17+ Crockpot Vegan Thanksgiving Recipe You Won't Believe The Taste!

The Main Dish: Vegan Lentil Loaf

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup finely chopped vegetables (carrots, celery, bell peppers, mushrooms, etc.)
• 1 cup whole wheat bread crumbs
• 1 tablespoon flaxseed meal
• 1 tablespoon nutritional yeast
• 1 tablespoon Italian seasoning
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions:

1. Preheat your crockpot on the low setting.
2. In a large mixing bowl, combine the lentils, quinoa, onion, garlic, vegetables, bread crumbs, flaxseed meal, nutritional yeast, and Italian seasoning.
3. In a separate bowl, mix together the vegetable broth, tomato paste, soy sauce, salt, and pepper.
4. Pour the wet mixture into the lentil and quinoa mixture and mix well until fully combined.
5. Transfer the mixture into your crockpot and shape it into a loaf shape.
6. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
7. Remove the lid and let it cool for 10-15 minutes before slicing and serving.

Savory Sides: Maple Roasted Brussels Sprouts and Sweet Potato Casserole

Maple Roasted Brussels Sprouts:

Ingredients:

• 1 pound of Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F.
2. In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper.
3. In a large bowl, toss the Brussels sprouts with the maple syrup mixture until well coated.
4. Spread the Brussels sprouts on a greased baking sheet and roast for 20-25 minutes, stirring halfway through.
5. Remove from the oven and serve as a tasty and colorful side dish.

Sweet Potato Casserole:

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• 1/2 cup chopped pecans
• 1/4 cup whole wheat flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup

Instructions:

1. Preheat your oven to 375°F.
2. Boil or steam the sweet potatoes until fork-tender.
3. In a large mixing bowl, mash the sweet potatoes with the coconut oil, maple syrup, almond milk, cinnamon, nutmeg, ginger, allspice, cloves, salt, and pepper.
4. Transfer the mixture to a greased baking dish.
5. In a small bowl, mix together the chopped pecans, whole wheat flour, coconut oil, and maple syrup.
6. Sprinkle the pecan mixture over the sweet potato mixture in the baking dish.
7. Bake for 25-30 minutes until the topping is golden brown and the sweet potato mixture is heated through.
8. Remove from the oven and serve as a delectable and indulgent side dish.

Ending on a Sweet Note: Pumpkin Pie

Ingredients:

• 1 can of pureed pumpkin
• 1 can of coconut milk
• 1/2 cup maple syrup
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 unbaked vegan pie crust

Instructions:

1. Preheat your oven to 425°F.
2. In a mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, allspice, and cloves until well combined.
3. Pour the mixture into the unbaked pie crust.
4. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes or until the filling is set.
5. Remove from the oven and let it cool before slicing and serving.