Save the Turkey! Healthier Vegan Thanksgiving Recipe Ideas

 

We all love a plate full of the traditional dishes of Thanksgiving: bright red cranberry sauce, green bean casserole, squash, stuffing, sweet potatoes, mashed potatoes, and pumpkin pie. This year try incorporating a couple of vegan dishes that are sweetened with maple syrup instead of sugar. They are so tasty that you won’t even tell the difference!

 

Here are two ideas:

 

Maple Syrup-Sweetened Cranberry Sauce

Yield: 10 to 12 servings

 

Ingredients:

 

1 (12 ounce) bag fresh cranberries

1 small orange, zested and juiced

¼ cup maple syrup

¼ cup water

1 pinch sea salt

1 cinnamon stick

 

 

Directions:

 

1.    Combine cranberries, orange zest, orange juice, maple syrup, water, salt, and cinnamon stick in a pot; heat over medium-high heat until simmering.

2.    Reduce heat to a simmer, place a lid on the pot, and cook, gently stirring every 5 minutes, until sauce is thickened and cranberries have burst, about 20 minutes.

3.    Remove cinnamon stick before serving.

 

 

Butternut Squash with Walnuts

Yield: 4 to 6 servings

 

Ingredients:

 

1 butternut squash- peeled, halved, seeded, and cut into ½-inch slices

 cup water

¼ cup maple syrup

¼ cup dark rum (optional)

¼ teaspoon cinnamon

1 pinch salt

¼ cup walnuts

 

Directions:

 

1.    Combine butternut squash, water, maple syrup, rum, cinnamon, and salt in a skillet; bring liquid to a boil.

2.    Reduce heat to low, place a lid on the skillet, and simmer, stirring every 5 minutes, until squash is tender, about 15 minutes.

3.    Transfer butternut squash to a serving dish, keeping the liquid in the skillet.

4.    Continue simmering liquid in skillet until a thickened sauce forms, 5 to 7 minutes. Pour sauce over butternut squash.

5.    Garnish butternut squash with walnuts right before serving.

Author: Alli Shircliff

Hearty Vegan Sweet Potato & Vegetable Chili

Craving a hearty meal that satisfies the taste buds, but is easy on your insides too? Then try out this recipe from one of our instructors Elise! 

INGREDIENTS

1 tsp avocado oil

1 large red onion

2 cloves garlic

1 small sweet potato

1 red pepper

1 green pepper

3 cups veggie broth (check ingredients & make sure there's no added sugar)

1 cup frozen (or fresh) corn

1 can black beans (drained & rinsed)

1 can kidney beans (drained & rinsed)

1 can diced tomatoes no salt added liquid included

1 6oz can tomato paste

3 Tbsp chili powder

1 Tbsp nutritional yeast

1 tsp smoked paprika

1 tsp paprika

1 tsp white miso paste

1 tsp oregano

1/2 tsp rosemary

1/2 basil

1/2 tsp Himalayan salt

1/2 tsp black pepper

handful of fresh cilantro for garnish (optional)

INSTRUCTIONS

1. In a large pot, heat avocado oil over medium heat.

2. Add onion and sweet potato and cook until onions are softened (about 5 minutes).

3. Add garlic, red pepper, and green pepper and let cook for 5 minutes.

4. Stir in chili powder, white miso paste, and tomato paste.

5. Add veggie broth, diced tomatoes, and the remaining spices and let everything simmer until

the sweet potatoes are completely cooked, about 10 minutes. (Make sure to check them

regularly so they don't get mushy.)

6. Stir in beans and corn. Let simmer for an additional 5 minutes.

 

7. Top with cilantro and enjoy!

Submitted by Elise Powers
Certified Yoga & X21 Trainer