Vegetarian Thanksgiving Dinner on a Sheet Pan
This vegetarian Thanksgiving dinner is everything you could want and more in an easy holiday meal (all you need is a sheet pan!). From the beautiful butternut squash centerpiece to the cranberry sauce-topped brie bites, it's oh-so-warming, comforting, and festive!
Servings: 4 servings
Ingredients
Butternut Squash
- 1 medium butternut squash
- 1 Tbsp olive oil 15 mL
- ¼ tsp salt
Butternut Stuffing
- 1 Tbsp olive oil 15 mL
- 1 carrot peeled and diced
- 1 rib celery diced
- 1 cup finely chopped white onion ½ of an onion
- 2 cloves garlic minced
- 1 cup wild rice blend 200 g
- 2 cups vegetable broth 480 mL
- 1 cup crumbled feta cheese 113 g
- ¼ cup dried cranberries 25 g
- 1 granny smith apple diced
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh sage
- ½ tsp each salt and pepper
Potatoes
- ½ tsp baking soda
- 1 Tbsp salt
- 2 lbs small red potatoes quartered
- 2 Tbsp olive oil 30 mL
- 1 tsp fresh rosemary or thyme finely chopped
- ¼ tsp each salt and pepper
Brussels Sprouts
- 24 oz trimmed and halved Brussels sprouts smaller sprouts can be left whole
- 1 cup fresh or frozen cranberries
- 2 Tbsp olive oil 30 mL
- ¼ tsp each salt and pepper
Cranberry Brie Bites
- 2 sheets puff pastry thawed, a 17.3 oz-package typically contains two sheets
- 1 egg whisked
- 8 oz Brie cut into 12 wedges
- ½ cup cranberry sauce
Vegetarian Gravy
- 2 Tbsp butter 28 g
- 2 Tbsp flour 10 g
- 1 cup vegetable broth 240 mL
- 1 Tbsp soy sauce 15 mL
- 1 Tbsp nutritional yeast 10 g
- 1 tsp onion powder
- ½ tsp garlic powder
Instructions
1st Bake
- Bake Butternut: Preheat oven to 375°F (186°C). Cut 1 medium butternut squash in half lengthwise and spoon out seeds. Liberally coat all sides with 1 Tbsp olive oil, sprinkle with ¼ tsp salt, and lay face down in the middle of a large rimmed baking sheet. Bake for 30 to 45 minutes until butternut is fork-tender.
Prep
- Make Butternut Stuffing: Heat 1 Tbsp olive oil in a medium pot over medium heat then add 1 carrot, 1 rib celery, 1 cup finely chopped white onion, and 2 cloves garlic. Cook until fragrant and veggies are brightly colored, about 3 minutes. Add 1 cup wild rice blend and 2 cups vegetable broth, cover, and let simmer until rice is cooked to al dente and broth is absorbed, about 30 to 40 minutes (if rice is still uncooked when broth is gone, add a splash more broth or water and continue cooking). Stir in 1 cup crumbled feta cheese, ¼ cup dried cranberries, 1 granny smith apple, 1 Tbsp finely chopped fresh rosemary, 1 tsp finely chopped fresh sage, and ½ tsp each salt and pepper. Cover and set aside.
- Boil Potatoes: Bring a large pot of water to a boil (about 6 cups water) and add ½ tsp baking soda and 1 Tbsp salt. Add 2 lbs small red potatoes (quartered) and cook until fork tender, about 10 minutes. Drain water and let potatoes sit uncovered for 2 minutes to dry. Put on the lid, then vigorously shake to chuff up the outside of the potatoes. Add 2 Tbsp olive oil, 1 tsp fresh rosemary or thyme, and ¼ tsp each salt and pepper, then shake once more to coat evenly. Set aside.
- Prep Brussels Sprouts: Toss to combine 24 oz trimmed and halved Brussels sprouts, 1 cup fresh or frozen cranberries, 2 Tbsp olive oil, and ¼ tsp each salt and pepper. Set aside.
- Prep Brie Bites: Cut 2 sheets puff pastry into 12 squares, Press each puff pastry into a muffin tin well. Brush dough with 1 egg (whisked). Evenly divide 8 oz Brie and ½ cup cranberry sauce into each. Set aside.
2nd Bake
- Stuff the Butternut: When the butternut is fork-tender, scoop flesh from the inside, being careful not to puncture the skin and leaving a ¼ to ½-inch thick layer on the outside. It's okay if the innermost part is still a little tough - just scrape it out firmly. It will continue to cook in the next step. (Hold it with a clean towel if it’s too hot to handle.)Stir the scooped-out flesh in with the rice mixture, then stuff the mixture into each half of the butternut, firmly packing it in (you'll have leftover stuffing). Stick the two halves together and secure them together by tying them with kitchen string. Set back on the baking tray.
- Sides: Spread out potatoes on one side of the butternut and Brussels sprouts on the other (it’s okay if they’re not completely in a single layer now).
- Bake Everything: Set your main baking sheet on the lower rack and the muffin tin on the upper rack. Cook 30 to 45 minutes, or until puff pastry is golden and the Brussels sprouts and potatoes are browned at the edges.Check on pastry at the 20 minute mark. If pastry has finished before veggies, remove it from the oven and transfer the main try to the middle rack (stir around the veggies while you're in there). Switch oven to broil and watch very closely, cooking for just 1 or 2 minutes until veggies darken at the edges. DO NOT even walk away from the oven during this time.
Prepare To Serve
- Clean! Now while everything bakes is a great time to clean up the kitchen to prepare for serving.
- Make Gravy: Melt 2 Tbsp butter in a small pot over medium heat. Add 2 Tbsp flour, and while whisking constantly, pour in 1 cup vegetable broth. Bring to a gentle simmer until it reaches a thick gravy consistency. Whisk in 1 Tbsp soy sauce, 1 Tbsp nutritional yeast, 1 tsp onion powder, and ½ tsp garlic powder, remove from heat and cover to keep warm.
- Serve: Carve stuffed butternut into 1-inch thick slices and serve topped with gravy, along with your crispy potatoes, Brussels sprouts, and Brie bites. Extra rice stuffing makes a great side (room temperature is okay!). Happy Thanksgiving!
Video
Nutrition
Serving: 1serving | Calories: 1271kcal | Carbohydrates: 137.1g | Protein: 35.2g | Fat: 63g | Saturated Fat: 23.1g | Cholesterol: 147mg | Sodium: 2683mg | Potassium: 2085mg | Fiber: 20.5g | Sugar: 33.1g | Calcium: 410mg | Iron: 9.4mg
