Thanks, Giving

Here is a Thanksgiving menu that I’ve been refining the last three years. It’s low-fat whole-food plant-based vegan. We’ve found that when you reduce the oil to near-zero you can move around after the dinner rather than lumber with groans over to the TV room.

First is the “meat” or the protein-focused entree. It’s a veggie Neat Loaf. Most years I stuff a pie pumpkin or another winter squash with a favorite veggie dressing, but you can skip the gourd and just bake the stuffing. I have a great cranberry sauce but my family likes canned; if you find canned cranberry sauce without high fructose corn syrup let me know. The leftovers from these are pretty obvious, but if you have an unused can of pumpkin puree, here’s Dickinson Chili for the long weekend.

Otherwise, take a look at Scratch Green Bean Casserole, Mashed Potatoes and Gravy, Cranberry Sauce and Yammy Rolls. Update November 2025 : Quick Gravy

Scratch Green Bean Casserole

This takes a little time to assemble but it’s so much tastier than the ol’ food label recipe. Serves 4-6 as a side, and is easily doubled. Adapted from Forks Over Knives’ Best Vegan Green Bean Casserole. (Updated 12/25/2025.)

1. Preheat oven to 350 degrees. Oil/grease 2-3 quart casserole.
2. For crispy onion topping: Line cookie sheet with parchment paper. In medium bowl mix together flaxseed, 1/4 teaspoon salt and 1/4 teaspoon pepper then add in sliced onions to coat and let rest 5 minutes to absorb. Gently spread onions on cookie sheet and bake 15 minutes. Let cool.
3. Steam green beans in saucepan or microwave according to package directions. Green beans should not be overcooked; slightly undercooked is fine. Drain (consider using liquid elsewhere).
4. For mock cream of mushroom soup: In a small bowl stir together flour and 1/4 cup plant milk; a few small lumps are OK. Heat large (12-inch) skillet on medium then add oil. Add onions and cover, cook 4-5 minutes. Add mushrooms and garlic to onions then cover and cook another 3-4 minutes, stirring occasionally. Add to skillet the remaining 1 3/4 cups plant milk, the flour-plant milk mix, herb blend and optional vinegar, and stir well. Add cooked green beans and stir carefully as skillet’s full. Taste to optionally add a little more salt and black pepper.
5. Spoon the skillet mix into the prepared baking dish. Scatter the baked onions then optional almonds over the top, cover loosely with foil and back 20 minutes. Remove foil and bake uncovered another 10 minutes.

• Note: Instead of Step 2, use most of a canister of French’s Original Crispy Fried Onions (or similar) to scatter on top before baking. Only 1 onion for the mock mushroom soup is needed then.

Mashed Potatoes with Brown Gravy

As part of a holiday meal, this serves 4-6 people. The gravy of course can be used for other items at the table. Potatoes adapted from Physicians Committee for Responsible Medicine. Gravy adapted from Forks Over Knives’ Creamy Mushroom Gravy.

1. For potatoes: Add broth to large saucepan and bring to boil. Cut potatoes, either peeled or unpeeled, into 1-2 inch cubes and add to pot. Return to boil, reduce to medium-low and cook 20 minutes. Drain potatoes, reserving the liquid to make the gravy. Return potatoes to the pot, add 1 cup plant milk, nutritional yeast, and 1/2 teaspoon salt and 1/4 teaspoon pepper, and mash with masher or fork. Add more plant milk, gradually, until desired smoothness. Turn into medium microwave-safe serving piece (for reheating if needed).
   Optional garnishes: fresh or dried chives, sweet or smoked paprika.
2. For gravy: Heat large nonstick skillet on medium. Braise starting with 1/4 cup water the onion, carrot and celery 3 minutes. Add 1/4 cup more water and mushrooms and garlic and braise 2 minutes. In large measuring cup, add warm water to reserved potato water to make 2 cups then stir in poultry seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Puree vegetables with cashew butter in a food processor or blender using some of the seasoned liquid as needed. Return the puree to the skillet and add remaining liquid. Heat through 2-5 minutes, add a little warm water for desired consistency. Serve warm.

A Quick Gravy

Adapted from Easy Vegan Gravy by NoraCooks.com

• 2 cups vegetable broth OR 2 cups water + 2 teaspoons low-salt vegetable broth powder
• 1/4 cup flour, any kind
• 2-3 Tablespoons nutritional yeast
• 1 Tablespoon soy sauce or similar
• 1 teaspoon dried onion flakes
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon dried garlic powder or granules
• 1/4 teaspoon black pepper
• Salt to taste

1. Place all ingredients in a small saucepan. Set pot on stove and heat to medium-high.
2. Stir continuously, using a whisk or fork, for 2-4 minutes as it comes to a boil, until flour lumps fully dissolve and gravy thickens.
3. Move pot off burner. Taste and add a little salt if needed.
4. The gravy will continue to thicken as it cools to serving temperature. Can be reheated gently, adding a few Tablespoons of water if needed to thin.

Note

• The seasonings can be adjusted to taste.
• Prepared mustard refers to conventional hot dog mustard, Dijon mustard etc. I prefer stone-ground mustard.

Yammy Rolls

These are so good I’ve made them several times after Thanksgiving. Adapted from Christopher Kimball’s Milk Street Portuguese-style Sweet Potato Rolls. Similar recipes online call them Bolo de Caco. They look a bit like yellow-ish, chubby English muffins.

• 12 oz. sweet potatoes, peeled, cut into 1-inch chunks OR 12 oz cooked, mashed sweet potatoes
• 2/3 cup water
• 1 1/2 teaspoons salt
• 411 grams flour (3 cups), whole wheat, unbleached bread or a combination, plus extra flour for dusting
• 1 packet yeast, or 2 teaspoons

1. Heat water in medium saucepan on medium-high with potatoes and salt to boiling. Reduce to low heat, cover and cook 30 minutes, until potatoes very soft. Let cool 30 minutes. (Skip if yams already cooked.)
2. Food processor method: Turn cooked sweet potatoes and remaining cooking liquid into processor bowl, Add flour and yeast. Process until a smooth dough forms, less than 5 minutes. Turn into a lightly greased bowl.
   Bowl method: Turn potatoes and cooking liquid into lightly greased, large mixing bowl. Stir in flour and yeast, by spoon or by hand, continue mixing then kneading until flour is absorbed and a smooth dough forms, 5-10 minutes altogether.
3. Cover bowl with plastic wrap and let rise until dough doubles, about 1 hour.
4. Heat oven to 350 degrees. Line cookie sheet with parchment paper.
5. Sprinkle flour on a large board or a clean and dry counter. Turn dough onto floured surface and divide into 8 pieces. Form each piece into a ball, place on the paper-lined cookie sheet and flatten to 4 inches wide. Cover loosely with plastic wrap and let rise about 45 minutes.
6. Heat a large (12-inch) nonstick skillet on medium heat 4 minutes. Place 4 rolls in pan and cook 2-3 minutes. Turn gently with spatula and cook 1-2 minutes, about 5 minutes total. Return those gently to cookie sheet and cook the remaining 4 rolls the same way.
7. Place sheet with 8 rolls in oven and bake 14 minutes. Place rolls on wire rack and cool at least 15 minutes before serving.

Just Sweet Enough Cranberry Sauce

Until I turned vegan in 2013, I always made Mama Stamberg’s Cranberry Relish, which retired NPR host Susan Stamberg has featured every November since 1971. It’s the late Craig Claiborne’s recipe. Funny thing is, only my mom and I liked its sour cream and horseradish, so as a dish to serve a gathering there’d always be a lot left over.

The following is a more appreciated recipe for homemade, adapted from Cranberry Sauce from Michelle Albanese-Davis, once of Bad Manners.

• 12 oz bag whole cranberries (frozen OK, no need to thaw)
• 1/2 cup water
• 1 medium orange (~4-6 oz.) or 2-3 clementines/mandarins, divided use
• 1/4 Cup brown sugar, light or dark, packed
• 1 Tablespoon bourbon or rum (optional)
• Scant 1/4 teaspoon salt

1. Rinse orange well. With a small knife or peeler, cut off a half-inch wide by 2-3-inch long slice of orange peel with as little pith as possible. (See note.) Halve the fruit and squeeze the juice into a small saucepan.
2. Rinse cranberries, removing the bruised or otherwise suspect ones, and dump the good berries into the saucepan. Add the rest of the ingredients to the pot.
3. Over medium heat, bring to a boil, then reduce heat to a simmer. Stir occasionally and cook 6-8 minutes. Most berries will split from the heat, and the sauce will begin to thicken.
4. Remove from heat. The sauce will continue to thicken as it cools.

Serve at room temperature or cold from refrigerator. Makes about 2 1/2 cups.

Notes

• Optionally, peel a few more zest strips before halving and juicing the orange and cut them lengthwise into matchstick-size ribbons. Top the sauce with these as a garnish.
• It’s also a fun topping for vanilla or chocolate ice cream. OK, an acquired taste.