Amazing VEGAN THANKSGIVING Recipes | Easy Entrees & Sides

Amazing VEGAN THANKSGIVING Recipes | Easy Entrees & Sides
Happy Vegan Thanksgiving (aka Thanksliving)!! RECIPES BELOW!

Thank you to Califia Farms for sponsoring this video. Check out all of their amazing products here:



(recipe originally published in my cookbook, Sweet Potato Soul. Order it here:

1 cup dried green lentils, sorted and rinsed
3 tablespoons ground flaxseed meal
2 tablespoons grapeseed oil
1 cup finely diced yellow onion
1 cup finely diced celery
3 garlic cloves, minced
1 cup shredded carrot
10 ounces baby bella mushrooms, minced (about 2 cups)
1 teaspoon dried thyme
1 teaspoon fennel seeds
2 tablespoons nutritional yeast
1 cup finely chopped toasted walnuts
1 cup bread crumbs
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Red chili flakes to taste

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add the lentils, partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.

2. In a small bowl, stir together the flax seed meal and ½ cup water. Set it aside to thicken for at least 3 minutes.

3. In a large skillet, heat the oil over medium-high heat. Add the onion, celery, and garlic and sauté until the onion begins to soften, about 3 minutes. Add the shredded carrot and mushrooms, sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes. Stir in the thyme and fennel seeds and continue to cook for 5 minutes.

4. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
5. Once the mushrooms are soft, add the nutritional yeast, cooked lentils, flax mixture, walnuts, bread crumbs, salt, pepper, and chili flakes to the skillet. Stir well to combine all the ingredients. Taste for seasoning and add more salt and pepper if desired. The mixture should stick together, but if it doesn’t, place about 1 cup of it into a food processor and pulse until it’s a thick mush. Stir that back into the skillet.

6. Scoop the mixture into the prepared loaf pan and press firmly into the pan. Cover tightly with aluminum foil and bake for 30 minutes, or until the top of the loaf feels firm to the touch.

7. Let it cool for 10 to 20 minutes before slicing.

** Glaze I added to the loaf in the video was 3 tbsp of balsamic vinegar, and 3 tablespoons of ketchup. Stir that together and spread over the loaf before it goes into the oven.

3 sweet potatoes
1 teaspoon oil
¼ cup Califia Farms pumpkin spice almondmilk creamer
¼ -½ teaspoon sea salt
Pomegranate seeds for garnish

Preheat oven to 400°.
Poke holes in the sweet potatoes with a fork. Coat each potato with oil, then set them onto a baking sheet or cast iron skillet.
Roast for about 1 hour, or until the sweet potatoes are super tender.
Once cool enough to handle, scoop the flesh of the potatoes into a bowl. Add the pumpkin spice creamer and salt, and mash. Season with more salt to taste if needed.


• Slow cooker stuffing (pictured in thumbnail pic)
• Maple mustard tempeh salad
• Sweet potato parsnip bisque
• Arugula pesto + farro pilaf
• Smoky maple brussels sprouts & carrots
• Easy nut-free mac & cheese
• Smoky collards

Thanks for watching!! Make sure to subscribe to my channel. New videos every week ✌🏿❤️ @sweetpotatosoul

For great free vegan recipes and inspiration visit:

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Amazing VEGAN THANKSGIVING Recipes | Easy Entrees & Sides


20 thoughts on “Amazing VEGAN THANKSGIVING Recipes | Easy Entrees & Sides”

  1. Cannot wait to try your colllards….I am a smoked paprika junkie! So good on oven baked fries served with veganaise…sometimes I mix it into the veganaise. I really love the music on your videos…Max needs to create a Sweet Potato Soul soundtrack.

  2. Hi….What can I use if I want to substitute the mushrooms for the meatloaf recipe? I really want to try it but I am allergic to mushrooms. Please let me know! Thanks!

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