Vegan Main Dishes Thanksgiving
Hello & welcome to solsarin. Our discussion is “Vegan Main Dishes Thanksgiving”. Please stay with us until the end of the text.
The Best Whole Roasted Cauliflower (5 Ingredients!)
Behold, the whole roasted cauliflower.
This recipe, while it may seem straightforward, threw me for a loop. I roasted 7 heads of cauliflower until I got it just right! But in the end, it was totally worth the effort.
There are a couple of secrets to the whole roasted cauliflower game. Let me show you how!
Ingredients
CAULIFLOWER
- 1 medium-large head cauliflower (~1 ¼ – 2 pounds or 550-950 g // ~5-7 inches or 12-18 cm in width)
- 2 Tbsp avocado oil (or melted coconut oil // if oil-free, sub water )
- 2 Tbsp water
- 2 Tbsp shawarma spice blend (or curry powder* or a blend of similar spices // plus more for exterior)
- 1-2 tsp harissa paste (optional // reduce for less spice // increase for more spice)
- 2 tsp maple syrup (if avoiding sugar, omit)
- 1/2 tsp sea salt (plus more for exterior)
FOR SERVING optional
- Magic Green Sauce
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- Fresh parsley
- Cooked quinoa
Instructions
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Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.
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Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).
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In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.
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Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor.
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Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.
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Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.
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To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.
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Remove from oven and let cauliflower rest in pan for 5-10 minutes to continue softening the core, if needed. Enjoy as is or garnish with desired sauces and sides. We went for quinoa cooked with curry powder.
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Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.
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To remove stuck bits from cast iron pan, let warm pan soak with water in it for 5 minutes before scrubbing clean with a medium-to-firm bristle brush. See our cast iron guide for more information on cleaning and cooking with cast iron.
Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy
Ingredients
- 8 cups bread cubes (about 1 loaf)
- 3 tbs vegan butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1.5 cups celery, diced
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste
- 1 egg replacer (see info above)
- 2½ -3 cups vegetable broth
- oil for greasing muffin tin
Instructions
- Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
- Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
- Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
- Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
- Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
- Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.
Spinach Stuffed Mushrooms (Vegan)
These spinach stuffed mushrooms are easy to make and fancy to serve. An excellent vegan appetizer or party dish! They’re also gluten-free, soy-free, refined sugar free.
Ingredients
- 6 medium portobello mushrooms or about 20 smaller crimini/baby bella mushrooms
- ¼ cup balsamic vinegar optional
- 1 bell pepper you’ll use half in the mix and the other half chopped fine as a garnish
- 1 ½ cups spinach
- ½ c. walnuts
- 2 cloves garlic
- ½ small onion
- ½ tsp olive oil
- ½ tsp salt
Instructions
- Preheat oven to 400 degrees.
- In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth.
- Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly divide filling among mushrooms.
- Place stuffed mushrooms on a cookie sheet and bake for 10-15 minutes, until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish, and top with chopped bell pepper.
Vegan Thanksgiving Wraps
Healthy, hearty, 30-minute Vegan Thanksgiving Wraps with roasted sweet potatoes, crispy chickpeas, and garlic-dill sauce, tucked inside homemade Garlic Herb Flatbreads!
Ingredients
SWEET POTATOES
- 2 large (~150 g each) sweet potatoes (organic when possible)
- 1 Tbsp avocado oil
- 1 tsp fresh thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 pinch cayenne pepper (optional)
CHICKPEAS
- 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried in a towel)
- 1 Tbsp avocado oil
- 1 tsp fresh or dried thyme
- 1 pinch ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 scant tsp sea salt
- 1 healthy pinch each ground coriander + cardamom (optional)
FOR SERVING optional
- 4 whole Garlic Herb Flatbreads* (or store-bought flatbreads or pita)
- Garlic Dill Hummus Sauce (optional)
- Toasted sunflower seeds or pumpkin seeds (optional)
- Dried cranberries (optional // chopped)
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- Fresh arugula or parsley (optional)
Instructions
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Preheat oven to 400 degrees F (204 C).
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Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
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Add to a mixing bowl with avocado oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
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To the same mixing bowl, add rinsed, dried chickpeas, and avocado oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
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Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
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Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You’ll know they’re done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
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In the meantime, prepare toppings and dressing (if using).
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Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
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To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
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Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.
Creamy Vegan Pumpkin Pasta (Gluten-Free, Allergy-Free)
A Creamy Autumn Pumpkin Pasta recipe that brings you all the healthy comfort of the season. Gluten-free, nut-free, and vegan, this easy & quick, savory seasonal dinner will warm your soul from the inside out!
Ingredients
- 1 8oz Box Green Lentil Penne
- 1 15oz Can Pure Pumpkin Puree
- 1 Cup Plain Tomato Sauce
- ½ Cup Sliced Black Olives (rinsed)
- ¼ Cup Nutritional Yeast
- ¼ Cup Chopped Parsley
- 1 TB Chopped Chives
- 1 TB Chopped Sage
- 1 Tsp Minced Garlic
Instructions
- Cook the penne according to directions, drain, rinse, and add it back to the pot.
- Add the all the other ingredients into the pot of cooked and drained pasta and mix well.
Vegan Portobello Pot Roast
The ultimate one-pot family meal – Rich and hearty Vegan Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!
INGREDIENTS
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- 1/2 cup | 120mls red or white wine , I think red works best
- 4 large portobello mushrooms sliced into 3/4-inch pieces
- 1 large onion sliced
- 2 cloves garlic pressed
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- 3 tablespoons flour if sensitive to gluten use gluten-free flour
- 1 teaspoon rubbed sage
- 1 teaspoon dried basil
- 3 cups | 720mls vegetable broth divided. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
- 4 large potatoes quartered
- 4 large carrots cut into 3-inch pieces
- Salt and freshly ground black pepper or lemon pepper to taste
- 2 teaspoons vegan Worcestershire sauce , or 1 tablespoon of soy sauce or tamari
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
INSTRUCTIONS
- Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
- In a large saucepan (or a large stovetop to oven like a Dutch Oven , heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
- Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
- Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
- When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer, such dried herbs and black pepper.
- Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed add more broth or some water.
- Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.
