• Thee Burger Dude

Vegan Thanksgiving Sandwich (Moist Maker)

Updated: Nov 19

The OVER THE TOP Sandwich featuring a GRAVY soaked slice of bread in the middle, AKA the MOIST MAKER, but VEGAN!

Admittedly, I didn't watch Friends when it was on. I was a teenager and too cool for mainstream TV, especially about a bunch of old people (folks in their 20s were old to me back then). So when I started doing Thee Burger Dude, I posted a Thanksgiving sandwich that was basically this, but without the gravy soaked sliced of bread in the middle, and a few people said "Oh, it's almost like the Moist Maker!" to which I went, "Gross, the what?" and then googled it and went "Ohhhh, okay yeah I gotta make that!" And so here we are!

This is inherently a leftovers sandwich, but today we are going backwards and making everything upfront just for the sandwich. You can of course eat it on a plate like a normal person too! Or you can do it as an open faced sandwich!

Some tips...


  • You can use a pre-made stuffing mix (make sure it's vegan) and then just skip the step of drying out a loaf of bread.

  • I prefer good old white bread with the crusts on!

  • Feel free to add in whatever you like, stuffing is highly customizable! I used Beyond Sausages but you could just as easily use mushrooms or some vegan ground beef, or leave that out completely!

mashed potatoes

  • I prefer Yukon Gold over Russets, they are more fool-proof in my opinion.

  • Pick potatoes that are roughly the same shape, this will make it easier to cut them into quarters and ensure even cooking.

  • Wash them after peeling, and start them off in a pot of cold water.

  • Add plenty of salt and a few cloves of lightly crushed garlic to the cooking water.

  • Cook until fork tender, drain, then return to the pot over low heat to cook out any excess moisture.

  • Use a POTATO RICER! Not only does it do an amazing job of mashing the potatoes, but it's super fun to use too!

  • Heat up your mix-ins before adding to help ensure a good texture. Cold milk or liquids can mess up the texture.


  • Use equal weight of flour and butter for the roux.

  • Season to taste as always!

  • You can also add a sprig of rosemary, thyme etc to infuse some herby flavor into it!


  • Don't buy the canned stuff!

  • This is highly customizable too! Use whatever you like (though my recipe is quite good!)

  • Make sure you use 100% apple juice (the cider stuff!)

vegan turkey

  • I just thawed some Gardein Scallopini, rolled them out like slices of turkey and then seasoned them. Make sure you don't cook them too long or they'll dry out (unless you want to replicate that dry turkey experience!)

  • You can use any vegan turkey you like, HERE'S a recipe by 86 Eats if you want to make some at home.

here's a HANDY DANDY video too!

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


  • 1 loaf white bread (about 20-24 oz.)

  • 2 Tbsp vegan butter

  • 2 cups celery (roughly chopped)

  • 2 cups shallots (roughly chopped)

  • 4 - 5 cloves garlic (minced)

  • 4 Beyond sausages (crumbled)

  • 2 Tbsp fresh sage (chopped)

  • 1 Tbsp fresh thyme (chopped)

  • 1 Tbsp fresh rosemary (chopped)

  • 1/3 cup Italian parsley (chopped)

  • 2 cups veggie broth

  • 1/4 cup non-dairy milk (unsweetened)

  • 1/4 cup vegan egg replacement (I used Just Egg)

  • Salt & pepper to taste

  1. Cube up your white bread and add it to a sheet tray and bake at 350° F for about 20 minutes, tossing halfway through. They should be about as crispy as croutons.

  2. In a large skillet, over medium heat, cook the crumbled beyond sausage until slightly browned, about 6-7 minutes. Remove from pan and set aside, don't clean out the pan.

  3. Add the vegan butter and once melted, add in the celery and shallots, cooking until slightly softened about 5-6 minutes. Add in the sage, thyme and rosemary, stir to combine and cook for about 2 minutes. Then add in the garlic, stir to combine and cook for one minute. Taste and adjust for seasoning.

  4. In a large bowl, add the dried bread cubes and then fold in the sage and sausage mixture. Add in the veggie broth and fold in, then add in the non-dairy milk and vegan egg and fold in. Lastly, add in the parsley and stir to combine.

  5. Grease a 9x13 inch casserole dish with vegan butter, then add in the stuffing and spread evenly. Bake at 350° F for 45 minutes. I recommend checking around the 20 minute mark, if the top is getting browned to quickly, you can lightly cover with foil. If it looks good, just check it every 5-10 minutes to make sure it doesn't get burned, but mine always turns out perfect in my oven.

  6. Once done, let it cool for a bit and then ENJOY!


  • 3 pounds Yukon Gold potatoes

  • 2-3 cloves garlic (lightly crushed, skins removed)

  • 1/4 cup vegan butter

  • 1 1/2 cups non-dairy milk

  • 1/4 cup vegan cream cheese or sour cream

  • 1 tsp onion powder

  • 1 Tbsp nutritional yeast

  • 1 Tbsp Mushroom Seasoning

  • Salt & pepper to taste

  1. Skin and wash the potatoes. Depending on the size you may want to halve or quarter them. But make sure to cut them into equal sizes. Add the potatoes to a pot of cold water, making sure the water covers them by an inch or so. Add in a few big pinches of salt (like 2 tsp worth) and the crushed garlic.

  2. Add to stovetop and bring to a boil. Cook until fork tender (about 10 minutes once boiling, but make sure to check). Drain the cooked potatoes and then return them to the pot and cook on low to get rid of any excess moisture.

  3. Mash the potatoes (ideally with a POTATO RICER) you can discard the garlic cloves if you like but I forgot to and just mashed them into the potatoes, didn't notice anything weird so it should be fine!

  4. Heat the butter, milk, sour cream or cream cheese, onion powder, nutritional yeast and mushroom seasoning in a sauce pan until melted and hot. Combine with the mashed potatoes and gently fold in. Add more liquid if desired and taste and adjust for seasoning.


  • 1/4 cup vegan butter

  • 6 Tbsp flour

  • 2 1/2 cups veggie broth

  • 1 Tbsp soy sauce

  • 1 tsp browning sauce (optional for color)

  • 1 Tbsp Mushroom Seasoning

  • Salt & pepper to taste (if needed)

  1. In a skillet, melt the butter, then whisk in the flour 1 Tbsp at a time. Once all flour has been whisked in, cook for one minute to get rid of the raw flour. Whisk in the veggie broth about 1/2 cup at a time. Add in soy sauce, browning sauce, and mushroom seasoning. Whisk to combine and then reduce to desired consistency (although for me the consistency was great out of the gate). Taste and adjust for seasoning.


  • 12 oz. cranberries

  • 1 cup apple cider (100% juice)

  • 1/2 cup sugar

  • 1/2 cup maple syrup

  • 2 tsp pumpkin spice

  • 1/4 tsp garam masala

  • 1 Tbsp rum or brandy (optional)

  • pinch of salt

  1. Simply combine everything in a saucepan over medium heat and cook until all the berries burst! You can help them burst by pressing them with a wooden spoon against the wall of the saucepan. Add to a Tupperware and let it cool and firm up in the fridge.


Makes 1 sandwich

  • 3 slices of bread (I like sourdough)

  • Desired amount of mashed potatoes, stuffing, vegan turkey, and cranberry sauce.

  • Gravy for dipping.

Toast 2 slices of the bread on one side (in a pan with some butter). Dip the middle slice of bread in gravy, fully ensconcing it. Assemble sandwich with the toasted side of the bread up, then add mashed potatoes, stuffing, the middle slice of bread that's been soaked in gravy aka the Moist Maker, then vegan turkey and cranberry sauce. I encourage you wrap the sandwich in some deli paper to avoid it falling apart all over the place!

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