Roasted Vegetable Thanksgiving Bowl
Roasted vegetable Thanksgiving bowl! This simple vegan dinner is perfect for a small Thanksgiving celebration. Roasted vegetables and tofu, wild rice pilaf, mushroom gravy and cranberry sauce.
I’ve got the perfect small Thanksgiving meal for you! This roasted vegetable Thanksgiving bowl has all the flavors of traditional Thanksgiving without all the effort.
It’s great if your Thanksgiving plans involve only a few people, when you’re craving the flavors of Thanksgiving but don’t want to cook an entire feast, or if you don’t feel like cooking much this year. It’s packed with all of my favorites: caramelized roasted vegetables, turkey-less tofu, mushroom gravy, wild rice pilaf, and homemade cranberry orange sauce.
Between this bowl and my lentil Thanksgiving meatballs, I’ve got your small Thanksgiving feasts covered. Instead of a giant traditional feast, I’ve tried to incorporate all of the flavors you expect without having to make a dozen different dishes.
See below for more details and tips for success, or scroll down to the full recipe.
How to Roast Vegetables
This is the star of the bowl for me. Truth be told, I could eat roasted vegetables (and gravy… and rolls!) for Thanksgiving and call it a day. This time of year, I roast a big platter of vegetables at least twice a week. They are so delicious and I really can’t get enough; I eat half the tray while I wait for everything else to be ready.
Choose your own adventure here; squash works, as do Brussels sprouts, parsnips, and sweet potatoes. You want the vegetables to be hearty enough to stand up to a savory mushroom gravy and a dollop of cranberry sauce, so I’d skip the summer squash and asparagus. If it grows well in the Fall, it’ll likely do well in this dish.
To get the classic Thanksgiving flavor, generously rub your veggies with thyme, sage, rosemary and parsley along with a bit of olive oil and salt and pepper. I like the added oil to get a nice, slightly crispy crust on the vegetables, and the added fat helps with fat-soluble nutrient absorption.
Turkey-Less Tofu
I almost didn’t include tofu here as I didn’t know if we needed it, but my husband insisted on some type of protein and I do think it makes for a heartier Thanksgiving bowl. So, here we are. Give the tofu the same treatment as you do the vegetables– rubbed generously with both olive oil and seasonings.
Place the tofu in a single layer on a baking sheet and roast until golden brown and crispy. Just like the vegetables, I could eat almost an entire tray of tofu like this.
Mushroom Gravy
I’m a bit partial to my mushroom gravy, but I pinkie promise it’s the best. My very meat-and-potatoes father-in-law requests it every Thanksgiving, preferring it to turkey gravy, which always feels like a big win in my book. It’s made with both fresh and dried mushrooms, so you know it’s got plenty of rich, umami flavor.
This gravy freezes well, so I usually make a double batch and then freeze half to use later over homemade mashed potatoes or more roasted vegetables.
Wild Rice Pilaf
I almost did a mashed potato base for this bowl– but, with all of the roasted vegetables, I wanted something hearty that would stand up and contrast to the creamy veggies. Wild Rice pilaf is such a go-to side dish for me, and I totally cheat by using a box mix.
Feel free to make your own homemade version, grab the box like I do, or switch out another grain all together. Farro would also be nice here!
Cranberry Orange Sauce
The cranberry orange compote on top is so lovely, cutting through the rich gravy and providing a light, bright bite to this bowl. What kind of Thanksgiving bowl would this be without a cranberry sauce?
First, you’ll dissolve a smidge of sugar in fresh squeezed orange juice and zest. You can also use good orange juice if you’d like. The zest is nice, but it’s OK if you don’t have a fresh orange lying around. Then, add in fresh cranberries and simmer until the burst and soften.
I like my cranberry sauce a little chunky, though cooking it longer will create a thinner sauce. You can also smash the berries with a wooden spoon or potato masher. Make sure to save any leftovers to make my cranberry oatmeal or cranberry yogurt parfaits!
For the perfect ending to this Thanksgiving bowl, I’d recommend making my vegan pumpkin pie, pumpkin pie bars with pecan crust, or cranberry pie!
More Thanksgiving Recipes
- Vegan Stuffing
- Hasselback Sweet Potatoes
- Kale and Farro Stuffed Acorn Squash
- Healthy Creamed Spinach
- Mushroom Wellington
This roasted vegetable Thanksgiving bowl takes a little more effort that I’d typically put together for a weeknight, but it’s not much work when you consider the effort normally put forth on Thanksgiving.
For a healthy, vegan, plant-based Thanksgiving option– try this small-batch bowl.
If you try it, make sure to come back to rate it and leave a comment. Seeing you make my recipes makes my day and your feedback helps other readers.
Roasted Vegetable Thanksgiving Bowl
Equipment
Ingredients
Roasted Vegetables & Tofu
- 4 cups vegetables of choice, Brussels sprouts, squash, sweet potatoes
- 1 14-ounce package of firm tofu, drained and pressed
- 3 tablespoons olive oil
- 3/4 teaspoon dried sage
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon dried parsley
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Cranberry Orange Sauce
- 1/4 cup freshly squeezed orange juice
- Zest of 1 orange
- 2 tablespoons sugar
- 8 ounces fresh cranberries
- 1 box Wild Rice Pilaf for serving
- Mushroom Gravy
Instructions
- Make the rice pilaf according to the package directions.
- While the pilaf is cooking, make the mushroom gravy. (I start by soaking the dried mushrooms, then preparing the vegetables/tofu and finishing the gravy while the vegetables are cooking.)
- Now, make the roasted vegetables and tofu. Preheat the oven to 375 degrees F. Prepare the roasted vegetables. For even cooking, try and cut the vegetables roughly the same size. Toss the vegetables with 2 tablespoons olive oil and 1/2 teaspoon sage, 1/2 teaspoon thyme, 1/4 teaspoon rosemary, 1/2 teaspoon parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, using your hands to try and coat everything well.
- Place in a single layer on a baking sheet (or two, most likely) and place in the oven. Bake for 30-35 minutes, tossing halfway through, or until vegetables are done.
- Cube the tofu and toss with the remaining olive oil, seasonings and salt/pepper. Place in another sheet pan and roast for 20 minutes, tossing halfway through or until golden brown.
- Make the cranberry sauce. Place the orange juice, zest and sugar in a medium saucepan over medium heat, whisking until the sugar is dissolved, about 5 minutes. Add in the cranberries and reduce to a simmer. Cook, stirring occasionally, for about 15 minutes, until cranberries have burst and reduced.
- Serve! Divide the pilaf and top it with roasted vegetables, tofu, gravy, and cranberry sauce.