Must-Try Vegan and Vegetarian Thanksgiving Recipes

Ingredients

• 16 oz. (1 package) Beyond Beef®
• 1 1/2 lb. baby mushrooms
• 2 tbsp. vegan butter
• 2 cloves garlic, minced
• 1/4 c. breadcrumbs
• Kosher salt
• Freshly ground black pepper
• 1/4 c. vegan Parmesan, plus more for topping
• 4 oz. vegan cream cheese, softened
• 2 tbsp. freshly chopped parsley
• 1 tbsp. freshly chopped thyme
• Cooking spray, for pan
• Cilantro

1

Preheat oven to 400°.

2

Grease a baking sheet with cooking spray.

4

Melt butter in a medium skillet over medium heat. Add Beyond Beef® and cook until it turns slightly browned. Once browned add chopped mushroom stems and cook until most of the moisture is out, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add breadcrumbs and let them toast slightly, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. 

5

In a large bowl mix together Beyond Beef mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan. 

1

Slice peeled potatoes with a mandolin or with a sharp knife into thin, even slices. Set aside into a bowl of water to prevent potatoes from browning.

2

In a skillet over medium high heat, add the Beyond Burger® patties. Crumble with a wooden spoon into small pieces. Cook, stirring occasionally, for 5-7 minutes. Remove beyond burger from the skillet and set aside in a bowl.

3

To the same skillet, add the vegan butter and melt. Add the flour, and whisk until thoroughly combined. Add the almond milk, continuously whisking to develop a roux. When the roux is bubbly and thickened, turn off the heat.

5

Preheat the oven to 350°F.

6

In a 9×13 baking dish, layer 1/3 of the potato rounds in a single, even layer. Top with 1/3 of the cheese sauce and 1/3 of the beyond burger. Repeat the layers until all the ingredients have been used.

7

Cover with foil and bake in the preheated oven for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes.

Ingredients

• 1 package Beyond Burger® patties
• 3 each kabocha squash
• 1 small yellow onion
• 1 red bell pepper
• Pomegranate seeds
• Pomegranate molasses
• Fresh thyme
• Fresh sage
• Fresh rosemary
• Sliced almonds
• Vegan cheese

1

Split squash, remove seeds and roast at 425°F for 20 min or until tender.

2

While that’s cooking, brown the Beyond Burger® patties, breaking them apart into crumble-like pieces. Then remove and set side.

4

Once squash is done, fill each one with the Beyond Burger mixture. Sprinkle with vegan cheese (optional) and put back in the oven for another 5-7 min.

1

Heat oil in multi-function cooker on Sauté setting; cook Gardein Beefless Ground and cumin for 5 to 8 minutes or until browned.

2

Stir in Ro*Tel Original Diced Tomatoes with Chilies and vegetable stock. Turn off Sauté setting. Cover and cook on High setting for 3 to 4 hours or until thickened and flavorful.

Ingredients

• 1⁄4 Cup (1/2 stick) alternative butter
• 1 Package Beyond Beef® Crumbles
• 2 Cups sweet onions
• 1 Cup diced celery
• 1 heaping cup mushrooms (crimini)
• 8 Cups fresh whole grain bread cubes (1 loaf = 8 cups)
• 1⁄4 Cup chopped parsley
• 2 freshly minced cloves of garlic
• 1 tsp. Italian seasonings blend
• 1⁄4 tsp. ground pepper
• 1⁄4 Cup water or vegetable stock
• Follow Your Heart egg replacer (1/2 C iced water whisked in 2 Tbl egg replacer)
• 1 ½ Cup Craisins

1

In a skillet melt ¼ stick of butter; add onions, mushrooms, celery, and garlic, and sauté until tender. Add Beyond Beef® crumbles to the skillet.

2

Remove from heat. Set aside and let cool.

4

Toss onion-celery mixture in with the bread cubes.

5

In a small cup mix the water/vegetable stock with the egg replacer and toss with the bread cube mixture.

7

Melt remaining butter and drizzle on top.

8

Bake stuffing at 350°F, uncovered for 25-35 minutes or until heated through.

1. 1 loaf of whole grain bread
2. Cut in ¼” cubes

1

Preheat oven to 400°F (200°C). Season squash with half of the salt and pepper. Line baking sheet with parchment paper and spray with PAM® Cooking Spray. Place squash, cut side down, on baking sheet. Bake for 30 to 40 minutes or until tender; let cool slightly. Using fork, scrape out strands of spaghetti squash.

2

Meanwhile, heat oil in large skillet set over medium-high heat; cook onion and garlic for 3 to 5 minutes or until softened. Stir in Aylmer® Accents® Original Petite Cut Stewed Tomatoes; bring to boil. Cook for 3 to 5 minutes or until sauce is slightly reduced. Reduce heat to medium-low; simmer for 8 minutes. Stir in Gardein™ Meatless Meatballs; cook for 5 to 8 minutes or until heated through.

Ingredients

• 16 oz (1 package) Beyond Beef®
• 2 medium-sized delicata squash, sliced in half lengthwise and seeds scooped out
• 2 tbs olive oil
• 1 small yellow onion, finely chopped
• 2 cloves of garlic, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• salt and pepper
• 1 small bunch of kale, leaves torn into bite-size pieces
• 1/2 cup dried cranberries, soaked in hot water for 10 minutes and then drained
• 1/4 cup pecans
• Drizzle of pure maple syrup (optional)

1

Preheat oven to 425°F.

2

PCut the delicate squash in half. Drizzle each half with a little olive oil and place each squash cut-side-down on a baking sheet. Roast in the oven until squash is tender, about 25-30 minutes. Cooking time will vary depending on the size of your squash.

4

Add Beyond Beef®, spices, salt and pepper. Use a wooden spoon to help break up the meat. Continue to cook, stirring occasionally until the meat is cooked through and no longer pink. Add the kale leaves and continue to cook until the kale turns bright green and becomes tender about 5-8 minutes. Stir in the drained cranberries.

5

Heat a small dry skillet over medium heat. Cook the pecans shaking the pan often until the pecans are golden brown, about 8 minutes. Remove from the heat and when cool enough to handle, then finely chop the nuts.

1

Heat oven to 400˚F (200˚C). Trim ends of each eggplant; cut lengthwise into 1/4-inch (5 mm) thin slices. Sprinkle evenly with salt; transfer to colander set over bowl. Let stand for 30 minutes (salt with help draw out the excess moisture and remove bitterness in the eggplant.) Pat dry with paper towel.

2

Meanwhile, heat oil in large skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Add garlic; cook for about 2 minutes or until fragrant. Add Gardein™ Beefless Ground; cook for 5 to 8 minutes or until starting to brown. Stir in Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes; bring to boil. Reduce heat to medium-low; simmer for 15 to 20 minutes or until sauce is thickened.

3

Stir together ricotta, Parmesan and basil; set aside. Spray 13- x 9-inch (3.5 L) baking dish with PAM® Cooking Spray. Spread 1/2 cup (125 mL) sauce over bottom of prepared pan. Top with layer of eggplant slices, sauce, ricotta mixture and mozzarella; repeat layers twice.

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