VegKitchen’s Best Vegan Thanksgiving Main Dish Recipes

Three sisters stew recipe

Thanksgiving has gotten to be a more inclusive holiday over the past few years — where once upon a time, the lone vegetarian or two picked at side dishes. Fast-forward to the present, and even full-fledged vegans can enjoy the full feast, from appetizers to desserts. Whether you’re going to be a guest or host, you’ll want to explore these options for our best vegan Thanksgiving main dish recipes. And make sure to explore our entire array of vegan Thanksgiving dinner recipes.

Three Sisters Stew (shown at top) is somewhat like chili, though it’s more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate!
more→

Cauliflower Rice Sushi Bowls

Cauliflower rice sushi bowl

This almost-instant cauliflower rice sushi bowl features a typical trio used in veggie sushi — carrots, cucumber, and avocado. You get all the flavor of sushi with the lightened-up base of frozen riced cauliflower. Serve as a light dinner with a simple tofu dish, or pack in a container for a change-of-pace lunch. more→

Peaches and “Cream” Smoothie

Peaches and "Cream" smoothie

Here’s a filling peach smoothie with a subtle, mellow flavor from coconut yogurt. Use only lush, ripe summer peaches or nectarines for this refreshing treat. more→

34 Best Plant-Based High-Fiber Foods

Pantry staples -grains, beans, pasta

Many people on the refined starch-and-protein filled western diet don’t get enough dietary fiber, and that can have some serious health consequences. Vegan diets, rich in vegetables, fruits, nuts, seeds, and legumes are much more likely to easily yield the amount and kind of fiber your body needs to maintain good digestive health. To help you visualize this see the handy chart below depicting the 34 best plant-based high-fiber foods.  more→

Healthy Finger Foods for Babies: Ideas and Tips

Chopped banana

There is nothing cuter than watching your little one chase food around the highchair tray with her fingers, and seeing the sense of accomplishment in her face when a tiny little piece of food actually makes it her mouth. Here are ideas tips on healthy finger foods for babies, so that the entire process is much more than just cute — or messy!

When your baby is between eight and nine months old, you can begin to introduce finger foods to encourage your baby to begin self-feeding. It is very important that the texture of finger foods be very soft, so that your baby can “gum” the foods. To get food soft enough for gumming, many of them will need to be cooked. more→

Quick Gnocchi with Beans and Greens

Gnocchi with beans and greens

Gnocchi, in case you haven’t discovered them, are an Italian specialty that are mainly made of  potato flour, with a little wheat flour. In other words, a bit of starchy comfort heaven. You use them the same way you’d use a chunky pasta; they’re especially good enveloped in marinara sauce. We like gnocchi with beans and greens — all adding up to a classic Italian trio.

Some cooks like to make their own gnocchi, but no thanks, not us. The project takes a good hour or two and makes a floury mess of the kitchen. There are a number of vegan brands, one of which we depict below, and being the food hackers that we are, we’d prefer just opening the package and letting that be the beginning and end of it. more→

Savory Breakfast Bowls with Tempeh and Greens

Savory Breakfast bowls with tempeh and greens

A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don’t enjoy sweet breakfasts. That’s where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.

Though this doesn’t take long to make, it’s probably more than what you’d want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It’s a fantastic thing to make if you’re going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. more→

Vegan Dinner Ideas: Dog Days of August

pasta with fresh summer tomatoes and artichokes

If August’s daytime temps have you scrambling to the nearest air-conditioned space, you’ll need to get in and out of the kitchen quickly with these cool vegan dinner ideas. It’s a good time to use lots of tomatoes and basil, when they’re at their most abundant! Let’s start with Rotelle with Tomatoes, Artichokes, and Basil. Shown above, it’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Serve with fresh corn. more→

Stuffed Winter Squash with Mashed Potatoes and Peas

stuffed winter squash

This mild mashed potato-stuffed winter squash makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Each stuffed winter squash half can serve as a main dish portion; or cut each half again to make 8 smaller side dish portions. Photos by Rachael Braun.

Winter Squash Stuffed with Mashed Potatoes and Peas
Recipe Type: Winter squash / Thanksgiving
Cuisine: Vegan / Healthy
Author: Nava
Prep time:
Cook time:
Total time:
Serves: 4 to 8
This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.
Ingredients
  • 2 medium butternut or carnival squashes (1 1/2 to 2 pounds each)
  • 6 medium potatoes, any variety, peeled and diced
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, cut into thick 2-inch-long matchsticks
  • 1/2 cup unsweetened nondairy milk
  • 1 cup frozen petite green peas, thawed
  • 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Nutritional yeast to taste, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm 1/4- to 1/2-inch-thick shell all around. Mash the pulp and set side until needed.
  3. Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
  4. Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
  5. When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk  and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
  6. Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.

 

Variation: Substitute 1 large sweet potato for 2 of the other potatoes.

Stuffed Squash with Mashed Pot - 3

 

Stuffed Squash with Mashed Pot - 4

Pesto or Hummus Flatbreads & Black Bean Salad Dinner

Pesto or hummus flatbreads dinner1

Not long ago, we presented super-easy and extremely tasty Pesto or Hummus Flatbreads in a make-as-many-as-you-need version. We enjoy these so much, especially during the warmer months, that we were inspired to present a full meal paired with a tasty black bean salad.

For the flatbreads, choose something that’s 6 to 8 inches in diameter. Flatbreads are pre-baked, so all they need is a quick warm-up on a dry skillet to get the bottom nice and golden and crispy. Pre-baked mini pizza crusts work very well too, as do sturdy Indian breads (make sure there’s no dairy in them).

Most breads come in packages of at least 4, but you can make as few or as many as you need. If you’re eating solo or serving two, just make those, and you can make them again the next day, as they’re best fresh and take almost no time to prepare. more→

VegKitchen  

Vegan Dinner Recipes   Vegan Recipes   Recipes Galore   Vegan Living   Nutrition   Vegan Summer Recipes