hi everyone! as promised, i’m sharing with you my favorite vegan menu for the holidays! this is the menu i used for our feast in the forest, and also what i plan to make for our family’s thanksgiving later this month. who knows, maybe i’ll make it again come christmas!
interested in more? i’ve talked about why you might go turkeyless for thanksgiving here and shared lots of plant based thanksgiving recipes here and here.
this meal is so delicious and encompasses the feelings and flavors of fall perfectly. though it may seem light, i can assure you’ll be stuffed! especially with the apple sage ‘sausage’ stuffing. it rounds out the meal and makes it hearty and full of flavor.
it’s flavorful, filling and festive.
as you can see, it’s easy to make for any amount of people – from 4 to 24! the soup and pies can be made several days in advance (even frozen) and the green bean bundles can be made 1-2 days in advance. i suggest putting the stuffing and kale salad together day-of, but you can prepare all the individual ingredients ahead of time for that, as well.
winter pumpkin soup
– 1 medium pumpkin
– 1 tbs coconut or olive oil
– 1 butternut squash
– 1 onion
– 3 cloves of garlic
– 1-1/2 cups apple juice
– 1 can coconut milk (full fat!)
– veggie stalk*
– 2 tsp salt
– 1 tsp each of cinnamon, cloves, cumin & ginger
step 1: preheat oven to 425°F. wash the pumpkin + squash thoroughly and place in the oven on a pan (using a piece of parchment paper will make clean up easier!).
step 2: roast the pumpkin until it’s easily pierced with a knife, about 45 minutes (the skin will begin to brown).
step 3: remove from oven and let cool long enough so you can easily handle it. remove the stem (it will just pop right off!) and begin to peel back the skin- it will easily slide right off.
step 4: cut the pumpkin in half and scoop out the seeds.
step 5: heat oil in a large stock pot over medium heat. add onions and saute until translucent ~ 5-7 minutes. add pumpkin, squash, spices, juice and coconut milk. *if needed, add just enough vegetable stock in order to nearly cover the pumpkin.
step 6: let simmer on medium heat for 20 minutes. puree either using a handheld blender or by transferring the mixture to a blender and back in batches.
the best kale salad
lemon juice, cranberries and pecan ‘parmesan’ make this kale salad truly the best. seriously! i made it exactly according to angela’s recipe over at oh she glows.
homemade rustic bread. it’s even easier if you own a bread machine!
>> to make the rosemary dipping sauce:
melt 2 tbs of earth balance butter over medium heat in a small stock pot. add 1 tsp of minced garlic and 1 tsp chopped fresh rosemary. serve alongside bread.
green bean bundles - making individual servings of green beans is easy and beautiful, and fun for guests!
apple sage ‘sausage’ stuffing.
this is my all time favorite recipe for stuffing. it’s hearty and delicious! i made this recipe for the roost tribe over a year ago, and am happy to share it all with you now. click the link above to download the pdf!
sweet potato pie – i used this recipe and replaced the eggs with ‘egg replacer’. i also added this delicious pecan topping. it was the first pie gone!
apple pie – i used this recipe for the filling, but added my own crust and lattice top using this wholly wholesome organic pie dough (available from whole foods) and this lattice top tutorial.