It’s always tough doing family holidays when not everyone is on the same dietary page. This week we try to bridge the gap by offering up some veggie options that everyone will like. Muffins, squash soup and shepherd’s pie with fluffy mashed potatoes followed by a traditional pumpkin pie. We hope that this week’s recipes will bring family together which is something to be thankful for.
Breakfast
Pumpkin Muffins
When you wake up on Thanksgiving morning, you’ll be extra thankful if you made these delicious pumpkin muffins the day before. They are moist and flavourful, a perfect start to your day.
Lunch
Butternut Squash Soup
Let’s face it, Thanksgiving is kind of a “gourdy” holiday. You just have to get into the flavours of squash and pumpkin at this time of year. Since you likely have the day off, take the time to make this delicious butternut squash soup.
Dinner
Vegan Lentil Shepherds Pie
At Easter we showed you how to make a great lentil loaf. Now for Thanksgiving it’s time to try your hand at this lentil Shepherd’s Pie. It is a beautiful and savoury dish that even your omnivore family and friends will love.
Snacks & Desserts
Holiday Pumpkin Pie
It’s hard to imagine a holiday like Thanksgiving without pumpkin pie. Here we offer up two versions. One is with a gluten free crust and the other with a traditional crust. Whichever you choose you’ll be glad to have this for dessert.
The shopping list is broken down by meal for ease of use. We try to include recipes that use the same ingredients more than once so that you don’t end up with food waste. Because of this you’ll see that if an ingredient in the breakfast recipe is also in the dinner recipe it is only listed once. Let us know if you like this way of laying out the shopping list or if you have a better suggestion. If you’ve been following along for a few weeks you’ll notice that many of the ingredients are things that were used in weeks past.
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Shopping LIst
- Breakfast
Flax meal
Oat milk (or other dairy free milk)
Apple cider vinegar
Oat flour
Almond flour
Baking soda
Baking powder
Cinnamon
Ginger powder
4 cups of pumpkin puree
Maple syrup
Vanilla extract
Tahini or coconut oil
Vegan chocolate chips
- Lunch
2 medium red onions
1 small butternut squash
1 head of garlic
Dried sage
Dried rosemary
Fresh ginger
Vegetable stock
- Dinner
5 medium sized potatoes
Vegan margarine or butter
Tomato paste
Green or brown lentils (dry)
Vegetable stock
Dried thyme
500g bag of frozen vegetables (corn, peas, carrots and beans is typical)
- Dessert and Snacks
Wheat flour (for regular version of crust)
Vegetable shortening (for regular version of crust)
2 3/4 cups of pumpkin puree
Brown sugar
Corn starch
Ground nutmeg
Ground cloves
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