Get stuffed this Thanksgiving with a vegan twist on turkey

shutterstock_157931915Thanksgiving is a time to celebrate all that we’re grateful for while feasting on fall’s bounteous harvest. For most families, feathered fowldressed in seasonal trimmings usually takes centre stage at the dinner table.

However, this doesn’t mean that vegans, who choose a meat-free diet for ethical or health reasons, need to forgo the festivities – far from it. A tasty solution to making certain everyone has a plate to be thankful for this holiday season is by swappingtraditional turkey with a stuffed squash.

Commonly considered a vegetable, squash is actually a fruit that makes for an amazing main course meal. Simply stuff the gourd with any of the following recipes, and serve alongside cranberry sauce, dairy-free mashed potatoes and your favourite vegan gravy.

Sweet apple stuffing

1 1/2 tbsp. olive oil

1 1/2 cup onion, chopped

2 apples, cubed

3 scallions

8 thick slices crusty whole-wheat bread, cubed

1/2 cup chopped walnuts

Chopped fresh herbs to taste, including parsley, fresh rosemary, sage, thyme

1 1/2 cup vegetable broth

Salt and pepper to taste


Heat oil in a skillet and caramelize onion. Add apple and sauté until softened. In a mixing bowl, combine cubed bread with onion and apple mixture. Stir in all remaining ingredients, except for the broth and seasoning.

Slowly pour in broth to moisten ingredients. Add salt and pepper, and transfer stuffing into the squash or baking dish. Bake for about 30-45 minutes until stuffing is browned but slightly moist.


Southwestern stuffing

8 cups day-old, vegan cornbread

2 tbsp. non-dairy butter

1 cup mushrooms, sliced

3 leeks, sliced thinly

1 cup celery, thinly sliced

1 cup onion, diced

2 apples, cubed

1 cup parsley, chopped

1 tbsp. fresh sage, chopped

2 tsp. fresh thyme, chopped

2 cups vegetable stock

Salt and pepper to taste

Heat non-dairy butter in a pan and sauté leeks, celery, onion and salt and pepper until vegetables are caramelized. Stir in mushrooms, apples and herbs until soft. Combine the mixture with the cornbread and parsley. Place in the squash or a greaseddish and bake for about 30-45 minutes, until squash is tender and stuffing is golden brown.

What are your favourite vegan thanksgiving recipes?