Thanksgiving Vegan Recipes!

We host Friendsgiving every year and make up new recipes each time, hoping for the best. And honestly, we think this was our best year yet :) We had a ton of roasted veggie dishes and pumpkin hummus galore, but we’re here to tell you about the mains. Photo evidence of these does not exist because they were consumed faster than we could even find our own plates. We anticipate family Thanksgiving to be a bit more tame, so we’ll try and grab some photos then.

And so, without further ado, here were the top three mains served at this year’s Friendsgiving!

Main Number One

Sweet Potato Shepherd’s Pie

Potato Mash Ingredients:

2 large sweet potatoes

2 minced garlic cloves

1 tbsp olive oil

1 tsp salt

3 tbsp coconut oil

1 tbsp thyme

Filling Ingredients:

1 tbsp coconut oil

1 onion chopped

4 carrots peeled and diced

10 oz mushrooms chopped

4 garlic cloves minced

3 cups peas

salt + pepper

1 tbsp tomato paste

1 cup veggie broth

15 oz diced tomatoes


  1. Bake the sweet potatoes at 400 degrees for 55 minutes or until soft.

  2. Sauté minced garlic and olive oil. Set aside.

  3. Remove potato skins and in a medium sized bowl mash the sweet potatoes. Add salt, pepper, coconut oil, thyme and sautéd garlic oil. Set bowl aside while moving on to the filling.

  4. Sauté oil, onion, carrots, mushrooms and peas.

  5. Add minced garlic, salt, pepper and tomato paste.

  6. Add diced tomatoes and simmer for 10 minutes on medium low.

  7. Put filling in a baking dish and pack it in tight. Pour sweet potato mash on top and broil until the top is browned (about 3 minutes).

  8. Sprinkle pie with thyme, salt and fresh ground black pepper.

Main Number Two

Vegan "Meatloaf”

Loaf Ingredients:

1 small onion

2 garlic cloves

2 cups cooked lentils

3 cups mushrooms

4 tbsp ground flax seeds

1 cup bread crumbs

1 cup oat/rice flour

1 tbsp tamari

salt + pepper

2 tsp thyme

1/2 cup water

Gravy Ingredients:

2 onions

1 tbsp nutritional yeast

2 tbsp tamari

1 tbsp arrowroot flour

2 cups mushroom broth


  1. Preheat oven to 350 degrees.

  2. Chop onion, garlic and mushrooms.

  3. Put chopped veggies in a large bowl and add all other ingredients except water.

  4. Mix well, should stick together nicely. If too crumbly add a little more water until it can hold as a ball. Don’t let it get sticky though!

  5. Pack mix into loaf pan as tightly as possible.

  6. Bake 50-60 minutes.

  7. Cool and cover in foil for 15 minutes. While it’s cooling, make the gravy!

  8. Sauté 1 onion.

  9. Blend the onion with all other gravy ingredients.

  10. Pour into a pan over medium heat to thicken. Turn off stove when you have desired thickness.

Main Number Three

Butternut Squash Taquitos



1 butternut squash

3 oz vegan cream cheese

3 garlic cloves

3 tbsp nutritional yeast


salt + pepper

cranberry sauce (we used canned cranberry sauce and added orange juice and paprika!)


  1. Preheat oven to 400.

  2. Slice butternut squash down the middle and place both halves face down on a baking sheet. Add 1/2 inch of water to the baking sheet. Bake for 50 minutes.

  3. Let the squash cool, then remove the skins. Keep the oven on.

  4. Use a large mixing bowl and mash all the ingredients together. (minus tortillas and cranberry sauce).

  5. We cut 10 inch round tortillas into quarters, and spooned 1.5 tbsp of the mixture onto each piece. Then roll tightly enough to lay the taquito on the flap so it doesn’t unfold. Pack them in as tightly as you can on a baking sheet, drizzle with olive oil, and bake for 20 minutes at 400 degrees.

  6. Remove taquitos from oven and let cool for 3 minutes then serve with cranberry sauce for dipping!