RECIPES

Healthy, Plant-Based Dishes To Enjoy This Thanksgiving

a feast to be thankful for

Thanksgiving is all about sharing hearty meals with family and friends, giving thanks, and appreciating all your blessings.

If you have been looking for some yummy plant-based dish inspiration for Thanksgiving, we've got a few great options for you!

These delicious dishes offer a variety of fresh, warm, hearty, and healthy options. Crunchy, creamy, sweet, and spicy! Your taste buds will be happy, and your heart content!

Roasted Pumpkin & Tomato Soup with Sourdough Bread

INGREDIENTS ⁠

2 Tbsp olive oil
Roughly 20 ounces of cut pumpkin
2 medium carrots
1 red pepper
10 ounces tomato (any variety is fine)
1 whole garlic bulb
1 small onion
1 tsp salt
1 tsp dried herbs
3 cups vegetable broth

INSTRUCTIONS

Preheat the oven to 395°F.
Line a large baking tray with parchment paper
Chop all the ingredients and place them in the baking tray.
Cover with oil, salt, and herbs, and roast in the oven for 35 minutes.
Once cooked, remove from the tray and place into a large pot.
Add the vegetable broth and blend using a blender or hand blender.
Serve immediately with your favorite healthy bread and enjoy!
Optional topping: Crispy onion and sliced almonds.
Serve with sourdough bread (get the sourdough recipe here).

Apple and Kale Salad with Walnuts and Lemon Tahini Dressing

INGREDIENTS

1 1/2 lemons, juiced
1/4 cup (60 ml) tahini
2 cloves garlic, finely chopped
2 - 3 tbsp filtered water to thin
1 bunch washed kale
1/2 cup raw cashews
2 tbsp hemp hearts
1 apple, thinly sliced
1/3 cup pomegranate seeds
2 tbsp dried cranberries
3 dates, pits removed and chopped

INSTRUCTIONS

In a small bowl, whisk lemon juice, tahini, chopped garlic, and sea salt. Add 2-3 tbsp water to thin until desired dressing consistency.
Tear kale leaves into small bite-sized pieces, and place in a large mixing bowl.
Pour dressing over kale leaves.
Roast cashews in a saucepan on medium heat, occasionally stirring until cashews are browned (approx. 6-8 minutes).
Let cashews cool slightly, then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
Transfer to a serving bowl and top with sliced apple, pomegranate seeds, cranberries, and chopped dates. Season with salt and pepper.

This delicious recipe is from Two Spoons.

wild rice stuffed acorn squash

INGREDIENTS:

2 acorn squash
2 Tbsp maple syrup
1 batch Vegan Wild Rice Stuffing

INSTRUCTIONS:

Preheat your oven to 425˚F and line a baking sheet with parchment paper or nonstick aluminum foil.
Cut the acorn squash in half either lengthwise or crosswise, thinly slice the bottom of each half so the squash will stand up, and scoop out the seeds.
Brush the inside of the squash with a bit of maple syrup. This helps the squash to brown up nicely since we're not using oil, and it also adds a little more sweetness to the squash.
Place the squash halves on the baking sheet cut-side up, and roast for 25-30 minutes until the squash is fork-tender and the skin is easily pierced with a knife.
Make your wild rice stuffing while the acorn is roasting.
Remove the squash from the oven and place hearty scoops of the Vegan Wild Rice Stuffing into each roasted acorn squash.
Serve and enjoy!

This delicious recipe is from Shane and Simple

Hearty LENTIL COTTAGE PIE

INGREDIENTS

2 1/4 cups French lentils
1 Large diced onion
3 Chopped medium carrots
1 Cup green peas
3 Tbs nutritional yeast flakes
1 Tbs herb seasoning salt of your choice
1 Tsp dried thyme
1/2 Tsp dried sage
1 Tsp garlic seasoning
4 1/2 cups of water
Prepared mashed potatoes (you can find a delicious recipe here)

DIRECTIONS

Add French lentils, carrots, and diced onions to a pan
Add nutritional yeast, salt, remaining herbs, and garlic.
Add water, boil, and let it simmer on low heat.
Add green peas right before the lentils are almost cooked soft. Add water as needed. The water needs to be cooked off to make the pie.
Spread cooked lentils in a baking dish and top with mashed potatoes.
Bake at 350°F for 30 - 45 minutes, until the mashed potatoes and golden and crispy.
Garnish with chopped parsley or rosemary twigs.

HONEY & CITRUS POACHED PEARS

INGREDIENTS

4 firm Bosc or Anjou pears, peeled and cored, stems left intact if desired
3 cups water
½ cup pure honey
1 cinnamon stick
1 tsp vanilla extract (or ½ vanilla bean, split)
3–4 strips lemon or orange peel
1 tbsp fresh lemon juice

INSTRUCTIONS

In a medium-sized, deep saucepan, combine the water, honey, cinnamon stick, citrus peel, and lemon juice. Add the vanilla bean (vanilla extract comes later) if using. Bring to a simmer, stirring occasionally until the honey dissolves.
Carefully submerge the pears in the saucepan. If necessary, turn them occasionally during cooking to ensure even coating and poaching.
Reduce the heat and simmer for approximately 20–35 minutes, or until the pears are tender but still hold their shape.
Remove from the heat and stir in the vanilla extract. Allow the pears to cool in the poaching liquid for at least 30 minutes.
Remove the pears and set aside. Bring the remaining poaching liquid to a boil and cook uncovered until reduced by approximately half or to your desired consistency. Allow it to cool slightly before serving.
Place each pear in a serving bowl and drizzle with the warm honey syrup. Serve with a spoonful of plant-based yogurt, whipped coconut cream, or dairy-free vanilla ice cream. Finish with toasted nuts or granola for a little crunch. Mini meringues will also pair well as a lovely crunchy side.