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Thanksgiving recipes: 20 ideas

Cut through the clutter of Thanksgiving recipes with 20 favorite recipes from Stir It Up! bloggers. Whether you're a holiday-hosting pro, or a Thanksgiving newbie, you're bound to find an inspiring dish. 

Potatoes: Mashed a vegan way

Novel Eats
Vegan mashed potatoes flavored with chipotle peppers.

  • By Laura Edwins Contributor

This recipe was inspired by Chipotle Smashed Potatoes on Allrecipes.com

2 pounds red potatoes (about 8-10 potatoes), peeled and cubed

 2 teaspoons salt

2 tablespoons vegan butter

2-3 chipotle peppers in adobo sauce, minced

2 cloves garlic, minced

1/4 cup vegan mayonnaise

1/4 cup vegan sour cream or plain vegan yogurt

Prepare your red potatoes by peeling and cubing them. Place them in a saucepan, cover with water, and boil until tender, about 20 minutes.

While the potatoes are boiling, mince your chipotle peppers and garlic, and gather together your other ingredients.

Once your potatoes have finished cooking, drain them. Add the salt, vegan butter, minced chipotle peppers, minced garlic, and vegan mayonnaise. You can also add the vegan yogurt now, however I chose to add it in the next step. Mash everything together with a potato masher, or to make your potatoes smoother use a hand mixer. Add in the soy yogurt now if you have not already.

Tip: To reduce calories, use plain vegan yogurt in place of the vegan mayonnaise. This would increase your vegan yogurt to 1/2 cup.

Taste test to see if you are satisfied with both the flavors and consistency. To make it creamier you can add a little bit more vegan yogurt.

Suggested variations:

  • Don’t have or like chipotle, but still want to make it spicy? Try using jalapeños, either fresh or from a jar.
  • For some, the garlic might be too intense still raw, so try roasting it. This will make the garlic not be quite as spicy, but will still give the dish a nice garlic flavor.
  • Make the potatoes taste a little cheesy by adding in nutritional yeast and/or a handful of your favorite shredded vegan cheese.
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Mark Sappenfield
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