Three simple vegan thanksgiving recipes that are perfect for a small gathering of friends and family. Every recipe is easy to make, uses simple and flavorful ingredients, and can be cooked together in the oven for minimal stress! Happy Holidays!
It’s pretty crazy that we’re already weeks away from the busiest holiday season of the year. Everywhere I look at work is covered in boxes related to Thanksgiving; broth, stuffing, canned pumpkin, sugar, flour, everything that you could possibly need to cook a large holiday feast. While I love all of the frenzied energy this time of year, I’m also a deep-rooted homebody and prefer a more relaxed approach to the holidays.
I have 8 siblings, and growing up we would travel in the car for hours to get to our grandparent’s house in Pennsylvania. Thanksgiving always reminds me of their house in the woods, the smell of the fireplace and the wood crackling, and the delicious food we would all devour. When I first became vegan as a teenager, I remember my grandmother was adamant about making me dairy-free mashed potatoes and proudly showed me that she did it. My grandfather would make the most INSANE desserts and everybody looked forward to eating them after filling our bellies with stuffing, cranberry sauce and vegetables.
The holiday never felt stressful, forced or rushed, instead we would eat and then sit around my grandparent’s large living room table, playing card or board games and relax together. That’s my favorite part of Thanksgiving; spending time with family and letting life’s worries take a back seat. These vegan Thanksgiving recipes are in line with my take on life and the holidays; stress-free, simple and easily cooked at the same time in the oven.
Vegan Thanksgiving Recipes For A Small Group
This Thanksgiving menu is ideal for a small group and can be cooked in under an hour. That includes peeling the carrots, trimming the sprouts and making the garlic infused olive oil. Everything is really simple, and the vegetables can all be cooked simultaneously. If you’re planning a small gathering of 3-4 people, then this will make enough plant-based goodness for everyone. I generally make extra of the things that I know my kids and husband enjoy (brussels sprouts!) so we have left-overs for the following day.
I had to add a tahini dressing to the stuffed delicata squash, otherwise it wouldn’t feel authentic to my favorite flavors. The squash, mushrooms and kale are super tasty without anything added on top, but the tahini adds a really rich creaminess to the vegetables. You can use acorn squash or butternut squash instead of delicata, and even add quinoa or rice to the stuffing mix.
Vegan Thanksgiving Recipes For A Small Group
|Prep:||Cook:||Yield: serves 3-4 people||Total:|
- 3-4 delicata squash, cut in half with the seeds removed
- 1 lb of brussels sprouts, with the stems removed and cut in half
- 1 lb rainbow carrots, peeled and cut in half
- 5 cloves of garlic
- half a red onion, diced
- 1-2 cups of shiitake mushrooms, cut in halves
- 3-4 cups of baby kale, chopped
- 1/4 cup olive oil, plus 2 tbsp
- 3 tbsp coconut oil
- 2 tsp ground cumin
- 1 lemon
- salt and pepper to taste
- optional: tahini dressing
- Preheat the oven to 400 F.
- Line three baking sheets with parchment paper for the three vegetables you'll be roasting. I used 1 big one and 2 smaller ones so that they could all fit in my oven at the same time.
- Coat the delicata squash in 1 tbsp of coconut oil, salt and pepper and lay cut side down on the baking sheet. Bake for roughly 35-40 minutes until very tender and slightly caramelized.
- On a second baking sheet, coat the carrots in olive oil, salt, pepper and cumin and spread out the carrots. Add to the oven at the same time as the squash. Cook until the carrots are tender, roughly 40 minutes.
- While the vegetables are cooking, you'll make the garlic infused olive oil. In a pan over medium heat, add 1/4 cup olive oil and 4 cloves of garlic. Lower the heat to low-medium and stir frequently to prevent burning. Once the garlic cloves start turning brown, pour the olive oil and garlic cloves into a bowl to cool off. Be careful not to burn the garlic! I added my oil to a mason jar and kept it in the fridge once it was completely cooled off. You will use this to coat the brussels sprouts and roast them.
- Add the brussels sprouts to the third baking sheet and coat in 1-2 tbsp of the garlic infused olive oil, salt and pepper. Since they take less time to cook than the other vegetables, I add them to the oven once the squash and carrots have been roasting for about 15 minutes. I like to flip the brussels sprouts over and shake them around once they've been roasting for about 15 minutes and keep an eye on them so they don't burn. They usually take anywhere from 25-35 minutes to roast, depending on the size and quantity of the brussels sprouts.
- While everything is roasting away, grab the pan that you used to make the garlic olive oil, add 1 tablespoon of coconut oil on medium heat and add 1 clove of garlic and the red onion. Once the onions become translucent, add the chopped shiitake mushrooms, a pinch of salt and pepper and cook for about 4 minutes until they get darker and start to wilt. Add in the chopped kale, season with salt and pepper, and cook for another 2-3 minutes until the kale cooks down. Add the juice from half of a lemon and stir, then set aside until the vegetables are finished roasting.
- Once everything is done cooking, fill the delicata squash with the shiitake mushrooms and kale mixture. Add to a bowl with the brussels sprouts and carrots, and top with a lemon wedge. Feel free to add your favorite dressing or sauce, then squeeze fresh lemon juice on top!