Thanksgiving is an exciting time of the year to spend with friends and family as well as indulge on delicious food. It may be tricky to stick to your healthy lifestyle around the holidays so we have brought you plant based thanksgiving recipes. These recipes can help you eat your veggies in a tasty and festive way!
Butternut Squash Sweet Potato Mash
This dish is great because it can satisfy that sweet tooth craving without too many added sugars and sweeteners.
Serving size 6
- 3 large sweet potatoes
- 6 cups butternut squash (1 small butternut squash yields ~6 cups)
- 2 Tbsp avocado or melted coconut oil
- 1 pinch each sea salt + black pepper
- 1 pinch ground cinnamon
- 1 Tbsp maple syrup
- 1 Tbsp vegan butter
Preheat oven to 400 degrees Fahrenheit and lightly grease baking sheets. Add halved sweet potatoes to one sheet, and the cubed butternut squash to another. Drizzle each sheet with half of the avocado or melted coconut oil. Next sprinkle a pinch of salt and pepper and toss/rub the sweet potatoes and butter nut squash in their own sheet to distribute the oil. Roast the butternut squash for 15 mins. Cook the sweet potatoes for around 20-35 minutes or until they are soft to touch. Heat a large skillet and add chopped pecans to lightly toast. After 5 minutes, add coconut oil, maple syrup, cinnamon and salt. Add the sweet potatoes to a large mixing bowl with butternut squash. Wish or mash thoroughly. Transfer mashed squash and potatoes to a baking dish and top with toasted pecans. Bake for 10-15 minutes and let it cool then serve it up!
Wild Rice and Quinoa Stuffing
A healthier twist to standard stuffing that's full of buttery and crunchy chunks of bread. Being a rice-based stuffing, it is a hearty dish so it is perfect for anyone who wants to skip out on the turkey.
- 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped
- 2 medium Granny Smith apples, peeled and diced
- 2 medium cloves garlic, peeled and finely minced
- 1 teaspoon
- 1/2 cup dry-ish white wine
- 4 cups low-sodium vegetable broth
- 2 cups uncooked wild rice blend
- 1 cup uncooked quinoa, rinsed well
- 1 1/2 cups dried cranberries
- 1 cup raw pecans, chopped
- 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
In a large pot with oil, add the onions and celery and cook for about 5 minutes. Add the apples, garlic, and salt and let them cook for one more minute. Next stir in wine and add broth. Once this is at a boil, add the wild rice blend and let simmer while covered. In about 35 minutes once the rice is tender, stir in the quinoa and cover again. After about 15 more minutes, add the cranberries, pecans and parsley. Now set the oven to 350 degrees Fahrenheit and scoop the rice mixture into a casserole dish with a little olive oil. Bake for around 25-30 minutes or until golden brown!
Green Bean Casserole
Whether you're a veggie lover or not, green bean casserole always seems to be a fan favorite. Blow your guests away with this delicious mushroom green bean casserole!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups white button mushrooms, stemmed and sliced
- 1/2 cup dry white wine
- 1/4 cup all purpose flower
- 1 3/4 cups unflavored soy milk
- 1 tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 5 cups fresh green beans, cut into 3-inch pieces
Add olive oil to a skillet with onion. Once softened, sauté the garlic and mushrooms. Then pour the white wine and simmer, stirring occasionally. Add the flour and stir to form a paste. Next, slowly pour in the soy milk, then soy sauce, pepper, and green beans. Stir until the sauce thickens and the green beans are bright-green and tender. Preheat the oven to 350 degrees Fahrenheit and transfer the bean mixture to a baking dish and place in the oven for about 20 minutes.
Fried Onion Ingredients
- 1 cup unflavored soy milk
- 1 tablespoon white vinegar
- 1 small onion peeled and sliced into thin rings
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/4 cup canola oil (or other neutral-flavored vegetable oil)
Stir the soy milk and vinegar together in a bowl. Submerge the onion rings and let them soak in the milk mixture for 30 minutes. Next, mix the flour, salt, pepper, and cayenne together in a bowl. Remove the onions from the mixture and transfer them to the flour mixture and toss to coat. Heat 1/4 cup of oil in a skillet, then add the onions in an even layer. Cook for 2 minutes and gently toss a few times with a spatula. Cook them for 2 more minutes and flip. Once they begin to turn brown and crisp remove and transfer to a paper towel lined plate.