Meatless Thanksgiving Recipes | Vegan and Vegetarian Side Dishes
Looking for Meatless Thanksgiving sides dishes? Well, look no further! Today, I have for you 3 quick and easy vegan and vegetarian sides for your Thanksgiving meal: Roasted Brussel Sprouts, Vegan Sweet Potato Casserole, and my G’s Poor Man’s Spaghetti. These three vegan and vegetarian recipes will make all of your plant based friends and family smile for Thanksgiving.
Try these meatless Thanksgiving recipes for your Thanksgiving 2020 meal!!!
Roasted Brussel Sprouts:
1 lb of fresh brussel sprouts
1 tablespoon of olive oil
1/4 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
*A dash of red pepper (optional)
Clean brussel sprouts and soak them in cold water for 10 minutes. After 10 minutes, drain brussel sprouts and pat the majority of the water off the brussel sprouts. Next cut your brussel sprouts. For large brussel sprouts, quarter cut them. For small brussel sprouts, half cut them. Add brussel sprouts, oil, and all of your seasonings to a big bowl. Toss all ingredients until brussel sprouts are well coated. Add to airfryer and roast on 390 degrees for 15 – 18 mins. If using oven, roast on 400 degrees for 45 – 50 mins.
Vegan Sweet Potato Casserole
2 large sweet potatoes
1/2 cup brown sugar
1/2 cup canned coconut milk
1/4 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla extract
1 tablespoon of plant based butter
1/2 a lemon’s juice (optional)
For strudel crumb:
1/2 cup of brown sugar
1/2 cup of flour
3 tablespoons of melted butter
Pre-heat oven to 425 degrees. Wash sweet potatoes. Prick sweet potatoes with a fork to allow venting process in the oven. Once oven is properly heated, place sweet potatoes on a parchment lined cookie sheet and roast in the oven for 50 minutes to 1 hour.
While sweet potatoes are roasting, gather ingredients for your strudel crumb. Add flour , brown sugar, and melted butter in your food processor or blender. Mix until you get a crumbly mixture.
Once sweet potatoes are fully cooked, allow to cool for 10 – 15 minutes or until cool enough to touch. Lower temperature of oven to 350 degrees. Cut sweet potatoes and spoon out insides into a big bowl. Add your plant based butter, nutmeg, cinnamon, vanilla extract, brown sugar, and coconut milk to your bowl of sweet potatoes. Add lemon juice (optional). Use potato masher or electrical mixer to mix ingredients together. Once smooth, add your sweet potatoes to casserole dish and sprinkle your strudel crumb evenly on top of casserole. Place in oven and bake for 20 – 30 minutes.
G’s Poor Man’s Spaghetti
1 16 oz bag of elbow macaroni noodles
2 15 oz cans of crushed tomatoes
2 8 oz bag of sharp cheddar cheese
1 medium onion
salt and pepper to taste
Non stick cooking spray
Pre heat oven to 375 degrees. Fill large pot with water and place on stove. Set stove temperature to high and allow water to boil. While waiting for the water to boil, take onion and coarsely chop. Add noodles to boiling water and cook until al dente (around 6 – 8 mins). Drain noodles and set aside in another bowl. Add olive oil to clean pot and set stove temperature to medium. Add onions and cook for 5 mins until translucent. Next, add tomatoes to the onion and cook for 20 minutes, stirring occasionally. After 20 minutes, add your salt and pepper to your liking. Add macaroni noodles to onion and tomato mixture and mix in noodles until fully covered with mixture. Cook for 3 mins. Turn off heat. Add and mix in a bag and a half of cheese into noodles. Spray casserole dish with non stick cooking spray. Add noodles to dish. Add remaining cheese on top. Bake in the oven, uncovered, for 20 minutes.
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