Five Course Vegan Thanksgiving

This five-course vegan Thanksgiving meal consists of three side veggie dishes (or two side dishes and an appetizer, depending on how you look at it), a hearty yet wholesome main dish, and an easy no-bake tart. The best part? It can be prepared in just three hours!

FIVE RECIPES

Creamy Lentil Stuffed Butternut Squash (main course)
Sweet Chili-Ginger Brussels Sprouts (side dish)
Roasted Carrots with Gremolata (side dish)
Fresh Herb Salad with Sumac Shallots (starter or side dish)
Salted Chocolate Cream Tart (dessert)

Creamy Lentil Stuffed Butternut Squash

Roasted butternut squash gets stuffed with the most flavorful, umami-packed lentil filling, then drizzled with a creamy sauce made from the scooped out butternut squash. A hearty and very satisfying main course for any winter dinner, especially holiday meals!

Sweet Ginger-Chili Brussels Sprouts

These Chinese-inspired Sweet Chili-Ginger Brussels Sprouts get roasted until browned, then doused in a sticky, spicy and slightly sweet sauce with fresh ginger and garlic.

Roasted Carrots with Gremolata

Despite being easy to make, these carrots have a complex flavor thanks to a gremolata. Your family will love them.

Fresh Herb Salad with Sumac Shallots

This palate-cleansing salad is the perfect starter or side dish for your fall table. The base consists of cucumber ribbons, fresh herbs, scallions, and wedges of crisp Little Gem lettuce. The star of the show are the shallots, which get quickly marinated in vinegar and sumac, a spice common in Middle Eastern cooking that’s bright, tangy, citrusy yet a little earthy.

Vegan Salted Chocolate Cream Tart

With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!