Are you wanting to mix up your Thanksgiving dinner with some plant-based meals? Or do you have a family member that is plant-based and you’re looking to accommodate them? Whatever the case may be, I got you!
I personally have been plant-based for about 10 years now so I have gotten used to being creative with plant-based meals for the holidays. However, I always want the dishes I make to be accepted by non-vegetarians as well – it’s no fun if it’s just me eating it! My pieces of advice for creating a well-liked holiday plant-based meal include:
- Take inspiration from meat containing dishes to create your holiday plant-based dishes ie lentil shepherds pie
- Include just one or two new ingredients in a dish, among ingredients that are familiar to most ie potatoes, roasted veg, pasta etc.
- Bring/provide sides and main dishes so that guests can choose the amount of plant-based dishes that they want on your plate
Without further ado, check out my plant-based Thanksgiving meals! See them being made on Youtube here!
Fall Pasta Salad
– 2 cups cooked rotini pasta
– 1/4 cup feta cheese/vegan feta cheese
– 1 cup chopped brussels sprouts
– 1 cup chopped broccoli
– 14 oz tofu, pressed
– 1/2 cup cranberries
– 1/2 cup toasted walnuts
– 1 tbsp maple syrup
1. Preheat the oven to 375 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. In a large bowl, add chopped brussels sprouts, broccoli, oil and mix everything. Transfer to lined baking sheet and into the oven for 20 mins, flipping halfway.
3.Cube the pressed tofu and add to frying pan over medium heat. Fry until all sides are browned.
4. When the veggies are done cooking, add the roasted veggies and the remaining ingredients.
5. Mix everything and give it a quick taste test (for seasoning). Enjoy!
Stuffed Acorn Squash
– 4 medium acorn squash
– 2 tablespoons avocado oil
– 1 cup quinoa, rinsed
– 1/2 cup dried cranberries
– 1/2 cup raw pepitas
– 1/2 cup chopped green onion
– 1 clove garlic, pressed or minced
– 1 tablespoon lemon juice
1. Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the oil over the squash. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes.
3. Meanwhile, cook the quinoa according to package directions.
4. When the quinoa is cooked, pour the fluffed quinoa mixture into a medium mixing bowl. Add the pepitas, chopped green onion, garlic, lemon juice, and the remaining 1 tablespoon avocado oil. Stir until the ingredients are evenly distributed.
5. When the squash is done, divide the mixture evenly between the squash halves with a large spoon. Top with sliced green onions. Enjoy!
Pumpkin Puree Overnight Oats
– 2 cups rolled oats
– 1/4 cup chia seeds
– 2 cups almond milk
– 2 cups greek yogurt/dairy free yogurt
– 1/2 cup pumpkin puree
– 1 cup pineapples, frozen
–1/2 cup pepita seeds
1. Blend pumpkin puree and pineapple in blender, with a bit of water, until smooth.
2 Mixed the oats, chia seeds, almond milk, greek yogurt together and top with the pumpkin puree and pepita seeds. Enjoy!.
Sweet Potato Lentil Shepherds Pie
– 1 lb sweet potatoes
– 3 tbsp vegan butter
– 1 tbsp extra virgin olive oil
– 1 medium white onion, diced
– 3 cloves garlic
– 2 cups frozen veggies (corn, green beans and peas)
– 2 cups of cooked, canned lentils
– 2 tsp fresh thyme
1. Preheat over to 425 degrees F.
2. Peel and slice any large potatoes in half.
3. Place in a large pot and fill with water until they’re just covered.
4. Bring to a low boil on medium high heat. Cover and cook for 20-30 minutes or until they slide off a knife very easily.
5. Once cooked, drain and then return to pot. Mash with a potato masher and add vegan butter. Set aside.
6. In a large saucepan, heat olive oil. Once heated, add onion and garlic, until slightly browned (about 5 minutes).
7. Once browned, add frozen veggies, along with 1/4 cup of water or veggie broth to saucepan. Heat until veggies are unfrozen. Add cooked lentils and thyme to saucepan for for 1-2 minutes, until flavours meld. Mash slightly with a potato masher to thicken.
8. Transfer veggie and lentil mixture to lightly-greased 2-quart baking dish. Top with potato mash.
9. Bake in oven for 15 minutes. Broil on high for an addition 5 minutes, or until potatoes are browned. Let cool before serving.