Skip to content

A Very Vegan Thanksgiving!

Veggiecurean Newsletter Vol 1 — November 2018



Welcome to the first official issue of the Veggiecurean Newsletter!

Thanksgiving is my favorite holiday because it brings together my two favorite things in the world: Delicious food and family and friends. As a lifelong vegetarian, I’ve always made turkey-free Thanksgiving dinners, but as a relatively new vegan, I’ve started hosting vegan Thanksgiving dinners, with the notable exception of my family’s favorite Three-Cheese Mac and Cheese! I’ve also done several ethnic Thanksgiving themes — Indian, Thai, Mexican, and even Chinese — instead of traditional American food, but lately, my kids have been insisting on the more traditional stuff (still vegetarian, of course!).

If you’re hosting Thanksgiving this year and you’ll have some vegetarian or vegan guests, here’s a sneak peek at what will be on the Veggiecurean Thanksgiving table to give you some ideas. If you make these dishes you won’t even miss the turkey, and you will LOVE the leftovers the next day! Also, some of these recipes can be prepared in advance so you can spend even more time with family and friends making beautiful memories.

I encourage you to share these recipes with your family and friends, and if you make any of them please share on social media and tag @veggiecurean — we love hearing from you.

Happy Thanksgiving everyone!
–Shikha, Veggiecurean



Spiced Roasted Cauliflower
Serving Size: 8
Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients & Equipment:


  • 1 cauliflower head (washed, leaves & tough stem removed)
  • 1 large pot that can hold cauliflower head (like a pasta pot)
  • 2 tsp salt
  • 2 tsp lemon juice
  • ½ tsp turmeric

Other Vegetables

  • 2 cups baby potatoes (washed)
  • 2 cups Brussels sprouts (washed, halved)
  • 2 cups carrots, cubed
  • 1 parsnip, cubed
  • 1 cup butternut squash, cubed
  • 4 whole garlic cloves
  • 3 tbsp fresh thyme leaves
  • 3 tbsp extra virgin olive oil
  • Salt & pepper, to taste

Gravy (can be made ahead of time and refrigerated for up to four days or frozen for up to one month)

  • 2 tsp oil
  • ½ medium onion (chopped)
  • 1 inch ginger (chopped)
  • 4 cloves garlic (chopped)
  • 3 medium tomatoes (chopped)
  • 3 strands of saffron
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tbsp dried fenugreek leaves
  • ¾ cup canned coconut milk
  • ⅓ cup soaked cashews
  • ¾ tsp salt
  • ¼ tsp raw sugar (or ½ tsp maple syrup)



  1. Bring a large pot of water to boil. Use enough water so the whole cauliflower can be immersed in it.
  2. Add salt, turmeric, and lemon juice, then blanch/cook whole cauliflower.
  3. Cover and cook for 4 minutes on each side (top and bottom).
  4. In the meantime, add water and ice cubes to another large pot.
  5. Using a slotted spoon, remove the cauliflower head from the boiling water and put it in the pot with iced water. This will immediately stop cauliflower cooking so it’s not overcooked.

Other Vegetables

  1. In a large mixing bowl, mix potatoes and other vegetables with oil, thyme, salt, and pepper.


  1. In a pan, add oil and heat over medium heat.
  2. Add chopped onion and saute until golden (about 6-7 minutes).
  3. Add ginger and garlic then saute for another 2 minutes.
  4. Add spices and mix well.
  5. Add tomatoes, salt, sugar, and fenugreek leaves.  Mix and cook covered until tender (about 8-10 minutes), mashing larger pieces of tomatoes.
  6. Cool slightly, then blend coconut milk and cashews into a smooth thick puree.
  7. Taste.  Add salt and spices to preference.


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Put aside ⅓ of the gravy for later.  Place blanched cauliflower on a baking sheet and cover the entire head of cauliflower with the rest of the gravy.
  3. Add other vegetables around the cauliflower.
  4. Bake until cauliflower is dry to the touch and sauce thickens (about 40-45 minutes), turning the baking sheet after 25-30 minutes.
  5. Heat the remaining sauce to a gentle boil so it thickens, then serve. (It’s not fancy but I generally serve this right from the cookie sheet with vegetables around it!)

Bon appétit!

Roasted Sweet Potatoes
Serving Size: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
  • 6 ½ cups sweet potatoes (peeled, roughly chopped)
  • 3 tbsp soy milk
  • 1 tsp pure maple syrup
  • 4 large pinches of sea salt
  • ¾ tsp cinnamon
  • ¾ tsp nutmeg
  • ½ tsp pure vanilla extract
  • Pumpkin seeds (for garnish)
  • Pomegranate seeds (for garnish)
  1. Place sweet potato in a medium pot and cover with water, then bring to a boil.
  2. Reduce heat to simmer and cook sweet potatoes until fork-tender (about 5-8 minutes).
  3. Remove sweet potatoes from the pot and drain.
  4. Return sweet potatoes to pot and mash using a potato masher.
  5. Slowly mix in soy milk until mashed potatoes reach the preferred level of creaminess.
  6. Add maple syrup, sea salt, cinnamon, and vanilla extract and mix well.
  7. Garnish with pumpkin seeds and pomegranate seeds and serve immediately.
Bon appétit!

Chai Spice Pumpkin Pie
Serving Size: 8
Prep Time: 20 minutes
Cook Time: 1 hour


Pie Crust (can be made ahead of time and frozen for up to a month)

  • 2 ¼ cups all-purpose flour
  • ½ cup coconut oil (cool enough to be solid)
  • 1 tsp salt
  • 1 tbsp cane sugar
  • ⅓ cup ice water

Pie Filling (can be made up to 2 days ahead of time and refrigerated)

  • 1 15 oz. can pure pumpkin puree
  • 8 oz. silken tofu
  • ⅔ cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp chai masala
  • ½ tsp pure vanilla extract
  • Fine salt
  • Pecans (for garnish)


  1. To make pie crust, place all-purpose flour, salt, and sugar in a bowl of food processor fitted with an “S” blade and pulse to combine.
  2. Add solid coconut oil and pulse until the mixture is crumbly and sticks together.
  3. Pulse in ⅓ cup water or until dough visibly starts to come together in a food processor.
  4. Remove the dough from the food processor and transfer it to a floured surface.
  5. Roll dough into a big round ball.
  6. Using a rolling pin, roll out from side to side into a giant round that can fit over a pie dish.
  7. Carefully lift and place over the pie dish, tucking in along the sides of the pie dish to fit properly.
  8. Trim off any excess dough using scissors and refrigerate for 10 minutes.
  9. Remove from refrigerator and bake at 450 degrees F for 10-15 minutes until lightly browned. (If not using pie crust immediately, cool and wrap with plastic wrap and freeze.)
  10. To make pie filling, process all filling ingredients in a food processor until completely smooth, scraping down the sides of the bowl as needed.
  11. Pour the filling into pre-baked pie crust and bake at 400 degrees F until firm and set (about 40-45 minutes).
  12. Garnish with pecans and let cool completely on the rack.  Then chill for at least 2 hours or overnight.
  13. Slice and serve.

Bon appétit!

Click to Print All Three Recipes


Here are some more Thanksgiving recipe ideas from Veggiecurean:

Brown Rice & Edamame

Delicata Squash in a Green Herb Sauce

Kale & Sweet Potato Salad

Maple Brussels Sprouts

Rosemary Green Beans

Note: These recipes contain some ingredients you might have trouble finding in your standard grocery store. You can purchase them on Amazon, though! Here are the brands I like:

Chai Masala (Laxmi)

Dried Fenugreek Leaves (Saffronia)

Saffron (Zaran)



booksMy passion for cooking is almost matched by my passion for reading, so I wanted to share with you what I’ve been reading lately. Eating Words: A Norton Anthology of Food Writing, edited by Sandra M. Gilbert, is my absolute favorite right now — it’s like a literary feast that celebrates all aspects of food, from childhood nostalgia to family rituals and stories to food politics. Reading it is like having friends and family over for dinner; it has stories, authenticity, vulnerability, humor, and a wide range of diverse thoughts and opinions. My two favorite essays from it are “Consider the Lobster” by David Foster Wallace and “Indian Takeout” by Jhumpa Lahiri. I would love to hear from you about your favorite books right now, food-related or not!