Thanksgiving is the perfect opportunity to share vegan, plant-based dishes with friends and family! We're bringing you 5 of our absolute must-haves that are sure to be crowd pleasers. A Citrus Pomegranate Walnut salad makes for an appetizing way to get those nutritious, dark leafy greens into your diet. Herb-Roasted Root Veggies are a colorfully delicious and filling dish that always gets scraped clean in no time. Garlic-Mashed Cauliflower is a fun, lower calorie alternative to mashed potatoes, that helps you to work in those oh-so-important cruciferous veggies. Whole Wheat Ezekiel Stuffing is a better option than refined grains, and with a simple flax egg, no animal products are necessary! Finally, Mini Squash Stuffed w/ Quinoa Risotto is a two-in-one recipe, that combines for a perfect dish to please any cheese-lover, without the dairy!
RECIPES:
Citrus Pomegranate Walnut Salad (serves a crowd):
-Large bowl of baby spinach
-1 pomegranate seeded
-1/2 cup crushed walnuts
-2 mandarin oranges sliced
-juice of 1 lemon
1. Place all ingredients in large bowl and toss.
Herb-Roasted Root Veggies (serves a crowd):
-2 large sweet potatoes cubed (we used 1 Garnet, 1 Hannah)
-3 large beets cubed
-2 cups brussels sprouts halved
-3-4 large tri-color carrots sliced
-3 sprigs fresh rosemary
-3 sprigs fresh thyme
-salt and pepper to taste
1. Pre-heat oven to 400 degrees F.
2. Chop all veggies and place into large, glass baking dish.
3. Add herbs and salt and pepper.
4. Sprinkle and coat veggies evenly with about 1/2 cup of water.
5. Cover with tin foil and place in oven for ~45min, stirring half way through.
6. Take out of oven, uncover to cool, and scoop into serving dish.
Garlic-Mashed Cauliflower (serves 2-3—double recipe for a crowd):
-1 large head cauliflower broken into florets
-1-2 cloves garlic (or 1 tsp garlic powder)
-1 tsp dried parsley
1. Steam cauliflower florets on stovetop until tender.
2. Place into food processor with garlic or garlic powder and pulse, scraping down the sides as needed.
3. Process until mashed potato texture is achieved. (Do not over-process or may become too watery.)
4. Scrape into serving bowl and top with dried parsley.
Roasted Mini Squash Stuffed w/ Quinoa Risotto (serves 2-3—double recipe for a crowd, or simply roast more squash halves):
-2 honeynut squash (or acorn) cut in half and seeded
-1 cup quinoa, rinsed
-1/3 sweet yellow onion
-1 clove garlic
-2 cups vegetable broth or water
-1/6c nutritional yeast
-salt and pepper to taste
1. Bring 2 cups vegetable broth or water to a boil in pan. Rinse quinoa and place into pan. Allow to boil, then turn to a simmer and allow to cook until water is absorbed.
2. Pre-heat oven to 350 degrees F. Set aside one squash half and place other three face down in thin layer of vegetable broth in baking dish. Place into oven for about 45min, checking for tenderness towards the end.
3. Peel and cube remaining squash half. Sauté onion, garlic, and squash.
4. Place veggies into blender along with nutritional yeast, salt and pepper, and 1/4 to 1/2 cup water. Blend until soupy consistency is achieved (not too thick, not too watery).
5. Pour "cheese" sauce over cooked quinoa, stir, and set aside.
6. When Squash is cooked, flip them over, allow to cool, and then serve scoop of quinoa risotto in each.
7. BONUS: You may have extra Quinoa Risotto which you can set aside as another dish!
Whole Grain Ezekiel Stuffing (serves a crowd):
-1 loaf 100% whole wheat or Ezekiel bread (also feel free to try a gluten-free bread), cubed and set out overnight to dry out
-2 ribs celery sliced
-1/2 sweet yellow onion
-1 tbsp flax egg (1 tbsp ground flax seed + 3 tbsp water)
-1 tsp parsley
-1/2 tsp garlic powder
-1 tbsp nutritional yeast
-1/2 tsp oregano
-salt and pepper to taste
-3 cups vegetable broth
1. Cut bread loaf into small, 1/2-inch cubes and place in bowl, covered overnight to dry out. (Can also use a dehydrator).
2. Pre-heat oven to 350 degrees F.
3. Place onion and celery in pan and sauté.
4. Grind flax seed in mini blender/processor, mix with water, and set aside.
5. Pour about half of vegetable broth slowly over bread. Mix with hands and continue adding only as much broth as needed until bread is moist but not too soggy and mushy.
6. Pour flax egg and seasoning on top and mix with hands.
7. Spread evenly onto lined baking sheet and bake for 45min. Turn up oven to 400 degrees F and continue baking for another 10-15 minutes. Then, scoop into a large serving bowl and enjoy!
WISHING YOU ALL A VERY HAPPY THANKSGIVING & HOLIDAY SEASON! -Love, Erin & Dusty
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