It’s Not Hard Being a Vegan on Thanksgiving!

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Well, it’s that time again!  November 25 is coming up fast and if you are new at calling yourself Vegan, it may be a difficult time for you and your family.  Vegans can’t eat anything that has any connection with animals.  This includes turkey, ham, deviled eggs and a plethora of other traditional Thanksgiving table options to choose from. What are some things that you can do to make this holiday season more endurable, if not completely enjoyable?

The good news is that it is almost 2015 and modern times have made it possible for vegan food to actually taste, arguably, better than non-vegan selections.  The following recipes are just a few examples of a vegan Thanksgiving menu.  Of course, feel free to substitute ingredients with something more to your liking as most of these recipes are customizable according to your taste.

Vegan Thanksgiving Recipe to Try

As with any recipe, experimentation is something that all cooks have tried or at least have thought about doing.  While there are not as many ingredient options for vegans as there are for your fellow omnivore brothers and sisters, don’t let this limitation deter you from putting together the best Thanksgiving that you and your family and friends have ever had to date.  It is certainly possible that you may end up converting them to the ways of the vegan.

What better way to start out this recipe list than with the vegan version of the Thanksgiving turkey?  Tofu is, naturally, the vegan’s best friend because of the many health benefits that it provides the person that doesn’t eat any form of protein rich meats such as chicken, beef and, yes, turkey.  Tofu is, pretty much, mashed up and drained soybeans and is incredibly rich in the protein that your body needs so that it can remain strong and stay active.




  • Easy Tofu Turkey Roll
  • Ingredients: 4 16 ounce packs of firm tofu, drained
  • sesame oil, set aside
  • any kind of onion you prefer
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • ground sage
  • ground thyme
  • tamari
  • herb stuffing, prepared and set aside




Happy Tofu Day

Take the four packs of tofu and place them on a wax paper lined, shallow rimmed cookie sheet.  Make sure the wax paper hangs off the edge of both sides of the cookie sheet ends.  Proceed to press the tofu together until they form a one inch crust covering the wax paper.  Place in refrigerator for at least 2 hours.

As the tofu is firming up in the refrigerator, pour a bit of the sesame seed oil into a frying pan and heat until it sizzles after dropping a tiny bit of water onto the surface of the oil.  Place the chopped onion and celery carefully into the pan and saute for 5 minutes until tender.

Next put the garlic, ground sage and ground thyme into the pan and heat for another 2 minutes.  After finished, it is time to add the already prepared stuffing to the pan, mixing together thoroughly.  Set aside.

Preheat the oven to 400 degrees F.

After 2 hours, take the tofu out of the refrigerator, take the wax paper by both ends and gently lift the tofu from the pan, placing it on the countertop.  Pour the cooled stuffing mixture onto the middle of the sheet of tofu and roll the tofu over the mixture until it forms a cylinder.  Smooth the remaining sesame seed oil on the outside of the roll.

Carefully place the roll back onto the cookie sheet and into the preheated oven.  Bake for 1 and 1/2 hours until golden.  Enjoy.

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