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Vegan Thanksgiving Dinner on a Budget
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5 from 1 vote

Vegan Thanksgiving Dinner on a Budget

Make a delicious Vegan Thanksgiving Dinner for four for only $25! All the recipes, from the appetizer to dessert, are vegan and gluten-free. 
Course Appetizer, Dessert, Dinner
Cuisine Holiday
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4
Calories 932kcal
Author Amy Katz

Ingredients

FOR THE WHITE BEAN DIP:

  • 1 can cannellini white beans (15 ounces) rinsed and drained
  • 1 clove garlic roughly chopped
  • 2 Tablespoons olive oil or olive oil blend
  • 3 Tablespoons lemon juice
  • 1/2 teaspoon dried thyme leaves
  • salt and pepper to taste
  • assorted sliced vegetables for serving, such as carrots and celery

FOR THE ROASTED CAULIFLOWER STEAKS:

  • 1 head cauliflower trimmed and cut vertically into 4 "steaks"
  • 2 Tablespoons olive oil or olive oil blend
  • 2 cloves garlic minced
  • salt and pepper to taste

FOR THE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH:

  • 2 cups Brussels sprouts halved
  • 2 cups butternut squash peeled and cubed, seeds removed
  • 1 shallot sliced into half moons
  • 2 Tablespoons olive oil or olive oil blend
  • salt and pepper to taste

FOR THE OLIVE OIL MASHED POTATOES:

  • 2 pounds yellow potatoes peeled and quartered
  • 4 cloves garlic (whole) peeled
  • 1/4 cup olive oil or olive oil blend
  • salt and pepper to taste

FOR THE MUSHROOM GRAVY:

  • 8 ounces cremini mushrooms sliced (or substitute white button mushrooms)
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme leaves
  • salt and pepper to taste
  • 1 Tablespoon corn starch
  • 1 cup water

FOR THE APPLE CRUMBLE:

    For the filling:

    • 2 cups apples peeled and sliced (I used Honeycrisp)
    • 2 teaspoons white sugar
    • 1 teaspoon lemon juice
    • 1 teaspoon corn starch
    • 1/2 teaspoon cinnamon

    For the crumble topping:

    • 1 cup quick oats (not instant) divided
    • 1 pinch salt
    • 6 Tablespoons light or dark brown sugar
    • 2 Tablespoons coconut oil at room temperature

    Instructions

    TO MAKE THE WHITE BEAN DIP:

    • Place the cannellini beans, garlic, olive oil, lemon juice, and thyme in the container of a food processor. 
    • Process until very smooth, scraping down the sides of the bowl as necessary.
    • Taste and season to taste with salt and pepper, and process once more.
    • Refrigerate until ready to serve alongside assorted sliced vegetables.

    TO MAKE THE ROASTED CAULIFLOWER STEAKS:

    • Heat the oven to 400 degrees F. 
    • Place the cauliflower steaks on a baking sheet lined with parchment paper. Drizzle with the olive oil on both sides, then sprinkle on the garlic and salt and pepper. Use your hands to get the cauliflower well coated.
    • Bake for 40-45 minutes, flipping the steaks half way through when lightly browned.

    TO MAKE THE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH:

    • Heat the oven to 400 degrees F.
    • Place the Brussels sprouts, butternut squash, and shallot on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Toss with your hands to coat.
    • Bake for 35-40 minutes until the vegetables are lightly browned and tender.

    FOR THE OLIVE OIL MASHED POTATOES:

    • Place the potatoes and garlic in a pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
    • Save a cup of the cooking water, then drain the potatoes.
    • Start to mash the potatoes. Then add in the olive oil and continue to mash, adding the cooking water a little at a time to thin until you reach the desired smoothness and consistency.
    • Taste and season with salt and pepper.

    FOR THE MUSHROOM GRAVY:

    • Saute the mushrooms in a dry skillet over medium heat. Stir often to prevent sticking. 
    • When the mushrooms have started to release their liquid, add the garlic and thyme to the pan.
    • Continue sauteing, stirring occasionally, until most of the liquid has evaporated and the mushrooms are very soft. Season to taste with salt and pepper.
    • Stir the corn starch into the water. Slowly add the mixture into the skillet while stirring. Continue stirring until the gravy has thickened.

    FOR THE APPLE CRUMBLE:

    • Heat the oven to 400 degrees F.
    • Combine the filling ingredients in a mixing bowl and set aside.
    • Grind 1/2 cup of the oats in a food processor until it forms a coarse flour.
    • In a small bowl, combine the oat flour with the remaining 1/2 cup of oats and the rest of the crumble topping ingredients. Mix until well combined.
    • Spoon the filling into a 24 ounce or larger baking dish.
    • Spread the crumble topping over the filling.
    • Bake for 30 to 40 minutes until heated through and lightly browned on top.

    Notes

    All of the dishes that go in the oven are cooked at 400 degrees F so you can bake them all at the same time, if desired.

    Nutrition

    Calories: 932kcal | Carbohydrates: 121g | Protein: 23g | Fat: 44g | Saturated Fat: 11g | Sodium: 110mg | Potassium: 2743mg | Fiber: 21g | Sugar: 33g | Vitamin A: 7805IU | Vitamin C: 157.6mg | Calcium: 286mg | Iron: 14.4mg