Plant-Based Thanksgiving Recipes!
Happy Week of Thanksgiving!! I put together a few very simple, plant-based recipes to bring to your Thanksgiving meal. Everything is gluten-free and dairy-free (with the exception of the Carrot-top Pesto) and most can be eaten on a low FODMAP diet depending on the portion size. Read on for recipes!
Balsamic Brussels Sprouts
These are by far my favorite Thanksgiving recipe. I bring them to my work Thanksgiving luncheon every year and to my Mom’s house. Initially I thought this was based off of an Ina Garten recipe (#queen) but when I looked up her Balsamic Sprouts they were quite a bit different (ex: she uses a balsamic glaze, I use just plain balsamic vinegar).
2lbs Brussels Sprouts, halves
1/2 cup Balsamic Vinegar
2 tbsp Olive Oil
1/2 tsp dried Thyme
salt & pepper, to taste
Preheat oven to 425 degrees. Add 1/4 cup vinegar to bowl and start adding sprouts. Once filled add in the olive oil, thyme, salt & pepper and the rest of the vinegar. Let sit for about 5-10 minutes.
Line baking pan with parchment paper. Place spouts flat side down on pan. Bake for 20 minutes.
Flip sprouts, bake for an additional 20-25 minutes. Enjoy!
Vegan Maple Mashed Sweet Potatoes
I love sweet potatoes but don’t usually take the time to add anything special to them or mash them up. These are sweet, delicious and vegan friendly. They’re also made with low FODMAP friendly ingredients, just be sure to keep your portion size to 1/2 cup.
2 sweet potatoes (I used one large and one medium)
1/4 almond milk
1 Tbsp coconut oil
1 Tbsp maple syrup
1 tsp ground cinnamon
1/4 tsp ground nutmeg
salt, to taste
Microwave sweet potatoes for about 10 minutes. (will vary based on size of sweet potato and microwave).
Cut potatoes in half and scoop out inside into bowl. Add coconut oil, syrup, cinnamon, nutmeg and salt. Mash using immersion blender, about 3-4 minutes.
Whole Roast Carrots with Carrot-top Pesto
I love carrots whether they are roasted, microwaved or eaten raw. They’re easy on the belly and are definitely a low FODMAP food. Hungry Harvest had an add-on last week of carrots with tops on so I had to grab them! I’ve never used the carrot greens before, as most grocery stores don’t sell them that way. Carrot top greens are very “earthy” and definitely not as rich as fresh basil. The pesto contains contains parmesan cheese, which is considered low FODMAP but I also used garlic (which is not). Feel free to substitute nutritional yeast and garlic olive oil to make it vegan and low FODMAP.
5 whole carrots, peeled and tops cut off
1/2 cup + 1 Tbsp olive oil
2-3 bunches of carrot tops
1/4 pine nuts
1/4 parmesan cheese
1 Tbsp dried basil
1/8 ground cumin
juice of 1 lemon
2 tsp minced garlic
1 tsp salt
pepper, to taste
Preheat oven to 425 degrees. Spray pan lightly with olive oil. Place carrots in center, drizzle with 1 tbsp olive oil. Sprinkle with salt and pepper. Roast for 50-55 minutes.
while carrots are cooking, add carrot tops, the rest of the olive oil, pine nuts, parmesan, garlic, lemon juice and seasonings to food processor. Blend together for about 5-10 minutes.
Once carrots are finished, drizzle with pesto.
Roasted Delicata Squash
I love fall because there.is.so.much.squash. And I have yet to try a squash that I don’t love! This is a super simple side, the longest part is just waiting for the squash to brown. Unfortunately I haven’t found if delicate squash is low FODMAP or not, so I would suggest starting with just a small amount (one or two rings) and seeing how you feel. For all others, this recipe is dairy-free, gluten-free, paleo and vegan (ha!).
2 delicata squash
2 tbsp olive oil
salt and pepper, to taste
Preheat oven to 425 degrees. Cut off ends of squash, cut in half and scoop out seeds.
Place face down and cut about 1-inch thick pieces. Place into bowl, drizzle with olive oil and add salt & pepper.
Pour into a baking dish, roast for 45 minutes, turning about half way through.
Herbs de Provence Carrots
I told you I love carrots! Trader Joe’s always had the multi-colored carrots this time of year and they are just too pretty to resist. I like to roast them and add Herbs de Provence. Again, this is a super easy dish, I was roasted them at the same time as the delicata squash.
1 bag of multi-colored carrots
2 tbsp olive oil
2 tsp Herbs de Provence
salt & pepper, to taste
Preheat oven to 425 degrees. Peel and cut carrots into little coins (about 1/2 inch thick). Add carrots to a bowl, drizzle with oil & herbs and mix together.
Place parchment paper on baking pan. Pour carrots onto pan. Sprinkle with salt & pepper. Roast for 45 minutes.