The holidays aren’t the most wonderful time of year for turkeys. So if you’d rather not participate in the cruelty, disease, filth — the toxic waste in the conditions in which the birds are forced to live—then look no further than the mouthwatering vegan menu we’ve created for you here. The star of the meal this year is a delightful butternut squash and mushroom Wellington which can be accompanied by a plethora of side dishes and followed up with two of our favorite autumnal cakes for dessert.
We guarantee you’ll be thankful for this meal.
You’ll find the Wellington recipe directly below and you can scroll down a bit farther to find the links to the starters, sides and desserts. For even more approachable vegan recipes for every occasion, check out our two cookbooks, Dining with Friends and The Best of Vegan Cooking available here in our store.
Butternut Squash and Mushroom Wellington
Yields 6 servings
4 tablespoons vegan butter
1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon maple syrup
1/2 teaspoon chopped fresh thyme
1/8 teaspoon smoked sweet paprika or regular paprika
1/2 teaspoon kosher salt, or more to taste
2 garlic cloves, finely chopped
1 large shallot, finely chopped
3/4 pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
1 cup of Miyoko’s Vegan Cream Cheese, or other brand vegan cream cheese
1/4 teaspoon ground black pepper
2 tablespoons chopped parsley
1 (14-to-16-ounce) package puff pastry. (Pepperidge Farm’s version is vegan without dairy butter.)
- Heat the oven to 400 degrees and line a large baking sheet with parchment.
- In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.
- Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper, parsley and cream cheese. Then taste and add more salt if needed.
- On a lightly floured surface, unwrap the puff pastry. Cut into two 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Then spoon in the squash, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of mushrooms)
- Fold the long sides up to meet in the middle and pinch together to seal with slightly wet fingers; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops very lightly with olive oil. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
Braised Brussels Sprouts with Lemon
Himalayan Red Rice Salad with Cranberries