A Plant Based Thanksgiving Meal
Happy Mushroom Monday!
Thanksgiving a time to spend with family and friends gathering around food and it is one of my favorite things to do! It’s also a time to be thankful. I’m so thankful I’m able to do what I love--cook and create recipes. I’m thankful to be able to homeschool my awesome boys and that I have a family that is completely supportive. And, I’m SO very thankful for YOU and your support--it makes all the work worth it and I THANK YOU! <3 What are YOU thankful for?
Another thing I’m thankful for is plant based food on a day that is centered around turkey! I’m going to share two recipes that will help balance out the meat and dairy filled Thanksgiving feast! This week I’ll be sharing how to make “Cornbread Stuffing” and “Portobello Steaks”. It’s a great option to share with your family even if they aren’t vegetarian!
I have to admit, stuffing has to be my least favorite dish at Thanksgiving. There are only two vegetables I don’t like and they are beets and celery. While usually stuffing doesn’t have beets, it does usually have celery, so I have swapped that out for a delicious and healthy crunch of walnuts. I have added some savory mushrooms and onions and a sweet and tangy bit of cranberries with a sweet and hearty cornbread base. Now, this is a stuffing I could eat by the platefuls!
I wanted a dish that can stand up against the turkey for the vegetarians at the Thanksgiving dinner, something that would taste just as delicious next to stuffing, green bean casserole, and mashed potatoes and gravy. Portobello steaks does the trick! It’s so hearty and flavorful you’ll want to have enough for omnivores and herbivores alike because it’s so good everyone will want some!
I can’t wait for you to try these recipes out for Thanksgiving, let’s get started!
- 1/2 large onion (finely diced)
- 1 cup baby bella mushrooms (cleaned and diced)
- 1/2 Tablespoon oil
- 1/4 teaspoon sea salt
- 2 cloves garlic (crushed)
- 3/4 cup chopped walnuts
- 1 cup dried cranberries
- 7 cups cubed cornbread (left to dry/stale overnight uncovered)
- 3 cups vegetable stock
- Preheat oven to 350 ° F.
- Heat a large skillet over medium heat. Add onion and oil. Cook for 10 minutes or until onion softens. Add in mushrooms, garlic, and sea salt. Cook for an additional 5 minutes.
- In a large mixing bowl, combine cooked onion, mushrooms, walnuts, cranberries, cornbread, and vegetable stock. Stir gently to combine.
- Pour mixture in an oven safe 13x9 pan. Bake for 35-45 minutes or until top is golden.
Serves 4 (can easily be doubled)
- 3 Tablespoon oil
- 3 Tablespoon green onion (diced)
- 4 cloves garlic (crushed)
- 4 Tablespoons balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 large portobello mushrooms
- In a large shallow dish, combine oil, green onion, garlic, vinegar, salt, and black pepper. Whisk to combine. Place portobellos in marinade and refrigerate for 1 hour, rotating half way through.
- After marinating, slice the mushrooms into thick slices.
- Heat a large skillet over medium heat. Carefully add the sliced mushrooms. Cook for 5-8 minutes each side or until tender.
- Serve with a drizzle of the marinade and a side of stuffing.
I hope your Thanksgiving is filled with happiness, health, and good food! May your Holiday season be filled with many family and friends.
With Health and Happiness,