5 Easy Vegan Thanksgiving Recipes | Healthy, Delicious, + Plant-based
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Recipes in this Video
5 recipes
vegetariangluten-freenut-free
Ingredients
- ●mixed greens
- ●pomegranate seeds
- ●orange segments
- ●grapefruit segments
- ●walnuts
- ●feta cheese
- ●red onion
- ●olive oil
- ●balsamic vinegar
- ●honey
- ●salt
- ●black pepper
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Peel and segment the oranges and grapefruits, discarding any seeds.
- 3In a large salad bowl, combine the mixed greens, pomegranate seeds, orange segments, and grapefruit segments.
- 4Chop the walnuts coarsely and add them to the salad bowl.
- 5Finely slice the red onion and add it to the mixture.
- 6Crumble the feta cheese over the salad.
- 7In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
- 8Drizzle the dressing over the salad just before serving.
- 9Toss gently to combine all ingredients without bruising the greens.
- 10Serve immediately for the freshest taste.
Ingredient Alternatives
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide healthy fats and protein while being nut-free.
feta cheese
Healthier: goat cheese
Cheaper: ricotta cheese
Goat cheese is tangy and lower in fat compared to feta.
🌶️🌶️🌶️Low
veganplant-basedgluten-freenut-freesoy-freepaleo
Ingredients
- ●2 cups carrots, peeled and chopped
- ●2 cups parsnips, peeled and chopped
- ●2 cups sweet potatoes, peeled and cubed
- ●2 cups red potatoes, chopped
- ●1/4 cup olive oil
- ●2 tsp dried thyme
- ●2 tsp dried rosemary
- ●1 tsp garlic powder
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the chopped carrots, parsnips, sweet potatoes, and red potatoes.
- 3Drizzle the olive oil over the vegetables and toss to coat evenly.
- 4Sprinkle the dried thyme, dried rosemary, garlic powder, salt, and black pepper over the vegetables and mix well.
- 5Spread the vegetable mixture in a single layer on a large baking sheet.
- 6Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- 7Remove from the oven and let cool for a few minutes before serving.
Equipment
large bowlbaking sheetspatula
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 head cauliflower, cut into florets
- ●4 cloves garlic, minced
- ●1/4 cup unsweetened almond milk
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the cauliflower florets and minced garlic to the boiling water.
- 3Cook for about 10-12 minutes, or until the cauliflower is tender.
- 4Drain the cauliflower and garlic, then return them to the pot.
- 5Add the almond milk, olive oil, salt, black pepper, garlic powder, and onion powder to the pot.
- 6Using a potato masher or immersion blender, mash the cauliflower mixture until smooth and creamy.
- 7Taste and adjust seasoning if necessary.
- 8Transfer the mashed cauliflower to a serving bowl.
- 9Garnish with chopped parsley before serving.
Equipment
large potcolanderpotato masher or immersion blenderserving bowl
Ingredients
- ●4 cups whole wheat Ezekiel bread, cubed
- ●1 cup vegetable broth
- ●1/2 cup celery, diced
- ●1/2 cup onion, diced
- ●1/2 cup carrots, diced
- ●1/4 cup fresh parsley, chopped
- ●1 tsp dried thyme
- ●1 tsp dried sage
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the diced onion, celery, and carrots to the skillet. Sauté for about 5-7 minutes until the vegetables are softened.
- 4Stir in the dried thyme, dried sage, salt, and black pepper. Cook for an additional 2 minutes.
- 5In a large bowl, combine the cubed Ezekiel bread and the sautéed vegetable mixture.
- 6Pour the vegetable broth over the bread and vegetables, mixing gently to combine.
- 7Fold in the chopped parsley until evenly distributed.
- 8Transfer the stuffing mixture to a greased baking dish.
- 9Cover the dish with aluminum foil and bake for 25 minutes.
- 10Remove the foil and bake for an additional 10-15 minutes until the top is golden brown.
- 11Serve warm as a side dish.
Equipment
large skilletbaking dishmixing bowlaluminum foil
vegetariangluten-freedairy-freeegg-free
Ingredients
- ●4 small acorn squashes
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 cup mushrooms, diced
- ●1/2 cup peas (fresh or frozen)
- ●1/2 cup grated Parmesan cheese
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the tops off the acorn squashes and scoop out the seeds and pulp.
- 3In a saucepan, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
- 4Add diced mushrooms and cook until softened, about 5 minutes.
- 5Stir in quinoa, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- 6Remove from heat and stir in peas and Parmesan cheese until well combined.
- 7Stuff each acorn squash with the quinoa risotto mixture, packing it in gently.
- 8Place the stuffed squashes in a baking dish and add a little water to the bottom of the dish to create steam.
- 9Cover with foil and bake for 30-35 minutes, until the squashes are tender.
- 10Remove the foil and bake for an additional 10 minutes to brown the tops.
- 11Garnish with fresh parsley before serving.
Equipment
baking dishsaucepanknifecutting boardspoon
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