Instagram

VEGAN RECIPES

Vegan Thanksgiving Menu 2017!

November 17, 2017

 

Happy start to the holiday season everybody! Putting this menu together every year is near and dear to my heart because my vegan Thanksgiving menu in 2014 was what originally launched my blog. Cheers to 4 years turkey-free! And kudos to you for joining me and my family this year in holiday meal sans animal products. You will feel GREAT after you eat, both physically and emotionally!

My favorite way to contribute to spreading the turkey love every Thanksgiving is by sponsoring a turkey through Woodstock Sanctuary. You get the sweetest postcard in the mail all about the turkey that you helped sponsor, explaining how he or she got to the sanctuary and a little bit about his or her favorite things. It makes me feel so great reading through it each year knowing that my money is going to support keeping rescued turkeys alive instead of going toward purchasing a turkey whose only fate is the centerpiece of my dinner table.

Also, I’d love for you to check out my article on MindBodyGreen talking about 5 Ways to Make This Thanksgiving Way Healthier (For You And The Planet!). I touch on my views about Black Friday consumerism and lend some cooking tips to keep our holidays a tad more eco-friendly. Let me know what you guys think!

….On to the recipes!

Lentil Stuffed Butternut Squash Roast

(Check out the video below to see me prepare it!)

Ingredients For Squash:
1 large butternut squash
1 tbsp olive oil

Ingredients For Filling:
1 large yellow onion
1 1/2 cups lentils (uncooked)
1 1/2 cups carrots, diced (about 3 carrots)
1 1/2 cups celery, diced (about 3 stalks)
3 cups vegetable stock
1 tbsp each of chopped thyme, sage, and rosemary
1/3 cup pomegranate seeds
Cooking string for tying

Squash Preparation: 
1. Rinse and dry your squash. Cut the stem end off, and slice length-wise to create two long halves. Scoop out the seeds and discard.
2. Place the cut sides face up on a baking sheet and season with 1 tbsp olive oil + salt and pepper.
3. Bake at 350 degrees for about an hour and 15 minutes. Time may vary depending on the size of your squash – but you want it fully cooked to where the entire center is soft all the way through, but not overcooked to where it looses its shape. We will be cooking it further once stuffed.
*Tip: This step can be done ahead of time. Once squash is done, place it in the refrigerator until Thanksgiving Day when you’re ready to stuff & serve.

Filling Preparation:
1. In a large pot, heat 1 tbsp olive oil over medium heat. Place the onion, carrots, and celery into the pot and sautee until onions are translucent and all is fragrant, about 8 minutes.
2. Rinse your lentils and place them into the pot along with the vegetable stock, thyme, sage, and rosemary. Cover and reduce heat to low and let simmer.
3. Simmer until all liquid is absorbed, and veggies are cooked through. Should be about 30 minutes.
4. Remove from heat and fold in the pomegranate seeds gently.

Roast Preparation:
1. Scoop out centers of squash leaving a small (3/4″) boarder around. Dice up the scooped out center and place in with the filling mixture.
2. Fill centers of scooped out squash with the filling mixture. I liked the way it came out by really over-stuffing each side and having the filling fall out the sides.
3. Then place 3 or 4 pieces of string along the length of the squash to keep it from toppling over in the oven (and to really give it that Thanksgiving aesthetic!).
4. Bake at 350 degrees for 15-20 minutes until all is warmed through and squash is slightly more tender.
5. Serve with a sprig of fresh rosemary placed on top for presentation.
6. Serve & enjoy!

 

____________________________________________________________________________________________________________________________

Spinach Artichoke Stuffed Baked Potatoes

Ingredients:
3 good sized russet potatoes
3 good sized sweet potatoes
1 large yellow onion, diced
1 package frozen chopped spinach
1 can artichokes, chopped
1 package Miyoko’s Vegan Mozz
1/4 cup nutritional yeast
1/3 cup unsweetened non-dairy milk with a neutral flavor (I prefer hemp milk)
Vegan parmesan for topping (I like Follow Your Heart brand or GoVeggie)

Preparation:
1. Scrub your potatoes thoroughly. Place them on a baking sheet and slice them lengthwise down the center about 3/4 way through to facilitate proper cooking. Bake at 350 degrees for about 45 minutes. The white potatoes may need slightly longer depending on the size of the potatoes.
2. While the potatoes are baking, in a large pan, defrost the frozen spinach on medium heat. Once fully thawed, place the spinach in a colander and drain out the excess water. I did this by pressing the back of a wooden spoon against the spinach while in the colander until all of the water was removed (the spinach will diminish greatly in size, this is normal). Set aside.
3. In the same pan that you used to defrost the spinach, heat 1 tbsp olive oil over medium heat and add in the diced onion. When the onion is translucent (about 4-5 minutes), add in the drained spinach and the chopped artichokes and stir.
4. Once well combine and heated through, dice up the Miyoko’s vegan mozz and add to the mixture and stir often. It will melt easily and bring everything together into one delicious dip (try to refrain from eating it all up at this point!).
5. Add nutritional yeast and salt + pepper to taste and let sit on low heat while you complete the next steps.
6. Once the potatoes are cool enough to handle, slice each potato down the pre-sliced center to create 2 separate halves. Scoop out the centers of each potato, leaving about a 1/2″ boarder. Place the centers into a bowl & combine with the non-dairy milk. Mash with a potato masher (don’t use an immersion blender – will make the potatoes gluey) until well mashed.
7. Stir the mashed potatoes in with the spinach artichoke mixture until well combined & remove from heat.
8. Fill each potato with a generous amount of filling and sprinkle some vegan parmesan on top. Filling should be enough for 6 entire potatoes (12 halves) + some for taste testing 🙂
9. Broil for a few minutes until the parmesan is melted and the tops are golden.
10. Serve & enjoy!

 

____________________________________________________________________________________________________________________________

Slow Cooker Vegan Creamed Corn

 

Ingredients:
2 packages frozen sweet corn
1 8 oz container vegan cream cheese (I used Kite Hill Plain flavor)
1 stick vegan butter (I prefer Miyoko’s Cultured Vegan Butter)
1 cup unsweetened non-dairy milk with a neutral flavor (I prefer hemp milk)
1/4 tsp cayenne
Salt & Pepper to tastePreparation:
1. In a slow cooker, combine all ingredients on high heat. After 30-40 minutes, stir to combine once all is heated.
2. Let slow cook for 3-4 hours while you prepare the rest of your vegan Thanksgiving meal.
3. Once you’re ready to serve, turn it down to the “keep warm” setting and enjoy immediately!
____________________________________________________________________________________________________________________________

 

Charred Asparagus With Truffle Aioli (ft. Holi Aioli!)

 

You can purchase your Holi Aioli from their website: https://www.holiaioliusa.com
And use code “Morganic” for 20% off your order through Thanksgiving! 
____________________________________________________________________________________________________________________________

 

Bonus Holi Aioli Recipe: Roasted Butternut Squash Moons With Pine Nuts

 

You can purchase your Holi Aioli from their website: https://www.holiaioliusa.com
And use code “Morganic” for 20% off your order through Thanksgiving! 

    Leave a Reply