For a lot of families, it is all about the turkey. Our Vegan Thanksgiving is all about the taste! Check out these great ideas for an amazing meat-free dinner.
Our holiday dinners always include a holiday roast from Gardein. They offer full stuffed roasts with gravy and cranberry sauce, or for a smaller meal you can use their delicious individual Turk'y cutlets. Either way you will definitely not miss the meat!
ROASTED ACORN SQUASH WITH WILD RICE
Roasted Acorn Squash
- 2 acorn squash, halved lengthwise and seeds removed
- 1 Tbsp. Vegan butter, melted
- 1 Tbsp. light brown sugar, packed
- salt and pepper
DIRECTIONS:
- Heat the oven to 450 degrees F and place the rack in the center of the oven.
- Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with some of the brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.
Wild Rice Salad
- 2 cups freshly cooked wild rice (1 cup uncooked)
- 3/4 cup pecans, toasted and finely chopped
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup fresh basil, finely chopped
- Grated zest of 1 naval orange
- Juice of 2 naval oranges
- Salt and pepper to taste
DIRECTIONS:
- Reduce oven temperature to 350 degrees F.
- In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary.
- Divide the wild rice mixture among the squash halves, about a 1/2 cup each. Return the stuffed squash to the oven and continue to bake at 350 degrees F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges.
- When ready to serve garnish with additional chopped basil and orange zest if desired
Recipe courtesy of Beardandbonnet.com
Coming up next - it is all about the desserts!