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Vegan Thanksgiving Dinner

Save the turkey and celebrate with a meal that honours the season’s best local veggies, fruits and nuts

Give thanks with a fully vegan Thanksgiving dinner, or just incorporate a dish or two sans meat and dairy! You’ll be sure to find a cornucopia of fresh fall seasonal produce at your local farmer’s market – a variety of apples, squash of all kinds, root crops, leafy greens, herbs and nuts – all available and ready to create a healthy and delicious Thanksgiving Day menu!

Photocredit: Flickr /  skipmoore

First Course: Roasted Squash Soup with Apple and Sage

Squash and apple create delicious vegan soup Photocredit: Flickr /  skipmoore

Ingredients:

  • Butternut squash (or other winter squash)
  • 1 medium white onion
  • 3 apples (Braeburns are firm, tart and wonderful in this soup)
  • Fresh sage
  • Vegetable stock
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat oven to 375ºF
  2. Cut butternut squash  in half and rub with olive oil
  3. Place on parchment-lined baking sheet and bake until soft (40 min.)
  4. Heat 3 tablespoons olive oil over medium-high heat in pot
  5. Chop onion and sauté until soft (8-10 min.)
  6. Add 3 chopped apples and 2 tablespoons chopped sage leaves, and sauté for about 10 min.
  7. Discard skin and seeds from squash, and add to pot
  8. Add 6 cups vegetable stock, bring to boil then reduce to simmer for 10 min.
  9. Pour into blender and blend until smooth.

Season with salt and pepper and garnish with a dollop of vegan cashew cheese for extra creamy, deliciousness.

Main Course: Wild Mushroom and Miso Barley Risotto with Steamed Greens

Kale and mushrooms for seasonal risotto Photocredit: Jenn Chic

Ingredients:

  • Miso
  • Vegetable stock
  • Wild mushrooms (Chanterelle, Lobster, Oyster, Shiitake mushrooms are all delicious seasonal options)
  • 1 medium white onion
  • Green onion to garnish
  • 1 leek
  • 1 inch ginger root
  • 2 cloves garlic
  • 2 cups uncooked pearl barley
  • Tamari sauce
  • Kale or chard
  • Olive oil
  • Sesame oil

Instructions:

  1. Add 1-2 teaspoons of miso to ¼ cup room temperature water, mix well and set aside
  2. In large pot, bring 2 cups vegetable stock and 2 cups water to boil, reduce heat and simmer for 5 min.
  3. Add miso mix, stir and cover to keep warm
  4. Heat 2 tablespoons olive oil in large saucepan
  5. Sauté 2 cups chopped assorted wild mushrooms
  6. Add diced white onion and chopped leek
  7. Add garlic and ginger (peeled and minced)
  8. Add 2 cups uncooked pearl barley and heat for 5 min. (stir often)
  9. Add miso broth to barley a ½ cup at a time and cook until almost all liquid is absorbed
  10. Ladle into bowls with steamed kale or chard, season with Tamari and garnish with sesame oil and chopped green onion

Third Course – Maple-poached pears with hazelnuts and coconut ice cream

Coconut ice cream and pears create healthy, vegan dessert Photocredit: Jenn Chic / Flickr -  Coconut Recipes

Ingredients:

  • ½ cup hazelnuts
  • 2 large pears (firm is best)
  • 1 bottle white wine (Pinot Grigio perhaps)
  • Maple syrup
  • 1 cinnamon stick
  • 1 lemon (juice and zest)

 Instructions:

  1. Roast hazelnuts in dry skillet (5 min), chop and set aside
  2. Place pears (halved and cored) and white wine (almost 1 whole bottle) in saucepan
  3. Add 3 tablespoons maple syrup, cinnamon stick, lemon juice and zest
  4. Bring to boil over medium-high heat
  5. Reduce heat to medium-low, cover and simmer
  6. Cook pear until the widest part of a thick knife easily pierces the center (25 min.)
  7. Remove pears from syrup and slice
  8. Serve with coconut ice cream, garnish with hazelnuts and a drizzle of syrup

For more ideas on how to create a green, ethical and healthy approach to Thanksgiving, check out Fairtrade Thanksgiving, and Healthy Thanksgiving on our blog!

 

About the Author:

After interning at Chez Panisse, Jenn Chic cooked up a new career for herself. Already a trained chef and photographer, she began to write about all things food related. Her stories and photographs have appeared in Swerve, Edible Toronto, Western Living & Vanmag online. Wherever she goes, the scent of fresh baking is close by. Her cooking blog is www.jennchiccooks.com and photo blog is www.jennchic.com.


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