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Vegan Thanksgiving Bowl

Enjoy Thanksgiving with a vegan, gluten-free feast! Guilt-free & cruelty-free yet leaves you satisfied and feeling full. On this years Thanksgiving menu is tofu 'turkey', broccoli and 'cheese' quinoa casserole, wilted greens, and vegetables. Add everything to your bowl and enjoy the colorful and delicious meal with gratitude and thanks.

Vegan I Gluten Free

Serves: 2

Time: 45 minutes

Tofu Marinade

12 ounces extra firm tofu, sliced

1 tbsp. maple syrup or honey

2 tbsp. tamari sauce

1 clove garlic, minced

1 - 2 inch piece ginger, grated


1/2 large carrot, mooned

1 large sweet potato, peeled & cubed

200 - 400g pumpkin, peeled & cubed

2 tsp. olive oil

1 clove garlic, minced

1/2 yellow onion, sliced

Salt & pepper to taste

1/2 tsp. cinnamon


2 tsp. olive oil

1 bunch greens (morning glory, spinach, kale, etc.)

Salt & pepper to taste

1/2 lime, juiced


1/2 small red cabbage, sliced thin

Add all the tofu marinade ingredients to a small bowl and mix. Add the tofu strips and let rest 30+ minutes at room temperature. When ready, place on a lined baking sheet and place in the (toaster) oven at 350F for 20-25 minutes, flipping half way through. The tofu is finished baking when it's slightly puffy and crispy.

To prepare the vegetables, cut the potato, carrot and pumpkin into half moons/cubes. Steam for 5-7 minutes until tender.

Heat a large skillet with olive oil, add the garlic and onion and cook 1-2 minutes until fragrant. Add the steamed vegetables and sauté, searing the outside. Add salt, pepper and cinnamon. Cook until soft all the way through and the edges slightly browned. Set aside when done cooking. (Alternatively you can steam the vegetables and then roast them instead of sauté.)

To prepare the greens add the olive oil to a large skillet and heat over medium-high heat. When hot, add the greens and spices. Sauté 2-3 minutes, until wilted. Remove from the heat when ready and squeeze half a fresh lime overtop.

Add all finished ingredients to your bowl along with sliced purple cabbage and a scoop of broccoli and cheese casserole.

Enjoy warm. Store leftovers separately for 1-2 days.

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