Author: musteatfood

As the witching hour approaches, it’s time to get your pasta game on and conjure up some spellbinding dishes for a frightful feast. This Halloween, trade in your boring old spaghetti for something truly terrifying – like our Black Squid Ink Pasta with Garlic and Chili, or how about Pumpkin-Shaped Ravioli with Sage Butter Sauce? We’ve got 20 wickedly delicious pasta recipes that will make your taste buds scream with delight.

From bone-shaped rigatoni to graveyard mac and cheese, these spooky creations are sure to cast a spell on your guests. And don’t even get us started on the Bloody Beetroot Pasta with Goat Cheese – it’s so good, it’ll leave you dying for more! So grab your apron, put on your best witch’s hat, and get ready to cook up some Halloween magic in the kitchen.

Black Squid Ink Pasta with Garlic and Chili

Elevate your pasta game with this bold and spicy recipe, featuring the mysterious allure of squid ink.

Ingredients:

– 8 oz squid ink spaghetti
– 3 cloves garlic, minced
– 1/2 cup chili flakes
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the squid ink spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chili flakes and cook for an additional minute, stirring constantly.
4. Add the reserved pasta water to the skillet, creating a creamy sauce.
5. Combine the cooked spaghetti with the garlic-chili mixture. Toss to coat, adding salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Pumpkin-Shaped Ravioli with Sage Butter Sauce

Warm up the fall season with these adorable pumpkin-shaped ravioli, served in a rich and savory sage butter sauce.

Ingredients:

– 1 package of fresh wonton wrappers (about 20-24 wrappers)
– 1 cup of cooked, mashed pumpkin
– 1/4 cup of grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Sage butter sauce ingredients: 2 tablespoons of unsalted butter, 2 tablespoons of chopped fresh sage, salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the mashed pumpkin, Parmesan cheese, and egg.
3. Lay a wonton wrapper on a flat surface. Place a small spoonful of the pumpkin mixture in the center of the wrapper.
4. Brush the edges of the wrapper with olive oil.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the ravioli.
6. Repeat with the remaining wrappers and filling.
7. Cook the ravioli in boiling, salted water for 3-4 minutes or until they float to the surface.
8. For the sage butter sauce, melt the butter in a small skillet over medium heat. Add the chopped sage and cook for 1 minute or until fragrant. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes (including cooking time)

Bloody Beetroot Pasta with Goat Cheese

A vibrant and creamy pasta dish that combines the natural sweetness of beetroot with the tanginess of goat cheese.

Ingredients:

– 250g spaghetti
– 2 medium beetroot, peeled and cooked through
– 1/4 cup goat cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
3. Add the cooked beetroot to the skillet and stir to combine with the garlic and oil. Season with salt and black pepper to taste.
4. Combine the pasta, beetroot mixture, and goat cheese in a large bowl. Toss until the pasta is well coated with the sauce.
5. If the sauce seems too thick, add some of the reserved pasta water. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Ghostly Alfredo Pasta with White Truffle Oil

A creamy and aromatic pasta dish infused with the essence of white truffle oil, transporting your taste buds to a hauntingly good culinary experience.

Ingredients:

– 8 oz fettuccine pasta
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon white truffle oil
– Salt and pepper, to taste
– Fresh parsley leaves, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt butter over low heat. Whisk in heavy cream and Parmesan cheese until smooth.
3. Add white truffle oil and whisk until well combined. Season with salt and pepper to taste.
4. Combine cooked fettuccine pasta and the creamy Alfredo sauce. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve immediately, garnished with fresh parsley leaves if desired.

Cooking Time: 15-20 minutes

Witch’s Hair Green Pesto Spaghetti

Transform your pasta game with this enchanting recipe that combines the mystical charm of green pesto with the whimsy of “witch’s hair” (spinach). A delightful and healthy twist on traditional spaghetti, perfect for a magical meal.

Ingredients:

– 12 oz spaghetti
– 1 cup fresh spinach leaves
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine spinach, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding reserved pasta water if needed.
3. Toss cooked spaghetti with the green pesto sauce, ensuring well-coated noodles.
4. Serve immediately, garnished with additional spinach leaves if desired.

Cooking Time: 15-20 minutes

Zombie Brain Tortellini in Creamy Tomato Sauce

A deliciously spooky twist on traditional tortellini, this recipe combines the creamy richness of tomato sauce with the eerie allure of “zombie brain” filling. Perfect for a Halloween dinner party or any time you want to add some undead flair to your meal.

Ingredients:

– 1 package cheese-filled tortellini
– 2 cups fresh basil leaves, chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper, to taste
– “Zombie brain” filling (see below)

Zombie Brain Filling:

– 8 ounces cream cheese, softened
– 1/2 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon paprika

Instructions:

1. Cook tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced tomatoes, basil, salt, and pepper. Simmer for 10-12 minutes or until the sauce has thickened slightly.
3. Stir in the heavy cream and “zombie brain” filling. Reduce heat to low and keep warm.
4. Serve the tortellini with the creamy tomato sauce spooned over the top.

Cooking Time: 15-18 minutes

Spiderweb Lasagna with Spinach and Ricotta

This recipe weaves together the flavors of Italy with a creative twist, featuring layers of spinach-infused ricotta, creamy sauce, and delicate lasagna noodles.

Ingredients:

– 8-10 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, flour, salt, and pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the spinach-ricotta mixture over the noodles, followed by half of the shredded mozzarella cheese.
6. Repeat steps 4 and 5, finishing with a layer of marinara sauce and mozzarella cheese.
7. Drizzle olive oil over the top layer and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until golden brown.

Cooking Time: 40-45 minutes

Jack-O’-Lantern Stuffed Shells with Pumpkin Filling

Get ready for a spooky-ooky twist on classic stuffed shells! These Jack-O’-Lantern-inspired shells are filled with a creamy pumpkin puree and baked to perfection.

Ingredients:

– 12 jumbo pasta shells
– 1 cup cooked pumpkin puree
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a mixing bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, and olive oil. Mix well.
4. Stuff each shell with the pumpkin filling, placing them in a baking dish as you go.
5. Sprinkle the tops of the shells with salt and pepper to taste.
6. Bake for 20-25 minutes or until the shells are lightly browned and the filling is heated through.
7. Garnish with chopped parsley, if desired.

Cooking Time: 20-25 minutes

Bone-Shaped Rigatoni with Spicy Sausage

Elevate your pasta game with this unique and flavorful dish, featuring bone-shaped rigatoni paired with spicy sausage and a hint of Italian seasoning.

Ingredients:
– 8 oz bone-shaped rigatoni
– 1 lb spicy Italian sausage, casings removed
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook rigatoni according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, breaking up with spoon, until browned and cooked through, about 5-7 minutes.
4. Remove sausage from skillet; add onion and garlic; cook until softened, about 3-4 minutes.
5. Add crushed tomatoes to skillet; stir in cooked sausage, salt, and pepper. Simmer for 10-12 minutes or until sauce has thickened slightly.
6. Combine cooked rigatoni and sausage mixture; toss to coat.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: Approximately 30-40 minutes

Graveyard Mac and Cheese with Crumb Topping

Graveyard Mac and Cheese with Crumb Topping Recipe

This rich and creamy macaroni dish is elevated by the addition of crispy crumb topping, giving it a delightful contrast of textures. Perfect for a spooky Halloween gathering or a comforting meal any time of the year.

Ingredients:

– 1 pound macaroni
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1 3/4 cups whole milk
– Salt and pepper to taste
– 1/2 cup crumb topping (see below)
– Fresh parsley, chopped (optional)

Crumb Topping:

– 1/2 cup panko breadcrumbs
– 1 tablespoon melted butter
– 1/2 teaspoon paprika

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Slowly whisk in milk and bring to a simmer. Reduce heat and let cook for 5 minutes or until thickened.
5. Remove from heat and stir in cheddar and mozzarella cheese until melted. Season with salt and pepper to taste.
6. In a 9×13-inch baking dish, combine cooked macaroni and cheese sauce.
7. Top with crumb topping (mix panko breadcrumbs with melted butter and paprika) and bake for 20-25 minutes or until golden brown.

Vampire Garlic Fettuccine with Black Olive Tapenade

A decadent and mysterious pasta dish that will leave you craving for more, just like the undead.

Ingredients:

– 8 oz fettuccine pasta
– 2 cloves garlic, minced
– 1/4 cup black olive tapenade
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat garlic over medium heat until fragrant, about 30 seconds.
3. Add black olive tapenade and stir until smooth.
4. Combine cooked fettuccine, Parmesan cheese, and reserved pasta water in the skillet. Toss until well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.

Cooking Time: 15 minutes

Monster Eye Meatball Spaghetti

Get ready to sink your teeth into this monstrous meatball masterpiece! This hearty spaghetti dish is sure to satisfy even the largest of appetites.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 cup marinara sauce
– 12 oz spaghetti
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, and parsley. Mix until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. Cook spaghetti according to package instructions. Drain and set aside.
6. Combine marinara sauce and cooked meatballs in a large skillet. Simmer for 5-7 minutes or until heated through.
7. Toss cooked spaghetti with the meatball and sauce mixture. Season with salt and pepper, to taste.

Cooking Time: 25-30 minutes

Cursed Black Bean Pasta with Avocado Cream

This spine-tingling pasta dish combines the mysterious power of black beans with the creamy richness of avocado, all wrapped up in a tangled web of flavors.

Ingredients:

– 8 oz. pasta (such as spaghetti or linguine)
– 1 cup cooked black beans
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup chicken broth
– 1 tsp. smoked paprika
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1 tbsp. lemon juice
– Fresh cilantro leaves for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. Add cooked black beans, chicken broth, and smoked paprika to the skillet. Stir to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until sauce has thickened slightly.
5. In a blender or food processor, combine diced avocado, lemon juice, and a pinch of salt. Blend until smooth.
6. Combine cooked pasta with black bean sauce. Top with avocado cream and garnish with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Haunted House Baked Ziti with Mozzarella Ghosts

Get ready to sink your teeth into a spine-tingling pasta dish that’s sure to cast a spell on your taste buds. This Haunted House Baked Ziti with Mozzarella Ghosts is the perfect recipe for a howling good time.

Ingredients:

– 1 pound ziti pasta
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine marinara sauce, ricotta cheese, and egg. Mix well to combine.
4. Add cooked ziti pasta to the sauce mixture and stir until coated.
5. Transfer the pasta mixture to a 9×13-inch baking dish and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Remove from oven and sprinkle with Parmesan cheese. Garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Witch’s Brew Orzo with Mushrooms and Thyme

As the witching hour approaches, conjure up a flavorful and mysterious dish that will cast a spell on your taste buds. This Witch’s Brew Orzo with Mushrooms and Thyme recipe combines earthy mushrooms, aromatic thyme, and creamy orzo for a truly enchanting experience.

Ingredients:

– 1 cup orzo
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 sprigs fresh thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté until translucent.
3. Add sliced mushrooms and cook until they release their moisture and start to brown.
4. Add thyme sprigs and stir to combine.
5. Combine cooked orzo with mushroom mixture. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Goblin Green Pea Pasta with Lemon Zest

This vibrant pasta dish combines the earthy sweetness of green peas with the brightness of lemon zest, perfect for a quick and satisfying meal. With only a few ingredients and simple steps, you’ll be enjoying this Goblin-inspired delight in no time!

Ingredients:

– 8 oz. pasta of your choice (e.g., pappardelle, linguine)
– 1 cup fresh green peas
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook 1-2 minutes or until fragrant.
3. Add green peas and cook 2-3 minutes or until tender but still crisp.
4. Stir in Parmesan cheese and lemon juice. Season with salt and pepper to taste.
5. Combine cooked pasta, pea mixture, and reserved pasta water (if needed). Toss to combine.
6. Serve immediately, garnished with fresh herbs if desired.

Cooking Time: 15-20 minutes

Skeleton Penne with Roasted Garlic and Parmesan

Elevate your pasta game with this creamy, flavorful dish that combines the richness of roasted garlic and parmesan cheese with the comfort of penne.

Ingredients:

– 12 oz penne pasta
– 3-4 cloves garlic, peeled and separated into individual bulbs
– 2 tbsp olive oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss garlic cloves with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender and caramelized.
4. Cook penne pasta according to package instructions. Drain and set aside.
5. In a large skillet, combine roasted garlic bulbs, remaining 1 tbsp olive oil, and Parmesan cheese. Heat over medium-low heat, stirring occasionally, until cheese is melted and sauce is smooth.
6. Combine cooked penne pasta with the garlic-Parmesan sauce. Season to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Frankenstein’s Farfalle with Pesto and Pine Nuts

This creative pasta dish is a modern twist on classic pesto, featuring the bold flavors of pine nuts and a hint of monster-like complexity. A perfect meal for any creature looking to spice up their dinner routine!

Ingredients:

– 8 oz farfalle pasta
– 1/2 cup freshly made pesto
– 1/4 cup toasted pine nuts
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente.
2. In a separate pan, toast the pine nuts over medium heat for 5-7 minutes or until fragrant.
3. In a large serving bowl, combine cooked farfalle, pesto, toasted pine nuts, and Parmesan cheese. Toss until well combined.
4. Season with salt and pepper to taste.

Cooking Time:

– Pasta cooking time: 8-10 minutes
– Pine nut toasting time: 5-7 minutes

Candy Corn Fusilli with Sweet Corn and Cheese

A sweet and savory twist on traditional pasta dishes, this recipe combines the flavors of candy corn, sweet corn, and cheese for a delightful fall treat.

Ingredients:
– 8 oz fusilli pasta
– 1 cup sweet corn kernels (fresh or frozen)
– 2 tbsp unsalted butter
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped candy corn
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook fusilli pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add sweet corn kernels and cook for 3-4 minutes or until tender.
4. Stir in grated cheddar cheese until melted and smooth. Add chopped candy corn and stir until combined.
5. Combine cooked fusilli pasta with the sweet corn mixture and season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and bake for 15-20 minutes or until heated through.

Cooking Time: 25-30 minutes

Cauldron Carbonara with Crispy Pancetta

Rich and creamy, this Cauldron Carbonara recipe combines the flavors of pancetta, eggs, and parmesan cheese for a satisfying meal.

Ingredients:

– 12 oz spaghetti
– 4 slices pancetta, diced
– 2 large eggs
– 1/2 cup grated parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. Meanwhile, cook pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
3. In a separate bowl, whisk together eggs and parmesan cheese. Season with salt and black pepper.
4. Drain cooked spaghetti and add to the egg mixture. Toss to combine.
5. Add crispy pancetta to the spaghetti mixture and toss again.
6. Serve immediately, garnished with chopped parsley if desired.

Cooking Time:

– Spaghetti cooking time: 8-10 minutes
– Pancetta cooking time: 4-6 minutes

Summary

Get ready for a spook-tacular feast! This article features 20 Halloween-themed pasta recipes that are sure to cast a spell on your taste buds. From “Black Squid Ink Pasta with Garlic and Chili” to “Candy Corn Fusilli with Sweet Corn and Cheese”, these creative concoctions will add a howling good time to your holiday gatherings. With dishes like “Pumpkin- Shaped Ravioli with Sage Butter Sauce” and “Graveyard Mac and Cheese with Crumb Topping”, you’ll be screaming for more. So, don your witch’s hat and get cooking with these eerie yet delicious pasta recipes!

As the leaves start to change colors and the air grows crisp, many of us are thinking about the holiday season – and what better way to celebrate than with a delicious vegan Thanksgiving dinner? While traditional turkey-based feasts are always a hit, there’s something special about gathering around the table for a plant-based celebration. And with these 18 heartwarming vegan Thanksgiving recipes, you’ll have plenty of ideas to make your holiday meal truly unforgettable.

From savory dishes like Vegan Stuffing with Cranberries and Roasted Brussels Sprouts with Balsamic Glaze, to sweet treats like Classic Vegan Pumpkin Pie and Spiced Vegan Apple Crisp, there’s something for everyone on this list. And don’t worry – we’ve got you covered with plenty of vegan substitutes for traditional turkey, including our Herb-Roasted Vegan Turkey Substitute recipe.

Herb-Roasted Vegan Turkey Substitute

Elevate your vegan Thanksgiving with this savory herb-roasted turkey substitute, made from plant-based goodness and packed with flavor.

Ingredients:

– 1 (14 oz) package of vegan turkey substitute (such as Tofurky or Field Roast)
– 2 tbsp olive oil
– 2 tbsp chopped fresh sage
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Remove the vegan turkey substitute from its packaging and place it on a rimmed baking sheet lined with parchment paper.
3. In a small bowl, mix together olive oil, sage, thyme, salt, and pepper.
4. Brush the herb mixture evenly over the turkey substitute, making sure to coat all surfaces.
5. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let it rest for 10-15 minutes before slicing and serving.

Cooking Time: 45-50 minutes

Creamy Vegan Mashed Potatoes

A comforting twist on a classic, these creamy vegan mashed potatoes are the perfect side dish for any meal. With just a few simple ingredients and some gentle stirring, you’ll be enjoying a rich and satisfying potato experience.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon vegan butter or margarine
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Boil the potato cubes in a large pot of salted water until they’re tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot.
3. Add the non-dairy milk, vegan butter or margarine, garlic powder, salt, and pepper.
4. Use a mashing spoon or potato masher to combine the ingredients until smooth and creamy.
5. Taste and adjust the seasoning as needed.

Cooking Time: 15-20 minutes

Maple-Glazed Roasted Carrots

Add a touch of sweetness to your roasted carrots with this simple recipe featuring a rich maple glaze. Perfect as a side dish or used as a topping for salads or yogurt parfaits.

Ingredients:

– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until well coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until carrots are tender and caramelized.
5. While carrots are roasting, whisk together maple syrup and cinnamon (if using).
6. After carrots have roasted for 15 minutes, brush them with the maple glaze.
7. Return to oven and roast for an additional 5-10 minutes or until glaze is caramelized.

Cooking Time: 25-30 minutes

Savory Vegan Stuffing with Cranberries

Elevate your holiday meal with this flavorful and nutritious vegan stuffing recipe, featuring the perfect balance of savory and sweet from the addition of cranberries.

Ingredients:

– 4 cups cubed whole grain bread (gluten-free option available)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion, garlic, and mushrooms in olive oil until tender.
3. In a large mixing bowl, combine bread, mushroom mixture, cranberries, thyme, salt, and pepper.
4. Toss until the bread is evenly coated with the savory mixture.
5. Transfer the stuffing to a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until lightly toasted.

Cooking Time: 25-30 minutes

Vegan Green Bean Casserole

A classic comfort food dish gets a vegan makeover! This recipe replaces traditional cream of mushroom soup with a homemade cashew-based alternative, making it a delicious and satisfying option for vegans and non-vegans alike.

Ingredients:

– 1 pound fresh green beans, trimmed
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 cup raw cashews
– 2 cups vegetable broth
– 1/4 cup nutritional yeast
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup vegan cream of mushroom soup (homemade or store-bought)
– 1 cup French-fried onions (vegan)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam green beans until tender, about 5 minutes.
3. In a blender or food processor, combine cashews, broth, nutritional yeast, salt, and pepper. Blend until smooth.
4. In a large skillet, sauté onion and garlic in olive oil until softened. Add the blended cashew mixture and stir to combine.
5. Combine green beans, vegan cream of mushroom soup, and French-fried onions in a 9×13-inch baking dish.
6. Pour the cashew sauce over the top and cover with aluminum foil.
7. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until golden brown.

Cooking Time: 35-40 minutes

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze Recipe

A classic side dish gets a sweet and tangy twist with the addition of balsamic glaze, perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– 1/4 cup balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
3. Spread the sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. If using garlic, sprinkle it over the sprouts during the last 5 minutes of roasting.
6. Remove from oven and drizzle with balsamic glaze.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Sweet Potato Casserole with Pecan Topping

This classic Southern dish combines tender sweet potatoes with a crunchy pecan topping, perfect for holidays and special occasions.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 1 large egg, beaten
– 1/2 cup chopped pecans
– 1 tablespoon butter

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine mashed sweet potatoes, sugar, flour, salt, cinnamon, and nutmeg.
3. Stir in heavy cream and beaten egg until well combined.
4. Pour mixture into a 9×13-inch baking dish.
5. Top with chopped pecans and dot with butter.
6. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Vegan Mushroom Gravy

Elevate your meals with this rich and savory vegan mushroom gravy, perfect for serving over mashed potatoes, rice, or as a dip. This easy-to-make recipe is packed with the deep flavor of sautéed mushrooms.

Ingredients:

– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1 cup vegetable broth
– 1 tablespoon nutritional yeast (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Sprinkle the thyme, salt, and pepper; stir to combine.
5. Gradually add the flour, whisking continuously to prevent lumps.
6. Pour in the vegetable broth, whisking until smooth.
7. Bring to a simmer; cook for 2-3 minutes or until thickened.
8. Remove from heat; stir in nutritional yeast (if using).
9. Serve hot.

Cooking Time: 15-20 minutes

Classic Vegan Pumpkin Pie

Bring warmth and comfort to your holiday gathering with this classic vegan pumpkin pie recipe. Made with a flaky crust, creamy filling, and a hint of spice, it’s the perfect dessert for vegans and non-vegans alike.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup cold vegan butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup canned pumpkin puree
– 1/2 cup maple syrup
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons soy milk or non-dairy milk

Instructions:

1. Preheat oven to 425°F (220°C).
2. Make the crust by combining flour, cold butter, and ice-cold water in a bowl. Mix until a dough forms.
3. Roll out the dough and place it in a pie dish.
4. In a separate bowl, whisk together pumpkin puree, maple syrup, salt, cinnamon, nutmeg, and ginger.
5. Pour the filling into the crust and smooth out the top.
6. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 30-40 minutes or until the filling is set.

Cooking Time: 45-50 minutes

Spiced Vegan Apple Crisp

This sweet and satisfying dessert is perfect for a cozy evening or special occasion. A flavorful blend of spices, tender apples, and crunchy topping will satisfy your taste buds.

Ingredients:

– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup vegan butter (such as Earth Balance), melted
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced apples, melted vegan butter, brown sugar, cinnamon, nutmeg, and cardamom. Mix until apples are evenly coated.
3. Transfer apple mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together rolled oats and chopped walnuts (if using).
5. Top apple mixture with oat and walnut mixture.
6. Bake for 40-45 minutes or until topping is golden brown and apples are tender.

Cooking Time: 40-45 minutes

Garlic Herb Vegan Dinner Rolls

Elevate your meal with these aromatic and fluffy vegan dinner rolls infused with the pungency of garlic and freshness of herbs. Perfect for accompanying your favorite main courses or serving as a snack on their own.

Ingredients:

– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1/4 cup minced fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 3 cups all-purpose flour

Instructions:

1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add olive oil, parsley, garlic, thyme, salt, and vinegar to the mixture. Mix until well combined.
3. Gradually add flour and knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into rolls. Bake for 18-20 minutes or until golden brown.

Cooking Time: 18-20 minutes

Quinoa-Stuffed Acorn Squash

This recipe is a delicious and nutritious twist on traditional stuffed squash dishes. The quinoa adds protein and fiber, while the roasted acorn squash provides a sweet and nutty flavor.

Ingredients:

– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together cooked quinoa, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, filling as full as possible.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Vegan Lentil Loaf with Tangy Glaze

This lentil loaf is a game-changer for vegan meals. Made with red lentils, vegetables, and spices, it’s a flavorful and nutritious option that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 cup dried red lentils
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon tomato paste
– 1/4 cup nutritional yeast (optional)
– Tangy Glaze ingredients:
+ 1/2 cup vegan ketchup
+ 2 tablespoons apple cider vinegar
+ 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pan, sauté onion and garlic until softened.
3. Add lentils, breadcrumbs, olive oil, cumin, paprika, salt, and pepper. Cook for 5 minutes.
4. Transfer mixture to a loaf pan and bake for 45-50 minutes or until set.
5. For the Tangy Glaze, whisk together ketchup, apple cider vinegar, and maple syrup.
6. Remove loaf from oven and brush with Tangy Glaze.
7. Return to oven for an additional 10-15 minutes or until glaze is caramelized.

Cooking Time: 50-60 minutes

Cranberry Orange Relish

This sweet and tangy relish is a perfect accompaniment to your holiday meals or as a snack on its own. With the combination of fresh cranberries, orange zest, and juice, this relish is sure to become a new favorite.

Ingredients:
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 1/4 teaspoon salt

Instructions:

1. Rinse the cranberries and pick out any stems or debris.
2. In a medium-sized bowl, combine the cranberries, sugar, orange juice, and orange zest.
3. Stir until the sugar is dissolved and the mixture is well combined.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

Cooking Time: None

Roasted Butternut Squash Soup

Warm up with this comforting Roasted Butternut Squash Soup recipe!

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs like parsley or sage for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-50 minutes, or until tender.
4. Let the squash cool slightly, then scoop out the flesh and transfer to a blender or food processor.
5. Add chopped onion, garlic, and chicken broth to the blender. Blend until smooth.
6. If desired, add heavy cream or half-and-half and blend until combined.
7. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs if desired.

Cooking Time: 1 hour 15 minutes

Vegan Cornbread with Jalapeños

This vegan cornbread recipe adds a kick of heat from jalapeños and a hint of sweetness, making it perfect for snacking or serving alongside your favorite dishes.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
– 1 small onion, diced
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon maple syrup
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, combine non-dairy milk, canola oil, onion, jalapeños, and maple syrup. Add the dry ingredients and stir until just combined.
4. Pour the batter into the prepared baking dish and smooth the top.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 35-40 minutes

Wild Rice Pilaf with Toasted Almonds

This hearty pilaf combines the nutty flavor of wild rice with toasted almonds and a hint of lemon, perfect for a warm and comforting side dish or main course.

Ingredients:

– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
– 1/2 cup toasted almonds
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, bring the water or broth to a boil.
3. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender.
4. Meanwhile, toast the almonds in a small skillet over medium heat for 5-7 minutes or until fragrant.
5. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
6. Fluff the cooked wild rice with a fork. Stir in the parsley, toasted almonds, salt, pepper, and lemon juice.

Cooking Time: 50-60 minutes

Vegan Pecan Pie with Coconut Whipped Cream

This rich and nutty vegan pecan pie is a game-changer for those looking to indulge in a delicious dessert without compromising their dietary preferences. The combination of toasted pecans, maple syrup, and coconut milk creates a sweet and satisfying treat that’s perfect for any occasion.

Ingredients:

– 1 cup pecan halves
– 1/2 cup coconut sugar
– 1/4 cup pure maple syrup
– 1/2 cup coconut milk
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, whisk together coconut sugar, maple syrup, and cornstarch.
3. Add in toasted pecans and stir until well combined.
4. Pour mixture into pre-baked pie crust.
5. Bake for 40-45 minutes or until filling is set.
6. Allow pie to cool completely before serving.

Coconut Whipped Cream:

– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup

1. Open chilled coconut milk and scoop out solid white portion.
2. Whip with an electric mixer until light and fluffy.
3. Add in maple syrup and whip until combined.

Assembly:

1. Top cooled pie with whipped cream.
2. Serve immediately and enjoy!

Summary

Get ready to warm up your Thanksgiving table with these 18 delicious vegan recipes! From savory dishes like Herb-Roasted Vegan Turkey Substitute and Savory Vegan Stuffing with Cranberries, to sweet treats like Classic Vegan Pumpkin Pie and Spiced Vegan Apple Crisp, there’s something for everyone. Discover new ways to enjoy traditional Thanksgiving fare, such as Creamy Vegan Mashed Potatoes and Roasted Brussels Sprouts with Balsamic Glaze. Whether you’re a seasoned vegan or just looking for some inspiration, these heartwarming recipes are sure to become new family favorites.