I know, I know. We all look forward to stuffing and mashed potatoes on Thanksgiving. But that doesn’t mean we can’t enjoy a couple of light(er) options! Here are a few lighter/vegan/vegetarian options some of you submitted to my Gabby Gives Thanks contest:
Brussels Sprout Cranberry Salad – even my picky eaters like this!
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
- Preheat oven to 375 degrees Fahrenheit.
- Trim/clean Brussels sprouts, then cut them in half.
- Arrange on 2 baking sheets and toss with olive oil. Roast until brown, 25 to 30 minutes.
- Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, reduce heat to medium-low and reduce until very thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Submitted by: Nicole P.
Vegan Thanksgiving Stuffing – don’t knock it till you try it!
- 1 pound butternut squash, cubed
- 1 pound Brussels sprouts, halved
- 1 medium gala apple, diced into 1/2 inch pieces
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1 cup onion, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain (if you’re gluten free, millet bread from Food For Life will work) Prior to preparing recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cups vegetable broth (plus extra as needed)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh sage
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Sea salt and pepper to taste
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
Submitted by: Blake B.
Broccoli Cauliflower Salad – salad CAN be good, you know!
- 1/2 pound bacon, cooked and diced
- 3 cups raw broccoli, diced
- 3 cups raw cauliflower, diced
- 1 small white or red onion, finely chopped
- 1 cup cranberries
- 1/3 cup sunflower seeds
- 1 cup light mayonnaise
- 1/2 cup white sugar
- 2 tablespoons white vinegar
- In a large mixing bowl, add broccoli, cauliflower, bacon, raisins and sunflower seeds. Stir.
- In a smaller mixing bowl, add mayonnaise, sugar and white vinegar. Stir until well combined.
- Add mayonnaise dressing to broccoli mixture. Stir until well combined.
- Keep covered in refrigerator when not serving.
*To make it more fun and festive, you can buy orange or purple cauliflower. Sometimes, I will substitute pine nuts instead of sunflower seeds and a 1/2 cup of coconut as well.
Submitted by: Candace P.