Here are some delicious Vegan options for your Thanksgiving dinner as seen on Philly Live: 

Vegan Stuffing

8 oz vegan butter

11/2 loaves multigrain bread-cubed toasted

2 cups vegetable stock

2 small white onions- small dice

6 stalks celery-small dice

2 tsp. kosher salt

2 tbs dried sage

1tsp. dried thyme

Cube the bread and toast in 300 degree oven for 15 minutes. Remove the toasted bread and place in a bowl. In a medium saucepan, add the vegan butter, celery onions sage and thyme. Cook until vegetables are tender. Add the vegetable broth and simmer for five minutes. Combine the liquid mixture with the bread crumbs and toss gently until the bread crumbs are moistened throughout. Place the mixture in a 9X12 baking dish that is coated with some of the butter. Bake uncovered at 350 degrees, or until golden brown on top.

Vegan Gravy

1/4 cup vegan butter

1 small onion, fine dice

2 cups vegetable stock

1 cup nut or oat milk

4 tps. AP flour (can sub GF flour if needed)

4 Tbsp.tamari

2 Tbsp. coconut oil

2 tbs dried sage

Add vegan butter and nut or oat milk to the saucepan over medium heat , allow butter and oil to melt. Add onions and sage to saucepan . Cook onions until translucent. While the onions are cooking, combine the milk and vegetable stock in a measuring cup.

After onions are cooked, add a little bit of the flour to the pan while whisking in the milk and vegetable stock. Continue this process until all the liquid is blended with the flour, ensuring there are no lumps. Whisk in the tamari, which is intended to add the umami flavor and color you are looking for.

Makes about 3 cups.

Cranberry Pear Relish

1 lb Cranberries

2 Pears - 1/2 inch dice

1 cup Orange Juice Concentrate

1 knot of ginger - pureed

1/4 cup Maple Syrup

1 navel orange - zested & squeezed

Combine cranberries and pears in sauce pan. Add all other ingredients except zest and cook until cranberries pop.Top with zest, cool and serve.

Pumpkin Soup - Serves 6

2-15oz. Cans Pumpkin

6- Cups Vegetable Stock

1- Cup Apple Cider

1-Cup Cream

1-Stick of Butter

1/2- Cup Maple Syrup

3-Scallions, finely chopped

1-Tbs. Cumin

1/2 Tsp. Nutmeg

Salt and Pepper to taste

Melt butter slowly on low heat until the butter begins to brown. Once butter is brown, add the cumin and nutmeg, stirring with a whisk for two minutes so the spices cook a bit in the butter. Add stock and apple cider and raise the heat to high, bringing the vegetable /cider stock to a light boil.

Carefully add the pumpkin purée, and whisk it into the vegetable/cider stock.

Add the cream and with an immersion blender, blend all of the ingredients until smooth. Garnish with chopped scallions.

Butternut Squash & Chickpea Pancakes - makes 25-30 pancakes

Mix Together

4 Eggs

4 Cups Water

2 T Organic Vegetable Oil

4 T Baking Powder

1 T Salt

1 Bag Bob’s Red Mill Garbanzo Bean Flour

Add to desired consistency (we like them loaded):

2-3 Butternut Squash, large shred, steamed to al dante finish

1 Bunch Asparagus, slice thin on the bias

3 Bunches Leeks, Sliced and sauted

Grill in pan with additional oil, just like pancakes…look for little bubbles popping in the center of the cake, flip, cook an until done, approximately one additional minute.

Curried Cauliflower with Pecans and Dried Cherries - serves 8 -10

2 heads Cauliflower – cut into small florets

2 red onions – cut into thin half moons

Toss with a mixture of:

2 T organic vegetable oil

2 T Lemon Juice

2 T Curry Powder

1 T Cinnamon

1 T Garlic

Salt and Black Pepper to taste

Cook at 400 degrees for approximately 10-15 minutes until cauliflower is soft

Cool and toss with:

1 Cup toasted pecans

1 Cup dried Cherries

Garnish with finely chopped parsley

Savory Bread Pudding

Saute your choice of savory items (for example)

2 onions medium chop

4 lbs mushrooms

2 lbs of spinach

2 T chopped garlic

1 T Salt

1 T Pepper

Fresh Herbs of your choice

In separate bowl,

6 eggs beaten

1 quart heavy cream

2 Cups Vegetable Stock (or stock matching choice of items)

Mix the savory items with:

1 large loaf brioche or challah cut into 1 inch cubes

Place in oiled pan

Pour over liquid mix and press gentle into the bread – make sure bread is soaking up the liquid.

If the bread and vegetables are not fully covered with liquid mixture, add a small amount until it feels moist but not flooded with liquid

Cook at 350 for approximate one hour or until middle is cooked through and firm.

Find more options or order your feast from Weavers Way.