5 EASY VEGAN THANKSGIVING/HOLIDAY RECIPES! Perfect for Christmas time too!
STUFFED ACORN SQUASH
-1 acorn squash (cut in half and deseeded)
-3 tbsp maple syrup
-1 tbsp apple cider vinegar
-1 onion (diced)
-1 cup dry red quinoa
-1.5 cups veg broth
-1/2 tsp cinnamon
-1/4 tsp turmeric
-1/4 tsp cayenne
-1/2 tsp cumin
-1/4 cup dried cranberries
-1/2 cup chopped parsley
-1/4 cup chopped pecans
1. Preheat oven to 450F
2. Mix the maple syrup and ACV in a small bowl and baste either side of the squash. Sprinkle with salt & pepper and lay flesh side down on a lined baking sheet.
3. Bake for 20-30 min or until easily poked with a fork.
4. To a large pan heated over medium/high heat, add onions and cook until translucent.
5. Add your spices and quinoa and stir. Then add the veg broth, and bring to a simmer. Cover, turn the heat down to low and cook until all the water is absorbed.
6. Add the dried cranberries, the rest of the maple/ACV, and half of the parsley and pecans.
7. Fill your acorn squashes and top with the rest of the parsley and pecans.
STUFFING
-1 large loaf of bread
-1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
-1/2 cup brown lentils
-1/2 cup diced onion
-2 ribs of celery (diced)
-1 tsp dried parsley
-1/2 tsp garlic powder
-1 tbsp nutritional yeast
-1/2 tsp oregano
-salt & pepper
-3 cups veg broth
1. *THE NIGHT BEFORE* Chop up your bread into about 1/2 inch sized cubes and leave them out on the counter overnight to dry up. (You can use day old bread instead)
2. Preheat oven to 350F
3. Mix your flax egg together and set aside.
4. In a small pan saute celery and onion until translucent
5. To the bowl of bread, add most of the veg broth (don’t use it all. You don’t want your bread to become too mushy. Just use a little at a time).
6. Then add the celery and onions, brown lentils, all the seasonings, and your flax egg. Mix everything together. If too dry, add more broth… if too wet, add more bread.
7. Spread evenly on a lined baking sheet & bake for 45 mins. Then, turn up to 400F and bake for another 10-15 mins.
MASHED POTATOES
(to serve 6 people family style)
-8 cups peeled and chopped potatoes
-1/4 cup nutritional yeast
-1/3 cup plant milk of your choice
-1.5 tsp garlic powder
-2 tbsp dried parsley
-salt & pepper
1. Peel, chop, and steam potatoes on the stove until soft.
2. Transfer to a bowl and add the rest of ingredients. Mix until smooth.
3. Add more/less of the ingredients to adjust to your taste!
BUTTERNUT SQUASH RISOTTO
(to serve 2 …. I doubled this recipe to serve 6)
-1/2 cup dry brown rice + 1.5 cups veg broth
-2 cloves garlic (minced)
-1/2 a large onion (diced)
-4 cups cubed butternut squash
-1/2 cup nutritional yeast
-salt and pepper
-1/4 cup veg broth
1. Cook your rice according to the package directions.
2. In a nonstick pan over medium/high heat, add garlic, onions, and cubed butternut squash. Add water to keep from burning. Cook for about 7-12 mins, or until the squash is soft.
3. Transfer 3/4 of the veggies into a blender, and put the rest of the squash mixture aside. To the blender, add nutritional yeast, salt and pepper, and veg broth. Blend until smooth.
4. Add cooked rice to the pan along with the blended BNS mixture. Stir to combine and heat for 5 mins. Serve with the extra BNS and chopped spinach.
APPLE CRISP
Filling:
-6 cups peeled & sliced apples
-1/4 cup lemon juice
-1 tbsp tapioca starch (or corn starch)
-1/2 tsp cinnamon
-pinch of salt
-2 medjool dates
-1/4 cup maple syrup
Crisp:
-2 cups rolled oats
-1/2 cup oat flour
-2/3 cup coconut sugar
-2 tsp cinnamon
-1/4 cup plant milk
1. Preheat oven to 375F
2. Peel & slice apples and add them to a large bowl. To a blender or food processor add 2 dates and maple syrup. Blend until smooth.
3. To the apples, add the remainder of the filling ingredients as well as the date and maple syrup mixture. Mix to coat the apples evenly. Then place the apple mixture into a baking dish.
4. For the crisp, add all ingredients into a bowl and stir to combine. If the mixture is too dry, add more milk.
5. Evenly spread the crisp mixture across the top of the apples
6. Bake for 45min-1hr.
ⓥ Why Vegan?
• COWSPIRACY: https://www.youtube.com/watch?v=nV04zyfLyN4
Check out Cowspiracy on Netflix!
• WHAT THE HEALTH:
• THE BEST SPEECH YOU’LL EVER HEAR: https://www.youtube.com/watch?v=U5hGQDLprA8
• 101 REASONS TO GO VEGAN: https://www.youtube.com/watch?v=W4HJcq8qHAY
• EARTHLINGS: https://www.youtube.com/watch?v=z2ctwOTHQYo
earthlings.com
• FORKS OVER KNIVES: https://www.youtube.com/watch?v=O7ijukNzlUg
forksoverknives.com
Hope you guys enjoyed this video!! Everything I made turned out so delicious even my whole family enjoyed!! RECIPES ARE IN THE DESCRIPTION BOX ABOVE Don't forget to give this video a thumbs up if you enjoyed & let me know what YOU are thankful for in the comments below! 👇🏼 I'm thankful for being able to spend time with loved ones, fill their bellies with delicious plant foods, and for my amazing & supportive family here on YouTube ❤️
You know people are enjoying their food when the only sound is the clinking of silverware against a near-empty plate!
Great recipes ! I am thinking of making some of them this Christmas! My favourite Squash is by far kabocha and sadly it isnt really available where i live 🙁 i dont know If its a German Thing but WE Always add nutmeg to our mashed potatoes 😉
Awww 😊 They legit look happy to eat a vegan Thanksgiving!!! That's awesome
واو 😘😘😘
You are supposed to slowly add broth a little at a time till it's absorbed it all.
The Stuffed Acorn Squash is packed with fall flavors and quite filling. Thanks for the recipe.
my favorite thanksgiving dish is corn pudding……its not vegan……..
THIS IS AMAZING
Il risotto sembra troppo delizioso 😀
Just made these recipes for my family! They all LOVVVVVED IT!! Including me! 😋
Do you think if I make the risotto a day before it would be good the next day?
So after our talk on another video, btw I switched my YouTube account so don't think I'm hallucinating a past conversation lol. I've decided to splurge and get a vitamix. Which one do you suggest? Any help would be greatly appreciated
All of this looks delicious!!! Hopefully i can make some for thanksgiving next week!! And im thankful for you and your videos haha, keep up the great work, both of you :))
Awesome !! I'm so thankful to have you as an inspiration Maddie thanks so much !! Happy holidays ☺️
Made the risotto! Had to use up the rest of my broccoli before it went bad so I chopped it into small bits and added it to to get that broccoli cheddar vibe. Sooo good!
Thanks for sharing!
I live in Germany where we don't celebrate Thanksgiving but last week I randomly invited my family over for today to cook these meals and they loved it so thank you very very much this is soooo good! Definitely going do it again, my mom even asked if we could have it for Christmas!!!
Lokks so yummy!!! I am thankful for my favorite vegan YouTubers, like you, who share so much of their life and passion with us!!!
I CANT WAIT FOR YOUR EBOOK!!!