• Whole Foods Multigrain Stuffing Mix (or any other vegan stuffing mix)
  • 1 and 3/4 cup of Veggie Broth
  • Earth Balance Vegan Butter
  • Lightlife Foods Tempeh (or any other tempeh)
  • Pacific Foods Vegan Mushroom Gravy
  • Fresh Dill, Chives, & Rosemary 
  • 3-4 Medium Sweet Potatoes 
  • Dandies Marshmallows (or any vegan marshmallows)
  • 1 cup of Maple Syrup
  • 1 tbsp. of Vanilla Extract
  • 2 tbsp. of Pumpkin Pie Spice (or cinnamon)
  • 1 head of Cauliflower
  • 5-6 Mushrooms 
  • 1 Onion
  • 4 Garlic Cloves
  • 2 Bags of Frozen Green Beans
  • Seasonings: Salt-Free Seasonings, Salt, Pepper, & Kelly's Croutons Nutritional Yeast (or any other nutritional yeast)


STUFFING is one of my favorite parts of Thanksgiving! However, when I was a kid and found out stuffing was cooked inside the asshole of a turkey I was mortified to say the least, and stopped eating stuffing. Now, I love eating stuffing on Thanksgiving knowing that it's all vegan and no turkeys had to die 🐔❤️ To make this vegan stuffing pictured above just use 1 pack of Whole Foods multigrain stuffing mix, 1 and 3/4 cup of low sodium vegetable broth, 2 tbsp. of Earth Balance vegan butter, and a couple stalks of fresh rosemary. Just boil vegetable broth, butter, and rosemary. Then remove from heat, add packet of stuffing, mix around and fluff with fork as needed!


First, I steamed a head of cauliflower, and while that's steaming, I grilled 1 onion, 4 garlic cloves, and 5-6 mushrooms. Then I added the cooked cauliflower and HALF of the onions, mushrooms, and garlic into my Vitamix with some salt free seasoning. I blended the mixtures until pure. I then added the frozen green beans to the other half of mushrooms and onions. Then, using a large baking pan (see picture above) mix the cauliflower purée,  green beans, and the rest of the onions, mushrooms and garlic. Mix/spread around baking pan so it's evenly spread out. Sprinkle hemp seeds, garlic powder, and salt-free seasoning on top and cook at 375 degrees for 15 minutes✌️


My second favorite part of Thanksgiving is always the sweet potatoes, especially when they are served with vegan marshmallows! I know you can't see the sweet potatoes here, but they are under there I promise! To make this sweet potato pie just wrap 3-4 medium sweet potatoes in some wet paper towel. Heat them in the microwave for about 5 minutes each. Once cooked, peel if desired, and mash with 1 tbsp. of Earth Balance vegan butter. Add 1 tbsp. Of vanilla extract, 2 tbsp. of pumpkin spice (or cinnamon), and 1 cup or maple syrup. Once mixed together add to a baking pan, top with vegan marshmallowsand cook at 375 degrees for 12-15 minutes, or until marshmallows are golden brown!


Finally, I also made some Tempeh Turkey! Now I am no chef, and usually like to make things quick & easy that taste good! So I "carved" my tempeh into thin slices, and boiled it with some stalks of rosemary for about 10 minutes. Then I heated up some of Pacific Foods vegan mushroom gravy, added fresh dill & chives, and poured it over the tempeh! This was so good and easy to make, I think I will have it more often than just Thanksgiving!!


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