Plant-Based Thanksgiving Recipes

With Thanksgiving coming up on Thursday, I thought it was a perfect time to share some plant-based recipes with you all.

 
 

Vegan Cheeseboard

MY FAVORITE PLANT BASED CHEESE BRANDS

@treelinecheese Soft French-Style Nut Cheese

@miyokoscreamery Creamery Cheese Wheel

@julesveganfoods Brie Cheese

@srimudolife All Cheeses (my absolute fave)

INSTRUCTIONS

Add your favorite fruits, veggies, nuts, crackers to a pretty cheese plate and dig in! While this stuff is normally finger food, make sure your family uses forks this season to keep immune systems strong.

Chickpea Crostini

6 servings

INGREDIENTS

2 large shallots, finely chopped

½ tsp minced rosemary

¼ C extra-virgin olive oil

One 19 oz can chickpeas, drained and rinsed

3 Tbls water

Salt and pepper

1 ½ tsp white wine vinegar or white balsamic vinegar

INSTRUCTIONS

Make crostini toasts – brush thinly sliced bread with olive oil.

Toast in toaster oven or broil about 1 minute.

In a medium skillet combine the shallots and rosemary with 2 Tbls of olive oil and cook over moderately low heat until shallots soften, about 5 mins. Add the chickpeas, water and a generous pinch of salt andpepper. Cook over moderate heat, coarsely mashing the chickpeas, until heated through. Do not over mash – chickpeas should be chunky, not smooth. Stir in the vinegar. Spread the toasts with the warm chickpea mixture.

Fall Market Salad

Recipe from @pamelasalzman

INGREDIENTS

¼ cup pomegranate molasses*

1 small shallot, coarsely chopped

Zest and juice of 1 lemon

½ cup unrefined, cold-pressed extra-virgin olive oil

2 Tablespoons fresh mint leaves

2 Tablespoons fresh parsley leaves

a pinch of sea salta few grinds of black pepper

10 cups salad greens of choice (nice to add some peppery greens in the mix such as arugula)

1 Fuyu (crunchy) persimmon, diced into small cubes or thinly sliced

½ cup pomegranate seeds

1 cup savory granola or ½ cup, finely chopped Marcona almonds

INSTRUCTIONS

Process all vinaigrette ingredients in a blender until well blended. Taste for seasoning.

Arrange the salad greens in a serving bowl.

Toss the greens lightly with the dressing.

Arrange the persimmon and granola on top and drizzle with a little extra dressing and flaky sea salt.

Serve immediately.

NOTES

*Or pour 2 cups of pure pomegranate juice into a small pot over medium-low heat and boil until the juice has reduced to ¼ cup and is thick and syrupy, about 20 minutes. Let cool. When looking for pomegranate molasses, you may find something called pomegranate paste, which works here. The difference is noticeable only in the color of the dressing. Pomegranate molasses will keep the salad dressing a green color, whereas pomegranate paste will make it a brown color.

Green Beans

Recipe from: The Kind Life

INGREDIENTS

  • 2 lbs. Green beans

  • Shallot, finely chopped

  • 2 tbsp Olive oil

  • Sea salt to taste

INSTRUCTIONS

  1. Preheat oven to 450F

  2. Toss beans and shallots with oil

  3. Arrange on foil lined baking sheet

  4. Sprinkle with salt

  5. Roast for 20-25 minutes, or until beans are blistered and tender. Serve immediately.

Vegan Mashed Potatoes

Recipe from @minimalistbaker

INGREDIENTS

  • 6-8 medium yukon gold potatoes (if large, cut in half)*

  • 1 tsp sea salt (divided)

  • Water to cover

  • 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 5-6 cloves raw or roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*

  • 3-4 Tbsp vegan butter (such as Earth Balance // melted/softened)

  • 1/4 cup fresh chives (for topping // optional)

INSTRUCTIONS

  • For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.

  • Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.

  • While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.

  • Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.

  • Mash your potatoes using a potato masher until fluffy.

  • Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

  • Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.

Lentil stew over potatoes

Recipe from @minimalistbaker

INGREDIENTS

  • 1 Tbsp water (or avocado or olive oil)

  • 1/2 cup chopped shallot

  • 2 cups sliced cremini (or button) mushrooms

  • 1-2 Tbsp coconut aminos

  • 1 pinch each salt and pepper

  • 2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)

  • 2/3 cup dry green lentils (rinsed + drained // optional: soak overnight in cool water to improve digestibility)

  • 2-3 cups vegetable broth (or store-bought)

  • 1 Tbsp tomato paste (optional)

  • 2 Tbsp mashed potatoes (recipe above // for thickness)

INSTRUCTIONS

  • Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.

  • Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.

  • Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.

  • In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.

  • Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.

  • Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.

  • To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.

  • Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

twice baked yams

Recipe from @thecarrotunderground

INGREDIENTS

  • 4 whole sweet potatoes or yams (thoroughly washed, don't peel)

  • 4 oz vegan cream cheese

  • 2 Tbsp vegan butter

  • 2 Tbsp brown sugar May substitute with maple syrup.

  • 1 Tbsp + 1 tsp coarse sea salt

  • 1/4 tsp ground black pepper

  • 1/4 tsp cinnamon

  • 1/8 tsp nutmeg plus a pinch on the side

  • 1/8 tsp ginger

  • 1/2 C breadcrumbs we use Panko plain breadcrumbs

  • 4 slices vegan cheese, cut into strips (optional – we use Chao by Field Roast)

  • 1/2 C chopped parsley (optional)

  • 1/3 C finely sliced green onion (optional)

INSTRUCTIONS

  • Preheat oven to 375º

  • Pierce yams all over with a fork. Using 1 Tbsp of sea salt, thoroughly rub into skins of yams. Place whole yams onto a parchment lined baking sheet.

  • Place in oven and bake at 375º for 50 – 60 minutes, or until a sharp knife easily cuts into yams.

  • Remove from oven and allow to cool enough to handle. When yams are cool, cut in half, lengthwise.

  • Scoop out each half into a large bowl, making sure to keep the outer peel/shell intact.

  • Mash the cooked yams thoroughly, until smooth, then add cream cheese, butter, sugar, 1 tsp salt, pepper, cinnamon, 1/8 tsp nutmeg, and ginger. Mix completely.

  • Spoon filling into each yam skin. Place filled skins back onto parchment lined pan.

  • Sprinkle with Panko breadcrumbs.

  • Layer with cheese strips (like lattice).

  • Place in oven at 375º for 10 – 12 minutes, until yams are just beginning to brown.

  • Remove from oven, sprinkle with green onions and parsley. Bake for 3 – 5 additional minutes.

  • Prior to serving, sprinkle with remaining nutmeg. Enjoy!

Pumpkin Pie

Recipe from @chocolatecoveredkatie

INGREDIENTS

  • 1 can (15 oz) pumpkin puree

  • 1 (13.5 oz) can full-fat coconut milk

  • 1/4 cup rolled oats, or 3 tbsp flour of choice

  • 2 tbsp ground flax

  • 1/3 cup coconut sugar or brown sugar

  • 2 tbsp sweetener of choice

  • 2 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • 1/2 tsp salt

  • 1 tbsp pure vanilla extract

INSTRUCTIONS

Preheat oven to 400F.

Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan.

Bake 27 minutes (it will still be underdone after this time, which is okay!), let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”

Note: I’ve not tried this healthy pumpkin pie recipe with any milk other than full-fat canned coconut milk. Feel free to experiment with other milks, but I can’t vouch for the results.

Sydney Louise Williams