3 Great Recipes for a Vegan Thanksgiving

Vegan Thanksgiving

Vegan Thanksgiving


Article by Kathryn Farrugia
Philosophy of People
Magazine: Issue #18

As Thanksgiving approaches, I have been hard at work in my kitchen developing recipes that satisfy the tastebuds and nourish the body. Whether you are preparing a plant based meal or just looking to add more veggies to your meal, these recipes would be a welcome addition to any table.

Roasted Cauli-Potato Leek Soup

  • 8 yellow baby potatoes
  • ½ head cauliflower
  • 1 leek
  • 1 pkg vegetable broth
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • sea salt and pepper to taste

Cut to potatoes into cubes and cauliflower into florets, drizzle with olive oil and toss with seasonings. Bake at 375 for 30 min

Cut the green top off the leek and slice. In a pot, saute the leeks in a little bit of coconut oil until soft

Add the leeks along with the rest of the vegetables into the blender. Blend until smooth

Combine the broth and vegetable puree in a pot, whisk to combine. Season with salt and pepper

Kale Quinoa Salad with Rosemary White Beans

salad base:

  • 2 cups kale
  • 1 cup broccoli
  • 1 cup quinoa

bean mixture:

  • 1 cup white beans
  • ½ cup tahini
  • 2 tbsp water
  • 1 tbsp garlic powder
  • 1 tbsp dried rosemary
  • juice of ½ lemon
  • sea salt and pepper to taste

Bring 2 cups water to a boil, add quinoa cover and simmer for 20-25 min

Chop kale and cut broccoli into small florets; put into a bowl with the quinoa

Add together all the ingredients for the bean mixture and mix well. Pour over the salad base and stir until everything is well coated.

This healthy dessert is very easy to prepare ahead of time and pop in the oven when you are ready. It will smell your house with the most wonderful aroma!


Pumpkin Pie Baked Apples

  • 4 apples
  • 1 cup dates
  • ¾ cup pumpkin puree
  • ½ cup almonds
  • ½ cup oats
  • 1 tbsp coconut sugar
  • ½ tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Preheat oven to 400

Cut apples in half and scoop out the core

Bake for 30 min

Add remaining ingredients into food processor and pulse until smooth

Take the apples out of the oven, fill the middles with the pumpkin filling and return to the oven for an additional 30 min.

Philosophy of People is a compilation of self-improvement articles written by entrepreneurs seeking to bring holistic solutions to everyday problems. Read more articles from our 2nd Year Anniversary issue.

Kathryn is the founder of ZENutrition, a concierge plant based cooking company. By offering meal services, cooking lessons and in home dinner parties, she aims to make vegan food approachable and appealing to everyone. Visit her site to learn more and book services ZENutrition.

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