Get ready to elevate your Thanksgiving feast with a dish that's not only bursting with flavor but also completely plant-based! Our Vegan Thanksgiving Dinner Bowl is the perfect centerpiece for your holiday table, combining the hearty goodness of brown rice, the crispiness of roasted Brussels sprouts, and the sweetness of cranberry sauce, all topped with delightful maple pecans. Whether you're a seasoned vegan or just looking to add a fresh twist to your holiday menu, this vibrant bowl is sure to impress your guests and satisfy your taste buds. Dive into this recipe and discover how to create a wholesome, delicious meal that everyone will love!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup brown rice, cooked
- 1 cup roasted Brussels sprouts
- 1 cup cranberry sauce
- 1 cup vegan stuffing
- 1/2 cup pecans, toasted
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) for roasting Brussels sprouts and toasting pecans.
- Rinse the Brussels sprouts thoroughly, trim the ends, and cut them in half. Toss with olive oil, salt, and pepper on a baking sheet.
- Spread Brussels sprouts cut-side down on the baking sheet and roast for 20-25 minutes until edges are crispy and golden brown.
- While Brussels sprouts are roasting, cook brown rice according to package instructions. Use a rice cooker or stovetop method with a 2:1 water to rice ratio.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Remove from heat and drizzle with maple syrup.
- Prepare vegan stuffing according to package instructions or your preferred recipe. If using pre-made, warm in the oven during the last 10 minutes of cooking.
- Warm the cranberry sauce in a small saucepan or microwave.
- Assemble the bowl by first placing cooked brown rice as the base, then arranging roasted Brussels sprouts, vegan stuffing, and cranberry sauce.
- Sprinkle toasted maple pecans on top and season with additional salt and pepper to taste.
- Serve immediately while all components are warm and enjoy your Vegan Thanksgiving Dinner Bowl.
Tips
- Prep Ahead: To save time on Thanksgiving day, consider prepping the Brussels sprouts and pecans a day in advance. Just roast and toast them, then store in airtight containers in the fridge until you're ready to assemble your bowl.
- Customize Your Bowl: Feel free to get creative! Add other roasted vegetables like sweet potatoes or carrots for extra flavor and nutrition. You can also swap out the brown rice for quinoa or farro for a different texture.
- Perfectly Toasted Pecans: Keep a close eye on the pecans while toasting; they can go from perfectly toasted to burnt in a matter of seconds. Stir frequently to ensure even toasting.
- Layering is Key: When assembling your bowl, layer the ingredients thoughtfully. Start with a generous base of rice, followed by the roasted Brussels sprouts, vegan stuffing, and cranberry sauce to create a beautiful presentation.
- Taste as You Go: Don’t forget to taste your components as you prepare them. Adjust the seasoning of the Brussels sprouts and stuffing to ensure they’re packed with flavor.
- Serve Warm: This dish is best enjoyed warm, so make sure to time everything right. You can warm the cranberry sauce and stuffing in the last few minutes of cooking to ensure everything is hot when served.
- Garnish for Extra Flair: Consider garnishing your bowl with fresh herbs like parsley or thyme for a pop of color and added freshness.By following these tips, you'll create a stunning Vegan Thanksgiving Dinner Bowl that will leave everyone asking for seconds!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
