshly ground black pepper, plus more
  • Special Equipment
    • A 1 1/2-quart oval loaf pan or 9x5" loaf pan



  • For the tofurkey:
    • Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
    • Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
    • Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
    • Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
    • Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
    • Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
    • Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
    • Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
    • Heat broiler and broil until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
  • For the gravy:
    • Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
    • Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5–7 minutes.
    • Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
  • Do Ahead
    • Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.



YIELD 8 servings

ACTIVE TIME 1 hour, 20 minutes

TOTAL TIME 1 hour, 40 minutes




Vegan Green Bean Casserole



The work required for this vegan green bean casserole is a bit more extensive than with the traditional version, but it’s worth it, not just to make the dish vegan, but to knock the socks off of every attendee at dinner. You can do a few things to mitigate that extra work. First, the French-fried onions need to soak for at least 30 minutes. Why not start them early in the morning or even the day before? Stick them in a storage container and refrigerate until ready to serve. You can also mix up the flour coating for the onions ahead of time, so when you’re ready for frying, they’re ready for you. You can also chop your veggies, or even do all of the stovetop steps for the casserole portion of this recipe, ahead of time. Put the casserole into a baking dish and stick it in the fridge until you’re ready to bake. Better yet, if you’ve got a cooking vessel that can handle the stovetop and baking steps, use it, and avoid having to transfer the casserole and dirty another dish. A iron skillet works perfectly here.


Vegan Green Bean Casserole


This vegan green bean casserole is made with fresh green beans simmered in a savory mushroom sauce and topped with crispy homemade pan-fried French fried onions.

  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 4-6 servings


For the French fried onion topping:

  • 1 cup unflavored soy milk
  • 1 tablespoon white vinegar
  • 1 small onion (or 1/2 medium onion), peeled and sliced into thin rings
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/4 cup oil 


For the casserole:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 cups white button mushrooms, stemmed and sliced
  • 1/2 cup dry white wine
  • 1/4 cup flour
  • 1 3/4 cups unflavored soy milk
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground black pepper
  • 5 cups fresh green beans, cut into 3-inch pieces




Make the French fried onions:


  • Stir the soy milk and vinegar together in a medium bowl. Add the onion rings and submerge as many as possible. Allow onions to soak in the milk mixture for at least 30 minutes.
  • Mix the flour, salt, pepper and cayenne together in medium bowl or large zipper bag.
  • Remove the onions from the soy milk mixture, discarding any excess liquid. Transfer the onions to the flour mixture and toss to coat.
  • Heat 1/4 cup of oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onions in an even layer, only adding as many as you can without too much overlapping. Cook 2 minutes and gently toss once or twice with a spatula. Cook another 2 minutes and flip again, using the same technique. Once the onions begin to turn brown and crispy, after about another 2 minutes, remove and transfer to paper towel lined plate.
  • If any onions remain after the first batch, repeat, adding a bit more oil to the skillet if needed.

Start the casserole:

  • Add the olive oil to a medium skillet over medium heat. When it’s hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and the mushrooms. Sauté until the mushrooms are tender and release their juices, about 5 minutes more.
  • Pour in the white wine and simmer, stirring occasionally, until liquid is reduced by half, about 2 minutes.
  • Add the flour and stir to form a paste with the remaining liquid in the skillet. Slowly pour in the soy milk, stirring constantly. Stir in the soy sauce, pepper and green beans, then bring to a simmer and reduce heat to medium-low. Simmer, stirring occasionally, until the sauce is thick and the green beans are bright-green and tender-crisp, about 10 minutes.
  • Preheat oven to 350°F while the sauce and green beans simmer.
  • Transfer the bean mixture to a 9-inch baking dish and place it in the oven (or if you’re using a cast-iron skillet, you can transfer it directly to the oven). Bake for 20 minutes and top with the French fried onions before serving.


The green bean casserole portion of this dish can be prepared in advance up to the baking step. Allow the casserole to cool after it’s finished simmering and either transfer it to a storage container or refrigerate in the dish you plan to bake it in.

You can begin soaking your onions and mix the flour coating early in the day. Start the coating and frying process when your casserole has about 10 minutes of baking time left.



Vegan Sweet Potato Casserole with Maple Pecan and vegan marshmallow Topping




Maple Pecan Topping:

  • 3 tablespoons maple syrup
  • 6 tablespoons almond flour
  • 1 1/2 tablespoons melted vegan butter
  • 3/4 cup pecans, coarsely chopped
  •                 Vegan marshmallows

Sweet Potato Casserole:

  • 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened almond milk
  • 6 tablespoons coconut oil or olive oil
  • 6 tablespoons vegan butter, room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt



Maple Pecan Topping

  • While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.


  • Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
  • In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
  • When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
  • Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.
  • Bake for 20 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) add marshmallows and then put back in for 10 minutes before removing from oven. Allow to cool for 10 minutes and then serve.









A lot of Thanksgiving day pies, even when they’re vegetarian, are made with eggs and vegans don’t choose to cook with eggs. Sometimes I think if more people really thought about what eggs are, the reproductive system of a chicken, maybe they wouldn’t want to eat eggs either.

Otherwise, in this eggless pie you’ll find:

  • A pie vegan pecan pie crust
  • Pecans
  • Karo Corn syrup (or sub with maple syrup)
  • Cornstarch
  • Sugar
  • Vegan Butter
  • Rum

Note: Add about 1/2 cup of vegan chocolate chips to make a vegan chocolate pecan pie!

The simple vegan pecan pie filling is gluten-free, but you’ll need to use a gluten free crust to make this a vegan gluten free pecan pie recipe.

Yes, this is a Karo syrup pecan pie recipe. That’s because Karo is so easily available, affordable, and produces a eggless pecan pie filling. If you don’t want to use corn syrup, you can substitute maple syrup.


Bake this vegan pecan pie for one hour, until the edges are set. There might be a slight jiggly to the center, but not much. You can insert a butter knife in the center and it should come out clean.

Remove the pie from the oven and set aside to cool. The pie will continue to solidify as it cools.

You should allow your pecan pie to cool completely before serving it, to allow the center to solidify. You can serve individual slices warm or at room temperature, based on your preference.

Once your pecan pie has cooled, cover it and refrigerate it, unless you plan to eat it immediately. Once it’s been refrigerated, you can serve individual slices cold, or heat it up in 10-second increments in the microwave.

We topped the egg free pecan pie with some delicious coconut whipped cream. The good news is you can make your own, or you can even buy some vegan “cool whip” at the store these days too.



Ingredients for Easy Vegan Dinner Rolls



  • ½ cup water
  • ½  cup plant-based milk , plain (not vanilla flavored)
  • 1 tablespoon brown sugar
  • 2 1/2 teaspoons fast rise active-dry yeast (1 packet)
  • 2- 2½ cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons vegan butter , melted
  • 1 tablespoon vegetable oil
  • 2 tablespoons vegan butter , melted, for brushing



  • Combine the water and milk together in a microwave safe bowl. Microwave for about 20 seconds, until the liquid becomes just lukewarm. You should be able to insert your finger in the liquid and not feel a notable difference.
  • Add the brown sugar and sprinkle the yeast over the top. Stir. Set aside.
  • In a separate bowl combine 2 cups all-purpose flour and salt. Stir to combine.
  • The yeast should be frothy by now. Add 3 tablespoons of melted butter to the yeast and stir to combine. Create a well in the middle of the flour and pour the yeast mixture in the middle. Stir to incorporate. Use a spatula to sort of “knead” the dough in the bowl. Add up to 1/2 cup additional all-purpose flour as needed until the dough pulls slightly away from the sides of the bowl. It will still be sticky.*
  • Spray the dough ball in the bowl with vegetable spray. Cover with plastic wrap or a kitchen towel and place in a warm, dry place to allow the dough to rise until it’s doubled in size, roughly an hour or more.
  • When the dough has risen, prepare a 9″ square baking dish** by adding a tablespoon of vegetable oil. Spread the oil around the pan.
  • The dough will be sticky so sprinkle flour, over the top and gently work the flour into the dough. The dough should reach the point where it’s still sticky, but will form into a ball.
  • Next, pinch off sections of the dough a little larger than a golf ball. Dip each ball in the oil from the pan and gently pull the sides down, working the dough until it’s the shape of a ball. It can help you work the dough if you occasionally touch your fingers into the oil in the pan. Place the dough balls about 1″ apart on your prepared pan.
  • Spray a sheet of plastic wrap with vegetable spray and place that over the rolls (so the plastic won’t stick to the rising rolls). Cover and let rise 30-40 minutes until doubled in size.
  • When you’re ready to bake, heat your oven to 350F. When the oven is at the correct temperature, remove the plastic wrap from the rolls, and place the pan in the oven. Bake for 25 minutes, until golden brown on top.
  • Remove them from the oven. Immediately coat with a thin layer of melted vegan butter. These rolls are best when served warm, but can be made ahead, frozen or refrigerated, and heated up prior to serving.



  1. Use a 9″ baking dish. I like using a smaller pan because it forces the dough balls to rise nice and tall. More room for vegan butter that way! 
  2. Make sure to dip your fingers in the oil when you’re forming the dough balls. The oil will help you “work the dough”.
  3. To get equally-sized rolls, weigh the total dough on a kitchen scale and divide that by 12. Then weight each individual dough ball to get a consistent dinner roll size.
  4. My favorite tip is to add a little more melted butter as soon as they come out of the oven.
  5. Yeast rises best in a moist environment so lean on the side of the dough being too sticky rather than too dry.
  6. If you want the rolls to rise nice and high, using a smaller dish (like a square 9X9 baking pan) is better.


Make-ahead Tips: Cover the dough ball in plastic wrap and either freeze or refrigerate. In addition, you can freeze dough balls (before they have risen) by putting them on a tray and placing them in the freezer, once frozen, transfer to a freezer bag.


If you’re working with refrigerated or frozen dough, be sure to allow additional rising time in the subsequent step.


To make evenly sized rolls, weigh the entire ball of dough and then divide by 12 and measure each individual dough ball.








If this blog on a Plant Based Thanksgiving piqued your interest, I hope you give a vegan recipe (or two) a try. I think you might like it. Besides, can you imagine the look on your mom’s face when you tell her the mashed potatoes were made with Hemp Milk? 



Happy Thanksgiving!!

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