Thanksgiving is a time for gratitude, family, and of course, delicious food. For those embracing an alkaline vegan lifestyle, the holiday table can be just as vibrant and satisfying without the traditional heavy dishes.
Alkaline vegan recipes focus on fresh, whole plant foods that help balance your body’s pH, promoting better digestion and energy. This Thanksgiving, why not delight your guests with dishes that are nourishing, colorful, and packed with flavor?
From roasted veggies to hearty grain bowls, these alkaline vegan recipes are designed to keep your feast light yet festive, and full of seasonal goodness.
Whether you’re new to plant-based cooking or a seasoned pro, these recipes will inspire you to create a memorable and healthful Thanksgiving spread. Ready to explore dishes that celebrate the bounty of the season while supporting your wellness goals?
Let’s dive into these alkaline vegan Thanksgiving recipes that everyone will love!
Why You’ll Love This Recipe
Our alkaline vegan Thanksgiving recipes are crafted to offer a perfect balance of taste, nutrition, and ease of preparation. These dishes use wholesome ingredients like fresh vegetables, nuts, seeds, and whole grains, all known for their alkalizing properties.
They are free from animal products, refined sugars, and processed oils, making them gentle on your digestive system and great for maintaining energy throughout the holiday festivities. Plus, these recipes are versatile and can be adjusted to your taste preferences or dietary needs.
Enjoy comforting, colorful meals that honor the spirit of Thanksgiving while supporting your health and wellness journey. You’ll find they’re as delightful to eat as they are nourishing!
Ingredients
- Butternut Squash – 1 medium, peeled and cubed
- Brussels Sprouts – 500g, halved
- Sweet Potatoes – 2 large, peeled and diced
- Kale – 200g, chopped
- Quinoa – 1 cup, rinsed
- Chickpeas – 1 can (15 oz), drained and rinsed
- Avocado Oil – 3 tablespoons
- Fresh Thyme – 2 teaspoons, chopped
- Garlic – 3 cloves, minced
- Lemon Juice – 2 tablespoons
- Raw Walnuts – 1/2 cup, chopped
- Sea Salt – to taste
- Black Pepper – to taste
- Maple Syrup – 1 tablespoon (optional)
- Fresh Parsley – 2 tablespoons, chopped (for garnish)
Equipment
- Baking sheet
- Mixing bowls
- Medium saucepan with lid
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large skillet
- Spatula or wooden spoon
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes with 2 tablespoons of avocado oil, minced garlic, fresh thyme, sea salt, and black pepper.
- Roast the vegetables: Spread the vegetables evenly on the baking sheet. Roast for 25-30 minutes or until tender and lightly caramelized, flipping halfway through.
- Cook the quinoa: While the vegetables roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
- Sauté the kale and chickpeas: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Add the chickpeas, lemon juice, and a pinch of salt. Cook for another 5 minutes, stirring occasionally.
- Combine and season: In a large mixing bowl, combine the roasted vegetables, sautéed kale and chickpeas, and cooked quinoa. Drizzle with maple syrup if using, and toss gently to mix all flavors.
- Garnish and serve: Sprinkle chopped raw walnuts and fresh parsley over the top for added texture and freshness. Serve warm or at room temperature for a perfect Thanksgiving side dish or main course.
Tips & Variations
To add a touch of smokiness, sprinkle smoked paprika on the vegetables before roasting.
Feel free to swap out vegetables based on what’s in season or your preferences. Green beans, cauliflower, or parsnips work wonderfully.
For added protein, try tossing in some hemp seeds or pumpkin seeds.
If you want a creamier texture, serve this with a drizzle of tahini sauce or a dollop of homemade cashew cream. For a festive touch, add dried cranberries or pomegranate seeds just before serving.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Carbohydrates | 45 g |
| Fiber | 10 g |
| Fat | 10 g |
| Vitamin A | 180% DV |
| Vitamin C | 70% DV |
| Iron | 15% DV |
Serving Suggestions
This alkaline vegan dish pairs beautifully with other plant-based Thanksgiving staples. Consider serving it alongside a crisp green salad or a warm bowl of your favorite soup.
For a complete holiday meal, try incorporating our Bread And Gravy Recipe to add a comforting touch to your plate. Also, don’t miss the beautiful textures and flavors in our Blackstone Lo Mein Recipes for a unique twist to your vegan feast.
Looking for a sweet ending? Check out the Brazil Nut Fruit Cake Recipe — a delightful, alkaline-friendly dessert that rounds out your Thanksgiving menu perfectly.
Conclusion
Crafting an alkaline vegan Thanksgiving doesn’t mean sacrificing flavor or festivity. With vibrant, wholesome ingredients and straightforward preparation, these recipes bring a nourishing twist to your holiday table.
They honor the season’s bounty while supporting your body’s natural balance, leaving you feeling satisfied and energized.
Whether you’re cooking for family, friends, or yourself, these dishes offer delicious, healthful options that everyone can enjoy. Embrace the joy of plant-based cooking this Thanksgiving and make your celebration both memorable and mindful.
Happy Thanksgiving and happy cooking!
📖 Recipe Card: Alkaline Vegan Thanksgiving Stuffed Acorn Squash
Description: A hearty and nutritious vegan dish featuring roasted acorn squash filled with quinoa, cranberries, and kale. Perfect for a festive and alkaline-friendly Thanksgiving meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 2 medium acorn squashes, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup chopped kale, stems removed
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush acorn squash halves with 1 tablespoon olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 25 minutes.
- Meanwhile, cook quinoa in vegetable broth until fluffy, about 15 minutes.
- In a pan, heat remaining olive oil and sauté onion and garlic until translucent.
- Add kale, dried cranberries, walnuts, thyme, salt, and pepper; cook for 5 minutes.
- Combine sautéed mixture with cooked quinoa.
- Remove squash from oven and turn cut-side up.
- Fill each squash half with quinoa mixture.
- Return stuffed squash to oven and bake for another 15 minutes.
- Serve warm.
Nutrition: Calories: 350 kcal | Protein: 9 g | Fat: 15 g | Carbs: 45 g
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