I’m excited to share my 2015 Vegan Thanksgiving menu collaboration with Yvonne of My Eclectic Kitchen and Sarah of Ahnest Veggie! You are all set in planning the perfect vegan Thanksgiving feast for you and your loved ones to enjoy!

Please tag us @sweetsimplevegan @ahnestveggie @yvonne_deliciously_vegan and #ysjthanksgiving if you recreate any of our dishes, we’d love to see them!

Our Full Menu:

• Fall Quinoa Stuffed Acorn Squash
• Arugula and Persimmon Salad
• Herbed Biscuits & Mushroom Gravy {gluten-free}
• Butternut Squash Mac n Cheese w/ Crispy Sage {gf}
• Kabocha Squash with Rajas Gratin
• Gluten-free Sourdough Stuffing {low-fat}
• Coconut Mushroom Gravy {gf}
• Holiday Sausage {gluten, oil & soy free}
• The Best Vegan Creamed Corn
• Vegan Green Bean Casserole w/ Cashew Cream & Gluten-free Bread Crumbs
• Vegan Pumpkin Pie {gluten-free, refined sugar-free} topped with Homemade Coconut Whip
• Persimmon Galette w/ Toasted Coconut Covered Crust
• Apple Cider Doughnuts

Fall Quinoa Stuffed Acorn Squash

This is a great dish yo get your family involved in the kitchen with! It is fairly easy to make, and the ingredients are simple. Acorn squash is one of the highlights of fall for me, so this was one of my favorites of the night.

Arugula and Persimmon Salad

Served with a Homemade Vegan Goat Cheese, Saba and Marcona almonds. This is the first time I’ve ever eaten a salad solely made from arugula that I actually enjoyed. Arugula has a bit of a perfumey flavor, so I was hesitant to sample this salad out, but honestly, Yvonne is like a magician in the kitchen, you never know what she is going to whip out but all of her dishes are always spot on! 

Herbed Biscuits & Mushroom Gravy {gluten-free}

In September, my boyfriend Chris took a vacation in LA, and we visited a restaurant called Gracias Madre for brunch, where we tried their biscuits and gravy. They were melt in your mouth good, and I knew that this had to be something I would recreate very soon!

Butternut Squash Mac n Cheese w/ Crispy Sage {gf}

Who says vegans can’t have Mac n’ Cheese on Thanksgiving? The butternut squash gives this dish an extra punch of flavor, creaminess and the touch of Fall perfect for the holiday season + the crispy sage on top gives more of a sophisticated feel to this comfort dish.

Kabocha Squash with Rajas Gratin

Sweet from the squash, creamy from the cashews and spicy from the rajas! Unlike any dish I had tried before, in all aspects of texture, flavor, and ingredient combinations, but it really works! I’m sure you can even sub in sweet potato or butternut squash if that’s what you have on hand.

Gluten-free Sourdough Stuffing {low-fat}

With fresh herbs and Marcona almonds! What’s Thanksgiving dinner without a hearty serving of stuffing? Once going vegan, and shifting away from processed, prepackaged foods, I needed to find myself a replacement for our family ‘tradition’ of stuffing during the holiday. I also wanted to challenge myself and try for a gluten-free recipe as well.

Coconut Mushroom Gravy {gf}

Thanksgiving will never be the same without some type of gravy on the table. Sarah put a twist on a traditional recipe and created a cheesy, creamy gravy sauce made with coconut milk. This will taste amazing over any dish used year round!

Holiday Sausage {gluten, oil & soy free}

Made from quinoa, walnuts and mushrooms! To add a more “meaty” component to our menu, Yvonne decided to take her breakfast sausage recipe from her app and add a bit of a holiday spin to it. It’s a versatile sausage that you can serve as is or crumble into sauces or soups.

The Best Vegan Creamed Corn

….but really, it is. I used to love this holiday dish as a kid, and I finally succeeded in veganizing my mothers creamed corn recipe, surpassing my expectations!

Vegan Green Bean Casserole w/ Cashew Cream & Gluten-free Bread Crumbs

Another staple in any Thanksgiving Feast: Green Bean Casserole! My family did not have this at the table until after I had gone vegan. It’s a great way to include a vegetable-based dish, and to get your kids to eat their greens! 😉

Vegan Pumpkin Pie {gluten-free, refined sugar-free} topped with Homemade Coconut Whip

When you take a bite into this, it feels and tastes creamy; you can taste the pumpkin and all those warm familiar Fall and holiday spices.  It feels a bit light, too, yet it’s quite substantial and may make you feel full after just one slice.

Persimmon Galette w/ Toasted Coconut Covered Crust

This was my first time making any sort of galette, and I loved the outcome of the recipe, both the taste and aesthetics of it all. It’s very rustic yet refined in regards to the concentricity of the persimmons, and the colors just scream fall!

Apple Cider Doughnuts

Topped with a homemade Peanut Butter & Date Caramel Drizzle, because who doesn’t love doughnuts? These are not your traditional recipe, as they are baked instead of fried, so they are light and satisfying for a post dinner sweet treat.What didn’t made it to our list was the mini pecan tassies that you see above! Unfortunately, Yvonne was not satisfied with the recipe just yet 🙁 But hey, this is why we recipe test before we share!

Thank you to everyone who was a part of this menu collaboration, including not only Yvonne and Sarah, but also my parents for helping me organize a beautiful dinner party, and for all of those that attended! It was a great way to mingle in a more lax and casual environment, and to get our grub on without having to wait for thanksgiving to roll around 😉 I am excited for all of you to try out these recipes, and to see all of your creations!

Please tag us @sweetsimplevegan @ahnestveggie @yvonne_deliciously_vegan and #ysjthanksgiving if you recreate any of our dishes, we’d love to see them!

Until next year, enjoy these recipes, and have a great Thanksgiving! <3