Can you believe it? Thanksgiving is just a few days away! I am looking forward to making a delicious turkey-less feast for my family. Our annual vegan thanksgiving meal consists of seasonal vegetables, pumpkin flavored goodies, and traditional dishes with a plant-based twist. I have put together a list of my favorite recipes that would make great side dishes for your family’s thanksgiving meal. Enjoy!
Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas
Classic Vegan Mashed Potatoes
Honeycrisp Apple Salad with Candied Walnuts & Dates
Lemony Walnut-Pesto Brussel Sprouts
Wild Rice Stuffed Butternut Squash
As I was browsing the produce section of the grocery store, I couldn’t help but buy these gorgeous butternut squashes. I decided to top them with a thanksgiving-inspired wild rice stuffing. This stuffing is filled with cooked vegetables, dried cranberries, tasty herbs, and sweet Bartlett pears with a hint of orange zest and maple flavor. Enjoy!
Preparation + Cook time= 60 minutes
Makes 4 servings
- 1 cup of wild rice blend
- 1 cup of vegetable broth
- 2 butternut squashes
- 1/2 of a yellow onion, chopped
- 1/4 tsp of minced garlic
- 2 Tbsp of olive oil
- 2 stalks of celery, chopped
- 1 cup of baby Bella mushrooms, finely chopped
- 2 Tbsp of fresh sage, chopped
- 1 Tbsp of fresh thyme, chopped
- 1 cup of Bartlett pears, chopped
- 2 Tbsp of maple syrup
- salt & pepper
- 1/3 cup of dried cranberries
- 1/2 cup of slivered almonds
- 2 tsp of orange zest
- 3 Tbsp of orange juice
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium-sized pot, cook the 1 cup of wild rice in 1 cup of water and 1 cup of vegetable broth. Set aside when cooked.
- Wash both of the butternut squashes thoroughly to remove all dirt from the outside. Cut the ends off of the squash. Then cut the squash lengthwise. Scoop the seeds and fibers from the center. Slash a few cross hashes onto the surface.
- Fill a large baking dish with 1″ of water. Put the squashes face down in the baking dish. Bake for about 50 minutes until the squashes are tender all the way through.
- While the squashes are cooking, prepare the stuffing. Sauté the onion and garlic in the olive oil. When browned, add the celery and mushrooms.
- When the veggies are soft, add the sage, thyme, pear, maple syrup, orange zest, orange juice, and salt and pepper to taste. Continue to cook for 7-8 minutes until the pears become soft and juicy.
- Now, add the cooked rice, dried cranberries, and almonds.
- Once the squash is cooked, remove from the oven and fill the center with the wild rice stuffing. Top the stuffing with orange slices and some chopped thyme.
Benefits of this recipe:
-Butternut squash is high in antioxidants, boosts immune system, reduces inflammation, keeps bones healthy, and reduces symptoms of PMS.
-Wild rice is high in antioxidants, strengthens bones, and boosts energy levels.
-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins
The information on the benefits of the ingredients was researched from http://www.draxe.com