A Vegan Thanksgiving.


“What’s the plan’s for Thanksgiving” they asked me.

If only I could copy and paste the virtual looks I received when I told my meat loving family that I was providing a vegan Thanksgiving dinner.

“So we’re having Tofurky” they said? “No, we’re having real food. Whole foods” I replied. Well we did have tofurky gravy, but that remained a secret until now.

I headed over to Pomme where I picked up everything I needed to make this beautiful meal on short notice. I was planning on also including butternut squash, but I thought I’d keep it simple and not overwhelm my family too much.


Vegan Thanksgiving at the Smallsens Menu

Stuffed Acorn Squashed paired with warm Kabocha and Shaved Carrot salad

Acorn Squash – Prep

1 pre-washed squash/2 people. Cut squash in half, horizontally. Remove seeds. Place on baking sheet, brush olive oil on top of squash. Sprinkle with coarse salt and pepper. Bake in pre-heated oven for 40 mins at 400°. Remove from heat.

Lentil Stuffing – Prep

1 cup rinsed lentils. Boil on medium heat for 30 minutes.

Sauté crumbled Okanagan Rawsome beet crisp pieces (1cm), chopped onion, carrot, corn, cranberries, celery, and herbs of your choice (I used sage and thyme) with olive oil.

Combine in a medium sized bowl the lentils and sauté mix. Add chopped apples, stir.

Stuffed Acorn Squash

Lightly stuff the cooked acorn squash. Garnish with dairy-free parmesan. Bake for 15 minutes at 400°.

Remove from heat, garnish with crispy sage and mushroom gravy when ready to serve.


Roasted Kabocha Squash and Shaved Carrot Salad

Preheat oven to 400°. Rinse kabocha, cut stem section off, and slice kabocha in half, vertically.

Slice kabocha in thin vertical slices. Toss in olive oil, coarse salt and pepper.

Place single layer on baking sheet and bake for 10 minutes. Remove from heat and repeat additional rounds depending on your desired amount.

Toss with micro greens, shaved heirloom carrots, roasted garlic, pomegranate seeds and dairy free feta cheese. I finished with Hillary’s Apple Fennel Dressing.

Bon appetit!

What are some of your go-to Thanksgiving recipes? Let me know in the comments below.





2 thoughts on “A Vegan Thanksgiving.

  1. Your take on Vegan Thanksgiving is simply fascinating. During my teen years I always struggled to be Vegetarian with my meat loving family and my culinary skills were not amazing. They made meals for me but I mainly stuck to my own works. If this recipe was up my sleeve back then my family may have made a turn to the veggie lover side!

    I love roasted brussel sprouts and yam with my Thanksgiving dinner. Almost feels incomplete without it!


    1. Ive always made roasted brussel sprouts and a sweet potato/leek salad in the past – but this year I wanted to try something new 🙂 As growing up being the only non-meat eater in the house, I can relate to the struggles!


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