Ok Mamas here it is the post of all posts!! I made 5 vegan dishes that you can bring to Thanksgiving and they are delicious!! They are so good even the biggest carnivore in your family will love them.
I won't waste your time with too much mumbo jumbo because you have a Thanksgiving dinner to plan, I get it. BUT, I just want you to know that I love you and this year I am honestly thankful for you, my reader. If it wasn't for you guys I wouldn't have any direction for my passions that I get to share here on this blog, so thank you and thank you for making something vegan for Thanksgiving. On behalf of turkeys everywhere we salute you!! xoxoxo
- 1 small head of cauliflower
- 2 carrots, chopped
- 2 celery stalks, thinly sliced
- 1 cup of mushrooms
- ½ yellow onion chopped
- ¼ cup fresh parsley
- 2 TBSP fresh rosemary
- ½ cup vegetable broth
- 2 TBSP olive oil
- Salt and pepper
Over medium heat in a large skillet add your 2 TBSP of olive oil then toss in your carrots, celery and onion. Cook them for about 7 minutes.
Add cauliflower and mushrooms and then salt and pepper to taste. Cook for 8-10 minutes more.
Add parsley and rosemary and stir until combined. Then pour in vegetable broth and stir, cover and simmer for 15 minutes. You’ll want to cook until liquid has been absorbed.
Kale and Quinoa Stuffed Butternut Squash
- 2 medium butternut squash
- ⅓ cup of cranberries
- 1, 15oz can of chickpeas (drained and rinsed)
- 1 bunch of kale
- 2 cloves of garlic
- Zest of ½ an orange
- Juice squeezed of half an orange
- ¾ cup quinoa
- 1½ cup vegetable broth
- 2 TBSP olive oil
Preheat your oven to 425°. Cut your 2 butternut squashes in half and scoop out the seeds, drizzle with olive oil and lightly salt. Bake for 50 minutes.
While that is baking, place quinoa and broth in a saucepan and bring to a boil. Once boiling cover and reduce to a simmer for 12 minutes.
In a large skillet add 1 tbsp olive oil and add in chopped kale (no stems) cook for about 4-5 minutes until wilted. Then add garlic(minced) ½ tbsp salt and pepper, cook for 30 seconds. Add in chickpeas, orange zest, orange juice, cranberries, and cooked quinoa and stir to combine.
Once squash is cool enough to handle then scoop out the flesh leaving about ½ inch thick border around the sides, and fill with the kale and quinoa mix. Return to the oven at 375° for 10 minutes.
Serve and enjoy!
Brussels Squash and Cranberries
- 1lb butternut squash cubed (I buy the pre cut kind from Trader Joe’s)
- 1lb brussels sprouts trimmed and halved
- 1 handful of fresh cranberries
- 2 tbsp olive oil
Preheat oven to 450°. Place your brussels and squash on a baking sheet and drizzle olive oil on top. Toss the cranberries on and then add salt and pepper. You can also toss all of the ingredients in a bowl before transferring to baking sheet. Cook for 25-30 minutes. Serve.
Cauliflower Mashed Potatoes
- 1 head of cauliflower
- 1 tbsp olive oil
- 2 small cloves garlic
- 2 tbsp unsweetened almond milk
Chop and steam cauliflower until tender about 10-12 minutes.
Place cauliflower, olive oil, milk, salt and pepper, and garlic into a food processor and blend until smooth.
- 2 cups green lentils, cooked (about ¾ cup dry green lentils)
- 2 tbsp olive oil
- ½ medium yellow onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 8 oz button mushrooms, sliced
- 2 heaping tbsp tomato paste
- 2 tbsp soy sauce (or tamari, if gluten free)
- 1 ¼ tsp thyme
- 1 cup of old fashioned oats, divided
- ½ cup almond meal
For the glaze:
- ½ cup organic ketchup
- 1 tbsp coconut sugar (I used a little less)
- 1 tsp stadium mustard
- 1 tsp apple cider vinegar
Preheat the oven to 375° degrees and cover a baking sheet in parchment paper or foil. Mix the glaze up in a little bowl and set aside.
In a large pan, heat olive oil and sauté diced onion over medium high heat until tender. Add in carrots and celery and cook for 5 minutes on medium heat. Add in the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.
Next, pour the cooked vegetables into a food processor with 1¼ cups of the cooked lentils, ½ cup oats, tomato paste, soy sauce, thyme, and salt and pepper. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture. Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats, and almonds meal. Stir the ingredients together until they are completely combined and are sticking together well.
Use your hands to form the mixture into a large ball, then place the ball onto the covered baking sheet. Form the ball into a loaf shape about 8-10 inches long and 4 inches wide.
Spread half the glaze on the loaf, then bake for 30 minutes. Pull the loaf out of the over and covered with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf is done when a form comes out clean. Let it cool for 5-10 minutes before slicing, otherwise it will not cut clean.