This spectacular vegan holiday meal captures all the flavors of the traditional feast, minus the animal proteins. Roasted Brussels sprouts, cauliflower, squash, and fennel are served with cranberry sauce plus lemony (and truly craveable) baby kale and white beans. For the fastest prep, we’ve staggered steps so roasting and chopping happen simultaneously, but if you’d prefer a more leisurely approach, just allow more time.
Satisfy your sweet tooth with this easy-to-make recipe for Roasted Vegan Thanksgiving Feast Platter.
1. Info for Roasted Vegan Thanksgiving Feast Platter
- Cook Time: 1 hr 55 min
- Total Time: 1 hr 55 min
- Servings: 8
- Calories: 510.33 kcal
2. Ingredients for Roasted Vegan Thanksgiving Feast Platter
- nonstick cooking spray (for first batch)
- 1 large butternut squash (1 large squash is 2 1/2 lb.)
- 1 large cauliflower (1 large cauliflower is 3 1/2 lb.)
- 3 Tbsp. olive oil (for spice mixture)
- 3 Tbsp. maple syrup
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 3/4 tsp. salt (for spice mixture)
- 1/4 tsp. black pepper (for spice mixture)
- 2 lb. Brussels sprouts
- 3 medium fennel bulbs (3 medium bulbs are 1 3/4 lb. total)
- nonstick cooking spray (for second batch)
- 3 Tbsp. olive oil (for oil mixture)
- 3/4 tsp. salt (for oil mixture)
- 1/4 tsp. black pepper (for oil mixture)
- 7 cloves garlic
- 2 cans low-sodium cannellini beans (15.5 oz. per can, drained and rinsed)
- 1 lemon (for zest)
- 3/4 cup pecan halves
- 1/3 cup extra-virgin olive oil (for kale)
- 3 Tbsp. chopped fresh sage
- 5 oz. baby kale
- 1/2 tsp. salt (for kale)
- 1/4 tsp. black pepper (for kale)
- 1 can cranberry sauce (14 oz. per can; or more if you like)
3. Directions:
3.1 Prep
Arrange oven racks in lower-third and upper-third positions of oven.
3.2 Preheat
Preheat the oven to 425°F.
3.3 Prep
Coat two baking sheets with nonstick cooking spray. Set aside.
Peel the butternut squash and halve lengthwise. Scoop out seeds with a spoon. Cut squash crosswise into 1/2-inch slices. Trim leaves from the cauliflower and cut into medium florets.
Combine the oil, maple syrup, cumin, coriander, salt, and pepper in a small bowl. Transfer butternut squash slices to a large bowl and drizzle with half of the spice mixture. Toss to coat evenly. Transfer to a prepared baking sheet and arrange in a single layer. Put cauliflower in large bowl and drizzle with remaining spice mixture. Toss to coat and arrange on the second prepared baking sheet.
3.4 Oven
Roast the squash and cauliflower on racks in upper third and lower third of oven for 15 minutes.
3.5 Prep
Meanwhile, trim and halve the Brussels sprouts. Trim tops from the fennel bulbs, discard any tough outer portions, and cut each through the core into eight wedges. Set Brussels sprouts and fennel aside.
3.6 Oven
Stir the squash and cauliflower and switch pan positions in oven. Roast until vegetables are tender when pierced with a fork and lightly browned in spots, about 15 minutes.
3.7 Prep
Transfer cauliflower to a medium bowl and squash to a separate bowl. Tent with foil to keep warm. Leave oven on.
Coat the baking sheets with nonstick cooking spray.
Combine the oil, salt, and pepper in a small bowl. Transfer the Brussels sprouts to a large bowl and drizzle with two-thirds of the oil mixture. Toss to coat well, then transfer Brussels sprouts to a prepared baking sheet. Toss the fennel in the large bowl with remaining oil. Transfer to the second prepared baking sheet.
3.8 Oven
Roast the Brussels sprouts and fennel on racks in upper third and lower third of oven for 15 minutes.
3.9 Prep
Meanwhile, thinly slice the garlic. Rinse and drain the beans. Grate the zest from the lemon.
3.10 Oven
Turn the fennel over and add pecans to the pan. Stir the Brussels sprouts and switch pan positions. Roast until vegetables are tender-crisp, 8-10 minutes.
3.11 Stove
Heat the oil in a large nonstick frying pan over medium heat. Add the garlic and sage and cook, stirring occasionally, until garlic starts to brown slightly, 2-3 minutes. Add the kale and cook until wilted, about 2 minutes. Stir in beans and cook until heated through, about 3 minutes. Remove skillet from heat and stir in lemon zest, salt, and pepper.
3.12 Check
Check to see that roasted vegetables are done. Remove from oven or add time as needed.
3.13 Prep
Loosely cover Brussels sprouts and fennel with foil to keep warm.
3.14 Serve
Arrange the squash, cauliflower, fennel, Brussels sprouts, and bean mixture on two platters. Stir the cranberry sauce, add to platters, and serve.