The other evening I decided that I would make Chris and I our own Thanksgiving meal to enjoy between the two of us. The only catch was that the entire meal was vegan. Maybe a little selfish on my part, but I don’t think he missed the meat. If he did, there is a gigantic bird waiting at my parents house for him tomorrow 😉
On the menu was my holiday vegan lentil loaf, mashed sweet potatoes, and fresh green beans with pesto and almonds. Each dish is simple to make and the sweet potatoes and lentil loaf can even be made ahead if you want and warmed before serving.
You can find the recipe for the holiday vegan lentil loaf here. Below are the recipes for the sides. Together they create a healthy, holiday meal that even meat eaters will enjoy. I assure you that left overs (if you have any) will definitely not go to waste!
For other recipe ideas, make sure to check out this previous post!
Mashed Sweet Potatoes (serves 2)
1 to 1.5 pounds sweet potatoes, washed, peeled and cut into chunks
1/2 cup reduced-sodium vegetable broth
1/2 tsp cinnamon
1/3 cup unsweetened vanilla almond milk
1 Tbsp coconut oil
1. Place potatoes and broth in a large pot, covered, and simmer over medium heat until fork tender (about 15-20 mins). Stir occasionally to prevent sticking.
2. Add cinnamon, milk, and coconut oil.
3. Mash with electric mixer until smooth. Season with salt and pepper if needed.
Pesto Green Beans
16 oz fresh green beans
1 clove garlic, minced
2 Tbsp olive oil
1/4 cup water
Toasted sliced almonds (for sprinkling over top)
1. Saute garlic in olive oil in a large pot over medium heat until golden brown.
2. Add water and green beans, cover, and cook, stirring occasionally for about 10-12 minutes. Green beans should be tender but still slightly crisp.
3. Stir just enough pesto sauce into green beans until lightly coated.
4. Season with a little salt and pepper if needed, place on serving dish, and sprinkle with sliced almonds.
Safe travels to those of you who are going out of town and Happy Thanksgiving!