27 Healthy Thanksgiving Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Green Bean Salad with Crispy Fried Onions

Green Bean Salad with Crispy Fried Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb green beans, trimmed
• 1/2 cup crispy fried onions
• 1/3 cup sliced almonds (optional)
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon sugar or honey
• Salt and pepper to taste

Instructions

1. 1. Blanch green beans in salted boiling water 2–3 minutes until bright green; drain and cool briefly.
2. 2. Toast almonds in a dry skillet until fragrant if using.
3. 3. Whisk vinegar, mustard, olive oil, garlic, sugar, and a pinch of salt and pepper to make the dressing.
4. 4. Toss beans with the warm dressing.
5. 5. Top with crispy onions and almonds; adjust seasoning.
6. 6. Serve immediately or at room temperature.

2. Herb Roasted Garlic Brussels Sprouts, Sweet Potatoes, and Carrots

Herb Roasted Garlic Brussels Sprouts, Sweet Potatoes, and Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups sweet potatoes, peeled and 1-inch cubes
• 2 cups carrots, peeled and 1-inch pieces
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F. In a large bowl, toss all vegetables with olive oil, garlic, thyme, rosemary, salt, and pepper.
2. 2. Spread in a single layer on a baking sheet.
3. 3. Roast 20–25 minutes, stirring halfway, until tender and caramelized at the edges.
4. 4. Taste and adjust seasoning; serve warm.
5. 5. Optional: garnish with fresh herbs before serving.
6. 6. Yield: 4 servings.

3. Roasted Leeks and Peas

Roasted Leeks and Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 large leeks, cleaned, trimmed, and cut into 1-inch pieces
• 2 cups peas (fresh or frozen, thawed)
• 2 tablespoons butter
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chives or parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F. Toss leeks with a little oil, salt, and pepper.
2. 2. Roast leeks on a sheet pan 18–22 minutes until tender and lightly caramelized.
3. 3. Add peas and butter; roast a few minutes more or heat gently until peas are warmed through.
4. 4. Stir in garlic and lemon juice; season to taste.
5. 5. Transfer to a serving dish and garnish as desired.
6. 6. Serve warm.

4. Roasted Butternut Squash with Spinach and Cranberries

Roasted Butternut Squash with Spinach and Cranberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium butternut squash, peeled, seeds removed, cubed (about 4 cups)
• 2 cups fresh spinach
• 1/3 cup dried cranberries
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin or cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup feta or goat cheese (optional)

Instructions

1. 1. Preheat oven to 400°F. Toss squash with oil, cumin (or cinnamon), salt, and pepper.
2. 2. Roast on a sheet pan 25–30 minutes until tender and caramelized.
3. 3. Stir in spinach and cranberries and cook 1–2 minutes until spinach wilts.
4. 4. Remove from heat and sprinkle with cheese if using.
5. 5. Taste and adjust seasoning.
6. 6. Serve warm.

5. Easy Roast Turkey

Easy Roast Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5–3 lb turkey breast, skin-on
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth or water for roasting

Instructions

1. 1. Preheat oven to 375°F. Pat turkey dry and rub with oil, garlic, thyme, rosemary, paprika, salt, and pepper.
2. 2. Place in a roasting pan and add broth to the bottom.
3. 3. Roast until an internal temperature of 165°F is reached, about 60–75 minutes depending on thickness.
4. 4. Remove from oven and let rest 10 minutes before slicing.
5. 5. Slice and serve with pan juices if desired.
6. 6. Refrigerate leftovers promptly.

6. Healthy Mashed Cauliflower

Healthy Mashed Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower, cut into florets
• 3–4 tablespoons unsalted butter
• 1/4 cup milk or cream
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan (optional)
• Fresh parsley for garnish (optional)

Instructions

1. 1. Steam or boil cauliflower until very tender, about 8–10 minutes.
2. 2. Drain well and return to pot; mash with butter and milk.
3. 3. Stir in garlic and Parmesan if using; season with salt and pepper.
4. 4. Adjust consistency with more milk if needed.
5. 5. Serve hot, garnished with parsley if desired.
6. 6. Refrigerate leftovers.

7. Roasted Butternut Squash Salad

Roasted Butternut Squash Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (baby spinach/arugula)
• 1/4 cup toasted pumpkin seeds
• 1/4 cup shaved Parmesan (optional)
• Dressing: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, pinch of salt and pepper

Instructions

1. 1. Preheat oven to 400°F. Toss squash with oil, salt, and pepper; roast 25–30 minutes until tender and caramelized.
2. 2. Whisk together dressing ingredients in a small bowl.
3. 3. Toss greens with a portion of the dressing and plate.
4. 4. Top with roasted squash, pumpkin seeds, and Parmesan if using.
5. 5. Drizzle remaining dressing over the salad and serve.
6. 6. Yield: 4 servings.

8. Mashed Sweet Potatoes

Mashed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/4 cup milk or cream
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons maple syrup (optional)

Instructions

1. 1. Boil or steam potatoes until very tender, about 15–20 minutes.
2. 2. Drain well and mash with butter and milk.
3. 3. Stir in cinnamon and season with salt and pepper; add maple syrup if desired for sweetness.
4. 4. Adjust texture with more milk as needed.
5. 5. Serve warm.
6. 6. Refrigerate leftovers.

9. Instant Pot Turkey Tenderloin

Instant Pot Turkey Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Turkey tenderloin, boneless and skinless: 2 lb (900 g)
• Olive oil: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Dried thyme: 1/2 teaspoon
• Salt: 3/4 teaspoon
• Black pepper: 1/2 teaspoon
• Low-sodium chicken broth: 1 cup (240 ml)
• Fresh lemon juice: 1 tablespoon
• Cornstarch (optional, for sauce): 1 tablespoon cornstarch + 1 tablespoon water

Instructions

1. 1. Mix the paprika, thyme, garlic powder, onion powder, salt, and pepper; rub evenly over the turkey tenderloin.
2. 2. Turn on the Instant Pot to Sauté; add olive oil and brown the tenderloin on all sides, about 2–3 minutes per side.
3. 3. Add chicken broth and lemon juice to the pot.
4. 4. Lock the lid; cook on High Pressure for 6 minutes, then allow natural release for 5 minutes before quick releasing the remaining pressure.
5. 5. Remove the tenderloin and let it rest 5 minutes; slice as desired.
6. 6. If using the starch slurry, whisk cornstarch with water and stir into the pot; simmer on Sauté until slightly thickened.
7. 7. Serve slices with the pan sauce drizzled over the meat.

10. Keto Green Bean Casserole

Keto Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Green beans, trimmed fresh or frozen: 1.5 lb (680 g)
• Mushrooms, sliced: 8 oz (225 g)
• Onion, finely chopped: 1/2 medium
• Garlic, minced: 2 cloves
• Butter: 2 tablespoons
• Cream cheese, softened: 4 oz (115 g)
• Heavy cream: 1/2 cup (120 ml)
• Chicken broth: 1/2 cup (120 ml)
• Soy sauce or tamari: 1 tablespoon
• Grated Parmesan cheese: 1/4 cup
• Salt and pepper: to taste
• Crushed pork rinds (topping): 1 cup (optional)
• Fresh thyme (optional): a few sprigs

Instructions

1. 1. Preheat the oven to 375°F (190°C) if baking with a topping; set aside.
2. 2. In a skillet, melt the butter over medium heat and sauté the onion and garlic until translucent; add mushrooms and cook until browned.
3. 3. Stir in the cream cheese and cook until melted and smooth; whisk in the heavy cream and broth until the sauce is glossy.
4. 4. Add the green beans and simmer 4–6 minutes until they are just tender; season with salt and pepper.
5. 5. Stir in the soy sauce and Parmesan; adjust seasoning.
6. 6. If using topping, sprinkle crushed pork rinds or gluten-free crumbs over the mixture.
7. 7. Transfer to a baking dish (if not already) and bake 12–15 minutes until bubbling and heated through; let stand a few minutes before serving.

11. Keto Pumpkin Muffins

Keto Pumpkin Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Almond flour: 1/2 cup
• Pumpkin puree: 1/2 cup
• Egg: 1 large
• Erythritol or preferred sweetener: 2 tablespoons
• Melted butter or coconut oil: 2 tablespoons
• Baking powder: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground ginger: 1/4 teaspoon
• Ground nutmeg: pinch
• Salt: pinch
• Vanilla extract: 1/2 teaspoon
• Chopped pecans (optional): 2 tablespoons

Instructions

1. 1. Preheat oven to 350°F (175°C) and line four muffin cups or grease a small muffin tin.
2. 2. In a bowl, whisk together the dry ingredients: almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. 3. In a separate bowl, whisk pumpkin puree, egg, sweetener, melted butter, and vanilla until smooth.
4. 4. Combine wet and dry ingredients just until blended; fold in pecans if using.
5. 5. Divide batter evenly among muffin cups.
6. 6. Bake 18–22 minutes until a toothpick comes out clean; cool in the pan 5 minutes before transferring to a rack.
7. 7. Store cooled muffins in an airtight container for up to 3 days.

12. Healthy Butternut Squash Casserole

Healthy Butternut Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Butternut squash, peeled and cubed: 2 pounds (900 g)
• Olive oil: 1 tablespoon
• Onion, diced: 1 small
• Garlic, minced: 2 cloves
• Vegetable broth: 1/2 cup (120 ml)
• Heavy cream: 1/2 cup (120 ml)
• Grated Parmesan cheese: 1/2 cup (50 g)
• Fresh thyme leaves: 1/2 teaspoon
• Salt and pepper: to taste
• Gluten-free breadcrumbs or almond flour (optional topping): 1/4 cup

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Toss squash with a little oil and spread on a lined baking sheet; roast 20–25 minutes until tender.
3. 3. In a skillet, sauté onion and garlic in the remaining oil until translucent.
4. 4. In a large bowl, mash the roasted squash and mix in the onion mixture, broth, cream, Parmesan, and thyme; season with salt and pepper.
5. 5. Transfer to a baking dish; sprinkle with breadcrumbs or almond flour if using.
6. 6. Bake 15–20 minutes until bubbly and lightly golden; let rest a few minutes before serving.

13. Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• For crust: Almond flour: 1/2 cup
• Melted butter: 2 tablespoons
• Erythritol: 1 tablespoon
• For filling: Cream cheese, softened: 16 oz (450 g)
• Pumpkin puree: 1 cup
• Eggs: 2
• Sour cream: 1/4 cup
• Vanilla extract: 1 teaspoon
• Pumpkin spice: 1 teaspoon
• Erythritol or preferred sweetener: 1/3 cup
• Lemon zest (optional): 1/2 teaspoon

Instructions

1. 1. Preheat oven to 325°F (165°C). Grease a 6-inch springform pan.
2. 2. Combine crust ingredients and press into the pan; bake 8–10 minutes to set; cool.
3. 3. Beat cream cheese with sweetener until smooth and creamy.
4. 4. Add pumpkin puree, eggs, sour cream, vanilla, and pumpkin spice; mix until very smooth.
5. 5. Pour filling over the cooled crust and smooth the top.
6. 6. Bake 45–55 minutes, or until the center slightly wobbles; turn off oven and leave door ajar; let cheesecake cool completely, then refrigerate at least 4 hours.
7. 7. Slice into 4 servings.

14. Honey Roasted Carrots

Honey Roasted Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Carrots, peeled and cut into sticks: 1.5 pounds (680 g)
• Olive oil: 2 tablespoons
• Honey: 2 tablespoons
• Butter: 1 tablespoon
• Salt and pepper: to taste
• Fresh thyme (optional): 1 teaspoon chopped

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss carrots with oil, salt, and pepper; drizzle with honey and dot with butter.
3. 3. Arrange in a single layer on a baking sheet.
4. 4. Roast 20–25 minutes, turning halfway, until tender and caramelized.
5. 5. Garnish with thyme and serve hot.

15. Honey Orange Cranberry Sauce

Honey Orange Cranberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Fresh cranberries: 12 oz (340 g)
• Orange juice: 1/2 cup (120 ml)
• Honey: 1/4 cup
• Orange zest: 1 teaspoon
• Water: 1/4 cup
• Ground cinnamon: a pinch
• Salt: a pinch

Instructions

1. 1. Combine cranberries, orange juice, water, honey, orange zest, cinnamon, and salt in a saucepan.
2. 2. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. 3. Mash to desired texture or leave chunky; adjust sweetness if needed.
4. 4. Cool completely and refrigerate until ready to serve.

16. Cranberry Sauce with Apples and Clementines

Cranberry Sauce with Apples and Clementines is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Fresh cranberries: 12 oz (340 g)
• Apples, peeled and diced: 2 medium
• Clementines or mandarin oranges, peeled and segmented: 2 small
• Orange juice: 1/2 cup (120 ml)
• Brown sugar or maple syrup: 1/4 cup
• Water: 1/4 cup
• Ground cinnamon: 1/4 teaspoon
• Lemon juice: 1 teaspoon
• Salt: a pinch

Instructions

1. 1. In a saucepan, combine cranberries, apples, Clementines, orange juice, water, sugar, and cinnamon.
2. 2. Simmer 15–20 minutes, stirring occasionally, until the mixture thickens and fruit softens.
3. 3. Stir in lemon juice and adjust sweetness or spice as desired.
4. 4. Cool completely and refrigerate for up to a week.

17. Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Acorn squash: 2 medium
• Cooked quinoa: 1 cup
• Black beans, rinsed: 1 cup
• Corn kernels: 1/2 cup
• Onion, diced: 1/2 medium
• Garlic, minced: 2 cloves
• Olive oil: 2 tablespoons
• Ground cumin: 1 teaspoon
• Chili powder: 1 teaspoon
• Smoked paprika: 1/2 teaspoon
• Salt and pepper: to taste
• Vegetable broth: 1/2 cup
• Fresh cilantro or parsley, chopped: 1/4 cup

Instructions

1. 1. Preheat oven to 375°F (190°C). Halve squashes and scoop seeds; brush cut sides with 1 teaspoon oil and place cut-side down on a baking sheet; roast 25–30 minutes until tender.
2. 2. In a skillet, heat remaining oil; sauté onion and garlic until translucent.
3. 3. Stir in quinoa, black beans, corn, and spices; cook 2–3 minutes, then add broth and simmer 5 minutes.
4. 4. Stuff each squash half with the filling and place on a baking sheet; bake 10–15 minutes until heated through.
5. 5. Garnish with cilantro or parsley before serving.

18. Mashed Butternut Squash with White Beans

Mashed Butternut Squash with White Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Butternut squash, peeled and cubed: 2 pounds
• White beans (cannellini or chickpeas), drained and rinsed: 1 can (15 oz)
• Garlic, minced: 2 cloves
• Olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Salt and pepper: to taste
• Fresh parsley, chopped: 2 tablespoons

Instructions

1. 1. Boil or steam the squash until very tender.
2. 2. In a bowl, mash the squash with the white beans until smooth with some texture.
3. 3. Stir in garlic, olive oil, and lemon juice; season with salt and pepper.
4. 4. Add a splash of broth if needed to loosen; fold in parsley before serving.

19. Roasted Delicata Squash

Roasted Delicata Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium Delicata squash (about 1.5–2 lb total)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon maple syrup (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Slice each squash in half lengthwise, scoop out the seeds, then cut the flesh into 1/2-inch thick half-moon slices.
3. 3. In a large bowl, toss the squash with olive oil, salt, pepper, and maple syrup until evenly coated.
4. 4. Spread in a single layer on the prepared sheet and roast 20–25 minutes, flipping halfway, until edges are caramelized and tender.
5. 5. Remove from oven and serve while warm.

20. Green Beans with Cranberries, Bacon, and Goat Cheese

Green Beans with Cranberries, Bacon, and Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb fresh green beans, trimmed
• 4 slices bacon, diced
• 1/2 cup dried cranberries
• 1 small shallot, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese crumbles

Instructions

1. 1. Cook bacon in a skillet over medium heat until crisp; transfer to paper towels.
2. 2. Drain all but 1 teaspoon of fat; add shallot and sauté until translucent.
3. 3. Add green beans; sauté 5–7 minutes until crisp-tender.
4. 4. Stir in cranberries; season with salt and pepper; cook 1–2 minutes.
5. 5. Remove from heat, sprinkle with goat cheese and crisp bacon crumbles; serve warm.

21. Keto Paleo Stuffing with Sausage, Fruit, and Pecans

Keto Paleo Stuffing with Sausage, Fruit, and Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground sausage
• 1 cup finely chopped onion
• 2 stalks celery, diced
• 1 cup mushrooms, diced
• 1 cup almond flour
• 1/2 cup chopped pecans
• 1/2 cup diced apples
• 1/4 cup dried cranberries (optional)
• 1/2 cup chicken broth
• 2 eggs, lightly beaten
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a skillet, brown the sausage until cooked; remove and set aside.
3. 3. In the same pan, sauté onions, celery, and mushrooms in olive oil until softened.
4. 4. In a mixing bowl, combine sausage, sautéed vegetables, almond flour, pecans, apples, cranberries, broth, eggs, sage, thyme, salt, and pepper; mix well.
5. 5. Transfer to a greased loaf pan; bake 25–30 minutes, until set and lightly browned; let rest 5 minutes before slicing.

22. Oven Roasted Turkey Breast

Oven Roasted Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 lb boneless skin-on turkey breast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth (optional, for pan sauce)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, and garlic; rub over the turkey breast.
3. 3. Place on a rack in a roasting pan and roast for 60–70 minutes, or until the internal temperature reaches 165°F (74°C), basting once if desired.
4. 4. Transfer to a cutting board and let rest 10 minutes before slicing.
5. 5. Optional pan sauce: simmer pan juices with broth for 3–5 minutes, then strain.

23. Roasted Butternut Squash Wild Rice Salad

Roasted Butternut Squash Wild Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium butternut squash (about 2 lb), peeled and cubed
• 1 cup wild rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1/4 cup dried cranberries
• 1/4 cup chopped nuts (pecans or almonds)
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast 25–30 minutes until tender and caramelized.
2. 2. Rinse wild rice; cook in vegetable broth according to package instructions until tender, about 35–40 minutes.
3. 3. In a small bowl, whisk remaining olive oil, maple syrup, and Dijon mustard; season to taste.
4. 4. In a large bowl, combine roasted squash, cooked wild rice, cranberries, and nuts; drizzle with dressing and toss to combine.
5. 5. Serve warm or at room temperature; garnish with parsley if using.

24. Vegan Wellington

Vegan Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cooked brown lentils
• 1 cup walnuts, finely chopped
• 8 oz mushrooms, finely chopped
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup chopped fresh parsley
• 1 sheet vegan puff pastry (about 10 oz)
• 1 tablespoon plant-based milk for glaze
• Salt and pepper to taste
• Optional: 1 teaspoon Dijon mustard

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a skillet, heat 1 tablespoon olive oil and sauté mushrooms, shallot, and garlic until browned and moisture evaporates.
3. 3. In a bowl, mash lentils and fold in mushroom mixture, walnuts, tomato paste, soy sauce, breadcrumbs, parsley, salt, pepper, and mustard if using.
4. 4. Chill the mixture 20 minutes to help shaping.
5. 5. Roll out puff pastry on a parchment-lined sheet; place the lentil-walnut mixture into a log along the center; brush edges with plant milk and wrap pastry around, sealing seams; place seam-side down.
6. 6. Brush top with remaining plant milk and bake 25–30 minutes until pastry is golden.
7. 7. Let rest 10 minutes before slicing.

25. Air Fryer Acorn Squash

Air Fryer Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 small acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 teaspoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: pinch ground nutmeg

Instructions

1. 1. Preheat the air fryer to 375°F (190°C).
2. 2. Brush the cut sides of the squash with olive oil and season with cinnamon and salt.
3. 3. Place halves in the air fryer basket cut side up and cook 12–16 minutes, until tender when pierced with a fork.
4. 4. Drizzle with maple syrup and serve.

26. Healthy Vegan Mashed Potatoes

Healthy Vegan Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large russet potatoes, peeled and quartered
• 1/2 cup unsweetened almond milk
• 2 tablespoons olive oil or vegan butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped chives for garnish (optional)

Instructions

1. 1. Place potatoes in a pot and cover with cold water; bring to a boil and simmer until very tender, about 15–20 minutes.
2. 2. Drain and return to pot; add almond milk and olive oil; mash until smooth and creamy.
3. 3. Stir in garlic powder, salt, and pepper; adjust thickness with more milk if needed.
4. 4. Garnish with chives if using and serve.

27. Purple Mashed Potatoes

Purple Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb purple potatoes, scrubbed
• 3/4 cup unsweetened almond milk
• 2 tablespoons olive oil or vegan butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped parsley for garnish (optional)

Instructions

1. 1. Place potatoes in a pot and cover with cold water; bring to a boil and cook until tender, about 15–20 minutes.
2. 2. Drain and mash with almond milk and fat until smooth and creamy.
3. 3. Stir in garlic powder, salt, and pepper; adjust with more milk if needed.
4. 4. Garnish with parsley and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.