Chef Chloe’s Compassionate Vegan Thanksgiving Table

Inspired by the majestic shelters of America’s largest farm animal protection organization,, these decadent (and healthy!) Thanksgiving recipes from award-winning vegan Chef Chloe Coscarelli offer a new spin on “farm to table,” infusing traditional holiday flavors with the season’s spirit of compassion.

Chef Chloe’s Compassionate Vegan Thanksgiving TableCountry “Meatloaf” with Golden Gravy
Yield: 6 to 8 servings.


  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 cups celery, diced
  • 8 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 2 (8-ounce) packages tempeh
  • 1/2 cup soy sauce
  • 1/2 cup vegetable broth
  • 1 cup cooked brown rice, warm
  • 1/2 cup breadcrumbs
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 350 °F. Lightly grease a 10-by-5-by-3-inch loaf pan.
  2. In a large, deep-sided skillet, heat oil over medium-high heat and sauté onion, carrots, and celery until soft, about 15 minutes. If vegetables begin to stick, add a little bit of water to the skillet. Stir in garlic, thyme, basil, and parsley. Let cook a few more minutes. Crumble the tempeh into the skillet and add soy sauce and broth. Reduce heat to medium and cook for about 5 minutes, stirring frequently. Transfer the mixture to a large bowl.
  3. Add warm brown rice and breadcrumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper to taste.
  4. Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the loaf pan with foil. Bake for 45 minutes covered, then remove foil and bake for an additional 15 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto
  5. a serving plate to unmold. Slice and serve.

Note: Recipe can be halved to serve 3 to 4 people. If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 additional minutes uncovered.

Chef Chloe’s Compassionate Vegan Thanksgiving TableGolden Gravy


  • 2 tablespoons canola oil
  • 1 large onion, roughly chopped
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup flour
  • 2 cups water
  • 3 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Sea salt and freshly ground black pepper


  1. In a medium saucepan, heat oil over medium-high heat and sauté onion until soft.
  2. Add nutritional yeast and flour and stir for about 1 minute. Add water, soy sauce, thyme, and garlic powder.
  3. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and purée until smooth.
  4. Adjust seasonings, and add salt and pepper to taste.

Chef Chloe’s Compassionate Vegan Thanksgiving TableMaple-Roasted Brussels Sprouts with Toasted Hazelnuts
Yield: 6 servings


  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon (or 10 grinds) black pepper
  • 2 tablespoons maple syrup
  • 1/2 cup toasted hazelnuts, coarsely chopped (optional)


  1. Preheat oven to 375 °F.
  2. To prepare the Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
  3. In a large bowl, toss the Brussels sprouts, olive oil, salt, and pepper together. Once all of the Brussels sprouts are coated in oil, spread them in a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Place in oven. (You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.)
  4. After 15 minutes, stir the Brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
  5. Continue to roast the Brussels sprouts for about 15 more minutes or until they are fork-tender (about 45 minutes total).
  6. Toss the roasted Brussels sprouts with the hazelnuts and devour!

Note: Steps 1 through 4 can be done a day in advance. Store Brussels sprouts covered in the refrigerator, and finish with Steps 5 and 6 right before serving.

Chef Chloe’s Compassionate Vegan Thanksgiving TableCoconut Mashed Yams with Currants
Yield: 6 servings.


  • 3 large garnet or other yams, peeled and cut into 2-inch pieces
  • 1 cup canned coconut milk, mixed well before measuring
  • 1/3 cup maple syrup or packed brown sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup currants, soaked in warm water for 10 to 15 minutes and drained


  1. Place yam pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.
  2. Add coconut milk, maple syrup, salt, and spices and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in currants and serve.

Chef Chloe’s Compassionate Vegan Thanksgiving TableQuick Biscuits with Whipped Maple “Butter”

Quick Biscuits Ingredients:

  • 2 cups all-purpose flour, plus extra for work surface
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegan margarine, plus extra for brushing
  • 3/4 cup soy, almond, or rice milk
  • Whipped Maple “Butter”
  • 1 cup vegan margarine, at room temperature
  • 1/4 cup maple syrup


  1. Preheat oven to 375 °F. You can make the dough by hand or by using a food processor.
  2. By hand: Whisk together flour, baking powder, and salt in a large bowl. Add margarine and cut it roughly into the flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly, so the margarine does not melt. Add non-dairy milk and stir with a wooden spoon, until just combined. Do not overwork.
  3. Food processor: Combine flour, baking powder, and salt in the food processor and pulse for about 5 seconds, until ingredients are combined. Add margarine and pulse, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly, so the margarine does not melt. Add non-dairy milk and pulse a few times, until just combined. Do not overwork.
  4. Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2 1/2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden brown. Remove biscuits from oven immediately and transfer to a wire rack to cool.
  5. Make the maple “butter”: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup, until light and fluffy. Refrigerate until serving.

Chef Chloe’s Compassionate Vegan Thanksgiving TablePumpkin Tiramisu
Yield: 1 (8-inch) trifle or 6 to 8 mini trifles.

For the Pumpkin Crème:

  • 1/3 cup cornstarch or arrowroot
  • 1/4 cup water
  • 3/4 cup canned coconut milk,
  • mixed well before measuring
  • 1 (15-ounce) can pumpkin purée
  • 3/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

For the Espresso Soak:

  • 1/2 cup amaretto
  • 1/4 cup water
  • 3 tablespoons instant espresso

For the Vanilla Cake:

  • 3 cups all-purpose flour (or 3 cups glutenfree
  • all-purpose flour, plus 1 1/2 teaspoons
  • xanthan gum)
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 3/4 cups soy, almond, or rice milk
  • 1 cup canola oil
  • 1/4 cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or
  • almond extract

For the Layers:

  • 12 ounces semisweet chocolate chips
  • (dairy-free), ground in a food processor or
  • finely chopped

Chef Chloe’s Compassionate Vegan Thanksgiving TableDirections for Pumpkin Crème:

  1. In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
  2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice, and salt and heat over medium heat, until mixture just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème.
  3. Refrigerate for a few hours or overnight.

Directions for Vanilla Cake:

  1. Preheat oven to 350 °F. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together non-dairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk, until just combined. Do not over-mix.
  3. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.

Directions for Espresso Soak:

  1. In a small bowl, whisk amaretto, water, and espresso, until espresso dissolves.

Directions for Tiramisu:

  1. In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers, until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

About Chef Chloe
Breaking onto the culinary scene as the first vegan chef to capture the top prize on Food Network’s Cupcake Wars in 2010, Chloe Coscarelli  has since been turning heads, bringing mouth-watering, vegan dishes to the mainstream. Chloe’s is the author of two bestselling cookbooks: CHLOE’S KITCHEN: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way and CHLOE’S VEGAN DESSERTS: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes – and More!
Chloe has appeared on Food Network’s Cupcake Wars, The TODAY Show, CNN Jane Velez Mitchell, VH1 Big Morning Buzz Live, The Doctors, The Talk, and KTLA Morning News. Chloe has also been featured in The New York Times, Woman’s World, Fitness, O,The Oprah Magazine, Rachael Ray, Martha Stewart’s Whole Living, Star Magazine, and Shape.

To learn more about Chef Chloe, please visit her website, friend her on Facebook and follow her on Twitter.

About Farm Sanctuary
Farm Sanctuary was founded in 1986 to combat the abuses of factory farming and encourage a new awareness and understanding about farm animals. Today, Farm Sanctuary is the nation’s largest and most effective farm animal rescue and protection organization. We have rescued thousands of animals and cared for them at our sanctuaries in Watkins Glen, New York; Northern California (Orland); and the Los Angeles area. At Farm Sanctuary, these animals are our friends, not our food. We educate millions of people about their plight and the effects of factory farming on our health and environment. We advocate for laws and policies to prevent suffering and promote compassion, and we reach out to legislators and businesses to bring about institutional reforms.

To learn more about Farm Sanctuary, please visit their website, friend them on Facebook and follow them on Twitter