Our Thanksgiving is already long gone in Canada, but I saved this post for my American readers as many of you have a hard time deciding on what to make and spend a lot of time worrying if your guests or family can survive a meal without turkey or ham on a big holiday. Lol. Well never fear I can help give you some ideas for filling out your plant based Thanksgiving menu with ease.
I make everything from scratch and find that whipping up mashed potatoes and mashed yams/sweet potatoes an absolute BREEZE in my pressure cooker
. I actually have 2 now, one is an EZ Bean Cooker pressure cooker
that I can set manually for cooking anything else other than beans as well, so I fill one with potatoes, one with yams and then I don’t have to sacrifice stove top space and watch the pot. This is a huge time saver and I use my pressure cooker every holiday to makes my potato recipes.
A few things I’ll mention, I actually forgot about making stuffing this year as I focus more on making my lentil loaf recipe, stuffed peppers and mashed potatoes. No one seemed to mind though and having an alternative side of Greek Stuffed Peppers was actually a healthier option than traditional stuffing. The other thing is that I ran out of pecans and didn’t have any for my mashed yams but they were still delicious none-the-less. And best of all we had so much leftovers for the rest of the week it was SO nice not having to cook each day. (As my lentil loaf recipe makes 2 loaves and I made a double batch of gravy!)
Here are my favorite veganized Thanksgiving dishes to share with you since many of you will be dining plant based or trying to dine mostly plant based this year and still feeding some carnivores too! All of these recipes have been tested on my family and their non vegan friends, so I assure you they are crowd pleasers.
Vegan Thanksgiving Menu Ideas
Raw Vegan Salads:
Vegan Thanksgiving Entrees:
Vegan Side Dishes:
Vegan Decadent Desserts (These are not low fat):
Vegan Pumpkin Pie
(mine was based on this recipe here, I skipped the oil and t I put it in a pre made graham cracker crumb to save on time and added more spices to my tastes)
Vegan Lower Fat Desserts:
There are lots of delicious and healthy recipes to choose from. I hope that I included some of your favourites or gave you some inspiration to try something new.
What are you looking forward to having for Thanksgiving this year?
I have a wonderful quinoa and black beans recipe to share today from SkinnyMs.com! Quinoa is a perfected substitute for traditional ‘Rice & Beans’ and it cooks much faster too. If you’ve been skeptical of trying quinoa in the past and are not sure just what to pair it with, this is a great recipe for you to try as seasoned quinoa is very tasty and better than a bland boring side. I love how quick this one pot meal is to throw together and it’s a perfect lunch or mid week dinner recipe.
Are you crunched for time, on a tight budget or just starving for healthy meal ideas? You will find delicious, healthy choices for you and your family at SkinnyMs.com. Skinny Ms. offers recipes made with natural, whole food ingredients. At Skinny Ms., we are devoted to providing information and tools that empower one to make choices beneficial to living a healthy lifestyle. For our latest recipes, join us on Facebook.
If you are a quinoa hold out but love Mexican food, this dish will convince to make quinoa a regular part of your dinner menu. Skinny Quinoa with Black Beans is gluten free and vegetarian friendly.
Skinny Quinoa with Black Beans
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 3/4 cup quinoa (uncooked), rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes (more or less to taste)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 (4.5 ounce) can diced green chiles
- 1 (10 ounce) can diced tomatoes
- 1/2 cup freshly chopped cilantro
- 1 3/4 cup vegetable broth, low sodium
Heat a large skillet to medium-low heat and sauté diced onions until tender (add water or broth if needed to prevent sticking), about 4 minutes, add garlic and sauté one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow it to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.
Serving size: 1 cup | Calories: 201 | Total Fat: 4 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 204 mg | Carbohydrates: 33 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 7 g
This recipe was edited to omit the 1 TBSP of olive oil originally present in order to be in line with my reader’s interests.
Thanks to SkinnyMs.com for sharing this recipe with my readers!