I’ll be working until the afternoon on Thanksgiving, so I’ll get home around 4 or 5 PM. I have a little time to prep before then and just want something for myself with a couple of days of leftovers.
Edit: I do have family, a partner, and friends! But since I work until 3:30 PM, I can’t join them for the holiday. Also, I’ll be stopping by the animal shelter to visit the cats where I volunteer because I know most other volunteers will be busy.
We’re planning on making stuffed acorn squash filled with wild rice, apples, walnuts, and veggie sausage. Also homemade cranberry sauce, green beans, and maybe a few other sides. I make this meal a lot during the fall because we get plenty of squash from the garden.
Dale said: @Kendall
Do you happen to have a recipe for that stuffed squash? It sounds so good!
No official recipe, but here’s the gist for one squash: cut it in half, brush with olive oil, season with salt and pepper, and bake at 400°F for about 45 minutes until tender. While it’s baking, sauté half an onion and half an apple, add half a chopped Beyond sausage, and some cooked wild rice. Stuff the squash and bake for another 20 minutes. You can add nuts or dried cranberries if you like. I’ve used this recipe for years, and if you make a full batch, the leftovers freeze well!
It depends on where you live and what’s available. I’d suggest a Quorn roast, which is super easy to prepare. You can thaw it in hot water or defrost it ahead. Just add carrots, celery, onion, rutabaga, some herbs like sage, thyme, bay leaf, and veggie stock with a little tomato paste. Simmer for 45 minutes. Pair it with some classic sides—my go-to is bread stuffing, green beans, and corn.
@Abi
This sounds great! I usually make a simpler version by putting a Quorn roast in a bread loaf pan with veggie broth, thyme, and butter. Cover it and bake, then halfway through, add some potatoes on a baking sheet. It all finishes together, and you’ve got potatoes, gravy, and Quorn roast.
Hollis said: @Abi
Are there other veggie roasts you’d recommend? I like Field Roast, but it can be a bit dense for me.
I’ve tried most of the popular ones in Canada—Field Roast, Tofurky, Gardein, and a few others. I didn’t love Field Roast or Tofurky; they have strong herb flavors and are often overly seasoned. Quorn is my favorite because it’s more mild and flexible.
Just season with sage and a few fall spices, and serve it with mashed potatoes, stuffing, green bean casserole, and rolls. Thanksgiving to me is all about the sides. I’d be happy with just green bean casserole and stuffing!
@Lin
I’m not from the South or Midwest, so I missed out on some of those classic dishes growing up. We just had turkey, gravy, mashed potatoes, bread stuffing, canned cranberry sauce, and a few veggies. I’ve tried a few extras as an adult but have never had green bean casserole or sweet potato pie!
You could try one of those cranberry-stuffed vegan turkey rolls with mashed potatoes, sweet potatoes, and some roasted veggies. Or get creative and make a Thanksgiving lasagna!