Flavorful Vegan Thanksgiving Recipes

 

Thanksgiving doesn’t need to be about the turkey. It’s about being grateful for what we have. It signifies a time where we celebrate life, family, friends and our mother Earth, while enjoying a delicious dinner. Thanksgiving is also a time for reflection and a time to reach out to others who are in need.

This year, the Nii team gathered at the Nii house with the hopes of crafting some healthy vegan recipes that everybody can enjoy this Thanksgiving. They say food made with love tastes best and we couldn’t agree more!

All recipes listed below are made with organic ingredients and will serve 4-5 people.

1. SWEET POTATOES

organic_back_sweet_potatoes

INGREDIENTS

  • 4 medium sized Yams/sweet potatoes, peeled and sliced
  • 2-3 tbsp. Virgin coconut oil (we love the Nutiva Coconut Oil)
  • Pure Himalayan salt, to taste
  • 1-2 garlic cloves, minced
  • 1 lemon
  • 1/4 bunch parsley, chopped

DIRECTIONS

  1. Preheat the oven to 400F
  2. Peel and slice the potatoes thin
  3. In a bowl, combine the juice of 1 lemon, the minced garlic and the chopped parsley
  4. Add salt to taste to the mix and stir until ingredients are well mixed
  5. In a baking dish, evenly spread some coconut oil on the bottom
  6. Place the potatoes in the dish
  7. Bake for about half hour and then pour the mix (lemon, garlic, parsley and salt) over the potatoes.
  8. Let all ingredients bake for another 30 minutes or until potatoes are tender and crispy
  9. Enjoy

2. GREEN BEANS CASSEROLE

green_beans_with_tomatoes

INGREDIENTS

  • 1 lb. fresh green beans
  • 3 tbsp. cashew pesto
  • 1 cup cherry tomatoes
  • 2 tsp. tomato puree
  • 1 clove garlic
  • 3 tsp. extra virgin olive oil
  • Pure Himalayan salt, to taste

DIRECTIONS

  1. Trim and cut green beans in half
  2. Cut the cherry tomatoes in half
  3. Add the garlic, olive oil and green beans into a saucepan
  4. Sauté the green beans until tender
  5. Add salt to taste
  6. Add the cherry tomatoes and the tomato puree and sauté all ingredients for about 5 min or until tomatoes begin to soften.
  7. Add the cashew pesto
  8. Mix all ingredients until pesto is blended throughly

3. MUSHROOM STIR FRY

mushroom_stir_fry

INGREDIENTS

  • 2 cloves garlic, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 Portobello mushrooms, sliced
  • 2 tbsp. extra virgin coconut oil
  • A handful sesame seeds
  • Pure Himalayan salt, to taste

DIRECTIONS

  1. Add coconut oil, chopped garlic and parsley in a skillet and sauté the mix for about 5 min
  2. Add sliced mushrooms, cook until tender
  3. Add salt to taste
  4. Sprinkle the sesame seeds and cook for another minute and voila! Ready to enjoy

4. KALAMATA OLIVE HUMMUS

kalamata_olive_hummus

INGREDIENTS

  • 3/4 cup Kalamata olives
  • 6 cloves of garlic
  • 2 1/2 cups garbanzo beans
  • 1 tsp. paprika
  • 3 tbsp. extra virgin olive oil
  • 1/4 cup tahini
  • The juice of 1/2 lemon
  • 2 tsp. cumin
  • Himalayan salt, to taste
  • 1 handful Kalamata olives (for topping)
  • Sprouted gluten free crackers (we love Mary’s Gone Crackers)

DIRECTIONS

  1. In a food processor, place all ingredients and blend until smooth
  2. Place the hummus in a bowl and top with Kalamata olives
  3. Enjoy with crackers!

5. VEGAN STUFFING

organic_vegan_stuffing

INGREDIENTS

  • 1/2 head fresh cauliflower
  • 2 cups brussel sprouts, sliced in half
  • 1 large onion
  • 2 stalks celery
  • 1 green bell pepper
  • 1/2 cup quinoa flour
  • 3/4 cup vegetable broth
  • 1/2 cup olives
  • 2 tbsp. rosemary
  • 1/3 cup corn starch
  • A pinch nutmeg
  • A pinch black pepper
  • 3 tbsp. extra virgin coconut oil
  • Himalayan salt, to taste

DIRECTIONS

    1. Preheat the oven to 350F
    2. Cut all the vegetables and placed them in a skillet with the coconut oil
    3. Add the spices: rosemary, nutmeg and black pepper
    4. Sauté the veggies until tender
    5. Pour the vegetable broth, quinoa flour and corn starch
    6. Mix all ingredients together
    7. Place the stuffing in an baking dish and top with olives
    8. Bake for 15-20 min

6. VEGAN GRAVY

vegan_gravy

INGREDIENTS

  • 2 1/4 cups vegetable broth
  • 1 bell pepper
  • 1 large onion
  • 1 carrot
  • 2 stalks celery
  • 2 Portobello mushrooms
  • 3 tbsp. extra virgin olive oil
  • 1 bay leaf
  • 1/4 cup red wine
  • 1 tsp. tomato purée
  • 1/4 cup red wine vinegar
  • 1/2 cup quinoa flour
  • 1/4 bunch parsley, chopped
  • Himalayan salt and black pepper, to taste

DIRECTIONS

  1. Chop all the veggies and place in a skillet along with the olive oil and spices
  2. Sauté for 15 minutes
  3. Add the red wine and cook for an additional 3 minutes at high heat
  4. Add the quinoa flour, tomato purée and vinegar, then bring to a boil. Reduce to simmer for around 10 minutes
  5. Place the mix in a blender and add the vegetable broth
  6. Blend until smooth

7. VEGAN PUMPKIN CASHEW PUDDING WITH CHIA SEEDS

vegan_pumplin_pudding_with_chia_seeds

INGREDIENTS

Pumpkin Cashew Pudding:

  • 1 can of pumpkin puree
  • 1/2 cup coconut milk
  • 1 cup raw cashews, soaked
  • 1 tbsp. cinnamon
  • 1/2 tsp. coconut nectar
  • A pinch Himalayan salt

Chia Pudding:

  • 2 cups coconut milk
  • 1/2 cup chia seeds
  • 1/2 tsp. vanilla extract

Topping:

  • Shredded coconut
  • Pumpkin seeds

DIRECTIONS

Chia Pudding:

  1. Stir the coconut milk and vanilla extract in a bowl
  2. Add chia seeds
  3. Let soak for 15 minutes
  4. Fill 1/3 of a mason with the mix
  5. Place mason jars in the fridge for about 30-40 minutes

Pumpkin Cashew Pudding:

  1. Blend all ingredients until smooth
  2. Take out the chia filled mason jars and fill to the top with the pumpkin cashew pudding
  3. If desired, place in the freezer for 15 minutes

8. VEGAN SWEET POTATO PIE

vegan_sweet_potato_pie

INGREDIENTS

Crust:
6 Peanut Butter Nii Bars

Filling:

  • 3 medium-sized sweet potatoes
  • 1 can of coconut milk
  • 1 tbsp. chia seeds
  • 2 tsp. cinnamon
  • 1 1/2 tsp. nutmeg
  • 3/4 cup brown sugar
  • 1/2 tsp. sea salt

Topping:

  • Shredded coconut
  • Baked sweet potato slices

DIRECTIONS

Preheat oven to 375F

Crust:
Roll out 6 Nii Bars and lay them on a pie pan

Filling:

  1. Place all ingredients in a blender
  2. Blend on high speed until creamy
  3. Pour blender content over the crust and spread evenly
  4. Bake the pie for 1 hour or until firm
  5. Let the pie cool for 30 minutes before serving
  6. Place topping over the sweet potato pie after it has cooled

 

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