#plantbasedfeast

A delicious vegan roast made with lentils, mushrooms, and a savory stuffing. Perfect for a holiday meal or Sunday dinner.

Ingredients: 2 cups cooked lentils. 1 cup chopped mushrooms. 1 cup chopped onions. 1 cup chopped celery. 1 cup chopped carrots. 1 cup chopped walnuts. 1 cup bread crumbs. 1/2 cup vegetable broth. 2 tbsp soy sauce. 1 tbsp olive oil. 1 tbsp dried thyme. 1 tbsp dried sage. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Put the lentils, mushrooms, onions, celery, carrots, walnuts, and bread crumbs in a large bowl and mix them all together. Mix the olive oil, soy sauce, thyme, sage, garlic powder, salt, and pepper in a small bowl using a whisk. Pour the liquid mixture over the lentil mixture and mix it all together well. Put the mixture in a baking dish that has been greased and press it down hard to make a loaf shape. Heat the oven and put the dish in it. Bake for 45 to 50 minutes, or until the top is golden brown and firm. Take it out of the oven and let it cool down for a few minutes before cutting it. Put the vegan roast on the table with your favorite vegan gravy and sides.

Prep Time: 20 minutes

Cook Time: 50 minutes

This recipe for stuffed butternut squash is a great main dish for a vegan Thanksgiving. When you mix quinoa, mushrooms, cranberries, and pecans, you get a filling that is hearty, tasty, and sure to impress your guests.

Ingredients: 2 medium-sized butternut squash, halved and seeds removed. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup mushrooms, diced. 1 teaspoon dried thyme. 1 teaspoon dried sage. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. Place the butternut squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until tender. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, saut until translucent. Add the bell pepper, mushrooms, thyme, sage, salt, and pepper. Cook until the vegetables are tender. Once the quinoa is cooked, fluff it with a fork and add it to the skillet along with the dried cranberries and pecans. Stir to combine. Scoop the quinoa mixture into the roasted butternut squash halves. Return to the oven and bake for an additional 10 minutes. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

This recipe for Vegan Stuffed Butternut Squash is a tasty and healthy dish that would be great for Thanksgiving. When you mix hearty quinoa with savory vegetables, sweet cranberries, and crunchy pecans, you get a tasty stuffing that goes well with soft roasted squash. The main dish is very pretty and will impress both vegans and non-vegans.

Ingredients: 2 medium butternut squashes, halved and seeded. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup mushrooms, chopped. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper, to taste. 1/2 cup dried cranberries. 1/2 cup chopped pecans. Fresh parsley, for garnish.

Instructions: Preheat the oven to 400F 200C. Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, or until tender. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes. Add mushrooms, thyme, sage, salt, and pepper to the skillet. Cook for another 5 minutes, until mushrooms are tender. Stir in cooked quinoa, dried cranberries, and chopped pecans. Cook for 2-3 minutes, until heated through. Remove the roasted squash from the oven. Fill each squash half with the quinoa mixture. Return the stuffed squash to the oven and bake for an additional 10 minutes. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

This vegan stuffed butternut squash is a hearty and flavorful dish that makes a perfect centerpiece for your Thanksgiving dinner. Filled with quinoa, vegetables, dried cranberries, and pecans, it's both delicious and nutritious.

Ingredients: 2 medium-sized butternut squashes. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup mushrooms, chopped. 1 cup kale, chopped. 1/4 cup dried cranberries. 1/4 cup pecans, chopped. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut the butternut squash in half down the middle, and then scoop out the seeds. Lay them out on a baking sheet that has been lined with parchment paper, cut side down. Bake until soft, about 30 to 40 minutes. Bring the vegetable broth to a boil in a saucepan. Put in the quinoa, cover, and let it cook on low heat for 15 to 20 minutes, or until it absorbs all the liquid and is fully cooked. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they become clear. Put kale, mushrooms, and bell pepper in the pan. Make sure the vegetables are soft. Cooked quinoa, pecans, dried thyme, salt, and pepper should all be mixed in. Add two to three more minutes of cooking and keep going until everything is hot. Take the squashes out of the oven and turn them over. Put a little of the quinoa stuffing mixture into each half of the squash. Put the stuffed squashes back in the oven and bake for another 10 to 15 minutes. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 20 minutes

Cook Time: 60 minutes

Stuffed Butternut Squash makes a beautiful and delicious centerpiece for your Thanksgiving table. The combination of hearty quinoa, savory mushrooms, sweet cranberries, and crunchy pecans creates a satisfying dish that will please vegans and non-vegans alike.

Ingredients: 2 medium-sized butternut squashes. 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 cup mushrooms, chopped. 1 cup spinach, chopped. 1/4 cup dried cranberries. 1/4 cup pecans, chopped. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut the butternut squash in half down the middle, and then scoop out the seeds. Lay the squash halves on a baking sheet with the cut side facing up. Roast for 40 to 45 minutes, or until the squash is soft. Bring vegetable broth to a boil in a saucepan. Lower the heat, add the quinoa, cover, and let it cook for 15 to 20 minutes. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. When you add the mushrooms, cook them until they give off their water. Put in the spinach and cook until it wilts. Take it off the heat and add the pecans, dried cranberries, and cooked quinoa. Add pepper and salt. When the squash is soft, put some of the quinoa stuffing mixture in each half. Put the stuffed squash back in the oven and bake for 10 more minutes. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 55 minutes

Thanksgiving is all about gathering around the table, sharing delicious food, and expressing gratitude for the joys in life. To make your celebration even more special, we’ve curated 16 of our best vegan Thanksgiving recipes that are not only plant-based but also brimming with comforting flavors, beautiful textures, and seasonal ingredients. These recipes are guaranteed to impress your…