vegan thanksgiving recipe

Vegan Stuffed Butternut Squash with Lentil &amp; Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time!

Vegan Stuffed Butternut Squash with Lentil Apple Filling

Butternut Squash (or two small butternut squashes)

tsp oil

tsp salt

black pepper

fennel seeds (preferably crushed)

sage

thyme

rosemary

red onion

garlic (finely chopped)

lentils (drained,

onion powder

tsp black pepper

apple (chopped small)

pecans (omit for Nutfree)

Slice the butternut squash into half. Remove the seed box, then drizzle, brush all over with oil, and sprinkle salt and pepper.

Bake at 400 degrees F (205 C) for 45-50 minutes, or until cooked completely in the middle.

Meanwhile, make your lentil filling. Heat a skillet over medium heat, add oil, then add in your fennel seeds, and herbs, sage, thyme, rosemary, and mix in.

Add in the onion, garlic, and mix in, and cook until the onion is golden.

Add in your lentils, salt, onion powder, black pepper, and mix in, then add in the apples, pecans, and mix in, and cook for 2-3 minutes, or until the mixture is heated through. Taste and adjust flavor.

Remove the butternut squash from the oven. Scoop out the middle portion of the butternut squash, leaving about half an inch in the squash.

Mash the butternut squash that you removed and lightly mix into the lentils. You dont want to completely mix it in, there should  be some blobs of butternut squash in the lentil mixture. Also if you handle the mixture too much, the lentils would start to break down.

Spoon the lentil mixture into the scooped out butternut squash. sprinkle a little bit of salt and pepper, and bake at 400 degrees F for 10 minutes, or broil for 1-2 minutes.

Remove from the oven and serve as is, or serve with a drizzle of lemon juice, or a side of gravy . To make this without nuts, just omit the pecans.

These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking.

Mini Vegan Pumpkin Cheesecakes

water

pumpkin puree

maple syrup

coconut oil, (melted)

lemon juice

pumpkin pie spice

vanilla extract

salt

vegan gingersnap cookies

Whipped coconut cream ((optional))

Cinnamon ((optional))

Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.

Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.

Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.

Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.

Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.

Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.

Serve.

Sagey Leek and White Bean Patties are brimming with all the savory holiday flavors!  Perfect for making ahead time.  Serve them up with mashed potatoes, cranberry sauce and mushroom gravy for a satisfying vegan feast!  Gluten-free adaptable.

Sagey Leek and White Bean Patties (Vegan) 

chia seeds

bean juice (vegetable broth

mushrooms (maitake mushrooms, oyster mushrooms, shiitake, chanterelle,

garlic cloves, 2 tablespoons minced

fresh sage, minced

fresh rosemary, minced

sea salt (adjust to taste!)

white pepper

bread crumbs bread

sunflower seeds

oz white beans, drained (save the bean water!)

apple cider vinegar

Soak chia seeds with bean water, or vegetable stock or water.

In a pot, on medium high heat sear mushrooms in olive oil for 6-8 minutes stirring often.  When they start to brown add celery, leeks and garlic, sage, rosemary.  Saute another 8 minutes or so until leeks soften.  Add salt and white pepper, set aside in a large bowl.

Process bread crumbs to somewhere between a coarse and fine meal.  Add sunflower seeds and process just enough to break seeds down a bit.  Remove from processor adding to the leek mushroom mixture.

Process beans until chunky smooth add to the bowl.

Into the soaked chia seeds, mix Better than Boullion Paste and vinegar until totally incorporated.  Mix into the bowl with all other ingredients.

With a scoop or your hands form patties and place on a baking sheet with parchment or a baking sheet.  Bake at 350 for 20 minutes.

At this point you can refrigerate up to 3 days before serving.

To serve: Fry patties over medium high heat with 2-3 tablespoons of avocado oil, 3-5 minutes each side until a golden crust forms.  Add more oil as needed.

Tasty.....but quite "involved"...especially for someone like me, working 5 days a week....I just want a one pot meal and less oil required to achieve crispy deliciousness! Lots of steps....sautéing...then baking....then frying...! Next Next time I will use same ingredients but put in a loaf pan and have as a vegan meatloaf. Thank you for the recipe, it def IS delicious! Especially with mushroom gravy, garlic mashed potatoes  and I made Brussels sprouts too. Yum yum!

What would recommend in place of mushrooms? I don't love them.

Delicious recipe and I added tofu! Věra in Czech

Whoa, is this ever tasty! Made a trial run of these tonight with the thought of serving them to vegetarian guests on thanksgiving. Served them along with your mushroom gravy. Perfect combo.  This recipe is definitely a keeper!  I think cranberry sauce (as pictured) will be the perfect accompaniment

My guests LOVED these. One, who said beforehand that she’d only eat one, ended up eating four of the patties. I was quite pleased. Thank you.

These are delicious and our four year old loved them too!

These are 5-star delicious! I paired with roasted garlic mashed potatoes and a warm sautéed kale salad and it was a big hit. However, I think these are incredibly time consuming to make compared to the “23 minutes of total time” suggested. Prep work took me 30 minutes and cooking everything took a solid hour and half! I’m proficient in the kitchen and had help from my husband and from start to finish this was a two hour (albeit worth it) project. I just wanted to comment so that others know what they’re in for and don’t choose this recipe on a night they need something quick. Worth it on a night you have to though!

I made this and thought it was delicious!  I'm wondering if the bean patties would hold up well being frozen?

This vegan red cabbage with apple is a lovely accompaniment to your holiday dishes. Unlike some recipes for red cabbage, this dish is cooked on the stove top rather than in the oven so freeing up some space for all your other holiday dishes!

Vegan Red Cabbage Recipe

red cabbage (finely shredded)

apple

bay leaf

tsp ground cinnamon

water (or vegetable stock)

tsp apple cider vinegar (optional,

salt (to taste)

black pepper (optional,

Add all the ingredients, with the exception of the apple, to a large skillet and bring to a boil. Reduce the heat, give it a good stir, and let simmer for 25 minutes.

Add the apple and cook for a further 10-15 minutes, stirring occasionally. Keep an eye on it towards the end of the cooking time to ensure that it doesn&#39;t start to stick or burn if the water has been evaporated. Add more water as required.

Remove the bay leaf, and serve immediately.

Prepare this easy vegan green bean casserole recipe with nutritious, whole food ingredients for a better-for-you holiday side dish everyone will love!

Vegan Green Bean Casserole Recipe

shallots,

olive oil oil

balsamic vinegar

kosher salt

vegetable broth

green beans, stems trimmed (chop to desired length)

butter butter

cremini mushrooms, washed

kosher salt, divided

canned coconut milk (2 cups

garlic cloves, minced (1 teaspoon)

black pepper, divided

¼ teaspoon smoked paprika (optional)

cornstarch

Place sliced shallots in a large skillet. Add the oil and pan-fry the shallots over medium to medium-high heat for 7 to 10 minutes, or until lightly brown, stirring as needed to ensure even cooking.

Add additional oil (if needed) and balsamic vinegar and cook an additional 2 to 3 minutes to caramelize. Transfer onions to a plate. Blot with a paper towel and season with a pinch of salt. Set aside.

To the same pan, add the water or broth. Place green beans in a steamer basket over the water (optional). Bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5 to 7 minutes, depending on the tenderness desired. Remove the cooked beans from the pot and set aside, then discard oil and water. Alternatively, frozen green beans can be used, prepare according to package directions and drain excess water. Set aside.

Add the butter to the pan and set to medium-high heat. When the butter has melted, add the mushrooms and ½ teaspoon kosher salt. Cook for about 5-7 minutes, stirring occasionally.

Pour the coconut milk into the pan with the mushrooms. Add ½ teaspoon kosher salt, smoked paprika, garlic, ½ teaspoon black pepper and onion powder. Mix to combine, then bring to a light boil. Cook for 10 to 12 minutes, stirring often. Reduce heat to medium low for the last 5 minutes.

Prepare the slurry. Mix cornstarch or arrowroot with an equal amount of cold water. Add the slurry during the last 2 minutes of cooking, and mix thoroughly. This should help create a thick gravy/condensed mushroom soup consistency.

When the mushroom sauce is thick, add the green beans and toss together. Remove from heat and season the mixture with ½ teaspoon kosher salt and 1/4 teaspoon black pepper.

Place green bean mixture in a casserole dish or use the same oven-safe skillet. Top the casserole with the crispy shallots and optional gluten free fried onions, toasted nuts or gluten free panko. Place the dish in a preheated 350F oven for 10 minutes or until onions are warmed. Serve warm and store leftovers in the fridge in an airtight container for up to 4 days.

This is truly a great and easy recipe. Thanks for sharing it! I will cook it for my family this weekend

Love this so much! Fresh green beans are a must! This will absolutely be on our holiday table.

An absolute favorite, my family can't get enough of it!

This is so awesome!! A new favorite at my house!

This is a really take on green bean casserole. It really highlights the beans themselves and lets them shine!

It was amazing and too fascinating. I love your food. I will cook it for my family this weekend again! We really all loved it and I already have the ingredients on the shopping list!

An easy vegan stuffing recipe that combines toasted bread, cozy aromatics, and a flavorful broth. All you need is 11 simple ingredients and 1 hour! Vegan.

Classic Vegan Stuffing

white bread* (about 12 cups)

salted dairy-free butter

yellow onions (diced)

celery (diced)

garlic (minced)

thyme leaves

black pepper (plus more to taste)

nutritional yeast (optional)

parsley

low-sodium vegetable broth

Oven Prep: Preheat the oven to 350F and set a large baking sheet aside. Grease a 9×13” baking dish and set aside as well.

Toast the Bread: Cut the bread into 1” cubes and spread evenly across the baking sheet. Bake in the oven for 10 minutes, then carefully toss the cubes and spread out again. Bake again for an additional 5 to 15 minutes, until the bread is toasted and dry; this will vary based on the type of bread used and how packed the tray is. Set aside to let cool.

Aromatics: Melt the butter in a large sauté pan or pot over medium high heat. Add the celery and onion to the pot and sauté for 5 minutes, until beginning to brown.

Garlic &amp; Spices: Add the garlic, sage, thyme, rosemary, parsley, black pepper, and nutritional yeast (if using) to the pan. Mix well, and sauté for another 1 to 2 minutes, to toast the spices. Turn the heat off and add in the toasted bread cubes and 1 1/2 cups of vegetable broth. Toss well; you want the cubes to be moist, but not soggy. Add additional broth as necessary.

Bake: Transfer to a baking dish and cover with foil. Bake covered for 15 minutes, then uncovered for 25-30 minutes, or until browned. If the stuffing is beginning to brown too much, loosely cover the top of it with foil again.

Serve: Remove from the oven and top with additional fresh parsley. Serve warm; stuffing is best served fresh, but leftovers will keep in the fridge for up to 5 days.

A delicious potato side dish anyone can make.

Crispy Smashed Potatoes

Yukon gold potatoes

tsp kosher salt

garlic powder

olive oil (a drizzle to taste)

servings Vegan Green Goddess Dressing

In a large pot, add 6 cups of water and 1 teaspoon of salt. Add the yukon gold potatoes, and bring to a boil. Reduce the heat, and allow the potatoes to cook for 20 to 30 minutes depending on the size of the potatoes, until fork tender. 

Meanwhile, line a baking sheet with parchment paper, and preheat the oven to 400F. 

Drain the water, and place the potatoes on the baking sheet dispersed at least 1 inch apart. Using a butter knife, make a soft slice about halfway through each potato. Then, using the bottom of a cup or a mug, smash each of the potatoes down. Season with salt, garlic powder and pepper as desired. At this time, you can drizzle with olive oil if desired for a more crispy potato, but it&#39;s not necessary. 

Top 7 vegan thanksgiving recipe recipes from across the web

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Vegan Stuffed Butternut Squash with...

Mini Vegan Pumpkin Cheesecakes

Sagey Leek and White Bean Patties (...

Vegan Red Cabbage Recipe

Vegan Green Bean Casserole Recipe

Classic Vegan Stuffing

Crispy Smashed Potatoes

Top 7 vegan thanksgiving recipe recipes from across the web

The most viewed vegan thanksgiving recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Stuffed Butternut Squash with...

Mini Vegan Pumpkin Cheesecakes

Sagey Leek and White Bean Patties (...

Vegan Red Cabbage Recipe

Vegan Green Bean Casserole Recipe

Classic Vegan Stuffing

Crispy Smashed Potatoes

The most viewed vegan thanksgiving recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine