Can you believe the holidays are almost here? I’ve done a holiday recipe collection in the past, and some of those recipes you will still find below, but being as it is two years later, I now have some new favorites, which means new recipes to share for your vegan Thanksgiving!
This time I’m putting this super delicious “sausage” dish on the top of my list because my last collection stuck it down on the bottom. I think after people saw the Jackfruit Turk’y N Gravy, they stopped scrolling (and who can blame them really? YUM!), but this dish is reeeally good too, it’s definitely one of my favorites, and it does not deserve being stuck on the bottom!
This Caramelized Onion, Apple, and “Sausage” Stuffed Acorn Squash is a recipe I veganized and slightly altered from Paleo Running Momma. We have it every year. I’ll usually make it a couple of times while acorn squash is in season.
Caramelized Onion, Apple, and “Sausage” Stuffed Acorn Squash
Ingredients
- 2 medium – large acorn squash, cut in half lengthwise and seeds removed
- 1 – 2 Tbsp olive oil
- salt and pepper, to taste
- 1 package Beyond Meat Brats (4 sausages)
- 2 yellow onions, cut in half and sliced
- 3 Tbsp + 2 tsp coconut oil
- 2 cloves garlic, minced
- 1 medium – large apple, cored and diced (I used a Fuji)
- 2 cups fresh kale, roughly chopped (original recipe calls for spinach)
- 1 Tbsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
Instructions
- Preheat your oven to 400°F.
- Rub the squash halves with olive oil and sprinkle with salt and pepper. Place the 4 squash halves cut-side down on a parchment-lined baking sheet and roast for 20 – 30 minutes, or until the top of the squash feels tender when gently pressed.
- While waiting for the squash to roast, start your filling. Start with caramelizing the onions. In a medium skillet (I use a cast iron), melt 3 Tbsp of the coconut oil over med-low heat and add all the onions, stirring to coat. Sprinkle with salt and continue to cook, stirring every 5 minutes or so to prevent burning. The onions will take at least 25 minutes to become caramelized. Make sure they are truly caramelized and not simply sauteéd. They will become a deep golden brown color and reduce down by about three-fourths. If after a while, you would like to speed things along, you can sprinkle them with a little organic sugar so they caramelize faster. Remove from heat and set aside.
- While the squash roasts and the onions cook, melt the remaining 2 teaspoons of coconut oil in a large skillet over med-low heat. Add the garlic and stir until browned.
- Carefully peel back the casings from the sausages and crumble the sausage into the skillet with the garlic. Add the apples, kale, and herbs and continue to cook, stirring occasionally, until the apples soften and the sausage has browned. Add salt and pepper to taste.
- Stir the caramelized onions into the sausage mixture. Next, fill all 4 halves of the squash with the onion and sausage mixture.
- Preheat the broiler.
- Place the squash halves on the baking sheet, stuffing side up. Once the broiler is preheated, put the squash under the broiler for 5 – 10 minutes or until the tops have browned (but frequently check to make sure they haven't burned). Allow to cool briefly and serve warm. Enjoy!
Notes
OK, I’m really glad that one made it up the list. Next, let me share an incredible dessert recipe that I created back in 2018 but didn’t have ready quite yet to add to my initial compilation. This Pecan Pie Vegan Cheesecake has definitely become a favorite, both at home and of the customers I’ve made it for.
In my original collection, I shared my Slow-Cooker Jackfruit Turk’y N Gravy, but I’ve now created instructions to make the same dish using the Instant Pot or another electric pressure cooker. You can find the slow-cooker instructions here with my first post of holiday favorites, and below are my new instructions for using the Instant Pot.
Now for sides! I often focus mainly on sharing main courses and forget people also need to learn how to make their delicious sides. As a kid, I wasn’t a fan of candied sweet potatoes. No, let me correct myself, I never had them and thought they sounded gross (even though I wasn’t a picky eater), then when I did have them, they were made poorly by an inexperienced cook (my dad LOL!). Now, I not only love them but created this delicious, fun recipe to enjoy them as potato skins. They’d work even as a Thanksgiving appetizer! Yum!
This second side is not a recipe of mine, but one I’m sharing from a site I think most of us are familiar with, Minimalist Baker. Before I started creating many of my own vegan recipes, I used to use her site all the time. Now, sadly, it isn’t 100% vegan, but many of her recipes, like this super tasty Green Bean Casserole, still are.
For this to be gluten-free, in the past, I’ve made my own crispy onions but have recently found some in stores as well. Just make sure they’re vegan! If in California like me and/or close to a Sprouts Farmer’s Market, they make some Organic French Fried Onions that check both of those boxes (also available online).
Before I go, I’ve one more to share. Before the feast, snacking is a big part of Thanksgiving as well! What’s a vegan’s most go-to snack? Hummus, of course! I created this Pumpkin & White Beans Hummus last year, and it’s perfect for enjoying during the holidays!
Please don’t forget, my favorites from the past are still go-to’s, and it would be a shame if you didn’t check those out as well. In addition to the Turk’y and the squash dishes I shared above, you can find Tofu “Ham,” Mini-Pumpkin Pies, and my Vegan “Turkey” Pockets! Find those recipes and more here. Also, don’t forget to keep checking for new posts. I have something yummy and sweet coming soon!
Please have a happy and safe holiday. I know many of us are unable to see family this year. Many of us have lost family as well. We’re in sad, hard times. I try to be optimistic, so let us find joy in being thankful for what we still have. Love to you all, my friends.
