thanksgiving recipe roundup (vegan, plant-based)

I cannot believe Thanksgiving is one week away!! How did that happen?!

If you’re new(ish) to a plant-based/vegan diet, I’m guessing Thanksgiving can feel rather…intimidating. After all, the main feature of this holiday meal is the turkey. (Can you even hear “Thanksgiving” without picturing the turkey? I can’t!) And holidays usually mean eating with people who probably aren’t eating the way you at best or make you feel looney tunes for choosing a different diet altogether.

But I’m here to encourage you that Thanksgiving – and all other holiday meals – can still be looked forward to and even give you chance to share how amazing a vegan diet can be! After all the turkey is only one part of the meal…the rest is a delightful array of sides which let the veggies we love shine.

So let’s get on with the roundup, shall we? #inspirationloading

 

Lentil Walnut Mushroom Balls by Oh She Glows

Hands down this is my favorite dish that I look forward to every year. I use it as my “main” dish and love it because it reminds me of stuffing. I usually make a batch for Canadian Thanksgiving in October and have enough to last me until Christmas (since I’m the only one who isn’t eating the turkey).

photo credit: oh she glows

 

 

Classic Vegan Stuffing by Raepublic

Confession: the stuffing is the one part of this meal I do eat even though it’s been cooked in the turkey. Shocking, I know. But I eat a vegan diet for health reasons, not strictly for animal rights, and it’s a rare indulgence. If you’re eating strictly vegan, however, give this stuffing recipe a try.

photo credit: raepublic

 

 

Vegan Porchini Mushroom Gravy by Veganosity

I’m still working on a vegan gravy recipe that hits the spot. This one looks divine.

photo credit: veganosity

 

 

Easy Biscuit Recipe by Whole New Mom

Anytime you can squeeze “easy” into a labor-intensive meal is a win! Plus this one is made from whole grains and can easily be made 100% plant-based by using dairy free milk.

photo credit: whole new mom

 

 

Fresh Cranberry Apple Relish by Veggies Save the Day

I love this twist on traditional cranberry sauce which usually is loaded with added sugars – it wins be over by relying on the natural sweetness found in the apples and dates.

photo credit: veggies save the day

 

Jeweled Sweet Potatoes

These are my favorite side dish that I’ve added as a “must have” to my holiday menu. They even eat like dessert!

 

 

Savory Stuffed Butternut Squash by Emilie Eats

Usually, I prepare my squash simply with just a little Earth Balance butter and cinnamon, but if you’re up for a twist on the traditional, give this recipe a try. It could stand in for a main dish as well!

photo credit: emilie eats

 

 

Apple Cabbage Slaw with Apple Cinnamon Dressing

This is my new favorite salad because it’s so refreshing! A perfect contrast to the heavier dishes and spotlights how tasty clean eating can be. It’s one of the bonus recipes included in the Fall edition of my Perk Up Your Pantry recipe ebook, which you can get here.

 

 

 

Fall Brussels Sprouts Quinoa Salad by Emilie Eats

I love the looks of this “meatier” salad and all of the fall colors in one dish!

photo credit: emilie eats

 

 

Easier-than-pie Apple Crisp

With all the work you put into the main meal, having an easy dessert recipe in your hip pocket is a must. Bonus: you can make the filling and topping separately up to several days ahead of time!

 

 

Vegan Pumpkin Caramels by Minimalist Baker

Here’s one way to spin dessert if you want to break away from the traditional pie. No added sugar, of course!

photo credit: minimalist baker

 

 

Pumpkin Pie-lets with Maple Coconut Whip

Although I was never a pumpkin pie fan (it’s a texture thing), I do love this vegan spin on a Thanksgiving staple. The pie-lets are free of added sugar and the coconut whip has only a teensy amount. These are coming at you Monday here on the blog…stay tuned!

 

weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)

My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord.

If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it!

 

 

The sauce is the epitome of comfort food, Indian-style, with its warming spices and rich creaminess of the coconut milk. It gets an added nutrition boost from quick-cooking red lentils, which makes them ideally suited for weeknights, and freshly chopped spinach. It can be spooned over chickpeas or quinoa for added plant-protein or served traditionally with rice (brown is best). For our meal, I served it with oven roasted broccoli and green beans since those are two family favorites, but you can easily adapt your veggie add-ons to suit your tastes. Weeknight tip: use frozen veggies to save on chopping time!!

 

 

For a quick weeknight meal, I recommend following the preparation steps outlined in the recipe. Alternatively, you could prep the sauce ahead of time and simply re-heat when ready to serve.

 

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weeknight spinach tikka masala

Warm comfort food designed for weeknights and made for leftovers.

Course: Entree, Main Course
Cuisine: Indian
Servings: 6 people
Author: Andrea Anderson
Ingredients
For the tikka masala sauce
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 15-oz can full fat coconut milk
  • 1 T tomato paste
  • 1 tsp freshly minced ginger or 1/2 tsp powdered ginger
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp garam masala
  • 2 tsp paprika
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 2/3 cup red lentils
  • 1/4 cup cilantro leaves, chopped
  • 1/2 cup chopped spinach
For the rest of the dish:
  • chickpeas, quinoa or rice
  • veggies of choice
Instructions
  1. If you are serving with brown rice and don't have a rice- or pressure cooker, put a pot of water on to boil (like you would for pasta) and turn on the oven to 350 degrees F. If you are serving with quinoa, rinse thoroughly and add to pot with water. For less mushy quinoa use a scant 2:1 ratio of water to quinoa. For example, if you're cooking one cup of dried quinoa, add only 1 3/4 cup of water. Bring to a boil, then reduce heat and simmer. Cooks in about 10 minutes.

  2. Spread your veggies on a cookie sheet and pop in the oven. Rinse lentils thoroughly and set aside.

  3. Begin to chop the veggies for the tikka masala sauce. If cooking rice, at whatever point in this process your water starts to boil, add in the rice and cook uncovered as you would pasta. Set the time for 23 minutes.

  4. Finish preparing the tikka masala sauce and add in the lentils. Bring the sauce to a boil, cover the pot, then reduce to a simmer.

  5. Chop spinach and take a peek at your veggies in the oven. When they start to brown slightly, turn the oven off. Keep them in the oven until ready to serve so they stay warm.

  6. When the timer beeps, test your rice for doneness, then either allow to cook for another minute or two or drain immediately and return to the pot.

  7. When the lentils are fully cooked (about 10-15 minutes), add in the spinach and cilantro and stir to combine.

  8. To serve, add quinoa/chickpeas/rice to a bowl along with the veggies and spoon the sauce over top.

  9. 9) Store leftovers in the fridge for up to several days or freeze for later.
Recipe Notes

Recipe Notes

  • I prefer buying my broccoli and green beans frozen to save me a step.
  • If you want leftovers, I recommend doubling the sauce recipe.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • I’m able to buy my broccoli organically and in bulk from BJ’s (a wholesale club). If you don’t have a wholesale club membership and want to check BJ’s out, click here to get details on a membership (if you sign up we both get $25!!). Or, if you’re not sure if a wholesale club membership is worth it, you can download an article here where I share my experience and steps in evaluating whether a membership made sense for us.
  • You should be able to find canned full-fat coconut milk in most grocery stores. I buy either the Thai Kitchen brand or Whole Foods 365 coconut milk (which is better since their cans are BPA free!). However, if you can’t find it, try here.
  • I get my red lentils in bulk from Whole Foods, but you also can find them here.
  • I love Trader Joe’s frozen french-style green beans which is what I used here.