Description
A delicious vegan Thanksgiving dinner to celebrate the holiday with plant-based dishes.
Ingredients
Scale
- 1 large pumpkin, diced
- 2 cups of green beans, trimmed
- 4 cups of mixed salad greens
- 1 cup of quinoa, rinsed
- 1 cup of cranberry sauce
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 tablespoon of maple syrup
- 1 tablespoon of balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the pumpkin for 25-30 minutes until tender.
- Cook the quinoa according to package instructions.
- Blanch the green beans in boiling water for 3-4 minutes until bright green.
- In a large bowl, combine salad greens, quinoa, roasted pumpkin, and green beans.
- Add cranberry sauce, maple syrup, and balsamic vinegar. Toss gently to combine.
- Serve your vegan Thanksgiving dinner warm.
Notes
- Feel free to add other vegetables like Brussels sprouts or sweet potatoes.
- You can substitute quinoa with rice if desired.
- Adjust seasonings to your taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan thanksgiving dinner