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This Lazy Vegan Thanksgiving Dinner for Two is filled with our favorite easy plant-based holiday recipes as well as tips on finding the best store-bought seitan roasts and choosing the perfect wine pairing. There’s even a grocery list and step-by-step directions on how to put the whole thing together in under 75 minutes!

Lazy Vegan Thanksgiving Dinner for Two

Terrence Roche
This Lazy Vegan Thanksgiving Dinner for Two is filled with our favorite easy plant-based holiday recipes as well as tips on finding the best store-bought seitan roasts and choosing the perfect wine pairing. All your favorites are there including buttery mashed potatoes, a 15-minute gravy recipe, and warm cinnamon apples for dessert. There’s even a grocery list and step-by-step directions on how to put the whole thing together in under 75 minutes!
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Total Time 1 hour 15 minutes

Ingredients
  

For the main dish:

  • Vegan seitan roast of choice

For the pumkin soup:

  • 2 Tbsp vegan butter
  • 1 cup diced onion
  • 1/4 tsp red pepper flakes optional, for spicy
  • 2 Tbsp fresh ginger minced
  • 4 cups water
  • 2 15-oz cans pumpkin puree
  • 1 15-oz can full-fat coconut milk
  • 1/3 cup nutritional yeast
  • 1/4 cup vegan chicken-style bouillon powder
  • 1 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp celery salt
  • 1/4 tsp ground black pepper

For the vegan Caesar salad:

  • 2 bags of chopped romaine lettuce
  • 1 14-oz package silken tofu
  • 3 Tbsp olive oil
  • 1 lemon juiced
  • 2 tsp white miso paste
  • 1 tsp garlic powder
  • 2 large cloves garlic
  • 2 teaspoons capers
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For the vegan mashed potatoes::

  • 3 lbs russet potatoes peeled and diced
  • 1/2 cup vegan butter
  • 3/4 cup plain unsweetened non-dairy milk
  • 1/2 Tbsp sea salt

For the cashew gravy:

  • 1 1/2 cups hot water just-boiled
  • 3/4 cup raw cashews
  • 3 Tbsp vegan chicken-style bouillon powder

For the cinnamon apples:

  • 6 firm small apples peeled and cut into large chunks
  • 3 Tbsp light brown sugar
  • 3 Tbsp vegan butter
  • 1/8 teaspoon cinnamon
  • 1 Tbsp water
  • 1 pint vegan vanilla ice cream

Instructions
 

  • PREP: Print all the recipes you’ll be using, put in your grocery order, and read the directions on the seitan roast you are buying. Some require up to 24 hours to defrost before cooking.
  • SALAD DRESSING + VEGGIES: Start by making the caesar dressing now and set it in the fridge. Make sure you rinse your blender well now to clean it for the gravy later. Then, cut the onions and ginger for the soup. You can also peel and chop your potatoes now and cover them with tepid water. Chop the apples for the dessert last so they don’t oxidize and brown.
  • **Roast Check - if you’re cooking a 60-minute roast, get it in the oven as soon as you're done with this section.
  • MAKE THE SAUTEED APPLES: Saute the apples now for dessert. The apples can rest in the syrup and be easily reheated when ready for dessert. They take anywhere from 15-20 minutes to initially cook depending on the density of the apples you’re using.
  • START BOILING THE POTATOES: While the apples cook, get a large pot of water boiling for your potatoes. (To expedite this, boil the water in a kettle first, then add to the pot.) If your potatoes are soaking, drain them and add them to the pot once the water is at a full rolling boil. The cooking process for the potatoes will take about 20 minutes, so set a timer and get started on the soup while they cook.
  • **Roast check - Any 45-minute cook time roasts should go in the oven now.
  • MAKE THE PUMPKIN SOUP: Get your onion, garlic, and ginger in the pot to saute while you open your cans of pumpkin. Add the pumpkin and cream to the sauteed veg, stir, bring to a boil, add your spices, stir, and voila! Then, turn the heat down to simmer and get back to the potatoes.
  • FINISH THE MASHED POTATOES: By the time you’ve turned your soup down to simmer, the potatoes should be just about soft. Check them to see if they’re fork-tender. Then, strain them and add them to the mixing bowl. After you strain the potatoes, add all the ingredients for the cashew gravy in your blender to give the cashews time to soften. Then, use an electric hand mixer or immersion blender to whip your potatoes. When finished, they can go in a covered, oven-safe container until ready to serve.
  • **Roast check - now is the time for any 15-minute roasts to get in the oven
  • MAKE THE GRAVY: Now that your cashews have had time to soften, simply blend up well on high until smooth.
  • Pull it all together, and give yourself a pat on the back, my friend. Dinner is served.
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