Plant-Based Thanksgiving Menu

What do you think about when Thanksgiving rolls around?

Are you excited about eating lots of hearty food? Do you recognize and honor things to be grateful for? Is it nice to be around family and friends, or is it stressful (and why)?

I was looking on my Facebook “memories” this morning, and I got to see where I've been on this day in years past. It was funny... because six years ago I was visiting some friends in Denver and Boulder (the area where I currently live) – and tonight, I will actually be attending a protest in Boulder, and I haven't been there since. I love when synchronicities like that occur.

Another memory I found was from two years ago, when my boyfriend (Kyle) and I drove to the Standing Rock Reservation.

This always hits me a little hard this time of year. The injustices that happened on that reservation so close to Thanksgiving... it makes me sick to think about.

But, while there was horror, I very much honor that time, that place, and the people for what they protect and stand for.

There was a lot of beauty in humanity at the core of that movement.

I just wanted to touch on this reminder as respectfully as I can: that at a time when the world seems more ripped apart than ever, we have to remember where we come from, and reflect on our mistakes as well as our successes. Be kind to your neighbors, and be kind to yourself.

That being said... there is always so much pressure around the holidays with making agendas, menus, family plans – but there is also so much joy.

That's why I'm writing this Thanksgiving blog post: to give you some ideas on how to make your Thanksgiving (and the holidays) less stressful, in general. Of course I'm talking about vegan food, as well – which, if you've been vegan around the holidays, you'll know that this time can carry it own stressful moments when approaching family gatherings.

Whether you're a new vegan, an old vegan, a vegetarian, or an omnivore hosting some veghead family members, this menu can give you some colorful and savory options.

Stuffed Butternut Squash.

Growing up in the Midwest, you'd think I'd have eaten stuffing... but the truth is, I've only ever had a couple of bites of it!

(There are a lot of food conundrums of me living in the Midwest that I never got around to figuring out. Things I never ate that were considered “staples” in that stereotypical, regional diet. I guess I was just picky? But that pickyness turned into veganism, so I must've inherently been following that lifestyle before I was even aware. Ha.)

Regardless, the TRUE definition of stuffing is: “a mixture used to stuff an item before cooking.”

So... anything you want!

That really is why I'm so in love with cooking around Thanksgiving – you can make anything you like, because there are no rules. It's all meant to be good friends, good food, and good times.

So, in true fashion of doing whatever I want, here's a tasty wild rice stuffing recipe for squash.

Stuffed Butternut Squash
(vegan)

Ingredients

• 1 butternut squash, whole
• 1 cup wild rice, uncooked
• 4 cups water
• “Better Than Bouillon” vegetable paste (1-2 teaspoons)
• 1 apple of your choice
• 1 link of Field Roast sausage (omit or sub to make it gluten-free)
• 1 cup walnuts

Squash Instructions

1. Heat oven to 375 F.

2. Halve the squash, being very careful – they're tough.

3. De-seed the squash with a spoon or ice cream scoop.

4. Oil the inside of the squash and lightly add salt and pepper.

5. Place the squash face down on a baking pan with almost ¼ cup water in pan.
6. Bake for 40-45 minutes, keeping an eye that the water isn't evaporating too quickly and that the squash isn't burning.
7. Once baked, allow to cool for a few minutes, then scoop the flesh out with a spoon.

Stuffing Instructions

1. In a medium sauce pan, boil water.
2. While water boils, rinse wild rice in a strainer.
3. Once boiling, add your bouillon, stir, and add the rice.
4. Cook the rice 30-45 minutes until all water has evaporated.
5. Cook sausage in a pan until browned, adding finely chopped apple halfway through.
6. Combine crumbled and cooked sausage with apples, scooped squash flesh, and rice. Add this to the rice, stir evenly. Toss in a few walnuts and then scoop into the hollowed squash topped with more walnuts to broil for a few minutes. (Vegan cheese topping optional!)

Feel free to play around with this recipe, whether that's a different type of squash, different brand or flavors of sausage, almonds or pine nuts in lieu of walnuts, or simply by incorporating more or different veggies in your stuffing.

Roasted Vegetable Medley.

Thyme, parsley, and rosemary make up the organic fresh herb blend we picked up for roasting our veggies. Rosemary is my absolute FAVORITE. Dill is a close second. (I feel that rosemary fits the fall vibe better, and that dill is super refreshing in the spring.)

What veggies should you use? Again... there are no rules!

We favor potatoes, carrots, and Brussels sprouts – but you can choose anything you like, from cauliflower to zucchini to roasting bell peppers.

Roasted Vegetable Medley
(vegan, gluten-free)

Ingredients

• 2-3 Russet potatoes (fingerlings are great, too)
• ¼ white onion
• 4-6 carrots
• Thyme, parsley, and rosemary (or any fresh herb blend you enjoy)
• 3-4 tablespoons oil

Instructions

1. Pre-heat oven to 400 F.
2. Boil potatoes whole for about 5 minutes, until a little tender.
2. Cube, wedge, dice, or slice your vegetables how you prefer them.
2. Drizzle oil on bottom of a glass baking pan.
3. Toss veggies lightly with a little more oil.
4. Finely chop fresh herbs or place whole in pan with vegetables.
5. Bake for 20 minutes. Serve warm.

Pumpkin Pie.

And, last but not least... the classic Thanksgiving dessert.

So many of my friends have delicious pumpkin pie alternatives or various holiday desserts in general (and I'll get around to that on a future blog or vlog: The 12 Desserts of Christmas!) but I say, if you're inviting your omnivorous family over for a small and animal-free Thanksgiving (excluding pets, of course) then you may want to stick to what they're familiar with; and pumpkin pie is absolutely a comfort food.

(Here is where I found the original recipe by Rita1652 on Genius Kitchen.)

Vegan Pumpkin Pie

Ingredients

• 1 (16 ounce) can pumpkin puree
  (can also use fresh pumpkin, squash, or sweet potato)
• ¾ cup brown sugar
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground gloves
• ¼ teaspoon allspice
• 1 (10 ounce) package silken tofu
• 1 (9 inch) pie shell, unbaked

Instructions

1. Pre-heat oven to 425 F.
2. Mix tofu, pumpkin, brown sugar, salt, and spices in a food processor.
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 F and bake for another 40 minutes.
5. Let cool at room temperature for up to two hours.
6. Chill and serve.

As if this pie recipe isn't easy enough, I've also created a fun video to go along with it. Head over to my YouTube channel this Friday (November 16, 2018) to catch my very first YouTube recipe video. (I also throw in a chickpea whipped cream that isn't listed on here – so be sure to check that out!)

Thanksgiving shouldn't have to be stressful. It should be a time of – wait for it – THANKS!

Remember, if you feel pressured by family to eat or think differently around holidays when you're supposed to feel comforted and grateful, then maybe rethink your situation and abstain from those gatherings. Choose a to throw or attend a friendsgiving, instead!

I'm convinced this is the best vegan holiday, simply because of the abundance of vegetables available and the fact that everyone wants to eat, eat, eat – and vegetables are cost-effective and a-plenty.

Thanks for reading, and keep your eyes peeled for my future posts. Have a suggestion for something you'd like to read about? Let me know in the comments below, and I'll do my best to cover it.

Happy Cooking!

No turkeys were harmed in the making of this blog post.

All photos not taken by Uprooted Foodie are used with permission or from free photo stock.